Creamy Mashed Potatoes (Printable)
Fluffy, buttery potatoes whipped with warm milk for the perfect creamy side dish.
# What You'll Need:
→ Potatoes
01 - 1.5 lbs Yukon Gold or Russet potatoes, peeled and cut into 1-inch chunks
→ Dairy
02 - 4 tablespoons unsalted butter, plus extra for serving
03 - 1/2 cup whole milk, warmed
→ Seasoning
04 - 1 teaspoon salt, plus additional for boiling water
05 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - Place potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil over medium-high heat. Reduce heat and simmer for 15-20 minutes until fork-tender.
02 - Drain potatoes thoroughly in a colander and return them to the hot pot to allow excess moisture to evaporate for 1-2 minutes.
03 - Add butter, warm milk, salt, and pepper. Mash with a potato masher or hand mixer until smooth and creamy. Adjust seasoning to taste and serve hot with additional butter if desired.
# Cooking Tips:
01 -
- These are the kind of mashed potatoes that make people pause mid conversation and ask whats different
- The method is foolproof enough for beginners but produces restaurant-worthy results every single time
02 -
- Overworking your potatoes with a mixer or over-mashing by hand activates starch and turns them gluey, so stop as soon as theyre smooth
- Warming the milk before adding it makes all the difference between creamy potatoes and ones with cold, unappealing spots
03 -
- A potato ricer produces the fluffiest mashed potatoes with zero effort, though a good old-fashioned masher works perfectly fine
- Keep a small amount of extra warm milk handy in case your potatoes are thicker than you prefer