Description
This Creamy Mashed Potatoes Recipe features tender Yukon Gold or Russet potatoes mashed to smooth perfection with butter, warm milk, and cream. Enhanced with optional garlic and garnished with fresh herbs, these classic mashed potatoes are fluffy, rich, and the perfect comforting side dish for any meal.
Ingredients
Scale
Potatoes
- 2 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
Dairy & Seasonings
- 4 tablespoons unsalted butter (plus more for serving)
- ½ cup whole milk, warmed
- ½ cup heavy cream, warmed
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon black pepper
Optional
- 2 cloves garlic, peeled
- Chopped chives or parsley for garnish
Instructions
- Boil Potatoes: Place the peeled and chunked potatoes along with optional garlic cloves into a large pot. Cover with cold water and add ½ teaspoon salt. Bring to a boil over high heat, then reduce heat to a simmer. Cook for 15–20 minutes, until the potatoes are fork-tender.
- Drain and Steam Dry: Thoroughly drain the potatoes and return them to the hot pot. Let them sit uncovered for 2–3 minutes so excess moisture can steam off, ensuring a fluffier mash.
- Mash Potatoes: Using a potato masher or ricer, mash the potatoes until smooth. Add butter and stir until melted and incorporated evenly.
- Add Dairy: Gradually pour in the warm milk and heavy cream, stirring continuously until the mixture is light, fluffy, and creamy.
- Season to Taste: Add additional salt and black pepper as desired, mixing well to distribute the seasoning evenly.
- Serve: Transfer the mashed potatoes to a serving bowl. Top with extra butter and garnish with chopped chives or parsley if desired. Serve warm for best flavor.
Notes
- For ultra-smooth mashed potatoes, use a potato ricer instead of a masher.
- Adjust creaminess by varying the amount of milk and cream added.
- For added flavor, consider mixing in sour cream or cream cheese.
