Creamy Mashed Potatoes
These creamy mashed potatoes are made with a potato ricer for ultra-fluffiness and blended with just enough butter and milk for a silky, rich finish — perfect for holidays or everyday dinners.
Ingredients
- 3 pounds Yukon Gold or Russet potatoes or a mix
- ½ cup heavy cream or milk - warm more or less as needed until creamy
- ¼ cup butter melted
- 2 teaspoons salt plus more to taste
- ½ teaspoon black pepper
- roasted garlic or Parmesan cheese Optional
Instructions
- Peel and chop potatoes into 2-inch pieces.
- Place potatoes in a large pot and cover with cold water. Add salt.
- Bring to a boil and cook until fork-tender, 15–20 minutes.
- Drain well and return to the pot to steam dry for 1–2 minutes.
- Use a potato ricer to rice potatoes into a mixing bowl.
- Stir in melted butter until absorbed.
- Add warm milk gradually, starting with ½ cup, until creamy.
- Season with salt and pepper.
- Serve warm with butter on top if desired.
Notes
When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values.
Storage Notes
Refrigerate leftovers up to 3 days. Reheat gently with milk or butter. Freeze up to 1 month if needed.Nutrition
Serving: 1servingCalories: 310kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 43mgSodium: 855mgPotassium: 978mgFiber: 5gSugar: 2gVitamin A: 533IUVitamin C: 45mgCalcium: 44mgIron: 2mg
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