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The Best Ultra-Creamy & Fluffy Mashed Potatoes

A large white bowl filled with incredibly fluffy mashed potatoes, highlighted by sunlight.
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Make the best homemade mashed potatoes that are ultra-creamy, buttery, and fluffy every time. This simple recipe uses classic techniques perfect for weeknight dinners or holiday gatherings.

Ingredients

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  • 3 lbs Russet or Yukon Gold potatoes, peeled and quartered
  • 1 cup whole milk (or half-and-half for extra richness)
  • 8 tablespoons (1 stick) unsalted butter, cut into pieces
  • 1 teaspoon salt, plus more for boiling water
  • 1/2 teaspoon black pepper
  • 1/4 cup sour cream or cream cheese (optional, for extra tang and creaminess)

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. Once boiling, reduce the heat to maintain a steady simmer. Cook for 15 to 20 minutes, or until the potatoes are completely fork-tender. You should have no resistance when piercing them with a fork.
  3. Drain the potatoes thoroughly in a colander. Let them sit in the colander for 5 minutes to allow excess steam and moisture to evaporate. This step helps prevent watery mashed potatoes.
  4. While the potatoes drain, gently warm the milk and butter together in a small saucepan over low heat until the butter is melted. Do not boil the liquid.
  5. Return the drained potatoes to the warm, empty pot. Mash the potatoes using a potato masher until they are mostly smooth. Avoid over-mashing at this stage to keep them fluffy.
  6. Gradually add the warm milk and butter mixture to the potatoes, mixing gently with a wooden spoon or spatula until just combined and creamy. Do not use an electric mixer, as this can make the potatoes gluey.
  7. Stir in the salt, pepper, and optional sour cream or cream cheese until everything is incorporated and the texture is smooth.
  8. Taste the mashed potatoes and adjust salt and pepper as needed before serving immediately.

Notes

  • For the smoothest mashed potatoes, use a potato ricer after boiling instead of a standard masher.
  • Using starchy potatoes like Russets or Yukon Golds gives you the best fluffy texture.
  • Warming your dairy ingredients prevents the potatoes from cooling down too quickly during mixing.
  • If you are making these for a holiday, keep them warm in a slow cooker on the lowest setting with a lid on.

Nutrition

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