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Creamy Mashed Potatoes

Creamy mashed potatoes combine russet potatoes, butter, and warm whole milk for a smooth, comforting side dish. Boiling the potatoes until fork-tender and letting them steam-dry helps create a creamy texture.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 295
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb russet potatoes peeled and cut into 1 1/2-inch chunks
  • 2 qt cold water or enough to cover the potatoes by 1 inch
  • 2.5 tsp kosher salt divided
  • 6 tbsp unsalted butter
  • 0.75 cup whole milk
  • 0.25 tsp ground black pepper

Equipment

  • 1 5-quart pot
  • 1 microwave

Method
 

  1. Place the potatoes and water in a 5-quart pot and stir in 2 teaspoons of the salt.
  2. Bring to a boil over high heat.
  3. Reduce the heat to maintain a gentle boil and cook for 15 to 20 minutes, until the potatoes are fork-tender.
  4. While the potatoes cook, microwave the milk in a microwave-safe measuring cup for 30 to 45 seconds, until warm.
  5. Drain the potatoes well and return them to the pot.
  6. Let the potatoes steam-dry for 1 to 2 minutes.
  7. Add the butter and mash until melted.
  8. Gradually mash in the warm milk, remaining 1/2 teaspoon salt, and pepper until creamy.

Notes

For a smooth texture, mash just until creamy to avoid gluey potatoes. Refrigerate leftovers for 3 to 4 days; freezing is suitable. For a dairy-free version, use plant-based butter and unsweetened dairy-free milk.