The Best Mashed Potatoes (Perfectly Creamy and Fluffy Every Time)
Mashed potatoes are one of those timeless side dishes that never go out of style. Whether served alongside a comforting stew, roasted meats, or a festive holiday spread, a bowl of creamy mashed potatoes instantly makes any meal feel complete. While the recipe may seem simple, achieving truly smooth, fluffy, and flavorful mashed potatoes depends on a few important techniques.
The most crucial step is choosing the right type of potato. Starchy varieties are ideal because they break down easily once cooked and absorb butter and milk beautifully, resulting in a light and airy texture. Waxy potatoes, on the other hand, tend to stay firm and can produce a dense, gluey mash. Proper cooking, gentle mashing, and adding warm ingredients at the right time will guarantee perfect results every time.
This recipe focuses on simplicity, using just a few basic ingredients while maximizing flavor and texture.
Ingredients
- 700–800 g (about 1.5 lb) starchy potatoes
- 100 g (½ cup) butter, at room temperature
- 60 ml (¼ cup) warm milk, plus more if needed
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the potatoes
Wash the potatoes thoroughly to remove any dirt. Peel them using a vegetable peeler, then cut them into evenly sized cubes. Cutting the potatoes into similar pieces ensures they cook evenly and prevents some pieces from becoming overcooked while others remain firm in the center. - Cook the potatoes
Place the potato cubes into a large saucepan and cover them completely with cold water. Starting with cold water allows the potatoes to cook evenly from the inside out. Set the pan over medium-high heat and bring to a boil. Cook for 20 to 30 minutes, or until the potatoes are extremely tender and nearly falling apart when pierced with a fork. - Drain and dry
Drain the potatoes thoroughly using a colander, then return them to the same saucepan. Place the pan back over low heat for a minute or two, gently shaking it to allow excess moisture to evaporate. Removing extra water at this stage helps create a smoother, creamier mash. - Mash the potatoes
Remove the pan from the heat. Using a potato masher or ricer, mash the potatoes while they are still hot. Begin mashing without adding any butter or milk until the potatoes look crumbly and well broken down. - Add butter and seasoning
Season the mashed potatoes with salt and pepper. Gradually add the room-temperature butter in small pieces, mashing continuously until fully incorporated. Using butter at room temperature prevents the potatoes from cooling down and helps maintain a silky texture. - Add warm milk
Slowly pour in the warm milk, a little at a time, while gently mashing. Stop once the potatoes reach your preferred consistency. You may not need to use all the milk. The finished mash should be smooth, creamy, and fluffy without being runny. - Taste and serve
Taste the mashed potatoes and adjust the seasoning if needed. Spoon them into a serving bowl, smooth the surface with a spoon, and serve immediately while hot.
Tips for Perfect Mashed Potatoes
- Always use warm milk; cold milk can make the mash heavy and uneven.
- Avoid overmixing, as excessive mashing can turn the potatoes sticky.
- For extra richness, you can slightly increase the butter, but add it gradually.