Creamy Fluffy Mashed Potatoes (Printable View)
Smooth, buttery mashed potatoes with a creamy texture, perfect for a comforting side.
# Ingredient List:
→ Potatoes
01 - 1.5 lbs russet or Yukon Gold potatoes, peeled and cut into chunks
→ Dairy
02 - 4 tbsp unsalted butter, plus extra for serving
03 - 1/2 cup whole milk, warmed
→ Seasonings
04 - 1 tsp salt, plus more for boiling
05 - 1/4 tsp freshly ground black pepper
# How to Make It:
01 - Place the potato chunks in a large pot and cover with cold water. Add a generous pinch of salt.
02 - Bring to a boil over high heat, reduce to medium, and simmer for 15–20 minutes until potatoes are fork-tender.
03 - Drain potatoes thoroughly and return them to the hot pot.
04 - Add butter and mash with a potato masher until mostly smooth.
05 - Gradually stir in warmed milk until achieving desired creamy consistency.
06 - Adjust seasoning with salt and freshly ground black pepper to taste.
07 - Serve immediately, topped with additional butter if preferred.
# Expert Suggestions:
01 -
- They're impossible to mess up once you understand the basic rhythm of it all.
- The smell alone while they cook makes your whole kitchen feel like home.
- You can have them on the table in under 30 minutes, which matters on busy nights.
02 -
- Overworking the potatoes breaks down the starch and turns them into gluey paste, so mash with intention but don't obsess.
- Warming the milk first is the single biggest difference between creamy and broken mashed potatoes.
03 -
- The texture of your mashed potatoes is entirely up to you—there's no wrong way as long as you're happy with it.
- Save a ladle of starchy potato water before you drain them in case you need to loosen the consistency later.