Here’s perfect, creamy mashed potatoes—simple, fluffy, and classic 🥔🧈
Classic Mashed Potatoes
Ingredients (serves 4–6)
- 2½–3 lb potatoes (Yukon Gold for creamy, Russet for fluffy, or mix)
- 4 tbsp butter (more to taste)
- ¾–1 cup warm milk or cream
- Salt (for water + seasoning)
- Freshly ground black pepper
Optional add-ins
- Roasted or sautéed garlic
- Sour cream or cream cheese
- Chives or parsley
- Parmesan cheese
Instructions
- Prep & boil
- Peel (optional) and cut potatoes into even chunks.
- Place in a pot and cover with cold, well-salted water.
- Bring to a boil, then simmer 15–20 minutes until fork-tender.
- Drain & dry
- Drain potatoes and return them to the hot pot.
- Let steam off for 1–2 minutes (this keeps them fluffy).
- Mash
- Mash with butter until melted and incorporated.
- Slowly add warm milk/cream, mashing until smooth.
- Season
- Add salt and pepper to taste.
- Fold in any optional add-ins.
Pro Tips for the Best Mash
- Always start potatoes in cold water
- Warm the milk—cold milk = gluey potatoes
- Don’t overmix (no blender!)
- Yukon Golds need less dairy and butter
Variations
- Garlic mashed: Add roasted garlic
- Loaded mashed: Bacon, cheddar, sour cream, chives
- Creamy luxe: Use heavy cream + extra butter
- Dairy-free: Olive oil + plant milk
If you want, I can give you make-ahead mashed potatoes, slow cooker mashed, or a restaurant-style ultra-smooth version 😄
