Side Dish
Perfect Buttery Mashed Potatoes (Classic & Creamy)
Original name: Perfect Buttery Mashed Potatoes
About this dish
The ultimate creamy mashed potatoes are a blank canvas for your gravy, butter, and herbs. This recipe delivers velvety-smooth spuds with just the right amount of richness, plus expert tips for achieving the best texture every time.
Whether you're feeding a holiday crowd or craving comfort food, these buttery mashed potatoes will become your go-to.
Ingredients
UK and US measurements are both included for every recipe.
Potatoes
vegetable1 kg
Imperial measurement: 2 lb
Butter
dairy90 g (6 tbsp)
Imperial measurement: 6 tbsp
Whole milk
dairy180 ml (¾ cup)
Imperial measurement: ¾ cup
Salt
seasoning1 tbsp (for cooking water) + 1 tsp, or to taste
Imperial measurement: 1 tbsp (for cooking water) + 1 tsp
Black pepper
spice½ tsp
Optional mix-ins
herbto taste
Method
Boil the potatoes
20 minutesPlace the potato chunks in a large pot and cover with cold water by 2 inches (5 cm). Add the 1 tablespoon of salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 15-20 minutes.
Drain and steam dry
2 minutesDrain the potatoes in a colander (do not rinse). Return them to the hot pot and shake over low heat for 1-2 minutes so excess moisture evaporates. Remove from heat.
Mash the potatoes
3 minutesMash the potatoes with a potato masher until they're broken down and free of lumps. Do not overwork them or they'll become gluey.
Incorporate butter and milk
3 minutesAdd the softened butter and let it melt into the hot potatoes. Then pour in the warm milk gradually, stirring with a wooden spoon just until the potatoes reach a creamy consistency. Season with the remaining teaspoon of salt and black pepper, adjusting to taste.
Serve immediately
1 minuteSpoon the mashed potatoes into a serving bowl. Top with a pat of butter, extra black pepper, and fresh chives if desired. serve hot.
Equipment
- Large pot
- Colander
- Potato masher
- Wooden spoon
- Measuring cups and spoons
- Chef's knife
- Cutting board
Nutrition facts
Tips
- Use Yukon Golds or Russets for the fluffiest texture, waxy potatoes (like red new potatoes) can get gluey.
- Start the potatoes in cold water so they cook evenly all the way through.
- Warm the milk and melt the butter before adding them to the potatoes. Cold liquids cool down the mash and make it pasty.
- For silky-smooth mashed potatoes, pass them through a ricer instead of mashing by hand, then fold in the butter and milk.
- To keep the potatoes warm for serving, place the covered bowl over a pot of simmering water for up to 30 minutes, stirring occasionally.
Serving suggestions
- These mashed potatoes are a classic companion to roasted turkey, fried chicken, meatloaf, or mushroom gravy. They also work as a base for shepherd's pie, or you can stir in cheese, herbs, or roasted garlic for variety.
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Recipe by
Carter Cooper
Specialises in American cuisineCarter Walker makes cornbread with honey butter and jalapeños. He is a sweet-spicy angel.
Describe yourself in three words: Sweet, spicy, cornbread crumbly.