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The Best Creamy, Fluffy Mashed Potatoes

A close-up of a white bowl filled with creamy, fluffy mashed potatoes, topped generously with cracked black pepper.
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A simple recipe for classic mashed potatoes, focusing on technique to achieve a creamy and fluffy texture.

Ingredients

Scale
  • 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
  • Pinch of nutmeg (optional)

Instructions

  1. Place the peeled and quartered potatoes in a large pot. Cover the potatoes 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 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 hot, empty pot. Place the pot over low heat for 1 minute, shaking gently to dry them further. Remove from heat.
  5. In a small saucepan, heat the milk and butter together until the butter is melted and the mixture is warm, but not boiling.
  6. Using a potato masher or a ricer, mash the potatoes until mostly smooth. Do not overmix if using a hand masher. If you prefer very smooth potatoes, use a potato ricer.
  7. Gradually add the warm milk and butter mixture to the potatoes, mixing gently with a wooden spoon or spatula until just combined and creamy.
  8. Stir in the salt, pepper, and optional nutmeg. Taste and adjust seasoning as needed. Serve immediately.

Notes

  • Use starchy potatoes like Russets for fluffier results, or Yukon Golds for a naturally buttery and creamy texture.
  • Warming the dairy ingredients prevents the potatoes from cooling down too quickly during mixing.
  • For the creamiest texture, use a potato ricer instead of a standard masher.
  • Avoid using an electric mixer or food processor, as this develops the starch and results in gluey potatoes.

Nutrition

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