Creamy Mashed Potatoes
40 min
|
easy
|
clean eating,
gluten-free,
vegetarian
Recipe by Eunice
Introduction
These creamy mashed potatoes are silky, buttery, and properly salted, with Yukon Golds bringing that natural richness so you get cloud-level smoothness without fuss.
Perfect with roast chicken, steak, or holiday turkey, this cozy side steals the show with a clean black pepper finish and pure, unapologetic butter flavor.
Ingredients (6 servings)
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You’ll check out through Instacart.
Ingredients
- 2 lb Yukon Gold potatoes, peeled, cut into chunks Yukon Gold potatoes 2 lb
- 1 Tbsp salt (for boiling water) salt
- ½ cup unsalted butter, cubed unsalted butter 4 oz
- ¾ cup whole milk (or more for desired consistency) whole milk 6 fl oz
- ½ tsp salt salt
- ¼ tsp black pepper black peppercorns (for black pepper)
How to Make Creamy Mashed Potatoes
-
Prep the potatoes
Peel the Yukon Golds and cut into even 1.5 inch chunks so they cook at the same pace.
Rinse quickly in cold water to remove surface starch for a cleaner mash.
-
Start in cold salted water
Place potatoes in a large pot, cover by 1 inch with cold water, and add the 1 tablespoon salt so the seasoning penetrates as they cook.
Bring to a steady simmer over medium heat and cook until very tender, 12 to 15 minutes, with edges just starting to feather.
-
Warm the dairy
While potatoes cook, heat the milk and butter together in a small saucepan over low until the butter is melted and the milk is steamy, then keep warm off heat.
-
Drain and steam dry
Drain potatoes well, return them to the hot pot, and set over low heat for 1 to 2 minutes, stirring, to let excess moisture evaporate.
-
Mash gently
Pass the potatoes through a ricer back into the pot for ultra smooth results, or mash with a sturdy masher for a bit more texture.
-
Add warm dairy and season
Pour in about two thirds of the warm milk-butter mixture and fold gently just until absorbed, then add more to reach your ideal creaminess.
Season with the 1/2 teaspoon salt and 1/4 teaspoon black pepper, taste, and adjust until it sings.
-
Serve hot
Transfer to a warm bowl, dot with a little extra butter if you like, and get them to the table while they are billowy and hot.
Substitutions
- Whole milk -> Buttermilk
- Warm buttermilk gently and add off heat for tangy, lighter mashed potatoes that stay plush without needing as much butter.
- Butter -> Extra-virgin olive oil + a splash of hot potato water
- For dairy-free richness, fold in good olive oil and a few tablespoons of starchy potato water with a pinch of vegetable bouillon for savory depth and a glossy finish.
- Yukon Gold -> Russet potatoes
- Russets yield an even fluffier, lighter mash with slightly less natural butteriness, so the butter flavor reads louder and the texture is cloudlike.
Tips
- Salt like you mean it
- Season the cooking water generously so the potatoes are seasoned from the inside, which prevents bland mash later.
- Heat the dairy first
- Warm milk and butter absorb faster and keep the mash smooth instead of shocking the starches and turning pasty.
- Steam-dry is non-negotiable
- Letting excess water evaporate after draining concentrates flavor and ensures the potatoes drink in the dairy instead of watering it down.
- Choose your tool wisely
- Use a ricer for silk or a masher for rustic texture, and skip the food processor because it will overwork starch and turn the potatoes gluey.
- White pepper for a clean look
- If you want that pristine steakhouse look, use a pinch of white pepper and finish with melted butter so you get flavor without black flecks.
- Hold like a pro
- Keep mashed potatoes warm in a bowl set over barely simmering water, covered, and refresh with a splash of hot milk right before serving.
Nutrition Facts *
| Energy | 264 | kcal |
|---|---|---|
| Protein | 4 | g |
| Total Fat | 16 | g |
| Carbohydrates | 26 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my mashed potatoes turn gluey?
- They were likely overworked or processed in a blender or processor, so next time use a ricer or masher and fold in dairy gently just until combined.
- How salty should the water be?
- Use about 1 tablespoon kosher salt for the pot in this recipe, which seasons 2 pounds of potatoes without making them briny.
- Can I make these ahead of time?
- Yes, chill in a glass container, then reheat gently on low with a splash of warm milk and a bit of butter, stirring until creamy again.
- What if my mash is too thin?
- Warm it over low heat, stirring, to steam off excess moisture, or fold in a few spoonfuls of dry potato flakes as a gentle thickener.
- How do I add garlic without it tasting harsh?
- Infuse the warm milk with smashed garlic cloves, then strain, or fold in roasted garlic for sweetness and depth.
- Can I leave the skins on?
- Yes, especially with Yukon Golds, which have tender skins that add a little texture and earthy flavor, just scrub them very well.
Serving Suggestions
Brown some butter until it smells nutty, swirl it over the top with chives, and you have steakhouse energy without leaving your kitchen.
For a cozy twist, fold in roasted garlic and a spoon of sour cream, then serve with roast chicken or a peppery mushroom gravy for a full-on comfort plate.
More pairings:
Reviews
We haven’t received any feedback on this recipe yet.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
