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The Ultimate Creamy Mashed Potatoes Recipe

A generous serving of fluffy mashed potatoes recipe, topped with freshly cracked black pepper, on a white plate.
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Follow this straightforward method to create restaurant style mashed potatoes that are perfectly creamy and fluffy every time. This easy recipe is ideal for weeknight dinners or holiday side dishes.

Ingredients

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  • 3 lbs Yukon Gold potatoes, peeled and quartered
  • 1 cup whole milk
  • 8 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon salt, plus more for boiling water
  • 1/2 teaspoon black pepper
  • 1/4 cup heavy cream (optional, for extra richness)

Instructions

  1. Place the peeled and quartered potatoes in a large pot. Cover the potatoes with cold water by about one inch. Add 1 tablespoon of salt to the water.
  2. Bring the water to a boil over high heat. Once boiling, reduce the heat to maintain a steady simmer. Cook for 15 to 20 minutes, or until the potatoes are completely tender when pierced with a fork.
  3. Drain the potatoes thoroughly in a colander. Let them sit for 2 to 3 minutes to allow excess steam to escape. This step helps prevent watery mashed potatoes.
  4. Return the drained potatoes to the empty, warm pot. Place the pot over very low heat for 1 minute, gently shaking the pot to dry them out further. Remove from heat.
  5. In a small saucepan, combine the milk and butter. Heat gently until the butter is melted and the milk is warm. Do not boil.
  6. Using a potato masher or a ricer (a ricer yields the smoothest texture), mash the potatoes until mostly smooth. Work quickly to avoid overworking the starch.
  7. Pour the warm milk and butter mixture slowly into the potatoes while gently folding with a rubber spatula until incorporated. If using, stir in the heavy cream now.
  8. Season with salt and pepper. Taste and adjust seasoning as needed. Serve immediately for the best, velvety mashed potatoes texture.

Notes

  • For garlic mashed potatoes flavor, add 2 cloves of minced garlic to the milk and butter mixture while warming it. Strain the mixture before adding to the potatoes.
  • Using Yukon Gold potatoes provides a naturally buttery flavor and creamy texture compared to Russet potatoes.
  • Do not use an electric mixer or food processor; this develops the starch and results in gluey potatoes.

Nutrition

Find it online: https://dishicious.com/mashed-potatoes-recipe-creamy-fluffy-ultimate/