Creamy, buttery Classic Mashed Potatoes are the ultimate comfort food side dish. Achieving restaurant-quality mashed potatoes—fluffy, velvety, and rich without being gummy—comes down to choosing the right potato, controlling moisture, and thoroughly warming your dairy before folding it in.
Ingredients & Prep
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The Potatoes: 3 lbs Russet or Yukon Gold potatoes (Russets yield a lighter, fluffier texture; Yukons provide a naturally buttery flavor and creamy consistency).
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The Dairy: 1/2 cup (1 stick) unsalted butter (cut into cubes) and 3/4 to 1 cup whole milk or heavy cream (warmed).
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The Flavor Boost (Optional): 4 oz cream cheese or 1/4 cup sour cream for extra richness, and 2 cloves garlic (peeled and boiled with the potatoes for subtle garlic flavor).
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The Seasoning: 1 1/2 teaspoons kosher salt (plus more for boiling water) and 1/4 teaspoon freshly ground white or black pepper.
1.Peel and Chop the Potatoes:Cut evenly so they cook at the same rate.
Peel the potatoes and cut them into uniform 1.5 to 2-inch chunks. Place them in a large pot and cover them with cold water by about an inch. Generously salt the water (about 1 tablespoon).
2.Boil the Potatoes:Simmer for 15 to 20 minutes until fork-tender.
Bring the water to a boil over medium-high heat. Reduce heat to a gentle boil and cook for 15 to 20 minutes until a fork slides easily all the way through the center of the potato chunks. Drain thoroughly in a colander and let them sit for 2 minutes so excess steam evaporates.
3.Warm the Dairy:Warm milk and butter together while potatoes drain.
In a small saucepan, warm the whole milk (or heavy cream) and cubed butter together over low heat just until the butter melts and the milk is warm (do not let it boil).
4.Mash and Incorporate Dairy:Mash or rice while hot for a smooth texture.
Pass the warm potatoes through a potato ricer or mash thoroughly with a potato masher until smooth. Slowly pour in the warm butter-milk mixture while stirring gently with a wooden spoon or rubber spatula until incorporated. (Avoid over-working or using an electric mixer, which makes the potatoes gummy).
5.Season and Serve:Season, garnish, and serve warm.
Fold in cream cheese or sour cream if using. Season with kosher salt and black pepper to taste. Transfer to a serving bowl, top with an extra pat of butter and fresh chives, and serve warm!
