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The Best Creamy Mashed Potatoes Recipe: Fluffy and Buttery Comfort Food

A generous serving of creamy, fluffy mashed potatoes topped with a melting pat of butter.
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Follow this easy recipe to make ultra-creamy, fluffy, and buttery mashed potatoes. This classic potato side dish is perfect for weeknight dinners or major holiday feasts.

Ingredients

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

Instructions

  1. Place the peeled and quartered potatoes in a large pot. Cover them 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. Reduce the heat to maintain a steady simmer. Cook the potatoes until they are fork-tender, about 15 to 20 minutes.
  3. Drain the potatoes completely in a colander. Let them sit for 5 minutes to allow excess steam to evaporate. This step helps prevent watery mashed potatoes.
  4. Return the drained potatoes to the hot, empty pot. Place the pot over low heat for 1 minute, gently shaking the pot to dry out any remaining moisture.
  5. Add the softened butter pieces to the potatoes. Use a potato masher or a hand mixer on low speed to break down the potatoes until they are mostly smooth. Do not overmix.
  6. Gradually pour in the warm milk while continuing to mash or mix gently until you reach your desired creamy consistency.
  7. Stir in the salt, pepper, and sour cream, if using. Taste and adjust seasoning as needed.
  8. Serve your homemade mashed potatoes immediately for the best texture.

Notes

  • Use starchy potatoes like Russets for a fluffier texture, or Yukon Golds for a naturally buttery and creamy result.
  • Warm the milk and soften the butter before adding them; cold dairy will cool the potatoes and make them gluey.
  • For garlic mashed potatoes, add 2 cloves of minced garlic to the milk while warming it.
  • If you need to make them ahead, mix them, let them cool slightly, then store them in the refrigerator. Reheat gently on the stovetop with a splash of milk.

Nutrition

Find it online: https://cheffinity.com/best-mashed-potatoes-creamy-easy-recipe/