The One Ingredient That Makes Mashed Potatoes Extra Luxurious (It's Not Dairy)

I am not shy about my complete and utter snobbery when it comes to mashed potatoes, especially for the holidays, which deserve a little something extra. I am big fan of pulling out all the stops when it comes to special-day spuds. 

It’s no secret to anyone that the key to a rich and flavorful mashed potato is dairy, and lots of it, but what if I told you there is another secret ingredient that isn’t cream, milk, butter, crème fraîche, or sour cream.

If you are making a dessert with egg whites this holiday season, then you’ll be happy to hear that the secret ingredient for silky smooth mashed potatoes is egg yolks! Think about it: So many recipes with that silky smooth mouthfeel start with egg yolks. Citrus curds, puddings, Hollandaise sauce, and mayonnaise all rely on the richness and emulsifying power of egg yolks. So why not add them to mashed potatoes?

Why You Should Add Egg Yolks to Mashed Potatoes

So why does it work? When you add egg yolk to mashed potatoes, you are adding fat and helping to bind the starch in the potatoes, giving them a smoother texture. The egg yolk also works with the fat (butter, cream, and sour cream) to create a super-strong emulsion, so the potatoes take on a light, airy, custard-like texture.

How To Add Egg Yolks to Mashed Potatoes

It’s best to work with egg yolks at room temperature so they can easily blend with the hot potatoes. Cook, drain, and rice the potatoes as you normally would. While they are still hot, add your flavor enhancers of choice. For me, I usually warm butter and cream in a small saucepan, then stream it in as I whisk.

Once all the fat has been incorporated, whisk in one egg yolk for every three pounds of potatoes. Work quickly and whisk vigorously to evenly distribute the egg yolk and ensure it mixes throughout the entire batch of mashed potatoes.

If you are concerned about eating raw egg yolk, for most people who are not immunocompromised, the heat of the potatoes is enough to bring the egg yolk to a safe temperature to eat—similar to classic carbonara. If I were cooking for someone who was vulnerable to undercooked eggs, I’d probably skip this trick.

You won’t get an eggy taste from the addition of egg yolk; instead, you’ll get a richer mouthfeel and a velvety texture. If you like to use Yukon gold potatoes (my personal favorite), it will also amplify the golden hue, which somehow just makes the potatoes taste better. After all, we eat with our eyes first!

Give it a try this holiday season and flex your cooking muscles. It’s an easy way to upgrade your mashed potatoes and make you feel like an Iron Chef.