Creamy Mashed Potatoes (Print Version)
Buttery, fluffy mashed potatoes whipped to creamy perfection. The ultimate comforting side dish for any meal.
# What You Need:
→ Potatoes
01 - 1.5 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
→ Dairy
02 - 4 tablespoons unsalted butter, plus more to serve
03 - 1/2 cup whole milk, warmed
→ Seasoning
04 - 1 teaspoon salt, plus more for boiling water
05 - 1/4 teaspoon freshly ground black pepper
# How-To Steps:
01 - Place the potatoes in a large pot. Cover with cold water and add a generous pinch of salt. Bring to a boil over medium-high heat.
02 - Reduce heat and simmer for 15-20 minutes, or until potatoes are fork-tender. Drain the potatoes thoroughly and return them to the hot pot.
03 - Add butter, warm milk, salt, and pepper. Mash until smooth and creamy, adjusting seasoning to taste. Serve hot, topped with a pat of butter if desired.
# Expert Tips:
01 -
- These potatoes are impossibly fluffy without being gummy, thanks to starting with cold water and warming the milk
- The butter-to-milk ratio strikes that perfect balance between richness and comfort food nostalgia
02 -
- Never use a food processor or blender—it breaks down the starch and turns potatoes into a gluey mess
- Letting the drained potatoes sit in the hot pot for 1-2 minutes before mashing makes a huge difference in texture
03 -
- Russet potatoes yield the fluffiest results while Yukon Golds have a naturally buttery flavor
- Always warm your milk—cold milk can make the potatoes turn slightly grainy