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The Best Creamy Mashed Potatoes Recipe

The Best Creamy Mashed Potatoes Recipe

A cozy, no-pressure take on classic creamy mashed potatoes, told straight from my kitchen. This recipe is about comfort over perfection, simple ingredients, and learning as you go.
I share why I keep coming back to this dish, the small mistakes that taught me better ways, easy variations, and honest tips for leftovers.
It’s mashed potatoes that don’t judge you if you eyeball the butter, forget to warm the milk, or eat them straight from the bowl.
Comfort food, real life, and a little humor all mashed together.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 10
Calories: 209
Ingredients Method Notes

Ingredients
  

  • 4 pounds potatoes russet or Yukon gold
  • 3 garlic cloves optional
  • About 1/3 cup melted salted butter
  • 1 cup milk or cream
  • Salt to taste
  • Black pepper to taste

Method
 

  1. I start by peeling the potatoes and cutting them into quarters. Nothing fancy. I toss them into a big pot and cover them with cold water, then add a good pinch of salt. If I’m using garlic, I throw the cloves in now and hope for the best.
    I start by peeling the potatoes and cutting them into quarters. Nothing fancy. I toss them into a big pot and cover them with cold water, then add a good pinch of salt. If I’m using garlic, I throw the cloves in now and hope for the best.
  2. I bring everything to a boil and let it cook uncovered for about 15 minutes, until a fork slides in easily. Then I drain them really well. Like, give the pot a moment to steam off the extra water.
  3. While that’s happening, I warm the milk on the stove or in the microwave. Just warm, not boiling. Cold milk is not invited.
  4. I add the butter to the hot potatoes and start mashing. Then I slowly pour in the warm milk, a little at a time, until it looks how I want it to look. Sometimes thick, sometimes extra creamy. Depends on the day.
    I add the butter to the hot potatoes and start mashing. Then I slowly pour in the warm milk, a little at a time, until it looks how I want it to look. Sometimes thick, sometimes extra creamy. Depends on the day.
  5. I finish with salt and black pepper, taste it, adjust, taste again, and then serve it while it’s hot and comforting.
    The Best Creamy Mashed Potatoes Recipe

Notes

These mashed potatoes aren’t trying to win awards. They’re just trying to make your day a little better. And honestly, they’re very good at that.
If it’s not perfect the first time, congrats. You’re doing it right. That’s mostly what this kitchen is about anyway.