Creamy Mashed Potatoes (Printable)
Velvety mashed potatoes blended with butter and cream for a smooth, rich side dish.
# What You'll Need:
→ Potatoes
01 - 1.5 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
→ Dairy
02 - 1/2 cup whole milk, warmed
03 - 1/4 cup heavy cream, warmed
04 - 4 tbsp unsalted butter, at room temperature
→ Seasonings
05 - 1 tsp salt, plus additional to taste
06 - 1/4 tsp freshly ground black pepper
07 - Optional: pinch of nutmeg or fresh chives for garnish
# How to Make It:
01 - Place potatoes in a large pot and cover with cold water. Add 1 teaspoon salt.
02 - Bring water to a boil over medium-high heat, then reduce to a simmer. Cook until potatoes are very tender, about 15 to 20 minutes.
03 - Drain potatoes thoroughly and return to pot. Let sit uncovered for 2 minutes to evaporate excess moisture.
04 - Mash potatoes using a potato masher or ricer until smooth.
05 - Add butter and stir until fully melted and blended into the potatoes.
06 - Gradually stir in warmed milk and cream until potatoes reach a light and creamy texture. Adjust with more milk as needed.
07 - Season with additional salt and black pepper to preference.
08 - Serve hot, garnished with fresh chives or a pinch of nutmeg if desired.
# Expert Hacks:
01 -
- They have that perfect velvety texture that feels like sharing a cozy secret with a close friend
- The buttery richness combined with just the right amount of seasoning makes them an instant favorite in any meal
02 -
- Warming the milk and cream before adding keeps the potatoes fluffy instead of dense
- Letting the drained potatoes sit in the hot pot for a couple of minutes really helps cut down watery mash
03 -
- Using a potato ricer instead of a masher makes a smoother, lighter texture
- Adding warm liquids slowly helps control consistency so they’re never too runny or stiff