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These delicious, fluffy, Creamy Mashed Potatoes are easy to make and such a crowd pleaser! The best part is that they pair with pretty much anything.
Mashed potatoes are a must-have recipe for the holidays, but they’re also perfect for everyday meals. All you need are Yukon Gold potatoes, milk, and butter, but to get them extra-creamy, a potato ricer is a game-changer.
Enjoy these buttery potatoes on their own or as a comforting side dish with your favorite protein. And if you have any leftovers, give my mashed potato cups a try!
Creamy Mashed Potatoes Ingredients
Please be sure to scroll down to the recipe card below for the complete details!
- Potatoes: Yukon Gold are great for mashing. Or Russet potatoes.
- Butter: I use salted butter (and let it melt in the warm pot). Unsalted is fine too, but you may need to add more salt.
- Milk: I love whole cow’s milk, but skimmed works great, too.
- Fresh thyme, sea salt, and pepper: Garnish with fresh thyme for an earthy flavor. Season to your liking.
How to Make Creamy Mashed Potatoes
- Prepare the potatoes: Peel and cut into large chunks. Boil until soft (about 15-17 minutes).
- Mash the potatoes: Use a potato ricer (a masher will work, too).
- Add the other ingredients: Top the mashed potatoes with butter. Once melted, add the milk bit by bit.
- Season and enjoy.
Tips for Success
- Always add the butter first to coat the starch and prevent the potatoes from becoming gluey.
- Add the milk a little at a time to let the potatoes absorb the liquid.
- You don’t need to season the potatoes when boiling (this will avoid oversalting).
- Be sure to cook the potatoes until soft, as undercooked potatoes will be lumpy.
- Use a potato ricer for the best creamy mashed potatoes.
- Don’t use a mixer or food processor to ‘mash’ the potatoes, as this will make them sticky.
Bake Them Cheesy
Bake your mashed potatoes: Spoon them warm into a heatproof dish, top with cheddar or Parmesan. Grill in the oven for a few minutes until the cheese is melted and bubbly.
Possible Variations
- Potatoes: Try purple potatoes or sweet potatoes.
- Milk: Swap for any milk you prefer, heavy cream, or use some of the boiled potato water.
- Butter: Salted, unsalted, garlic butter, herb butter, or truffle butter.
- Add-ins: You can add a clove of minced garlic, chili oil, or truffle oil.
- Toppings: Drizzle with extra melted butter, garlic butter, Parmesan, herby breadcrumbs, or chives.
FAQs
Allow the mashed potatoes to come to room temperature in a glass container and store in the fridge for three days.
Absolutely! Store the mashed potatoes in the fridge, covered, then reheat.
Reheat them in a pot on medium-low heat. You may need to add more milk to get the desired consistency. Season again to taste.
More Tasty Sides
Creamy Mashed Potatoes
Equipment
Ingredients
- 1 kilo potatoes, 2 pounds
- 225 ml milk
- 60 grams butter, salted
- 2 teaspoons sea salt
- ½ teaspoon pepper
- fresh thyme, to garnish
Instructions
- Wash and peel the potatoes.
- Cut them into similar-sized chunks (about 2-3 cm or 1.5 inch cubes).
- Place the chunks in a medium-sized pot and top with cold water.
- Bring to a boil, then let the potatoes simmer for 15-17 minutes, until they are soft (test with the tip of a sharp knife).
- Drain the potatoes and add the chunks to a large bowl.
- Mash them with a potato ricer (or masher) bit by bit, and return the mashed potatoes to the warm pot.
- Place the pot on medium-low heat.
- Add the butter and mix well until melted.
- Top with the milk a bit at a time, allowing the potatoes to soak up the liquid.
- Season to taste and serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
