Creamy, buttery mashed potatoes that are the perfect comfort food side dish. These fluffy potatoes are made with simple ingredients and traditional techniques for the ultimate homestyle flavor.
Best served immediately while hot. Can be kept warm in a slow cooker on low heat for up to 2 hours before serving.
For richer flavor, substitute heavy cream for half the milk.
Ingredients
Scale
Measurement units
- 2 lbs Yukon Gold potatoes
- 1 tsp Salt (for cooking water)
- ½ cup Whole milk
- 4 tbsp Unsalted butter
- 3 tsp Salt
- ¼ tsp Black pepper
Ingredients
Scale
Measurement units
- 2 lbs Yukon Gold potatoes
- 1 tsp Salt (for cooking water)
- ½ cup Whole milk
- 4 tbsp Unsalted butter
- 3 tsp Salt
- ¼ tsp Black pepper
Instructions
Prepare potatoes
Peel Yukon Gold potatoes (2 lbs).
Cut into evenly sized chunks, about 1-2 inches.
Equipment: peeler, knife, cutting board
Start cooking potatoes
Place the potatoes in a large pot and cover with cold water by 1 inch.
Add Salt (for cooking water) (1 tsp) to the water.
Bring to a boil over high heat.
Equipment: large pot
Cook potatoes until tender
Reduce heat to medium-high.
Cook until potatoes are fork-tender, 15-20 minutes.
Equipment: large pot
Warm the dairy
While the potatoes cook, warm Whole milk (½ cup) and Unsalted butter (4 tbsp) in a small saucepan over low heat until the butter melts and the mixture is steaming.
Do not let it boil.
Equipment: small saucepan
Drain potatoes
Drain potatoes thoroughly in a colander.
Let them sit to allow excess moisture to evaporate.
Equipment: colander
Transfer potatoes
Return potatoes to the pot or transfer to a large mixing bowl.
Equipment: large pot
Mash potatoes
Mash potatoes with a potato masher until smooth and lump-free.
Equipment: potato masher
Add half the dairy
Pour in about half of the warm dairy mixture.
Mash until absorbed.
Equipment: potato masher
Add remaining dairy
Gradually add the rest of the warm dairy mixture, mashing and stirring until you reach desired consistency.
Equipment: potato masher
Season to taste
Season with Salt (1 tsp) and Black pepper (¼ tsp).
Taste and adjust seasoning as needed.
Serve
Serve immediately while hot.
Tomorrow's Meal
Crispy Mashed Potato Cakes
Cold mashed potatoes shaped into patties and pan-fried until golden and crispy on the outside, creamy inside
You'll need to pick up:
Neutral oil for fryingFresh chives or green onions for garnishSour cream for serving
Quick overview:
- 1.Shape cold mashed potatoes into 3-inch patties about 3/4 inch thick
- 2.Heat 2 tablespoons oil in skillet over medium-high heat
- 3.Fry patties 3-4 minutes per side until golden brown and crispy
- 4.Serve hot topped with sour cream and fresh chives
Before you cook
Cook notes
- • Best served immediately while hot
- • Can be kept warm in a slow cooker on low heat for up to 2 hours before serving
- • For richer flavor, substitute heavy cream for half the milk
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