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The Ultimate Creamy and Fluffy Mashed Potatoes

A close-up of incredibly fluffy mashed potatoes mounded high on a white dish, showing texture.
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Make the best mashed potatoes every time with this simple recipe focusing on creamy texture and rich, buttery flavor. This classic potato side dish is perfect for weeknight dinners or holiday feasts.

Ingredients

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

Instructions

  1. Place the peeled and quartered potatoes in a large pot. Cover them 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 and cook until the potatoes are fork-tender, about 15 to 20 minutes.
  3. While the potatoes cook, gently warm the milk and butter together in a small saucepan over low heat until the butter is melted. Do not boil the milk mixture.
  4. Drain the potatoes completely in a colander. Let them sit for 2 minutes to allow excess moisture to steam off. This step helps prevent watery mashed potatoes.
  5. Return the drained potatoes to the hot, empty pot. Mash them thoroughly using a potato masher until mostly smooth. Avoid over-mashing at this stage.
  6. Gradually add the warm milk and butter mixture to the potatoes, mixing gently with a wooden spoon or spatula until just combined and creamy. Do not use an electric mixer, as this develops starch and makes the potatoes gluey.
  7. Stir in the salt, pepper, and sour cream, if using. Mix only until incorporated.
  8. Taste and adjust seasoning. Serve your fluffy potato side dish immediately.

Notes

  • For the creamiest mashed potatoes, use Yukon Gold potatoes. For the fluffiest texture, use Russet potatoes.
  • Warm your dairy ingredients before adding them; cold liquids result in cooler, denser mashed potatoes.
  • If you prefer garlic mashed potatoes, add 2 cloves of smashed garlic to the water while the potatoes boil, then remove before mashing.
  • For make-ahead ease, you can prepare the potatoes through step 6, cover, and refrigerate. Reheat gently on the stovetop with a splash of extra warm milk before serving.

Nutrition

Find it online: https://fooddexterity.com/ultimate-creamy-fluffy-mashed-potatoes/