Creamy Mashed Potatoes (Printable)

Fluffy, buttery potatoes whipped with warm milk and cream for the ultimate comfort side dish.

# What You'll Need:

→ Potatoes

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

→ Dairy

02 - 4 tablespoons unsalted butter, plus more to serve
03 - 1/2 cup whole milk, warmed

→ Seasoning

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

# How To Make:

01 - Place the potatoes in a large pot. Cover with cold water and add a generous pinch of salt.
02 - Bring to a boil over medium-high heat. Reduce heat and simmer for 15-20 minutes, or until potatoes are fork-tender.
03 - Drain the potatoes thoroughly and return them to the hot pot.
04 - Add butter, warm milk, salt, and pepper. Mash until smooth and creamy, adjusting seasoning to taste.
05 - Serve hot, topped with a pat of butter if desired.

# Expert Tips:

01 -
  • These potatoes are impossibly fluffy without being gummy, the kind that make people ask whats your secret
  • The recipe is forgiving enough for weeknights but impressive enough for holiday tables
  • Once you master the warm milk technique, youll never go back to cold dairy again
02 -
  • Never use a hand mixer or food processor unless you want potato glue instead of mashed potatoes
  • Overworking the potatoes releases too much starch, making them dense and gummy rather than fluffy
  • Cold milk can shock hot potatoes and make them seize up, so always warm your dairy first
03 -
  • Use a ricer for the smoothest restaurant-style mashed potatoes that still feel homemade
  • The temperature of your serving bowl matters more than you think—warm bowls keep potatoes hot longer

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