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Bowl of creamy mashed potatoes topped with melted butter and fresh herbs
Jana Rae

Creamy Mashed Potatoes

Fluffy, creamy mashed potatoes made with butter and milk. The ultimate comfort food side dish for Thanksgiving, Christmas, or any family dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 3 pounds russet or Yukon gold potatoes peeled and cubed
  • 6 tablespoons unsalted butter
  • ½ to ¾ cup whole milk warm
  • ½ cup sour cream optional, for extra creaminess
  • 1 teaspoon salt plus more to taste
  • ½ teaspoon black pepper
  • Fresh parsley or chives for garnish

Method
 

  1. Boil potatoes – Place cubed potatoes in a large pot. Cover with water, add a pinch of salt, and bring to a boil. Cook 15–20 minutes until fork-tender.
  2. Drain & mash – Drain well, then return potatoes to the pot. Mash with a potato masher, ricer, or hand mixer.
  3. Add flavor – Stir in butter, warm milk (a little at a time), sour cream, salt, and pepper until smooth and creamy.
  4. Serve – Transfer to a serving bowl, top with melted butter and herbs, and serve warm.

Notes

  • Russet potatoes = fluffy mash. Yukon golds = creamier, buttery flavor.
  • Warm milk blends smoother and prevents gummy potatoes.
  • Don’t over-mash — it can make potatoes gluey.
  • Make-ahead: Prepare 1 day in advance, refrigerate, and reheat with a splash of milk.