Creamy Mashed Potatoes (Printable Version)

Buttery, fluffy mashed potatoes blended with warm milk for the ultimate comfort side dish.

# 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
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, ensuring potatoes are fully submerged.
02 - Bring to a boil over high heat, then reduce to medium-low heat. Simmer 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 stand for 2–3 minutes to allow excess steam to evaporate.
04 - Add butter and warm milk to the pot. Mash using a potato masher or ricer until smooth and creamy, incorporating all dairy evenly.
05 - Season with salt and pepper to taste. Stir in heavy cream or sour cream if using for extra richness.
06 - Transfer to a serving bowl and garnish with chopped chives or parsley if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • These potatoes are impossibly creamy without being heavy or gummy
  • The recipe comes together in just 30 minutes with ingredients you already have
  • You can customize them endlessly with garlic, cheese, or herbs
02 -
  • Never use a food processor or electric mixer, which turns potatoes into glue by breaking down the starch molecules too aggressively
  • Letting the drained potatoes steam dry in the pot for a few minutes is the step most people skip, but it makes all the difference in texture
03 -
  • Warm your milk in the microwave for 30 seconds before adding it to prevent temperature shock that can make potatoes gummy
  • Use a potato ricer for the smoothest restaurant quality texture, or leave small lumps if you prefer a more rustic home style mash
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