Creamy Mashed Potatoes (Printer Friendly)

Fluffy potatoes blended with butter and warm milk create the ultimate comforting side dish for any meal.

# 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 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 1-2 inches above potatoes.
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 hot pot. Let sit for 2-3 minutes to allow excess steam to evaporate.
04 - Add butter and warm milk to the potatoes. Mash using a potato masher or ricer until smooth and creamy, working out any lumps.
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. Garnish with chopped chives or parsley if desired. Serve immediately while hot.

# Pro Advice:

01 -
  • The technique of letting steam escape before mashing changed everything for me
  • These potatoes reheat beautifully so you can make them ahead
02 -
  • Overmixing with an electric mixer makes potatoes gluey and dense every single time
  • Letting potatoes steam dry after draining prevents watery mashed potatoes
03 -
  • Cut potatoes into uniform chunks so they all finish cooking at the same time
  • Dont skip the step of letting potatoes steam dry after draining
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