Creamy Classic Mashed Potatoes (Printable Version)
Fluffy, buttery mashed potatoes made creamy with warm milk and butter. Ready in 30 minutes.
# What You Need:
→ Potatoes
01 - 1.5 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
→ Dairy
02 - 4 tablespoons unsalted butter, plus more to serve
03 - 1/2 cup whole milk, warmed
→ Seasoning
04 - 1 teaspoon salt, plus more for boiling water
05 - 1/4 teaspoon freshly ground black pepper
# Method:
01 - Place potatoes in a large pot and cover with cold water. Add a generous pinch of salt to the water.
02 - Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 15-20 minutes until fork-tender.
03 - Drain potatoes thoroughly in a colander and return to the hot pot to evaporate excess moisture.
04 - Add butter, warm milk, salt, and pepper. Mash until smooth and creamy, adjusting seasoning to taste.
05 - Serve hot, topped with a pat of butter if desired.
# Expert Tricks:
01 -
- These potatoes come out impossibly fluffy without any fancy techniques
- The recipe is forgiving enough for weeknights but impressive enough for holidays
02 -
- Never use a food processor or blender which turns potatoes into glue by breaking down starch cells
- A potato ricer creates the fluffiest texture but a good old-fashioned masher works perfectly fine
03 -
- Warm your milk in the microwave for 30 seconds before adding it to prevent temperature shock
- Put the butter out on the counter while the potatoes cook so it softens naturally