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Classic Creamy Mashed Potatoes

A close-up of a white bowl filled with fluffy mashed potatoes, topped with melted butter.
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Learn how to make fluffy, lump-free mashed potatoes with butter and cream. This simple recipe is a perfect side dish for any meal.

Ingredients

Scale
  • 2 pounds Russet or Yukon Gold potatoes, peeled and quartered
  • 1 cup milk or half-and-half, warmed
  • 8 tablespoons unsalted butter, softened
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste

Instructions

  1. Place the peeled and quartered potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt to the water.
  2. Bring the water to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes.
  3. Drain the potatoes thoroughly in a colander. Return the empty pot to the stove over low heat for about 1 minute to evaporate any remaining moisture.
  4. Return the drained potatoes to the dry pot. Mash the potatoes using a potato masher, ricer, or food mill until they reach your desired consistency. Avoid over-mashing, which can make them gummy.
  5. Gradually add the warmed milk or half-and-half to the mashed potatoes, stirring until smooth and creamy.
  6. Stir in the softened butter, salt, and pepper until fully incorporated. Taste and adjust seasoning as needed.
  7. Serve hot.

Notes

  • For extra creamy mashed potatoes, use half-and-half or heavy cream instead of milk.
  • You can add garlic powder, onion powder, or chives for extra flavor.
  • Ensure your milk and butter are at room temperature or slightly warmed to prevent cooling down the potatoes.

Nutrition

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