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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.
Enjoy the potatoes on their own or as an everyday side dish with your favorite protein. All you need are Yukon Gold potatoes, milk, and butter, but to get them extra-creamy, a potato ricer is a game-changer.
Mashed potatoes are also a holiday favorite, and perfect to pair with your Thanksgiving roast turkey, Christmas feast, or Easter lamb.
Recipe Tip
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 the best potatoes for mashing. Idaho potatoes or Russet potatoes are other great options.
- Butter: This is what gives the mashed potatoes their creamy texture. I use salted butter (and let it melt in the warm pot). Unsalted butter is fine too, but you may need to add more salt.
- Milk: I love whole 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 or hand mixer to ‘mash’ the potatoes, as this will make them sticky.
Bake your mashed potatoes
Spoon the mash 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, sour cream, cream cheese, or use some of the boiled potato water.
- Butter: Salted, unsalted, garlic butter, herb butter, or truffle butter.
- Add-ins: Add a clove of minced garlic cloves, garlic powder, onion powder, chili oil, or truffle oil.
- Toppings: Drizzle with extra melted butter, garlic butter, Parmesan, herby breadcrumbs, green onions, or chives.
- Potato ricer: If you don’t have a ricer, a potato masher or fork is a great alternative.
Other Dishes
Use mashed potatoes to make shepherd’s pie or cottage pie.
FAQs
Allow the mashed potatoes to come to room temperature in a glass container, cover, and store in the fridge for up to 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 a splash of 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 large 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 stir 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.
