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The Best Creamy, Fluffy Mashed Potatoes

A spoonful of creamy, fluffy mashed potatoes seasoned with black pepper being lifted from a serving on a white plate.
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This recipe provides simple steps for making classic, buttery mashed potatoes with a perfectly creamy and fluffy texture.

Ingredients

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  • 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
  • Optional: 2 tablespoons sour cream or cream cheese for extra richness

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 the heat to maintain a steady simmer. Cook for 15 to 20 minutes, or until the potatoes are easily pierced with a fork.
  3. Drain the potatoes completely in a colander. Let them sit in the colander for 5 minutes to allow excess steam to escape. This step helps prevent watery potatoes.
  4. Return the drained potatoes to the warm, empty pot. Place the pot over low heat for 1 minute, gently shaking the pot to dry the potatoes further. Remove from heat.
  5. In a small saucepan, gently heat the milk and butter together until the butter is melted. Do not boil the mixture.
  6. Using a potato masher or a ricer, mash the potatoes until mostly smooth. If using a ricer, push the potatoes through directly into the pot.
  7. Gradually pour the warm milk and butter mixture into the potatoes while gently folding with a spatula or mixing on low speed if using a hand mixer. Mix only until just combined and creamy. Overmixing creates gluey potatoes.
  8. Stir in the salt, pepper, and optional sour cream or cream cheese until incorporated. Taste and adjust seasoning as needed. Serve immediately.

Notes

  • Use starchy potatoes like Russets for fluffiness or Yukon Golds for a naturally buttery flavor and creamy texture.
  • For the creamiest results, warm your dairy (milk and butter) before adding it to the potatoes.
  • Avoid using an electric mixer on high speed, as this develops too much starch and makes the potatoes gluey.

Nutrition

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