Creamy fluffy mashed potatoes (Printable)

Smooth, fluffy potatoes blended with butter and milk for a comforting 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, warmed

→ Seasonings

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

→ Optional Additions

06 - 2 tbsp heavy cream or sour cream for added richness
07 - Chopped chives or parsley for garnish

# Directions:

01 - Place peeled, chopped potatoes in a large pot and cover with cold salted water.
02 - Bring water to a boil over high heat, then reduce to a simmer and cook for 15 to 20 minutes until potatoes are fork-tender.
03 - Drain potatoes thoroughly and return them to the pot, allowing steam to escape for 2 to 3 minutes.
04 - Add butter and warm milk to potatoes, then mash with a potato masher or ricer until smooth and creamy.
05 - Season with salt and black pepper to taste. Optionally, stir in heavy cream or sour cream for extra creaminess.
06 - Transfer to a serving bowl, garnish with chopped chives or parsley if desired, and serve warm.

# Expert Tips:

01 -
  • They're silky and buttery without feeling heavy, the kind of potatoes that make people ask for seconds.
  • Ready in half an hour, and the ingredient list is short enough that you probably have everything in your kitchen right now.
02 -
  • Over-mashing makes them gluey and dense—use a gentle hand once they start breaking down, or switch to a ricer halfway through.
  • Cold milk or cold butter will cause the potatoes to seize up and feel grainy instead of smooth, so warm them first.
03 -
  • Use a potato ricer for the silkiest possible texture if you're cooking for people who notice those details.
  • Keep your butter and milk warm before mixing so the potatoes stay fluffy instead of becoming dense and heavy.
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