Creamy Mashed Potatoes
These Creamy Mashed Potatoes are buttery, smooth, and rich — the perfect comforting side dish for any meal. Whether you're making them for a weeknight dinner or a holiday gathering, this classic recipe delivers every time.
Equipment
- Large Pot
- Potato masher or ricer
- Mixing Spoon
- Colander
- Measuring cups and spoons
Ingredients
- 2 ½ pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
- 1 cup whole milk or half-and-half, warmed
- ½ cup heavy cream, warmed
- ½ cup unsalted butter, softened (1 stick)
- salt, to taste
- freshly ground black pepper, to taste
- 2 cloves garlic, peeled (optional)
- chopped chives, parsley, or melted butter for garnish (optional)
Instructions
- Choose starchy potatoes like Yukon Gold or Russets. Peel and cut into even chunks for even cooking.
- Place potatoes (and garlic if using) in a large pot. Cover with cold water, add salt, and boil until fork-tender (15–20 minutes). Drain and let steam dry for 1–2 minutes.
- Mash potatoes using a masher, ricer, or hand mixer while still warm. Avoid overmixing to prevent gumminess.
- Add butter first and let it melt in. Gradually stir in warm milk and cream until desired consistency is reached. Season with salt and pepper.
- Transfer to a serving bowl and top with butter, chives, or parsley if desired. Serve warm.
Notes
Make ahead up to 24 hours and reheat gently with extra milk or butter. Try variations like roasted garlic, fresh herbs, or grated cheese. Use a ricer for extra-smooth results, and always warm your dairy for best texture.
Nutrition
Calories: 290kcalCarbohydrates: 32gProtein: 4gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 55mgSodium: 220mgPotassium: 620mgFiber: 2gSugar: 2gVitamin A: 600IUVitamin C: 12mgCalcium: 60mgIron: 1mg
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