Creamy Mashed Potatoes (Print Version)

Fluffy, buttery mashed potatoes blended with warm milk for the ultimate comfort food side dish.

# What You Need:

→ Potatoes

01 - 2 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks

→ Dairy

02 - 4 tbsp unsalted butter, at room temperature
03 - 1/2 cup whole milk, warm

→ Seasonings

04 - 1 tsp salt, plus more for boiling
05 - 1/4 tsp freshly ground black pepper

→ Optional Additions

06 - 2 tbsp heavy cream or sour cream for extra creaminess
07 - Chopped chives or parsley for garnish

# Steps:

01 - Place potato chunks in a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce to a simmer. Cook for 15–20 minutes, or until potatoes are tender when pierced with a fork.
02 - Drain potatoes thoroughly and return to the pot. Allow excess steam to escape for 2–3 minutes.
03 - Add butter and warm milk to the potatoes. Mash using a potato masher or ricer until smooth and creamy.
04 - Season with salt and pepper to taste. If desired, mix in heavy cream or sour cream for extra richness. Transfer to a serving bowl. Garnish with chopped chives or parsley if desired. Serve hot.

# Expert Advice:

01 -
  • These potatoes are impossibly fluffy and creamy without any fancy techniques
  • They come together in just 30 minutes but taste like they took all day
02 -
  • Overworking potatoes with a mixer or food processor makes them gluey and gummy, hand mashing keeps them fluffy
  • Using cold milk or butter drops the temperature fast and prevents proper absorption, warmth is your friend here
03 -
  • Cut potatoes into uniform chunks so they all finish cooking at the same time
  • Keep the drained potatoes in the warm pot while adding dairy, maintaining heat helps everything blend smoothly
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