Creamy, buttery mashed potatoes made with classic techniques for fluffy, comforting results.
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Calories: 320kcal
Equipment
- large pot
- Potato masher or ricer
- Saucepan
Ingredients
- 3 lb Yukon Gold potatoes, peeled and quartered
- 0.5 cup unsalted butter
- 1 cup whole milk or heavy cream, warmed
- 1.5 tsp kosher salt
- 0.5 tsp black pepper
- 2 tbsp sour cream or cream cheese (optional)
Instructions
- Place potatoes in a large pot, cover with cold water, add salt, and boil until tender.
- Drain potatoes and return to the hot pot for 1–2 minutes to dry excess moisture.
- Warm butter and milk together until butter melts.
- Mash potatoes gently and slowly stir in warm dairy until smooth.
- Season with salt, pepper, and optional mix-ins. Serve warm.
Notes
Always warm the dairy and avoid overmixing to keep the potatoes light and smooth.
Nutrition
Calories: 320kcal | Carbohydrates: 28g | Protein: 4g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 65mg | Sodium: 420mg | Potassium: 620mg | Fiber: 3g | Sugar: 2g | Vitamin A: 12IU | Vitamin C: 15mg | Calcium: 8mg | Iron: 6mg