Creamy Mashed Potatoes

A smooth, buttery side dish of potatoes whipped with warm milk and softened butter into a velvety, fluffy texture. I love how this recipe transforms simple ingredients into something irresistibly comforting and rich.

Why You’ll Love This Recipe

I find mashed potatoes to be the ultimate comfort food. This version is especially luxurious thanks to the warm milk and soft butter that blend perfectly with tender potatoes. I can also mix in sour cream or cream cheese when I want extra richness. It’s a versatile, crowd-pleasing side that fits alongside weeknight dinners or holiday feasts. And best of all, it’s simple and quick to make.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 kg potatoes (Russet or Yukon Gold), peeled and cut into chunks

• 100 ml whole milk (or more, warmed)

• 50 g unsalted butter, softened

• Salt, to taste

• Black pepper, to taste

• Optional: 1–2 tablespoon sour cream or cream cheese for extra richness

Directions

1. I place the peeled potato chunks into a large pot and cover them with cold water. Then I add a pinch of salt.

2. I bring the pot to a boil over medium-high heat, then reduce to a simmer. I cook the potatoes for about 15–20 minutes, until they’re fork-tender.

3. After draining them well, I return the potatoes to the pot and let them steam-dry for a couple of minutes with the heat off.

4. I mash the potatoes using a masher or ricer until they’re mostly smooth.

5. I warm the milk gently and add it gradually while stirring, until the mixture reaches my desired creaminess.

6. Then I stir in the softened butter until it’s fully melted and blended in.

7. I season the mashed potatoes with salt and pepper to taste. If I’m using sour cream or cream cheese, I fold it in now.

8. I serve immediately, or cover the pot to keep warm until ready to serve.

Servings and timing

This recipe makes about 4 to 6 servings. It takes approximately 10 minutes to prep and 20 minutes to cook, bringing the total time to around 30 minutes. Perfect for quick dinners or to prep ahead for larger meals.

Variations

When I want to change things up, I like mixing in roasted garlic or finely chopped herbs like chives or parsley. For a cheesier version, I sometimes stir in a handful of shredded cheddar. If I’m serving guests who prefer a tangier flavor, sour cream or cream cheese does wonders. I also occasionally swap some of the milk for heavy cream for an ultra-rich texture.

Storage/Reheating

I store any leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of milk and reheat them gently on the stovetop or in the microwave, stirring occasionally to restore their creamy texture. I try to avoid overheating, which can dry them out.

FAQs

How do I keep mashed potatoes from becoming gluey?

I avoid overmixing and never use a blender or food processor. These can overwork the starch and turn the potatoes gummy. I stick to a masher or ricer for the best texture.

Can I make mashed potatoes ahead of time?

Yes, I often make them a few hours in advance. I keep them warm by covering the pot or transferring to a slow cooker on the warm setting. If making the day before, I reheat gently with added milk.

What type of potatoes works best for mashed potatoes?

I prefer Russet or Yukon Gold potatoes. They have the right amount of starch to make them fluffy and smooth. Waxy potatoes like red potatoes don’t mash as well.

Can I freeze mashed potatoes?

While I can freeze mashed potatoes, I personally prefer them fresh. If I do freeze them, I let them cool completely first, then store in freezer-safe bags. I thaw and reheat gently with a bit of milk to bring back the creamy texture.

How can I make this recipe dairy-free?

I’ve made this recipe using plant-based milk and vegan butter with good results. Unsweetened oat milk or almond milk works well, and dairy-free sour cream can be used for added richness.

Conclusion

Creamy mashed potatoes are a timeless side dish that I turn to over and over again. Whether I’m serving them alongside a hearty roast, crispy chicken, or enjoying them solo with a drizzle of gravy, they never disappoint. With just a few ingredients and a simple process, I get the kind of comfort food everyone loves — smooth, buttery, and incredibly satisfying.