Creamy Fluffy Mashed Potatoes (Printable Version)

Smooth, buttery mashed potatoes blended with warm milk and butter for a creamy, classic side dish.

# What You'll Need:

→ Potatoes

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

→ Dairy

02 - 4 tablespoons unsalted butter, at room temperature
03 - ½ cup whole milk, warmed

→ Seasonings

04 - 1 teaspoon salt, plus additional for boiling water
05 - ¼ teaspoon freshly ground black pepper

→ Optional Additions

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

# Directions:

01 - Place peeled and chunked potatoes in a large pot. Cover with cold water seasoned with salt.
02 - Bring water to a rapid boil over high heat, then reduce to a simmer. Cook 15 to 20 minutes until potatoes are fork-tender.
03 - Thoroughly drain potatoes and return them to the pot. Let steam escape for 2 to 3 minutes to remove excess moisture.
04 - Add butter and warmed milk to potatoes. Mash using a potato masher or ricer until smooth and creamy.
05 - Incorporate salt and black pepper to taste. Optionally fold in heavy cream or sour cream for added richness.
06 - Transfer to serving dish. Garnish with chopped chives or parsley if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • They're impossibly creamy without feeling heavy, the kind of side dish that steals the show.
  • Ready in 30 minutes from start to finish, yet they taste like you fussed over them all afternoon.
  • The whole milk and butter combination hits that sweet spot between indulgent and balanced that makes you want another spoonful.
02 -
  • Don't skip the step of letting the potatoes dry out a bit after draining, it's the difference between creamy and watery, and it only takes three minutes.
  • The milk needs to be warm or at least room temperature, because cold milk will make your hot potatoes seize up into a gluey mess that's hard to recover from.
  • Mash by hand or use a ricer, but never use a food processor unless you want them to turn into wallpaper paste in seconds flat.
03 -
  • Use a potato ricer if you want ultra-smooth mashed potatoes with zero lumps, it's a small tool that makes a real difference.
  • If you accidentally over-mashed and they got gluey, fold in a splash more warm milk gently, sometimes you can rescue them.
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