Description
Creamy Mashed Potatoes are smooth, buttery, and fluffy, made with tender Yukon Gold potatoes, rich butter, warm cream, and a touch of garlic. This classic comfort food side dish pairs perfectly with roasted meats, poultry, seafood, and holiday meals.
Ingredients
- 3 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
- 1 teaspoon salt, plus more for boiling water
- 6 tablespoons unsalted butter, softened
- 1 cup heavy cream or whole milk, warmed
- 3 cloves garlic, minced (optional)
- 1/2 cup sour cream (optional, for extra creaminess)
- 1/4 cup grated Parmesan cheese (optional)
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh chives or parsley, for garnish
Instructions
- Place the potatoes in a large pot and cover with cold salted water.
- Bring to a boil over high heat, then reduce to a gentle boil and cook for 15-20 minutes, or until the potatoes are fork-tender.
- Drain the potatoes thoroughly and return them to the hot pot for 1-2 minutes to evaporate excess moisture.
- If using garlic, sauté it briefly in 1 tablespoon of the butter until fragrant.
- Mash the potatoes using a potato masher or potato ricer until smooth.
- Add the softened butter and stir until melted.
- Gradually pour in the warm cream while stirring until the potatoes reach your desired consistency.
- Mix in the sautéed garlic, sour cream, Parmesan cheese, salt, and black pepper if using.
- Taste and adjust seasoning as needed.
- Transfer to a serving bowl and garnish with chopped chives or parsley and an extra pat of butter.
Notes
- Yukon Gold potatoes produce naturally creamy mashed potatoes, while Russets create a lighter, fluffier texture.
- Always use warm dairy to keep the potatoes smooth and creamy.
- A potato ricer creates the silkiest mashed potatoes without overworking them.
- Avoid overmixing, which can make mashed potatoes gluey.
- Store leftovers in the refrigerator for up to 4 days and reheat with a splash of milk or cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American