Creamy Fluffy Mashed Potatoes (Printable)

Creamy, fluffy potatoes blended with butter and warm milk for a classic American side dish ready in 30 minutes.

# What You'll Need:

→ Base Ingredients

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

→ Dairy

02 - 4 tbsp unsalted butter, at room temperature
03 - 1/2 cup whole milk, warmed

→ Seasonings

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

→ Optional Enhancements

06 - 2 tbsp heavy cream or sour cream for added richness
07 - Fresh chives or parsley, chopped for garnish

# Directions:

01 - Place potato chunks in a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce to medium-low heat. Simmer for 15-20 minutes until potatoes are tender when pierced with a fork.
02 - Drain potatoes thoroughly in a colander, then return them to the warm pot. Let sit uncovered for 2-3 minutes to allow excess moisture to evaporate.
03 - Add room-temperature butter and warm milk to the pot. Mash using a potato masher or ricer until smooth and creamy, ensuring all ingredients are fully incorporated.
04 - Season with salt and pepper to taste. For extra richness, stir in optional heavy cream or sour cream. Transfer to a serving bowl, garnish with fresh herbs if desired, and serve immediately.

# Expert Tips:

01 -
  • These potatoes taste like someone spent hours on them, but they come together in under 30 minutes
  • The ricer trick changes everything and makes you wonder why you ever used a hand masher
02 -
  • Overworking potatoes with a mixer or food processor develops too much starch and makes them gluey
  • Letting drained potatoes steam dry is the secret step most people skip that ruins the texture
03 -
  • Peel potatoes after boiling if they are too hot to handle, the skins slip right off
  • Keep the pot on low heat for a minute after adding dairy to keep everything warm
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