Creamy Mashed Potatoes (Printable)

Fluffy, buttery mashed potatoes with smooth texture and quick prep—ideal alongside roasts or stews.

# What You Need:

→ Potatoes

01 - 1.5 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks

→ Dairy

02 - 4 tablespoons unsalted butter, plus additional for serving
03 - 1/2 cup whole milk, warmed

→ Seasoning

04 - 1 teaspoon salt, plus more for boiling water
05 - 1/4 teaspoon freshly ground black pepper

# How-To Steps:

01 - Place the potato chunks in a large pot. Add enough cold water to cover and season generously with salt.
02 - Bring to a boil over medium-high heat. Lower the heat and simmer for 15 to 20 minutes, or until potatoes are fork-tender.
03 - Drain the potatoes thoroughly in a colander, then return to the hot pot to let excess moisture evaporate.
04 - Add butter, warmed milk, salt, and pepper to the potatoes. Mash until smooth and creamy, adjusting seasoning to taste.
05 - Serve hot, finished with an extra pat of butter if desired.

# Helpful Tips:

01 -
  • These mashed potatoes turn out so creamy it feels like you’re cheating.
  • They’re wonderfully forgiving and adapt well to little tweaks or flavor boosts you dream up at the last minute.
02 -
  • Using cold milk straight from the fridge made my potatoes gluey once, so now I always warm it first.
  • Resist the urge to overmix – I discovered too much mashing turns them gummy instead of light.
03 -
  • Boil potatoes starting from cold water to cook evenly – I learned this after years of impatient mistakes.
  • A potato ricer makes effortlessly smooth mash, but a sturdy masher is perfectly classic and cozy.

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