Creamy Mashed Potatoes

I was standing at the stove on a Tuesday night, too tired to think, when I realized I'd forgotten to plan a side dish. The potatoes were just sitting there in the basket, and I thought, why not? What came out of that pot wasn't fancy, but it was exactly what I needed—soft, warm, and stupidly comforting.

The first time I made this for a friend who was having a rough week, she ate two servings and didn't say much. Later she texted me asking for the recipe, which made me laugh because there's barely a recipe to give. It's just potatoes, butter, and a little attention.

Ingredients

• Yukon Gold or Russet potatoes: Yukon Golds give you a naturally buttery flavor, while Russets get fluffier—I usually grab whichever looks better at the store.
• Whole milk: Warming it first keeps the potatoes from turning gluey, a trick I learned after one too many dense batches.
• Unsalted butter: Softened butter melts right in without clumping, and you can control the salt yourself.
• Heavy cream: This is what makes them feel like a hug in a bowl, but you can skip it if you want something lighter.
• Salt and black pepper: Season more than you think you need to—potatoes are humble and they need the help.
• Chives or parsley: A little green on top makes it look like you tried, even if you didn't.

Instructions

Boil the potatoes:

Start them in cold salted water so they cook evenly all the way through. When they're soft enough that a fork slides in without any resistance, they're ready.

Drain and steam dry:

Let them sit in the hot pot for a minute or two after draining. This step keeps them from getting watery, which I didn't know mattered until I skipped it once.

Mash until smooth:

Use a masher or ricer, whatever you have. I like a few lumps, but if you want them silky, a ricer is your friend.

Stir in the dairy:

Add the butter first, then the warm milk and cream, stirring gently. The warmth helps everything melt together without overworking the potatoes.

Season and serve:

Taste as you go with the salt and pepper. Garnish with herbs if you're feeling it, then serve while they're still steaming.

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One night I made these for a small dinner and someone said they tasted like the ones their grandmother used to make. I didn't ask for details, but I could tell it meant something. That's the thing about mashed potatoes—they're never just potatoes.

How to Store and Reheat

Keep leftovers in an airtight container in the fridge for up to three days. When you reheat them, add a splash of milk or cream and warm them gently on the stove, stirring often so they don't stick or dry out.

Ways to Mix It Up

If you want to get a little fancy, stir in roasted garlic, cream cheese, or a handful of sharp cheddar. I've also added sour cream when I wanted something tangy, and it worked beautifully with grilled chicken.

What to Serve Them With

These go with roast chicken, meatloaf, seared steak, or honestly just a fried egg if that's what you're in the mood for. They're the kind of side that makes everything else on the plate feel more complete.

• Make a well in the center and fill it with gravy for maximum comfort.
• Top with crispy fried onions if you want a little crunch.
• Serve them alongside sautéed greens to balance the richness.

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Mashed potatoes don't need to be complicated to be exactly right. Sometimes the simplest things are the ones that stick with you longest.

Recipes Q&A

→ What type of potatoes work best?

Yukon Gold or Russet potatoes provide the ideal texture, breaking down smoothly when cooked for fluffy results.

→ How can I achieve extra creaminess?

Incorporate warm milk and heavy cream gradually while mashing, ensuring a velvety and rich consistency.

→ Can I add herbs for flavor?

Yes, chopped chives or parsley make excellent garnishes, adding a fresh, mild herbal note.

→ Is there a way to enhance the flavor of the milk?

Infuse the milk with a smashed garlic clove as it warms, then remove before mixing for subtle depth.

→ What tools are recommended for mashing?

A potato masher or ricer will help achieve a smooth, lump-free texture ideal for this dish.