Creamy Classic Mashed Potatoes (Printable)

Buttery, fluffy mashed potatoes made simple. Perfect creamy side dish ready in 30 minutes.

# 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

# Steps:

01 - Place the potatoes in a large pot. Cover with cold water and add a generous pinch of salt. Bring to a boil over medium-high heat.
02 - 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 Advice:

01 -
  • These potatoes come out impossibly fluffy without any fancy equipment or technique
  • The warm milk trick melts everything together into pure comfort
  • They reheat beautifully so you can make them ahead for big gatherings
02 -
  • Starting potatoes in cold water ensures even cooking throughout
  • Overworking potatoes with a mixer can make them gummy and dense
  • Warm milk incorporates seamlessly while cold milk can make the texture grainy
03 -
  • Peel potatoes after boiling for easier removal and less waste
  • Let drained potatoes sit in the hot pot for a minute to evaporate excess moisture

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