The Best Buttery Mashed Potatoes. Those words say it plainly — a simple, dependable dish that comforts without fuss. This recipe leans into butter and a smooth texture, so you get a bowlful of warm, creamy goodness that feels like home. No gimmicks, just straightforward technique and a few small choices that make a big difference.

Ingredients for this The Best Buttery Mashed Potatoes.

Before we start, gather what you need. You probably have most of it in your kitchen already. The choices you make here — type of potato, dairy, and whether to peel — will shape the final result, so I’ll offer quick notes as you go.

2 lb Yukon Gold potatoes, peeled and cut into 1-inch chunks — Yukon Golds are my go-to because they mash creamy without being gluey. You can use russets for a fluffier mash, but you may need a touch more butter.
1 cup whole milk — warms gently with butter; if you prefer richer finish, swap part milk for heavy cream.
4 tablespoons unsalted butter, room temperature — yep, butter is the star. Use a good-tasting butter.
1 teaspoon fine sea salt, plus more to taste — salt the cooking water and the mash itself.
1/2 teaspoon black pepper
2 tablespoons sour cream or crème fraîche (optional) — adds a tang and velvetiness.
1 tablespoon chopped fresh chives (optional) — for color and a mild onion note.

That is it. Few ingredients, straightforward technique. Which I love — keeps the dish honest and reliable.

Instructions

Ready? This is where patience and a couple of little tricks matter. I’ll walk you through the steps as if we were cooking together.

Start with cold water: Place the peeled and chopped potatoes in a large pot and cover with cold water by about an inch. Add a pinch of salt. Beginning with cold water helps the potatoes cook evenly so the centers aren’t underdone while the outsides fall apart.
Simmer until tender: Bring to a boil, then reduce to a gentle simmer. Cook until a fork slides into the potatoes easily — usually 12 to 15 minutes, depending on size. Keep an eye so they don’t overcook and become waterlogged.
Warm the dairy: While the potatoes cook, gently warm the milk and butter together in a small saucepan. The butter should melt and the milk should be warm to the touch but not boiling. Pouring warm dairy into hot potatoes keeps the mash light and silky.
Drain and dry: Drain the potatoes well and return them to the pot. Put the pot back on the burner set to very low for 20 to 30 seconds to help evaporate any excess moisture. Shake the pot gently — we want drier potatoes so they absorb butter better.
Mash: Use a potato masher for a bit of texture or a ricer for ultra-smooth potatoes. If you like little bits of potato in your mash, stop mashing when you reach the texture you enjoy. Resist using a blender or food processor; they can make potatoes gluey.
Mix in the warm butter-milk: Add the warm dairy slowly while stirring. You can do this in two or three additions, adjusting for creaminess. If you want tang and extra silk, stir in the sour cream now.
Season and serve: Taste and add salt and pepper as needed. Spoon into a warm serving bowl, top with an extra pat of butter and sprinkle with chives if you like. Serve promptly so everyone gets that warm, buttery hit.

Little tip: if you’re making these ahead, keep them warm in a covered dish over a low heat, or reheat gently with a splash of warm milk. Stir often so they heat evenly.

Cook and Prep Times

Prep time: 15 minutes (peeling and chopping)
Cook time: 15 minutes (boiling until tender)
Total time: about 30 to 35 minutes

Nutritional information

Nutrition varies by portion size and exact ingredients. The estimate below is for one of four servings using the ingredients listed.

Calories: 320 kcal per serving (approximate)
Fat: 15 to 18 g (depends on butter and sour cream use)
Carbohydrates: 36 g
Protein: 5 g
Sodium: varies based on added salt

If you need a lower-calorie version, reduce the butter and swap in warm low-fat milk. It won’t be quite as decadent, but still tasty.

Frequently asked questions

What is the best potato for mashed potatoes?

I like Yukon Golds because they balance creaminess and flavor. They mash smooth without getting gluey. Russets also work and give a fluffier texture; red potatoes hold a bit more shape and make chunkier mash. It comes down to the texture you prefer.

How do I stop mashed potatoes from becoming gluey?

Two big rules: don’t overwork them, and avoid high-speed mixers. Use a masher or ricer rather than a food processor. Also drain well and return potatoes to the pot briefly over low heat to let excess moisture evaporate. Add warm milk and butter — cold dairy can make the potatoes gummy.

Can I make mashed potatoes ahead of time?

Yes. Make them, then cool slightly and store in an airtight container in the fridge for up to two days. Reheat gently in a pot over low heat with a splash of warm milk, stirring often. For a party, you can keep them warm in a covered slow cooker on low and stir occasionally to maintain creaminess.

That’s everything you need to make The Best Buttery Mashed Potatoes at home. They’re forgiving, quick, and always welcome on the table. If you like, try stirring in roasted garlic, grated Parmesan, or a spoonful of horseradish for a twist. But honestly, sometimes sticking to butter and good technique is all you need.

Happy mashing — and enjoy that warm, buttery comfort.