The Best Creamy Mashed Potatoes (Perfect Every Time)
Few side dishes are as comforting and versatile as a bowl of perfectly made mashed potatoes. Creamy, fluffy, and rich in flavor, mashed potatoes can be served alongside stews, roasted meats, grilled vegetables, or enjoyed on their own with a generous knob of butter. The secret to exceptional mashed potatoes lies in using the right type of potatoes and following a few simple but important techniques.
Starchy potatoes are the best choice for mashed potatoes because they break down easily and absorb butter and milk beautifully, resulting in a light and silky texture. Cooking the potatoes properly and adding warm ingredients at the right time ensures a smooth mash without becoming gluey or dense.
This method delivers consistently delicious mashed potatoes with a soft, airy texture and a rich, comforting flavor.
Why This Recipe Works
- Starchy potatoes create a fluffy, smooth mash
- Starting with cold water allows even cooking
- Drying the potatoes after boiling prevents watery results
- Adding butter first enhances flavor and texture
- Warm milk keeps the mash creamy and smooth
Ingredients
- 700–800 g (about 1½ lb) starchy potatoes
- 100 g (½ cup) butter, at room temperature
- 60 ml (¼ cup) milk, warmed
- Salt, to taste
- Black pepper, to taste
- Optional garnish: chopped chives or fresh herbs
Instructions
- Prepare the Potatoes
Wash the potatoes thoroughly to remove any dirt. Peel them if you prefer a smooth mash, or leave the skins on for a more rustic texture. Cut the potatoes into evenly sized cubes to ensure they cook at the same rate. - Cook Until Very Tender
Place the potato pieces into a large saucepan and cover completely with cold water. Add a generous pinch of salt. Bring to a boil over medium-high heat, then reduce slightly and cook for 20–30 minutes, or until the potatoes are extremely tender and easily fall apart when pierced with a fork. - Drain and Dry
Drain the potatoes in a colander and shake gently to remove excess water. Return them to the hot saucepan and place over low heat for about one minute, stirring gently, to allow any remaining moisture to evaporate. This step is essential for fluffy mashed potatoes. - Mash the Potatoes
Remove the pan from the heat. Using a potato masher or ricer, mash the potatoes until crumbly and smooth. Avoid using a blender or food processor, as this can make the potatoes gluey. - Add Butter First
Season with salt and pepper. Add the room-temperature butter gradually, mashing after each addition until fully incorporated. Adding butter before milk helps coat the starch and improves the final texture. - Add Warm Milk Gradually
Slowly pour in the warm milk while continuing to mash, stopping once the desired consistency is reached. You may not need all of the milk. - Taste and Serve
Taste and adjust seasoning if needed. Spoon the mashed potatoes into a serving bowl, smooth the top, and garnish with chopped chives or herbs if desired. Serve immediately while hot.
Tips for Perfect Mashed Potatoes
- Always use warm milk and room-temperature butter
- Do not overmix; mash just until smooth
- For extra richness, replace part of the milk with cream
- Serve immediately for the best texture