Creamy Mashed Potatoes Recipe: Get Perfect, Creamy Spuds Every Time

Nov 15, 2025
3 min read

HOME > POP - CULTURE > FOOD & RECIPES

This Article Is Available In

ENGLISH - GERMAN - FRENCH - ITALIAN - SPANISH

Preparation & Cooking Time: 25 Mins

QUICK INSTRUCTIONS

Cut potatoes into 1-inch (2.5cm) pieces. Place in a large pot with the whole, smashed garlic cloves.
Cover with cold water so it's about 1 inch (2.5cm) above the potatoes. Add the 2 tsp of salt.
Bring to a boil over high heat, then reduce the heat to a steady simmer. Cook for 10-15 minutes, or until a fork glides in easily.
Drain the potatoes and garlic very well. Return the empty pot to the stove, turn the heat to low, and add the potatoes back in. Let them sit for 1 minute to steam off any excess water.
While the potatoes are cooking, warm the butter and milk in a small saucepan or in the microwave.
Remove the potatoes from the heat. Pour the warm milk-butter mixture over them.
Gently mash with a potato masher (or use a potato ricer for an ultra-smooth texture) until just combined. Do not over-mix!
Season generously with salt and pepper to your liking. Serve immediately.

Ingredients:

2 lbs (about 900g) Yukon Gold potatoes (Our top pick for creaminess!)
Alternatively: You can use Russet potatoes for a fluffier texture (you'll need to peel them) or a 50/50 mix.
4-5 medium garlic cloves
2 tsp coarse sea salt (for the cooking water), plus more to taste
1/2 cup (113g / 1 stick) unsalted butter, cut into pieces
1/2 cup (120ml) whole milk
For extra decadence: Swap the milk for half-and-half (known as single cream in the UK) or heavy cream (double cream).
Freshly cracked black pepper to taste

Detailed Cooking Process: To get that perfect, restaurant-quality mashed potato, the secret starts with your potato choice. We highly recommend Yukon Golds. They have a natural buttery flavor and a waxy texture that becomes wonderfully creamy. Russets are another good option, giving you a fluffier, lighter result, but you will need to peel their thick skins. Yukon Gold skins are thin and delicate, so peeling is optional if you prefer a more rustic texture.