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The Ultimate Creamy Mashed Potatoes: A Spoon & Sprout Classic

A dollop of fluffy, creamy mashed potatoes topped with a pool of melted butter, served on a small white plate.
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Learn the technique for making the best, lump-free, creamy mashed potatoes. This rich and buttery side dish is comfort food perfected, balancing deep tradition with fresh flavor.

Ingredients

Scale
  • 3 pounds Russet potatoes, peeled and quartered
  • 1 cup whole milk, warmed
  • 8 ounces unsalted butter, cut into cubes, softened
  • 1 teaspoon salt, plus more for boiling water
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup heavy cream, warmed (optional, for extra richness)
  • 2 tablespoons sour cream (optional, for tang and 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. Cook for 15 to 20 minutes, or until the potatoes are completely tender when pierced with a fork.
  3. Drain the potatoes thoroughly in a colander. Let them sit for 5 minutes to allow excess steam to evaporate. This step helps prevent watery potatoes.
  4. Return the drained potatoes to the dry, warm pot. Mash them gently with a potato masher or press them through a food mill or ricer for the smoothest texture. Avoid over-mashing at this stage.
  5. In a small saucepan, gently warm the milk and heavy cream (if using) until steaming, but do not boil.
  6. Add the softened butter cubes to the mashed potatoes. Stir gently until the butter is mostly incorporated.
  7. Gradually pour the warm milk mixture into the potatoes while stirring continuously with a wooden spoon or spatula. Mix only until just combined and smooth. Do not use an electric mixer, as this develops starch and creates gluey potatoes.
  8. Stir in the salt and pepper. If you desire extra tang and creaminess, fold in the sour cream now.
  9. Taste and adjust seasoning as needed. Serve your rich and flavorful potatoes immediately.

Notes

  • For the creamiest results, use starchy potatoes like Russets.
  • Warming your dairy ingredients (milk/cream) before adding them prevents the potatoes from cooling down too quickly and keeps the texture smooth.
  • If you want a Gordon Ramsay style, use very hot milk and incorporate the butter first before adding the liquid.
  • If you are making these ahead of time, keep them warm in a slow cooker on the lowest setting, stirring occasionally.

Nutrition

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