The Best Creamy Mashed Potatoes
Fluffy, buttery mashed potatoes that are incredibly easy to make. Perfect as a comforting side dish for any meal.
Equipment
- Large pot
- Colander
- Potato masher or electric mixer
Ingredients
Main Ingredients
- 2 lbs Russet potatoes Peeled and quartered
- 1/2 cup Whole milk
- 1/4 cup Unsalted butter plus 1 tablespoon for extra richness (optional)
- 2 tablespoons Heavy cream for extra creaminess (optional)
- 1 teaspoon Salt or to taste
- 1/2 teaspoon Freshly ground black pepper or to taste
- 1/2 teaspoon Garlic powder optional, for added flavor
- 1/4 teaspoon Onion powder optional, for added flavor
Instructions
Instructions
- Place potatoes in a large pot and cover with cold water. Bring to a boil over high heat.
- Reduce heat to medium-low and simmer for 15-20 minutes, or until potatoes are easily pierced with a fork.
- Drain potatoes thoroughly in a colander. Return potatoes to the pot.
- Add butter, milk, heavy cream (if using), salt, pepper, garlic powder, and onion powder to the pot. Mash until smooth and creamy using a potato masher or electric mixer.
- If using an electric mixer, start on low speed and gradually increase to medium. Be careful not to overmix.
- Taste and adjust seasonings as needed. Add more milk or cream if desired consistency isn't reached.
- Serve immediately as a side dish.
Notes
For extra flavor, consider adding roasted garlic or herbs like chives or parsley before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.