Description
These simple creamy mashed potatoes are smooth, fluffy, and comforting. Made with buttery potatoes and warm milk or cream, they are the perfect side dish for any meal.
Ingredients
- 1 kg (about 2 lbs) potatoes (floury/starchy, e.g. Yukon Gold or similar)
- Salt, to taste
- 3 tbsp (30–40 g) butter
- 1/2 cup (125ml) warm milk or cream (as needed)
- Optional: pinch of black pepper or nutmeg
Instructions
- Peel the potatoes, cut into even chunks, and place them in a pot. Cover with cold water, add a good pinch of salt, and bring to a boil.
- Cook the potatoes for 15–20 minutes, until very tender when pierced with a fork.
- Drain the potatoes well and return them to the hot pot. Let them sit for 30–60 seconds to allow excess steam to evaporate.
- Mash the potatoes until smooth using a potato masher or ricer.
- Add the butter and gradually mix in the warm milk or cream until the potatoes reach a creamy, smooth consistency.
- Season with salt to taste and add black pepper or nutmeg if desired. Serve warm.
Notes
- Use starchy potatoes like Yukon Gold or Russet for the fluffiest texture.
- Warm the milk or cream before adding to keep the potatoes smooth and creamy.
- A potato ricer creates an extra silky mash.
- Leftover mashed potatoes can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boil
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 28 mg
