Creamy Fluffy Mashed Potatoes (Printable)

Buttery, smooth mashed potatoes blended to fluffy perfection for a comforting side dish.

# What you'll need:

→ Potatoes

01 - 2 lbs Yukon Gold or Russet potatoes, peeled and cut into 1-inch 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 water
05 - 1/4 tsp freshly ground black pepper

→ Optional Additions

06 - 2 tbsp heavy cream or sour cream for extra creaminess
07 - Fresh chopped chives or parsley for garnish

# How to make it:

01 - Place potato chunks in a large pot and cover with cold water. Add 1 tbsp salt. Bring to a boil over high heat, then reduce to medium-low heat. Simmer for 15-20 minutes until potatoes are fork-tender.
02 - Drain potatoes thoroughly in a colander. Return potatoes to the warm pot and let sit uncovered for 2-3 minutes, allowing excess moisture to evaporate.
03 - Add room temperature butter and warm milk to the pot. Mash using a potato masher or ricer until potatoes reach desired smoothness. For ultra-creamy texture, use a ricer.
04 - Season with salt and pepper to taste. If using, fold in heavy cream or sour cream. Transfer to serving bowl and garnish with fresh chives or parsley. Serve immediately while hot.

# Expert Suggestions:

01 -
  • You probably have everything in your kitchen right now
  • The technique is forgiving enough for beginners but satisfying for experienced cooks
  • These potatoes reheat beautifully so you can make them ahead
02 -
  • Overworking potatoes with a mixer or food processor makes them gluey and unpleasant
  • Warming your milk before adding it prevents the potatoes from becoming dense and heavy
03 -
  • Use a potato ricer for the smoothest restaurant style texture without any effort
  • Save some of the boiling water to thin the potatoes if they become too thick
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