Creamy Classic Mashed Potatoes (Printable Version)
Fluffy, buttery potatoes whipped to creamy perfection with warm milk and seasoning.
# Ingredient List:
→ Potatoes
01 - 1.5 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
→ Dairy
02 - 4 tablespoons unsalted butter, plus more for serving
03 - 1/2 cup whole milk, warmed
→ Seasoning
04 - 1 teaspoon salt, plus additional for boiling water
05 - 1/4 teaspoon freshly ground black pepper
# Step-by-Step Instructions:
01 - Place potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil over medium-high heat.
02 - Reduce heat to medium-low and simmer for 15-20 minutes, or until potatoes are fork-tender.
03 - Drain potatoes thoroughly in a colander, then return them to the hot pot to evaporate excess moisture.
04 - Add butter, warm milk, salt, and pepper. Mash with a potato masher until smooth and creamy. Adjust seasoning to taste.
05 - Serve immediately, topped with a pat of butter if desired.
# Tips from hearthlykitchen:
01 -
- These are the kind of mashed potatoes that make people go silent at the dinner table
- Once you nail the warm milk trick, you will never go back to cold dairy again
02 -
- Overworking potatoes with a mixer develops gluten and makes them gluey—gentle mashing keeps them fluffy
- Warming the milk before adding it prevents the potatoes from becoming gummy or dense
03 -
- Use a potato ricer for the smoothest texture without any lumps
- Keep the butter at room temperature so it incorporates seamlessly