Simple Creamy Mashed Potatoes: My Secret to Fluffy Spuds (Print Version)

Simple Creamy Mashed Potatoes recipe for the dreamiest, fluffiest side. Learn my easy method for perfectly buttery, smooth spuds, even with kitchen mishaps.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Starring Spuds

01 - 2 lbs Russet potatoes (or Yukon Gold), peeled and cut into 1-inch chunks

→ Dairy & Flavor Boosters

02 - ½ cup heavy cream (or whole milk)
03 - ½ cup unsalted butter, cut into pieces
04 - 2-3 cloves garlic, freshly minced

→ Seasoning Essentials

05 - 1 ½ teaspoons Kosher salt, plus more for potato water
06 - ½ teaspoon freshly ground black pepper, plus more to taste

→ Garnish & Finishing Touches

07 - 2 tablespoons fresh chives, finely chopped (optional, for garnish)

# Instructions:

01 - First things first, peel your potatoes and cut them into roughly 1-inch chunks. Try to keep them uniform in size, because honestly, that’s how they’ll cook evenly. I’ve definitely had batches where I was too lazy, and ended up with some pieces still hard while others were mush. Place them in a large pot and cover with cold water by about an inch. This is where I always remember to add a generous amount of salt to the water – it seasons the potatoes from the inside out, a step I often forget when I’m distracted!
02 - Bring that pot of salted water and potatoes to a boil over high heat, then reduce it to a simmer. Let them cook until they’re fork-tender, which usually takes about 15-20 minutes. You want them soft enough that a fork slides right through with no resistance, but not so mushy they’re falling apart. This is a delicate balance! I once boiled them too long while multitasking, and ended up with watery, gluey potatoes – an absolute disaster, hon. So, keep an eye on them!
03 - Once tender, drain the potatoes really well in a colander. This step is crucial for Simple Creamy Mashed Potatoes that aren't watery. I usually let them sit in the colander for a minute or two, letting any excess steam escape, which helps dry them out a bit. Sometimes I even put them back in the hot, empty pot for a minute over low heat to evaporate more moisture. Just be careful not to burn them, which I've almost done a few times, oops!
04 - While your potatoes are draining, gently warm the heavy cream (or milk) and butter in a small saucepan over low heat. You don't want it boiling, just warm enough for the butter to melt completely. This is a game-changer! Cold dairy added to hot potatoes cools them down and can make them less smooth. I learned this the hard way after adding cold butter and seeing it just sit there in chunks. Warm dairy incorporates so much better, trust me!
05 - Now for the fun part! Return the drained potatoes to the pot. Add the warm butter and cream mixture, along with your minced garlic, a good pinch of salt, and a generous grind of black pepper. Start mashing! I love using a potato ricer for the smoothest results, but a traditional masher works perfectly too. Just don't over-mash; that's how you get gummy, gluey potatoes, and nobody wants that. Mash until they're smooth and fluffy, with maybe a tiny lump or two for character.
06 - Taste your Simple Creamy Mashed Potatoes. This is the moment to adjust the seasonings. Do they need more salt? Another crack of pepper? Maybe a tiny bit more cream for extra silkiness? Don't be shy! Once they're just right, transfer them to a serving bowl, maybe make a little well in the center for a pat of butter to melt into, and sprinkle with fresh chives. They should look, smell, and taste like pure comfort – creamy, rich, and utterly irresistible.

# Notes:

01 - Always, always warm your dairy and butter before adding them to the hot potatoes; it makes a huge difference in texture.
02 - Don't over-mash your potatoes, or you'll end up with a gummy, unappetizing mess - I've been there!
03 - Salt your potato water generously; it’s the best way to season the potatoes from the inside out, a trick I picked up from an old chef friend.
04 - For a special touch, make a little well in the center of the served potatoes and let a pat of butter melt into it.

# Equipment Needed:

01 - Large pot
02 - colander
03 - potato ricer (or masher)
04 - small saucepan
05 - serving bowl

# Nutrition (Per Serving):

Calories: 350
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 5g

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