Classic Creamy Mashed Potatoes
Learn how to make perfectly creamy mashed potatoes every time with this classic recipe. Using simple ingredients and techniques, you'll achieve a smooth and delicious side dish that's sure to be a crowd-pleaser.
Equipment
- Large pot
- Colander
- Potato ricer
- Potato masher
Ingredients
Main Ingredients
- 2 lbs Russet or Yukon Gold potatoes peeled and quartered
- ½ cup unsalted butter cubed and softened
- ¾ cup warm milk or heavy cream
- 1 teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Optional Garnish
- Fresh chives, parsley or a knob of extra butter
- extra butter
Instructions
Preparation
- Peel and quarter the potatoes evenly, then place them in a large pot and cover with cold water and a generous pinch of salt.
- Bring the water to a boil, then reduce heat and simmer for 15-20 minutes until the potatoes are very fork-tender.
Mashing
- Drain the potatoes thoroughly in a colander, then return them to the hot pot over low heat for 1-2 minutes, shaking occasionally to evaporate moisture.
- Remove from heat, add the softened butter, and mash with a potato ricer, masher, or fork until most lumps are gone and butter is incorporated.
- Gradually add warm milk or cream, mashing or stirring gently until desired creamy consistency is reached, being careful not to overmix.
Serving
- Stir in salt and pepper to taste, adjusting seasoning as needed, then serve immediately, garnished if desired.
Notes
For best results, avoid using a food processor or blender, as this will over-process the potatoes and create a gluey texture. You can also roast garlic along with the potatoes for an extra layer of flavor.