Creamy Mashed Potatoes
This Best Mashed Potatoes Recipe delivers the ultimate balance of rich creaminess and light, fluffy texture, perfect for any occasion.
Ingredients
Main Ingredients
- 2 ½ pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
- 4 tablespoons unsalted butter plus more for serving
- ½ cup whole milk warm
- ¼ cup heavy cream warm
- Salt and black pepper to taste
- 1 clove garlic Optional: boiled with potatoes for garlic mashed potatoes
- Chopped chives or parsley Optional garnish
Instructions
Preparation
- Peel and cut the potatoes into evenly sized chunks to ensure even cooking.
Cooking
- Place potatoes in a large pot and cover with cold water. Add 1 tablespoon of salt. Bring to a boil, then reduce heat to medium and cook for 15 to 20 minutes until fork-tender.
- Drain the potatoes in a colander and let them sit for 2 minutes to release excess moisture.
Mashing
- Return potatoes to the pot or a large bowl. Add butter and mash until smooth.
- Slowly pour in the warm milk and cream while mashing. Stir until fluffy and creamy, adding more milk if needed.
Serving
- Season generously with salt and pepper. Transfer to a serving dish and top with an extra pat of butter.
Notes
Use the Right Potato: Yukon Golds are naturally creamy, while Russets make lighter, fluffier mashed potatoes. Always warm your dairy first to prevent gluey mashed potatoes. Don’t overmix to avoid a gummy texture. For extra richness, mix in roasted garlic, cream cheese, or sour cream.