Creamy Mashed Potatoes (Printable Version)
Fluffy, buttery mashed potatoes ready in 30 minutes—perfect creamy side for any meal.
# What You'll Need:
→ Potatoes
01 - 1.5 lbs Yukon Gold or Russet potatoes, peeled and cut into 1-inch chunks
→ Dairy
02 - 4 tablespoons unsalted butter, plus additional for serving
03 - 1/2 cup whole milk, warmed
→ Seasoning
04 - 1 teaspoon salt, plus extra for boiling water
05 - 1/4 teaspoon freshly ground black pepper
# Preparation Steps:
01 - Place the potato chunks in a large pot and cover with cold water. Add a generous pinch of salt to the water. Bring to a boil over medium-high heat, then reduce to a gentle simmer.
02 - Simmer the potatoes for 15-20 minutes, or until fork-tender. Test by inserting a fork into a potato chunk—it should slide in easily with no resistance.
03 - Drain the potatoes thoroughly in a colander, then return them to the hot pot. Let them sit for 1-2 minutes to allow excess moisture to evaporate.
04 - Add the butter, warm milk, salt, and pepper to the potatoes. Mash using a potato masher or hand mixer until smooth and creamy. Taste and adjust seasoning as needed.
05 - Transfer to a serving bowl and top with an extra pat of butter if desired. Serve immediately while hot.
# Expert Tips:
01 -
- These potatoes are incredibly fluffy and creamy without being heavy
- They come together in just 30 minutes with minimal effort
- The recipe is endlessly customizable for any occasion
02 -
- Cold milk will make your potatoes gummy and dense, always warm it first
- Never use a food processor or blender, which turns potatoes into glue
- Letting potatoes dry in the hot pot after draining makes all the difference
03 -
- Use a potato ricer for the smoothest, most restaurant-like texture
- Season your cooking water generously with salt, not just a pinch
- Room temperature ingredients incorporate more easily than cold ones