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The Ultimate Fluffy & Creamy Mashed Potatoes: Chef Secrets for a Silky, Butter-Rich Side Dish

A generous serving of fluffy, creamy mashed potatoes piled high on a white plate.
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You deserve mashed potatoes that are perfectly smooth, fluffy, and rich with butter. This foolproof recipe uses simple techniques to guarantee ultra-creamy results every time, making it the best comfort food side dish for holidays or weeknights.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and quartered
  • 1 cup Whole Milk, warmed
  • 8 tablespoons Unsalted Butter, cut into pieces and softened
  • 1 teaspoon Kosher Salt, plus more for boiling water
  • 1/2 teaspoon Black Pepper
  • 1/4 cup Sour Cream (the secret ingredient for extra creaminess)

Instructions

  1. Place the peeled and quartered potatoes in a large pot. Cover them with cold water by about one inch. Add 1 tablespoon of salt to the water.
  2. Bring the water to a boil over high heat, then reduce the heat to maintain a steady simmer. Cook the potatoes until they are completely tender when pierced with a fork, about 15 to 20 minutes.
  3. Drain the potatoes thoroughly in a colander. Let them sit in the colander for 5 minutes to allow excess steam to evaporate. This step is key to avoiding watery potatoes.
  4. Return the drained potatoes to the empty, warm pot. Place the pot over very low heat for 1 minute, gently shaking the pot to dry them out further. Remove from heat.
  5. Add the softened butter pieces to the hot potatoes. Mash the potatoes using a potato masher until the butter is mostly incorporated. Do not over-mash yet.
  6. Slowly pour in the warm milk while continuing to mash or gently stir. Mix only until the potatoes are mostly smooth.
  7. Stir in the sour cream, salt, and pepper. Mix gently until just combined and the texture is smooth and creamy. Avoid using a food processor or electric mixer, as this develops starch and makes potatoes gluey.
  8. Taste and adjust salt and pepper as needed before serving immediately.

Notes

  • For the smoothest texture, use a potato ricer instead of a masher after the initial rough mash.
  • Keep your milk and butter warm before adding them; cold liquids make the potatoes stiff.
  • If you need to make these ahead, mix the potatoes, then stir in the butter and milk just before reheating on the stovetop over low heat, stirring constantly.

Nutrition

Find it online: https://kingscook.com/creamy-mashed-potatoes-recipe-ultimate-side/