Creamy Fluffy Mashed Potatoes (Printable)

Fluffy Yukon Gold potatoes combined with butter and warm milk for a creamy, classic side dish.

# Ingredient List:

→ Potatoes

01 - 2 lbs Yukon Gold or Russet potatoes, peeled and cut into 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
05 - 1/4 tsp freshly ground black pepper

→ Optional Additions

06 - 2 tbsp heavy cream or sour cream for added creaminess
07 - Chopped chives or parsley for garnish

# Directions:

01 - Place 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. Let steam escape for 2 to 3 minutes to remove excess moisture.
04 - Add butter and warmed milk to the potatoes, then mash until smooth and creamy using a potato masher or ricer.
05 - Season with salt and pepper to taste. For extra richness, fold in heavy cream or sour cream if desired.
06 - Transfer mashed potatoes to a serving bowl and garnish with chopped chives or parsley. Serve hot.

# Expert Tips:

01 -
  • They come together in under 30 minutes, which means you can pull them off alongside any main dish without stress.
  • The texture is genuinely luxurious, nothing like the gluey version that happens when people over-mash, and your guests will notice the difference.
  • This recipe forgives you—a little extra butter never hurt, and you can adjust the creaminess to match whatever mood you're in.
02 -
  • Over-mashing is the enemy—it releases starches and makes them thick and gluey instead of creamy, so use a gentle hand or a ricer rather than a food processor.
  • Warm milk and room-temperature butter blend in without shocking the hot potatoes, which means no lumps and no grainy texture trying to form.
03 -
  • Use a potato ricer if you want that impossibly smooth restaurant texture—it's a small tool that does one thing perfectly and makes a real difference.
  • The moment you add butter and milk is when you have to stop and listen to the pot, because if you keep mashing after that, you're creating gluey, dense potatoes instead of fluffy ones.
Go Back