Creamy Mashed Potatoes (Printable)

Buttery, fluffy mashed potatoes with warm milk and cream, seasoned for a smooth finish.

# What You Need:

→ Potatoes

01 - 2.6 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks

→ Dairy

02 - 1/2 cup whole milk, warmed
03 - 4 tbsp unsalted butter, softened
04 - 1/4 cup heavy cream, warmed
05 - Salt, to taste

→ Seasonings

06 - Freshly ground black pepper, to taste
07 - Chopped chives or parsley (optional, for garnish)

# How to Make It:

01 - Place potato chunks in a large pot and cover with cold, salted water.
02 - Bring to a boil over medium-high heat, then reduce to a simmer and cook for 15–18 minutes until fork-tender.
03 - Drain potatoes thoroughly and return them to the hot pot to steam dry for 1–2 minutes.
04 - Mash potatoes using a potato masher or ricer until smooth and free of lumps.
05 - Add softened butter, warmed milk, and heavy cream, stirring until fully blended and creamy.
06 - Adjust seasoning with salt and freshly ground black pepper to taste.
07 - Transfer to a serving bowl and garnish with chopped chives or parsley if desired. Serve hot.

# Expert Suggestions:

01 -
  • It tastes like someone actually cares about your dinner, even when that someone is you.
  • You can make it with your eyes half closed and still end up with something creamy and satisfying.
  • It goes with literally everything, and leftovers reheat better than you'd think.
02 -
  • Never add cold milk or cream—it shocks the potatoes and makes them gummy instead of creamy.
  • Don't over-mash or they'll turn into paste, especially if you're using Russets.
  • Salt the cooking water generously, it's your only chance to season the inside of the potato.
03 -
  • Use a ricer if you can—it makes them impossibly smooth without any risk of gumminess.
  • Warm your serving bowl before adding the potatoes so they stay hot longer at the table.
  • If you're making them ahead, keep them warm in a slow cooker on low with a little extra butter on top.

Return