Creamy Mashed Potatoes

The steam still rising from that Thanksgiving bowl, my grandmother standing over the stove with her worn wooden masher. She never measured anything, just knew by the weight of the spoon when the butter was right. Now every time I make these, the kitchen fills with that same buttery warmth that feels like coming home.

Last Christmas, my nephew announced he hated mashed potatoes. I made him try these anyway, the way I always do, with extra butter folded in at the end. He went back for three servings and asked if I could teach him how.

Ingredients

• Yukon Gold or Russet potatoes (2 lbs): These varieties absorb butter and cream beautifully without turning gummy or watery
• Unsalted butter (4 tbsp): Room temperature butter melts into the potatoes creating that velvety texture cold butter never achieves
• Whole milk (1/2 cup, warm): Warming the milk first prevents shocking the potatoes and keeps everything smooth
• Salt (1 tsp plus extra): Salt the boiling water generously, it is the only chance to season the potatoes from within
• Freshly ground black pepper (1/4 tsp): Fresh pepper has a bright warmth that pre-ground lacks
• Heavy cream or sour cream (2 tbsp, optional): This little luxury transforms good mashed potatoes into something unforgettable

Instructions

Start the potatoes right:

Place potato chunks in a large pot and cover completely with cold, salted water, starting them cold ensures even cooking throughout

Cook until tender:

Bring to a boil over high heat, then reduce to a simmer and cook for 15 to 20 minutes, until a fork slides through easily

Drain and dry:

Drain thoroughly and return potatoes to the warm pot, letting excess steam escape for 2 to 3 minutes so they are not watery

Add the dairy:

Add the butter and warm milk, then mash with a potato masher or ricer until everything is incorporated and smooth

Season and enrich:

Taste and season with salt and pepper, mixing in heavy cream or sour cream now if you want extra richness

Finish and serve:

Transfer to a serving bowl, sprinkle with chives or parsley if you like, and serve immediately while still steaming hot

Save

Sunday dinners growing up always ended with someone scraping the last bit from the serving bowl. There is something about perfectly made mashed potatoes that makes people linger at the table longer.

Getting the Texture Right

A potato ricer changed everything for me. The first time I used one, I could not believe how silky smooth the potatoes turned out without any effort at all.

Make Ahead Strategy

I have learned to peel and cut the potatoes in the morning, keeping them submerged in cold water until dinner time. This simple trick makes the actual cooking feel almost effortless.

Flavor Variations

Roasted garlic mashed potatoes became a winter staple after I discovered how much depth they add. Sometimes simple is perfect, but other times you want something a little more special.

• Try swapping milk for buttermilk when serving with fried chicken
• A handful of grated sharp cheddar makes them irresistible
• Keep a pot of warm milk handy if the potatoes need thinning at the table

Save

Perfect mashed potatoes are worth getting right. Once you find your rhythm, they become the kind of simple comfort that makes any meal feel like a celebration.

Recipe FAQs

→ What potatoes are best for mashing?

Yukon Gold and Russet potatoes both work beautifully. Yukon Golds have naturally buttery flavor and creamy texture, while Russets produce fluffier results due to their high starch content.

→ Why use warm milk instead of cold?

Warm milk incorporates more smoothly into the hot potatoes, preventing them from cooling down and maintaining that desirable fluffy texture. Cold milk can cause the butter to clump and create a gummy consistency.

→ How do I avoid gluey mashed potatoes?

Drain cooked potatoes thoroughly and let them steam for a few minutes to evaporate excess moisture. Mash gently without overworking—the more you mash, the more starch is released, which can lead to a gluey texture.

→ Can I make these ahead of time?

Yes, prepare them up to 2 hours in advance. Cover and keep warm in a low oven (200°F). Reheat gently with a splash of warm milk and stir before serving to restore creaminess.

→ What herbs work well as garnish?

Fresh chives add mild onion flavor, parsley provides bright herbal notes, and thyme complements the buttery richness. Sprinkle generously just before serving for the best presentation.