Creamy Mashed Potatoes (Printer-Friendly)

Fluffy, buttery potatoes whipped to creamy perfection

# 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 water
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

# Directions:

01 - Place potato chunks in a large pot and cover with cold, salted water. Ensure water level is about 1 inch above potatoes.
02 - Bring to a boil over high heat, then reduce heat to maintain a gentle simmer. Cook for 15-20 minutes until potatoes are easily pierced with a fork.
03 - Drain potatoes thoroughly in a colander and return to the warm pot. Let sit uncovered for 2-3 minutes to allow excess moisture to evaporate.
04 - Add butter and warm milk to the potatoes. Mash using a potato masher or ricer until smooth and creamy, working quickly to maintain heat.
05 - Season with salt and pepper to taste. For extra richness, mix in heavy cream or sour cream if desired.
06 - Transfer to a serving bowl and garnish with chopped chives or parsley. Serve immediately while hot.

# Expert Suggestions:

01 -
  • These potatoes are ridiculously creamy without requiring any special techniques or hours of prep work
  • They are the perfect blank canvas that pairs beautifully with literally everything from holiday roasts to weeknight chicken
  • The recipe is forgiving enough for beginners yet impressive enough for dinner parties
02 -
  • Starting potatoes in cold water ensures even cooking, while dropping them into boiling water can lead to unevenly cooked spuds
  • Letting the drained potatoes steam dry in the pot prevents watery mashed potatoes, which is a mistake I made countless times before learning this trick
03 -
  • A potato ricer creates the smoothest mashed potatoes imaginable, though a good masher works perfectly fine too
  • Never use a food processor or electric mixer unless you want potato glue instead of creamy mashed potatoes
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