Creamy Mashed Potatoes (Printable)

Velvety, buttery potatoes mashed to a fluffy smoothness, ideal as a comforting side dish.

# What You'll Need:

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

02 - 1/2 cup whole milk, warmed

03 - 4 tbsp unsalted butter, softened

04 - 1/4 cup heavy cream, warmed

05 - Salt, to taste

06 - Freshly ground black pepper, to taste

07 - Chopped chives or parsley (optional, for garnish)

01 - Place potato chunks in a large pot, cover with cold salted water.

02 - Bring to a boil over medium-high heat, then reduce to simmer and cook 15–18 minutes until fork-tender.

03 - Drain potatoes thoroughly and return to hot pot; let steam dry for 1–2 minutes.

04 - Mash potatoes with a masher or ricer until smooth and lump-free.

05 - Stir in softened butter, warmed milk, and heavy cream until fully blended and creamy.

06 - Add salt and freshly ground black pepper to taste.

07 - Transfer to a serving bowl and garnish with chopped chives or parsley, if desired; serve warm.

01 -

It comes together in half an hour and tastes like you spent all day in the kitchen.
The texture is so velvety it practically melts on your tongue without feeling heavy.
You can dress it up or keep it simple, and it never lets you down.

02 -

Always warm your milk and cream before adding them—cold dairy will cool down the potatoes and make them harder to blend smoothly.
Don't overmix once the dairy is in, or the starches will activate and turn your mash gummy instead of fluffy.
If you're making these ahead, keep them warm in a slow cooker on low with a little extra butter on top to prevent a skin from forming.

03 -

Use a ricer instead of a masher if you want the absolute fluffiest texture with no lumps.
Salt the cooking water generously—it should taste like the sea—so the potatoes are seasoned all the way through.
Don't drain the potatoes too early; they should be soft enough to fall apart when you press them with a fork.