Creamy Fluffy Mashed Potatoes (Printable Version)

Smooth, fluffy potatoes whipped with butter and milk for a classic American side dish.

# What You Need:

→ Potatoes

01 - 2 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks

→ Dairy

02 - 4 tablespoons unsalted butter, softened
03 - 1/2 cup whole milk, warmed

→ Seasonings

04 - 1 teaspoon salt, plus additional for boiling
05 - 1/4 teaspoon freshly ground black pepper

→ Optional Additions

06 - 2 tablespoons heavy cream or sour cream
07 - Chopped chives or parsley for garnish

# How-To Steps:

01 - Place peeled potato chunks 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 fork-tender.
03 - Drain potatoes thoroughly and return to the pot, allowing excess steam to escape for 2–3 minutes.
04 - Add softened butter and warm milk to the potatoes. Mash using a potato masher or ricer until the mixture is smooth and creamy.
05 - Season with salt and freshly ground black pepper to taste. Optionally, stir in heavy cream or sour cream for added richness.
06 - Transfer mashed potatoes to a serving bowl and garnish with chopped chives or parsley. Serve immediately.

# Expert Advice:

01 -
  • They're impossibly creamy without being heavy, the kind of side dish that steals the show from the main course.
  • Done in 30 minutes total, which means you can have restaurant-quality potatoes any weeknight without stress.
02 -
  • Overworking mashed potatoes with a blender or food processor releases too much starch and turns them into wallpaper paste, so use a masher or ricer and stop while they're still a little rustic.
  • Cold milk or butter will cool down your potatoes and make them thick and lumpy, so warm everything up first and you'll be amazed at the difference.
03 -
  • Save some of the starchy potato water instead of throwing it down the drain, because a tablespoon or two stirred in can rescue overmashed or too-thick potatoes when nothing else is open in the kitchen.
  • Make them up to 2 hours ahead and reheat gently in a buttered pot over low heat with a splash of milk, and nobody will know the difference between fresh and planned.
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