Creamy Fluffy Mashed Potatoes (Print version)

Smooth, fluffy potatoes blended with butter and milk for a classic American 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, warm

→ Seasonings

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

→ Optional Additions

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

# How-To Steps:

01 - Place peeled and chunked potatoes in a large pot and cover with cold water seasoned with salt.
02 - Bring water to a boil over high heat, reduce to a simmer and cook for 15–20 minutes until potatoes are tender when pierced.
03 - Drain potatoes thoroughly and return to the pot. Let steam escape for 2–3 minutes to dry out excess moisture.
04 - Add butter and warm milk to potatoes. Mash with a potato masher or ricer until smooth and creamy.
05 - Season with salt and pepper to taste. Optionally, fold in heavy cream or sour cream for added richness.
06 - Transfer to a serving dish and garnish with chopped chives or parsley if desired. Serve hot.

# Tips from the pros:

01 -
  • These potatoes transform ordinary weeknight dinners into something that feels like a hug from someone who loves you
  • The technique is forgiving enough for beginners but refined enough that seasoned cooks will appreciate the attention to detail
02 -
  • Overworking potatoes with a mixer or food processor releases too much starch and creates a gluey, unpleasant texture
  • Warming your dairy before adding it prevents temperature shock that can make even perfect potatoes turn gummy
03 -
  • Salting the boiling water generously is crucial because potatoes absorb salt better during cooking than after
  • The steam drying step seems minor but makes the difference between good mashed potatoes and extraordinary ones
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