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The Best Creamy and Fluffy Mashed Potatoes

A generous serving of fluffy, creamy mashed potatoes piled high on a white plate, catching bright sunlight.
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Follow these steps to make smooth, buttery mashed potatoes using Yukon Gold potatoes for a perfect side dish.

Ingredients

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  • 3 lbs Yukon Gold potatoes, peeled and quartered
  • 1 cup whole milk
  • 8 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon salt, plus more for boiling water
  • 1/2 teaspoon black pepper

Instructions

  1. Place the peeled and quartered potatoes in a large pot. Cover them with cold water by about one inch. Add 1 tablespoon of salt to the water.
  2. Bring the water to a boil over high heat. Reduce heat to maintain a steady simmer and cook until the potatoes are fork-tender, about 15 to 20 minutes.
  3. Drain the potatoes completely in a colander. Let them sit for 2 minutes to allow excess steam to evaporate. This step helps prevent watery mashed potatoes.
  4. Return the drained potatoes to the hot, empty pot. Place the pot over low heat for 1 minute, shaking gently, to dry them further. Remove from heat.
  5. In a small saucepan, gently warm the milk and butter together until the butter is melted. Do not boil the mixture.
  6. Mash the potatoes using a potato masher or a ricer until mostly smooth. Avoid over-mashing, which can make them gluey.
  7. Gradually pour the warm milk and butter mixture into the potatoes while gently folding with a spatula until just combined and creamy.
  8. Stir in the salt and pepper. Taste and adjust seasoning as needed before serving immediately.

Notes

  • For the creamiest texture, use a potato ricer instead of a standard masher.
  • Using warm milk and butter keeps the potatoes hot and smooth.
  • For garlic mashed potatoes, simmer 2 cloves of peeled garlic with the potatoes.

Nutrition

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