Creamy Buttery Mashed Potatoes

This creamy mashed potato recipe has been my family's ultimate comfort food staple for years, perfect for holiday gatherings and everyday meals alike. The simple technique creates that ideal balance of creaminess without being overly rich, making it the perfect canvas for any sauce or gravy.

I developed this recipe after years of disappointing mashed potatoes that were either too lumpy or gluey. Now it's requested at every family gathering, and my children proudly tell guests that mom makes the best mashed potatoes in town.

Ingredients

• Sebago, Russet or Maris Piper potatoes ideal for their high starch content that creates fluffy results
• Salt for cooking water ensures potatoes are seasoned from within
• Unsalted butter adds richness without making the flavor too complex
• Milk creates the creamy texture while keeping the potatoes light
• Additional butter for garnish creates an irresistible finish
• Fresh chives or parsley brighten the dish visually and add subtle flavor

Step-by-Step Instructions

Prepare the potatoes

Cut peeled potatoes into uniform 1-inch cubes for even cooking. This size ensures they'll cook through without becoming waterlogged. Make sure to cut them as evenly as possible so they finish cooking at the same time.

Boil with plenty of salt

Cover potatoes with water at least 4 inches above them and add a full tablespoon of salt. This might seem like a lot, but most will drain away, leaving perfectly seasoned potatoes. Bring to a boil then reduce to a vigorous simmer for about 15 minutes.

Test for doneness

Potatoes should completely fall apart when pierced with a fork. Undercooked potatoes will create lumpy mash, so ensure they're thoroughly soft before draining.

Remove excess moisture

After draining, return potatoes to the hot pot and shake for a minute. This crucial step allows steam to escape, preventing soggy mashed potatoes and helping the butter and milk incorporate better.

Mash with care

Use a traditional potato masher rather than electric tools which can quickly make potatoes gluey. Add butter first while potatoes are hot so it melts completely, then incorporate warm milk gradually until you reach desired consistency.

Create presentation

Transfer to a serving bowl, create decorative swirls on top, drizzle with melted butter and sprinkle with fresh herbs for a professional presentation that will impress your guests.

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The quality of your potatoes makes all the difference in this recipe. I once tried making this with waxy potatoes during a grocery shortage and the result was completely different. Stick with starchy varieties for the fluffiest, most luxurious texture.

Storage Solutions

These mashed potatoes will keep beautifully in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or cream and warm gently on the stovetop or microwave, stirring occasionally to restore the creamy texture. For longer storage, you can freeze portions in airtight containers for up to 1 month. Thaw overnight in the refrigerator before reheating.

Perfect Pairings

These mashed potatoes are incredibly versatile and complement nearly any main dish. They shine particularly well alongside roasted meats like beef tenderloin or roast chicken, where the gravy can pool deliciously in the potatoes. For vegetarian meals, try topping with roasted mushrooms in a rich wine sauce. During the holidays, they balance beautifully with cranberry sauce and stuffing on a crowded plate.

Common Pitfalls

The biggest mistake people make with mashed potatoes is overworking them. Each time you process potatoes, you release more starch, which can quickly turn your fluffy potatoes into a sticky, gluey mess. This is why I strongly caution against using food processors or blenders. Another common error is not cooking the potatoes long enough. They should be completely tender before mashing. Lastly, cold milk can shock hot potatoes and prevent smooth incorporation, so warming your milk first makes a noticeable difference in the final texture.

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Recipe FAQs

→ What type of potatoes work best for mashed potatoes?

Floury or all-purpose potatoes yield the best results. In Australia, use Sebago (the common dirt-brushed variety). In the US, Russets are ideal, while UK cooks should reach for Maris Piper. These varieties contain higher starch content which creates fluffier, creamier mashed potatoes.

→ Why shouldn't I use electric mixers for mashing potatoes?

Electric mixers, food processors and blenders can easily overwork potatoes, activating too much starch which creates a gluey, unpleasant texture. Traditional hand mashing gives you more control and results in the ideal creamy-yet-fluffy consistency. If you must use an electric mixer, proceed with extreme caution and stop as soon as the potatoes become creamy.

→ How can I keep mashed potatoes warm before serving?

For short periods (under 30 minutes), simply cover tightly with plastic wrap and keep in a warm place. For up to 2 hours, place the bowl over hot water. For up to 4 hours, press parchment paper onto the surface, cover with foil, and keep in a slow cooker on the WARM setting (140°F/60°C or less). For day-ahead preparation, use a specific make-ahead method that employs restaurant techniques.

→ How can I make my mashed potatoes extra smooth?

For ultra-smooth restaurant-quality mashed potatoes, you'll need to push them through a fine-mesh sieve or food mill after mashing. This removes all lumps but requires special equipment and extra effort. Alternatively, for extremely creamy results, you can try making Paris Mash, which incorporates a much higher butter ratio.

→ Can I add other ingredients to this basic mashed potato recipe?

Absolutely! While this classic version is delicious as is, you can customize it with roasted garlic, sour cream, cream cheese, grated Parmesan, horseradish, chives, or other herbs to create different flavor profiles. Just be careful not to add too many mix-ins that might weigh down the light, fluffy texture.

→ Why is it important to dry the potatoes after draining?

Allowing potatoes to steam dry in the hot pot for a minute after draining removes excess moisture. This prevents waterlogged mashed potatoes and allows them to better absorb the butter and milk, resulting in a richer flavor and creamier texture.