Creamy Mashed Potatoes with Butter (Printable Version)

Buttery, smooth mashed potatoes whipped to perfection for any meal.

# What You'll Need:

→ Potatoes

01 - 2 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks

→ Dairy

02 - 4 tbsp unsalted butter, at room temperature
03 - 1/2 cup whole milk, warm

→ Seasonings

04 - 1 tsp salt, plus more for boiling
05 - 1/4 tsp freshly ground black pepper

→ Optional Additions

06 - 2 tbsp heavy cream or sour cream for extra creaminess
07 - Chopped chives or parsley for garnish

# Step-by-Step Directions:

01 - Place potato chunks in a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce to a simmer. Cook for 15–20 minutes, or until potatoes are tender when pierced with a fork.
02 - Drain potatoes thoroughly and return to the pot. Allow excess steam to escape for 2–3 minutes to ensure fluffy texture.
03 - Add butter and warm milk to the potatoes. Mash using a potato masher or ricer until smooth and creamy, ensuring no lumps remain.
04 - Season with salt and pepper to taste. If desired, mix in heavy cream or sour cream for extra richness. Transfer to a serving bowl and garnish with chopped chives or parsley if desired. Serve hot.

# Expert Advice:

01 -
  • These potatoes are the kind of comfort food that makes people close their eyes and smile after the first bite
  • Once you master the basics, this recipe becomes your canvas for endless variations
02 -
  • Overmixing with a hand mixer turns potatoes into glue, so I stick to my trusty potato masher
  • Warming your milk beforehand prevents that awful moment when cold dairy makes everything seize up
03 -
  • Peel your potatoes thinly, because the flesh just under the skin adds flavor and nutrients
  • Cut chunks into uniform sizes so everything finishes cooking at the same time
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