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The Best Creamy, Fluffy Mashed Potatoes

A generous serving of creamy, fluffy mashed potatoes in a white bowl on a speckled countertop.
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Follow these simple steps to make classic, buttery mashed potatoes with a perfectly creamy and fluffy texture.

Ingredients

Scale
  • 3 lbs Russet or Yukon Gold potatoes, peeled and quartered
  • 1 cup whole milk
  • 8 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon salt, plus more for boiling water
  • 1/2 teaspoon black pepper
  • 1/4 cup sour cream (optional, for extra creaminess)

Instructions

  1. Place the peeled and quartered potatoes in a large pot. Cover them with cold water by about one inch. Add 1 tablespoon of salt to the water.
  2. Bring the water to a boil over high heat. Reduce heat to maintain a steady simmer and cook until the potatoes are fork-tender, about 15 to 20 minutes.
  3. Drain the potatoes completely in a colander. Let them sit for 5 minutes to allow excess steam to evaporate. This step helps prevent watery potatoes.
  4. Return the drained potatoes to the empty, warm pot. Place the pot over very low heat for 1 minute, shaking gently to dry them further.
  5. While the potatoes dry, heat the milk and butter together in a small saucepan until the butter is melted and the mixture is warm, but not boiling.
  6. Remove the pot from the heat. Mash the potatoes using a potato masher or a ricer until mostly smooth. Do not overmix if using a mixer.
  7. Gradually add the warm milk and butter mixture to the potatoes, mixing gently until you reach your desired consistency.
  8. Stir in the salt, pepper, and sour cream, if using. Taste and adjust seasoning as needed. Serve immediately.

Notes

  • Use starchy potatoes like Russets for fluffier results, or Yukon Golds for a naturally buttery, creamy texture.
  • Warming the milk and butter prevents the potatoes from cooling down too quickly during mixing.
  • For the smoothest texture, use a potato ricer instead of a masher.

Nutrition

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