Creamy Fluffy Mashed Potatoes (Printable)

Smooth and creamy mashed potatoes with butter and milk, perfect as a comforting side for any meal.

# What You'll Need:

01 - 1.5 lbs russet or Yukon Gold potatoes, peeled and cut into chunks

02 - 4 tbsp unsalted butter, plus extra for serving

03 - 1/2 cup whole milk, warmed

04 - 1 tsp salt, plus more for boiling

05 - 1/4 tsp freshly ground black pepper

01 - Place potato chunks in a large pot and cover with cold water; add a pinch of salt.

02 - Bring water to a boil over high heat, reduce to medium, and simmer 15–20 minutes until fork-tender.

03 - Drain potatoes thoroughly and return them to the hot pot.

04 - Add butter and mash until mostly smooth using a potato masher.

05 - Gradually stir in warmed milk until reaching desired creamy consistency.

06 - Add salt and freshly ground black pepper according to preference.

07 - Serve immediately, optionally topped with extra butter.

01 -

They come together in under 30 minutes, which means you can focus on the main dish without stress.
Russet and Yukon Gold potatoes have different personalities—one gives you fluff, the other gives you flavor—and using either works beautifully.

02 -

Overworking mashed potatoes releases too much starch, turning them gluey and sad—stir gently and stop as soon as things come together.
Warmed milk is the difference between silky potatoes and ones that seize up and turn pasty; it's not optional, it's essential.

03 -

Let your butter and milk sit at room temperature before adding them—room temperature butter incorporates more smoothly than cold, and warm milk keeps the texture creamy instead of lumpy.
A pinch of nutmeg or white pepper instead of black pepper adds a subtle sophistication that people notice without being able to name it.