Print

Ultra-Creamy Mashed Potatoes

A close-up of a bowl of creamy mashed potatoes topped with melted butter and black pepper.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn how to make incredibly creamy and fluffy mashed potatoes, perfect for any holiday meal. This recipe uses the best potatoes and a hot dairy and butter technique for superior texture and flavor.

Ingredients

Scale
  • 2.5 pounds Yukon Gold or Russet potatoes, peeled and quartered
  • 1 cup whole milk
  • 1/2 cup unsalted butter, cut into pieces
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste

Instructions

  1. Place the quartered potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt to the water.
  2. Bring the water to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes.
  3. While the potatoes are cooking, gently heat the milk and butter in a small saucepan over low heat until the butter is melted and the milk is warm. Do not boil.
  4. Drain the potatoes thoroughly. Return the empty pot to the stove over low heat for about 1 minute to evaporate any remaining moisture from the potatoes.
  5. Pass the warm potatoes through a potato ricer or food mill into the pot. Alternatively, mash them with a potato masher, being careful not to overwork them.
  6. Gradually pour the warm milk and butter mixture over the potatoes, stirring gently with a wooden spoon or spatula until just combined and creamy.
  7. Season with salt and pepper to your taste. Stir gently one last time.
  8. Serve immediately.

Notes

  • For the creamiest texture, use Yukon Gold potatoes. Russets also work well and yield a fluffier result.
  • Ensure your milk and butter are warm before adding them to the potatoes. This helps maintain the temperature and creaminess.
  • Avoid using a food processor or blender, as this can make the potatoes gummy.
  • To make ahead, prepare the mashed potatoes up to the point of adding the dairy. Let them cool completely, then refrigerate. Reheat gently on the stovetop with a little extra milk and butter.

Nutrition

Find it online: https://mdlatdmm.com/mashed-potatoes-creamy-fluffy-holiday-side/