The Best Buttery Mashed Potatoes
Simple, creamy, and rich, The Best Buttery Mashed Potatoes are a classic side that pairs well with weeknight dinners or holiday feasts. This recipe focuses on buttery flavor, smooth texture, and easy technique so you get reliably delicious results every time.
Ingredients
- 2 lb Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 1 cup whole milk
- 4 tablespoons unsalted butter, room temperature
- 1 teaspoon fine sea salt, plus more to taste
- 1/2 teaspoon black pepper
- 2 tablespoons sour cream or crème fraîche (optional, for extra creaminess)
- 1 tablespoon chopped fresh chives (optional, for garnish)
Instructions
- Place peeled and chopped potatoes in a large pot and cover with cold water by about 1 inch. Add a pinch of salt to the water.
- Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes until tender and easily pierced with a fork, about 12 to 15 minutes depending on chunk size.
- While the potatoes cook, warm the milk and butter together in a small saucepan until the butter melts and the milk is warm but not boiling. This prevents chilling the potatoes and helps them absorb the butter.
- Drain the potatoes well and return them to the pot. Place the pot over low heat for 30 seconds to evaporate any excess moisture, shaking the pot gently.
- Mash the potatoes using a potato masher or ricer until mostly smooth. For the creamiest texture, push them through a ricer into the pot.
- Slowly stir in the warm milk and butter mixture, a little at a time, until you reach your desired consistency. Stir in the sour cream, if using.
- Season with salt and pepper to taste. Spoon into a serving bowl and dot with additional butter and chopped chives if desired. Serve hot.