Creamy Fluffy Mashed Potatoes (Print view)

Smooth, buttery potatoes whipped with milk for a creamy, classic side.

# What You'll Need:

→ Potatoes

01 - 2 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks

→ Dairy

02 - 4 tablespoons unsalted butter, at room temperature
03 - 1/2 cup whole milk, warmed

→ Seasonings

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

→ Optional Additions

06 - 2 tablespoons heavy cream or sour cream (for extra creaminess)
07 - Chopped chives or parsley, for garnish

# Cooking Steps:

01 - Place peeled and chunked potatoes in a large pot. Cover with cold water, adding salt to taste.
02 - Bring water to a boil over high heat, reduce to a simmer, and cook potatoes for 15 to 20 minutes until tender when pierced.
03 - Drain potatoes thoroughly and return them to the pot. Let them sit for 2 to 3 minutes to release excess steam.
04 - Add butter and warmed milk to the potatoes. Mash until smooth and creamy using a potato masher or ricer.
05 - Season mashed potatoes with salt and pepper. If desired, fold in heavy cream or sour cream for additional richness.
06 - Transfer the mashed potatoes to a serving bowl and garnish with chopped chives or parsley. Serve immediately while hot.

# Expert Ideas:

01 -
  • It comes together in thirty minutes with ingredients you probably already have in your kitchen.
  • The texture is so creamy and fluffy that people always ask what your secret is.
  • It pairs with absolutely everything, from roasted chicken to a simple bowl of greens.
02 -
  • Never use cold milk or butter, they shock the potatoes and make them dense and heavy.
  • Don't overmix or the starches break down and turn the potatoes gluey, stop as soon as they're smooth.
  • Salt the boiling water generously, it's your only chance to season the potatoes from within.
03 -
  • A potato ricer is worth it if you want restaurant smooth mashed potatoes every time.
  • Warm your serving bowl with hot water before transferring the potatoes so they stay hot longer.
  • If you accidentally overmix and they get gluey, fold in a little more butter and warm cream to help save the texture.
Go back