Description

These easy creamy mashed potatoes are a classic comfort food side dish, perfect for any meal. Made with just a few simple ingredients, they come together in under 30 minutes and boast a rich, smooth texture with a buttery flavor. Perfect as a holiday side or for any weeknight dinner, these mashed potatoes are guaranteed to be a crowd-pleaser.

Ingredients

Units Scale

Potatoes

2 pounds Russet or Yukon Gold potatoes, peeled and cut into chunks

For Boiling

1 tablespoon salt (for potato water)
Cold water (enough to cover potatoes)

Creamy Mixture

4 tablespoons (1/2 stick) unsalted butter, plus more for serving
1/2 cup whole milk (warmed)
1/4 cup heavy cream (warmed, optional for extra creaminess)
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste

Optional Add-Ins

2 cloves garlic, peeled (for garlic mashed potatoes)
Chopped fresh chives, for garnish

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Instructions

Prep the Potatoes: Peel the potatoes and cut them into even chunks, about 2-inch pieces. Evenly sized pieces help them cook at the same rate for fluffier, creamier results.
Boil the Potatoes: Place the potato pieces in a large pot and cover with cold water. Add 1 tablespoon salt to the water. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until potatoes are fork tender. For extra flavor, add cloves of garlic to the water if making garlic mashed potatoes.
Drain and Steam Dry: Drain the potatoes well in a colander. Return them to the hot pot and let them sit for 2 minutes. This helps any extra moisture evaporate, leading to creamier mash.
Mash the Potatoes: Use a potato masher or ricer to mash the potatoes until smooth and lump-free. For extra smoothness, use a ricer.
Add Butter and Dairy: Add in the butter, warm milk, and heavy cream (if using). Stir gently to combine until the mixture is creamy and smooth. Season with salt and pepper to taste. If desired, add more butter for richer flavor.
Serve: Transfer the mashed potatoes to a serving bowl. Top with a pat of butter and chopped chives, if desired. Serve hot alongside your favorite main dishes.

Notes

Warming the milk and cream helps keep the potatoes hot and prevents a gummy texture.
For extra flavor, infuse the milk with a crushed garlic clove while warming.
Use Yukon Gold potatoes for a naturally buttery flavor, or russets for fluffier mash.
Leftover mashed potatoes can be stored in the fridge for up to 4 days.
To reheat, add a splash of milk and re-mash on low heat.

Nutrition

Serving Size: 1/4 of recipe (about 1 cup)
Calories: 240
Sugar: 2g
Sodium: 620mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 3g
Protein: 4g
Cholesterol: 30mg