Creamy Buttery Mashed Potatoes
Creamy, buttery, velvety mashed potatoes made with Yukon Golds or russets, warm milk, real butter, and just the right amount of garlic. This classic comfort food is luxuriously simple, cozy, and endlessly customizable—perfect for both special dinners and weeknight meals.
4
servings
Ingredients
Mashed Potatoes
- 2 pounds (900 g) Yukon Gold or russet potatoes peeled and cut into chunks
- 2-3 cloves garlic minced (or to taste)
- 1/2 cup (120 ml) whole milk warmed
- 4 tablespoons (60 g) butter plus more for serving
- 1 teaspoon (1 tsp) kosher salt plus more to taste
- freshly ground black pepper to taste
Equipment
- Large pot
- Potato masher
- Small Saucepan
- Colander
Instructions
- Boil the potatoes: Place potatoes in a large pot and cover with cold, generously salted water. Bring to a boil, reduce heat, and simmer until fork-tender, about 15–20 minutes.
- Drain and mash with garlic: Drain potatoes well and return to the hot pot. Add the minced garlic. Mash until the garlic is mixed in and potatoes are mostly smooth.
- Warm the milk and butter: In a small saucepan, heat the milk and butter together until steaming and butter is fully melted (do not boil).
- Stir together: Slowly pour the warm milk-butter mixture over the mashed potatoes, mixing and mashing until creamy and well combined. Adjust the texture to your liking.
- Season and taste: Add salt and pepper to taste, adjusting as needed. Serve warm with an extra pat of butter if desired.
Notes
Customize with chopped chives, cream cheese, sour cream, or roasted garlic. Leftovers can be kept in the fridge for 3–4 days and reheated gently with a splash of milk. Mashed potatoes freeze well if rich in butter and milk—store in portions for up to 1 month.
Nutrition
Calories: 210kcal | Carbohydrates: 35g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 430mg | Potassium: 666mg | Fiber: 3g | Sugar: 3g | Vitamin A: 230IU | Vitamin C: 20mg | Calcium: 40mg | Iron: 1.5mg