Creamy Mashed Potatoes (Printable Version)

Velvety smooth potatoes whipped with butter and warm milk for the ultimate comfort side dish.

# What You 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. 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 to prevent watery mash.
03 - Add butter and warm milk to the potatoes. Mash using a potato masher or ricer until smooth and creamy, ensuring all lumps are incorporated.
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, and serve hot.

# Expert Advice:

01 -
  • These potatoes are impossibly creamy without being heavy or dense
  • The recipe comes together faster than almost any other side dish
  • Leftovers reheat beautifully for breakfast hash
02 -
  • Never use a food processor or blender which releases too much starch and turns potatoes into glue
  • Adding cold dairy to hot potatoes can make them grainy so warm everything first
03 -
  • Place a clean kitchen towel over the draining pot to absorb excess steam
  • Use warm chicken broth instead of milk for extra depth of flavor
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