Creamy Mashed Potatoes (Printable)

Fluffy, buttery potatoes whipped smooth with cream for a rich, comforting side perfect for any meal.

# What's Needed:

→ Potatoes

01 - 2.6 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks

→ Dairy

02 - ½ cup whole milk, warmed
03 - ¼ cup unsalted butter, cubed at room temperature
04 - ¼ cup heavy cream, warmed

→ Seasonings

05 - 1 teaspoon fine sea salt, plus more to taste
06 - ½ teaspoon freshly ground black pepper

→ Optional Additions

07 - 2 tablespoons chopped chives or parsley for garnish

# How to Make It:

01 - Place potato chunks in a large pot and cover with cold water. Add 1 teaspoon salt.
02 - Bring to a boil over high heat, then reduce to a simmer. Cook until potatoes are tender, about 15 to 18 minutes.
03 - Drain potatoes thoroughly and return to the hot pot. Allow them to steam dry for 1 to 2 minutes.
04 - Use a potato masher or ricer to mash the potatoes until smooth and free of lumps.
05 - Gradually blend in the warm milk, heavy cream, and butter until fully combined and creamy.
06 - Adjust seasoning with additional salt and freshly ground black pepper as desired.
07 - Transfer to a serving bowl and garnish with chopped chives or parsley, if preferred. Serve hot.

# Tips for Success:

01 -
  • They're impossibly creamy without being gluey, which happens when you respect the potatoes and don't overmix.
  • You can make them an hour ahead and reheat gently—no last-minute stress at dinner time.
  • They taste like someone who knows their way around a kitchen made them, even if you're just learning.
02 -
  • Over-stirring or using cold dairy will make the potatoes gluey and starchy instead of creamy—this is the mistake that teaches you why temperature and patience matter.
  • The potatoes should look slightly loose in their pot; they'll firm up as they cool, so don't be alarmed if they seem a touch soft when you're plating.
03 -
  • Keep all your dairy warm and at room temperature; this single detail separates silky potatoes from grainy, broken ones.
  • Don't skimp on the cream—it's the ingredient that transforms butter and milk into something that tastes luxurious rather than heavy.

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