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The Ultimate Creamy and Fluffy Mashed Potatoes

A serving of creamy, fluffy mashed potatoes topped with a pool of melting butter on a small white plate.
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Learn how to make the best mashed potatoes that are intensely creamy, buttery, and completely lump-free. This classic recipe is perfect for weeknight dinners or holiday feasts.

Ingredients

Scale
  • 3 lbs Russet or Yukon Gold potatoes, peeled and quartered
  • 1 cup whole milk, warmed
  • 8 tablespoons unsalted butter, cut into pieces, softened
  • 1 teaspoon salt, plus more for boiling water
  • 1/2 teaspoon black pepper
  • 1/4 cup sour cream or heavy cream (optional, for extra richness)

Instructions

  1. Place the peeled and quartered potatoes in a large pot. Cover the potatoes 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. Cook for 15 to 20 minutes, or until the potatoes are completely tender when pierced with a fork.
  3. Drain the potatoes thoroughly in a colander. Let them sit for 5 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, gently shaking the pot to dry out any remaining surface moisture.
  5. Remove the pot from the heat. Add the softened butter pieces to the potatoes. Mash the potatoes using a potato masher until the butter is fully incorporated and the mixture is mostly smooth.
  6. Gradually pour in the warm milk while continuing to mash or gently stir until you reach your desired consistency. Do not overmix, as this can make the potatoes gluey.
  7. Stir in the salt, pepper, and optional sour cream or heavy cream until just combined. Taste and adjust seasoning as needed.
  8. Serve your creamy, fluffy mashed potatoes immediately.

Notes

  • For the smoothest texture, use a potato ricer instead of a masher.
  • Always warm your milk and butter before adding them to the potatoes; cold dairy lowers the temperature and results in a less creamy texture.
  • If you want Parmesan Garlic Mashed Potatoes, add 1/2 cup grated Parmesan cheese and 2 cloves of minced garlic (sautéed lightly in butter) along with the salt and pepper.

Nutrition

Find it online: https://gourmetgaze.com/best-mashed-potatoes-creamy-fluffy-recipe/