Creamy Mashed Potatoes (Printable)

Fluffy mashed potatoes blended with butter and cream for a smooth, rich side to complement any meal.

# What You'll Need:

→ Potatoes

01 - 2.6 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks

→ Dairy

02 - ½ cup whole milk, warmed
03 - ¼ cup unsalted butter, cubed and at room temperature
04 - ¼ cup heavy cream, warmed

→ Seasonings

05 - 1 teaspoon fine sea salt, plus additional to taste
06 - ½ teaspoon freshly ground black pepper

→ Optional Additions

07 - 2 tablespoons chopped chives or parsley (for garnish)

# How To Make It:

01 - Place the potato chunks into a large pot and cover with cold water. Add 1 teaspoon of salt.
02 - Bring the water to a boil over high heat, then reduce to simmer and cook until potatoes are very tender, approximately 15 to 18 minutes.
03 - Drain the potatoes thoroughly and return them to the hot pot. Allow them to steam dry for 1 to 2 minutes.
04 - Using a potato masher or ricer, mash the potatoes until smooth and free of lumps.
05 - Gradually blend in the warmed milk, cream, and butter until the mixture is fully combined and creamy.
06 - Adjust seasoning by adding additional salt and freshly ground black pepper as desired.
07 - Transfer the mashed potatoes to a serving dish and garnish with chopped chives or parsley if preferred. Serve immediately.

# Tips from dashanddishes:

01 -
  • Creamy, fluffy texture that tastes like someone who actually knows what they're doing made them.
  • Takes less than 40 minutes from start to table, leaving you free to handle everything else on a busy dinner night.
  • Works beautifully as a base—add roasted garlic, crispy bacon, or sharp cheddar whenever the mood strikes.
02 -
  • Overworking the potatoes with a food processor or blender turns them gluey instead of fluffy—stick with a masher or ricer and stop once they're smooth.
  • Warming your dairy before stirring it in isn't just a fancy step; it's the difference between creamy and lumpy, and it genuinely takes the same amount of time as doing it cold.
03 -
  • If you've added too much liquid and they're soupy, a few minutes back on the heat with gentle stirring will cook off the excess and tighten them right up.
  • Keep everything warm as you work—cold bowls and cold utensils will cool down your potatoes faster than you'd think.

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