Creamy Classic Mashed Potatoes (Printable Version)

Fluffy, buttery potatoes whipped with warm milk and cream. A classic comfort side ready in 30 minutes.

# What You'll Need:

01 - 1.5 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks

02 - 4 tablespoons unsalted butter, plus more to serve

03 - 1/2 cup whole milk, warmed

04 - 1 teaspoon salt, plus more for boiling water

05 - 1/4 teaspoon freshly ground black pepper

01 - Place the potatoes in a large pot. Cover with cold water and add a generous pinch of salt.

02 - Bring to a boil over medium-high heat. Reduce heat and simmer for 15-20 minutes, or until potatoes are fork-tender.

03 - Drain the potatoes thoroughly and return them to the hot pot.

04 - Add butter, warm milk, salt, and pepper. Mash until smooth and creamy, adjusting seasoning to taste.

05 - Serve hot, topped with a pat of butter if desired.

01 -

These potatoes become incredibly fluffy without any special equipment—just a little arm power and the right touch
The warm milk trick is something I discovered by accident and it makes all the difference in texture

02 -

Overworking potatoes with a mixer can make them gummy and dense—hand mashing keeps them light and fluffy
Letting the drained potatoes sit in the hot pot for a minute helps steam off extra moisture, which is crucial for perfect texture

03 -

Cut your potatoes into evenly sized chunks so they all finish cooking at the same time
Room temperature ingredients blend more easily than cold ones straight from the fridge