Creamy Mashed Potatoes
These velvety, buttery mashed potatoes are the ultimate comfort food side dish, perfect for any holiday meal or cozy dinner.
Ingredients
- •2 lbs (900g) Yukon Gold potatoes, peeled and cut into 1-inch chunks
- •1/2 cup (115g) unsalted butter, softened
- •1/2 cup (120ml) whole milk or heavy cream, warmed
- •1 teaspoon kosher salt, plus more to taste
- •1/4 teaspoon freshly ground black pepper
- •Optional: 1 tablespoon fresh chives, finely chopped for garnish
Instructions
- 1
Place the peeled potato chunks in a large pot and cover with cold water by at least an inch; add a generous pinch of salt.
- 2
Bring the water to a boil over medium-high heat, then reduce to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.
- 3
Drain the potatoes thoroughly in a colander and return them to the hot, empty pot for 1 minute over low heat to evaporate any excess moisture.
- 4
Use a potato ricer or a hand masher to break down the potatoes until smooth.
- 5
Add the softened butter and stir gently until melted and incorporated.
- 6
Gradually pour in the warm milk or cream while stirring, ensuring the potatoes reach your desired level of creaminess.
- 7
Season with salt and pepper to taste, garnish with chives if desired, and serve immediately.
💡 Chef tips
- Use Yukon Gold potatoes rather than Russets for a naturally buttery flavor and creamier texture.
- Always warm your milk or cream before adding it to the potatoes to ensure they stay hot and absorb the liquid better.
- To make ahead, store in an airtight container in the refrigerator and reheat gently on the stovetop with a splash of extra milk.
✅ How it should turn out
The final dish should be perfectly smooth and fluffy with a rich, buttery flavor and a light, melt-in-your-mouth consistency.