These creamy mashed potatoes are fluffy, buttery, and easy to make on the stovetop. Yukon Gold potatoes give them a naturally rich texture, while warm milk and butter help the mash stay smooth without turning gluey.
Why you’ll love these mashed potatoes
Yukon Golds have a buttery flavor and medium starch, so they mash into a tender, creamy side dish. The method also works with russet potatoes; just handle them gently because their starch can become sticky when overworked. Warming the dairy and drying the drained potatoes are small steps that make a noticeable difference.
Ingredients and helpful notes
- Yukon Gold potatoes: peel for a smooth mash, or leave some peel for a rustic texture.
- Whole milk and unsalted butter: warm them together before adding so the potatoes stay hot and absorb the dairy evenly.
- Kosher salt and black pepper: season the cooking water lightly, then adjust again at the end.
- Garlic and chives: both are optional. Simmer the peeled garlic with the potatoes for a mellow flavor; use chives as a fresh garnish.
How to make creamy mashed potatoes
- Cut evenly. Peel the potatoes and cut them into roughly 1½-inch pieces so they finish cooking at about the same time.
- Start in cold water. Cover the potatoes and optional garlic with cold water by about an inch. Bring to a boil, then simmer gently for 15–18 minutes, until a knife passes through the largest piece without resistance.
- Drain and dry. Drain thoroughly, return the potatoes to the warm pan, and shake over low heat for about 30 seconds. Let steam escape; this keeps the mash from becoming watery.
- Mash before adding liquid. Mash the potatoes and garlic with a hand masher or ricer. Avoid a blender or food processor, which can overwork the starch.
- Fold in warm dairy. Warm the milk and butter until the butter melts. Add gradually, folding until the potatoes are creamy. You may not need every drop.
- Season and serve. Taste, add salt and pepper as needed, and finish with chives if you like.
Tips for the best texture
Cut the potatoes into similar pieces, but do not boil them vigorously; rough edges can absorb excess water. Drain well and let surface steam escape before mashing. A hand masher makes a slightly rustic side, while a potato ricer gives a finer texture. Stop mixing as soon as the potatoes look creamy.
Easy variations
For a richer finish, replace a few tablespoons of milk with sour cream. For a dairy-free version, use a neutral olive oil and unsweetened plain oat milk, adding the liquid slowly; flavor and texture will differ. Fold in roasted garlic instead of simmered garlic for a sweeter, deeper taste.
Make-ahead and storage
Refrigerate cooled leftovers in a covered container within 2 hours and use within 3–4 days. Reheat gently on the stovetop or in the microwave with a splash of milk, stirring between intervals. Do not leave cooked potatoes at room temperature for extended periods. For more food-storage guidance, see FoodSafety.gov’s cold-storage charts.
What to serve with mashed potatoes
Serve them with roast chicken, meatloaf, or a simple pan gravy. For another potato side, try our Garlic Parmesan Roasted Potatoes. They also make a cozy pairing with Loaded Baked Potato Soup for a potato-forward comfort-food menu.
Estimated nutrition
Approximate values per serving (â…™ of the recipe); actual amounts vary with potato size and brands.
| Nutrient | Amount |
|---|---|
| Calories | 230 kcal |
| Carbohydrates | 35 g |
| Protein | 5 g |
| Total fat | 9 g |
| Saturated fat | 5 g |
| Fiber | 3 g |
| Total sugars | 2 g |
| Sodium | 370 mg |
Nutrition is an estimate for general information, not individualized dietary advice.
Creamy Mashed Potatoes
Ingredients
Equipment
Method
- Place the potato chunks and optional peeled garlic in a large saucepan. Cover with cold water by 1 inch and season the water lightly with salt.
- Bring to a boil, then reduce to a steady simmer. Cook 15 to 18 minutes, until a knife slips easily into the largest piece.
- Drain thoroughly and return the potatoes to the warm pot. Set over low heat for 30 seconds, shaking gently, to let excess moisture evaporate.
- Mash the potatoes and garlic to your preferred texture.
- Warm the milk and butter together until the butter melts. Add gradually, folding between additions, until the potatoes are creamy but still hold their shape.
- Season with salt and pepper to taste.
