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Creamy Mashed Potatoes

A close-up of a bowl of silky, creamy mashed potatoes topped with melted butter and black pepper.
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A classic recipe for silky, buttery mashed potatoes, perfect for any holiday meal or comforting side dish.

Ingredients

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  • 2 pounds Yukon Gold potatoes, peeled and quartered
  • 1 cup warm milk
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste

Instructions

  1. Place the peeled and quartered potatoes in a large pot and cover with cold water. Add a generous pinch of salt.
  2. Bring the water to a boil over high heat, then reduce heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes.
  3. Drain the potatoes thoroughly and return them to the hot, empty pot. Let them sit for a minute to allow excess moisture to evaporate.
  4. Mash the potatoes using a potato masher or a ricer until smooth.
  5. Gradually add the warm milk and softened butter to the mashed potatoes, mixing until well combined and creamy.
  6. Season with salt and pepper to your taste.
  7. Serve immediately, or keep warm for serving.

Notes

  • For extra creamy mashed potatoes, use a potato ricer instead of a masher.
  • To keep mashed potatoes warm without drying them out, place them in a heatproof bowl set over a pot of simmering water (double boiler method).
  • You can make mashed potatoes ahead of time. Reheat gently on the stovetop with a little extra milk or butter.

Nutrition

Find it online: https://recipestokeep.com/mashed-potatoes-creamy-silky-buttery/