Mashed Potatoes Creamy Classic (Printable)
Fluffy Yukon Gold mashed with butter and warm milk; creamy, buttery, and quick to prepare.
# What You'll Need:
→ Potatoes
01 - 1.5 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
→ Dairy
02 - 4 tablespoons unsalted butter, plus additional for serving
03 - 1/2 cup whole milk, warmed
→ Seasoning
04 - 1 teaspoon salt, plus additional for boiling water
05 - 1/4 teaspoon freshly ground black pepper
# How To Make It:
01 - Place the potatoes in a large pot, cover with cold water, and add a generous pinch of salt.
02 - Bring the pot to a boil over medium-high heat, then reduce heat and simmer for 15–20 minutes or until the potatoes are fork-tender.
03 - Drain the potatoes thoroughly using a colander and return them to the hot pot.
04 - Add butter, warmed milk, salt, and black pepper to the potatoes. Mash until smooth and creamy, adjusting the seasoning to taste.
05 - Serve immediately while hot, adding a pat of butter on top if desired.
# Expert Hints:
01 -
- Adding a little extra warm milk at the end makes them almost cloud-like, a trick I rarely admit sharing.
- This recipe became my go-to because it’s genuinely quick and pairs well with almost anything in my dinner rotation.
02 -
- If you drain the potatoes and forget to dry them out in the pot, they can turn gluey—never skip this step.
- I once swapped in cold milk straight from the fridge and regretted it; always warm your milk.
03 -
- Drying the potatoes in the still-hot pot before mashing gives a fluffier result.
- Warming your milk and butter beforehand makes for extra creamy potatoes every time.