Creamy Mashed Potatoes (Printable)

Buttery, fluffy mashed potatoes blended to creamy perfection for an essential American side dish.

# What You'll 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

# How To Make It:

01 - Place potato chunks in a large pot and cover with cold, salted water
02 - 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
03 - Drain potatoes thoroughly and return to the pot. Allow excess steam to escape for 2–3 minutes
04 - Add butter and warm milk to the potatoes. Mash using a potato masher or ricer until smooth and creamy
05 - Season with salt and pepper to taste. If desired, mix in heavy cream or sour cream for extra richness
06 - Transfer to a serving bowl. Garnish with chopped chives or parsley if desired. Serve hot

# Expert Suggestions:

01 -
  • These potatoes come together in just 30 minutes but taste like they took all day
  • The technique I've learned eliminates lumps completely without any fancy equipment
02 -
  • Never use a food processor or blender, the overworking turns potatoes into glue instantly
  • Cold milk is the enemy of fluffy mashed potatoes, always warm it first for the creamiest results
03 -
  • Always cut potatoes into evenly sized chunks so they cook at the same rate
  • Keep the mashed potatoes warm over a low flame, stirring occasionally to prevent a skin from forming
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