Creamy Mashed Potatoes (Printable)

Classic creamy mashed potatoes made with Yukon Gold potatoes, butter, and warm milk for the perfect fluffy texture.

# 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.
02 - 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.
03 - Drain potatoes thoroughly and return to the pot. Allow excess steam to escape for 2–3 minutes.
04 - Add butter and warm milk to the potatoes. Mash using a potato masher or ricer until smooth and creamy.
05 - Season with salt and pepper to taste. If desired, mix in heavy cream or sour cream for extra richness.
06 - Transfer to a serving bowl. Garnish with chopped chives or parsley if desired. Serve hot.

# Expert Tips:

01 -
  • They come together in under 30 minutes with ingredients you already have in your kitchen
  • The method guarantees fluffy, lump-free potatoes every single time
02 -
  • Overworking potatoes with a mixer or blender makes them gummy and dense, so stick to a masher or ricer
  • Letting the steam escape after draining prevents watery mashed potatoes
03 -
  • Put the butter out on the counter an hour before cooking so it softens naturally
  • A splash of the starchy boiling water can help thin the potatoes without making them watery
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