Creamy Mashed Potatoes (Printable Version)

Fluffy potatoes blended with butter and warm milk create this classic American side dish ready in 30 minutes.

# 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

# Directions:

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 Suggestions:

01 -
  • This recipe transforms ordinary potatoes into something so irresistibly creamy that people will ask for seconds before even tasting the main course
  • The technique is simple enough for weeknight dinners yet impressive enough for holiday spreads
02 -
  • Overworking potatoes with a mixer or food processor releases too much starch and creates a gummy, gluey texture
  • Letting drained potatoes steam dry for even two minutes makes the difference between watery and fluffy results
03 -
  • A potato ricer guarantees lump free results without the risk of overworking the potatoes
  • Roasting garlic cloves alongside your potatoes then mashing them in adds subtle depth
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