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mashed potatoes recipe

Classic Creamy Mashed Potatoes

This Classic Mashed Potatoes recipe delivers creamy, buttery perfection every time. With just a few pantry staples and one simple trick — letting the potatoes steam dry before mashing — you’ll get light, fluffy results that melt in your mouth. Perfect alongside roast chicken, steak, or your favorite holiday mains, these potatoes are the definition of comfort food done right.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Comfort Food, Side Dish
Cuisine: American, British
Calories: 230
Ingredients Method Notes

Ingredients
  

For the Potatoes
  • 1.5 kg potatoes peeled and cut into 1-inch cubes (Russet, Sebago, or Maris Piper recommended)
  • 1 Tbsp salt for the boiling water
For the Flavor
  • 60 g unsalted butter chopped into small pieces
  • 0.5 cup whole milk gently warmed for smoother mash
  • 0.5 tsp salt or to taste
For Garnish
  • melted butter for drizzling on top
  • chopped fresh chives or parsley for garnish

Method
 

  1. Step 1: Boil the Potatoes
    Place the peeled and cubed potatoes in a large pot. Add 1 tablespoon of salt and enough water to cover by 4 inches (10 cm). Bring to a boil, then reduce to medium heat and cook for about 15 minutes, or until tender and easily pierced with a fork.
  2. Step 2: Drain and Steam Dry
    Drain thoroughly in a colander, then return potatoes to the hot pot. Shake gently over low heat for 1 minute to evaporate moisture. This step ensures a fluffy texture.
  3. Step 3: Mash and Add Flavor
    Add butter, warm milk, and salt to the potatoes. Mash until smooth and creamy, using a potato masher or ricer. Avoid overmixing to prevent a gluey texture.
  4. Step 4: Adjust Consistency
    If too thick, add more warm milk a splash at a time until your desired creaminess is reached.
  5. Step 5: Garnish and Serve
    Transfer to a serving bowl. Swirl the top, drizzle with melted butter, and sprinkle with chives or parsley before serving.

Notes

Serving Ideas: Serve with roast chicken, steak, meatloaf, or turkey — and don’t forget the gravy!
Storage: Refrigerate up to 3 days in an airtight container. Reheat gently with a splash of milk or butter.
Freezing: Freeze for up to 1 month; thaw overnight in the fridge and reheat with added milk for creaminess.
Pro Tips: Use starchy potatoes like Russet or Maris Piper for fluffiest results. Steam dry before mashing to remove moisture. For a lighter mash, use warm broth instead of milk.