Mashed Potatoes Creamy Fluffy (Printable)

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

# What You’ll Need:

→ Potatoes

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

→ Dairy

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

→ Seasonings

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

→ Optional Additions

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

# How-To Steps:

01 - Place peeled and cut potato chunks in a large pot and cover with cold, salted water.
02 - Bring water to a boil over high heat, then reduce to a simmer and cook for 15 to 20 minutes until potatoes are tender when pierced with a fork.
03 - Drain potatoes thoroughly and return them to the pot, allowing excess steam to escape for 2 to 3 minutes.
04 - Add butter and warm milk to the potatoes, then mash using a potato masher or ricer until smooth and creamy.
05 - Season with salt and black pepper to taste. Optionally, stir in heavy cream or sour cream for added richness.
06 - Transfer to a serving bowl and garnish with chopped chives or parsley. Serve hot.

# Expert Tips:

01 -
  • They come together in under 30 minutes and taste like you spent all day on them.
  • The simplicity means you can taste the quality of every ingredient, no masking behind fussy techniques.
  • They pair with literally everything and somehow make any meal feel more like home.
02 -
  • Over-mashing activates the starches in potatoes and turns them into wallpaper paste—mash until just smooth, not until you've beaten them senseless.
  • A potato ricer is genuinely a game-changer if you want ultra-smooth texture, but a regular masher works great too; it's more about not overworking them.
  • Warm ingredients are non-negotiable: cold milk and cold butter will clump up no matter how careful you are.
03 -
  • Keep everything warm—your bowl, your spoon, even the pot where they'll sit—because cold equipment cools the potatoes and makes them seize up.
  • Taste as you season and remember that salt blooms after a minute or two, so don't go overboard right away.
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