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Creamy Mashed Potatoes

A rich and buttery mashed potatoes recipe made with Yukon Gold potatoes, whole milk, and butter for the ultimate comfort food side dish.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main
  • 3 pounds of Yukon Gold potatoes
  • 1 cup of whole milk
  • 1 stick of unsalted butter cut into chunks
  • Salt to taste
  • Black pepper to your liking
  • Optional: 1/2 cup sour cream or cream cheese

Method
 

  1. Peel and chop the Yukon Gold potatoes into evenly sized chunks. Place them in a large pot of cold salted water.
  2. Bring the pot to a boil and cook until the potatoes are fork tender, about 15 to 20 minutes.
  3. While the potatoes boil, heat the milk and butter together in a small saucepan over low heat, stirring occasionally. Do not let it boil.
  4. Drain the potatoes and return them to the pot. Let them rest off the heat for two minutes to allow excess moisture to evaporate.
  5. Mash the potatoes using a handheld masher or a potato ricer until smooth.
  6. Slowly pour in the warm milk and butter mixture while mashing or stirring, mixing until smooth and creamy.
  7. Season with salt and black pepper to taste. Stir in sour cream or cream cheese if using, for extra richness.

Notes

Use Yukon Gold potatoes for the best texture and flavor. Warm the milk and butter before mixing for ultra-creamy results. Avoid over-mashing to prevent stickiness. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat with a splash of milk to restore creaminess.