Description

Creamy Mashed Potatoes are a classic comfort side dish made from starchy potatoes such as Russets or Yukon Golds, combined with butter and warm milk or cream for a silky smooth texture. Perfectly seasoned with salt and pepper, this recipe is quick to prepare and highly customizable, making it an ideal accompaniment for any meal or a satisfying stand-alone comfort food.

Ingredients

Scale

Base Ingredients

2 pounds Russet or Yukon Gold potatoes, peeled and cut into uniform chunks
4 tablespoons unsalted butter, softened
1/2 to 3/4 cup whole milk or heavy cream, warmed
1 teaspoon salt, plus more for boiling water
1/2 teaspoon freshly ground black pepper

Optional Variations

2–3 cloves roasted garlic or 1 teaspoon garlic powder (for garlic infusion)
2 tablespoons chopped fresh herbs (chives, parsley, or thyme)
2 tablespoons olive oil or plant-based milk (for dairy-free version)
1/4 cup shredded cheddar, Parmesan, or cream cheese (for cheese variation)
Pinch of cayenne pepper or smoked paprika (for a spicy kick)

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Instructions

Choose and Prepare Your Potatoes: Select high-starch potatoes like Russets or Yukon Golds; peel them if preferred and cut into uniform chunks for even cooking. This ensures your mashed potatoes cook thoroughly and become perfectly tender.
Boil Until Tender: Place potato chunks in a pot of cold, salted water and bring to a boil. Cook until the potatoes are easily pierced with a fork—about 15-20 minutes, depending on chunk size.
Drain and Steam Dry: Drain your potatoes well and let them steam in the colander for a few minutes; this removes excess moisture, helping to achieve that creamy, fluffy texture.
Mash or Ricer Time: For silky smooth mashed potatoes, use a potato ricer; if you like a rustic texture, a regular masher works well. Avoid using a food processor or blender as it can turn the potatoes gummy.
Add Butter and Warm Milk: Mix in softened butter first, then gradually stir in warm milk or cream. This method helps retain heat and creates the irresistibly creamy consistency we all crave.
Season and Taste: Finish with salt and pepper to taste. Don’t be shy—seasoning brings out the buttery flavors and elevates the dish. Optionally, fold in any desired variations such as garlic, herbs, cheese, or spices at this stage.

Notes

Choose high-starch potatoes like Russets or Yukon Golds for the fluffiest mash.
Warm the milk or cream before mixing to keep the potatoes hot and ensure a smooth texture.
Avoid overmixing to prevent gluey, dense mashed potatoes.
Add butter before the milk for richer flavor infusion.
Salt the boiling water to season potatoes evenly from inside out.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Mashed potatoes freeze well for up to 2 months; thaw overnight before reheating.
Reheat gently with a splash of milk or cream to maintain creaminess.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Boiling, Mashing
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 210
Sugar: 2g
Sodium: 400mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 4g
Cholesterol: 25mg