My grandmother’s mashed potatoes were legendary in our small Midwestern town. Her secret? Warming the milk and butter together before adding them to the potatoes, and using a potato ricer instead of a masher. These seemingly small steps made all the difference between good and extraordinary mashed potatoes. This recipe builds on her techniques, creating perfectly creamy, fluffy potatoes every time.

Prep Time: 20 minutes | Cook Time: 25 minutes
Serves: 8 portions
Calories: 285 per serving

Why You’ll Love This Recipe

These mashed potatoes are everything you dream about: creamy, fluffy, and rich without being heavy. The technique ensures no lumps and creates that perfect butter-enriched texture that makes potatoes the ultimate comfort food. Whether for a holiday feast or Sunday dinner, these potatoes will become your go-to recipe.

Ingredients & Equipment

Main Ingredients:

• 4 pounds Yukon Gold potatoes
• 1 cup whole milk
• ¾ cup butter
• 2 teaspoons salt
• ½ teaspoon white pepper
• Optional: ¼ cup sour cream

Equipment:

• Large pot
• Potato ricer or food mill
• Small saucepan
• Colander
• Wooden spoon
• Peeler
• Sharp knife

Step-by-Step Instructions

1. Prep Potatoes:

• Peel potatoes
• Cut into 1-inch chunks
• Place in cold water

1. Cook Potatoes:

• Add to large pot of cold water
• Add 1 tablespoon salt
• Bring to boil
• Reduce heat, simmer 15-20 minutes
• Test with fork for doneness

1. Warm Dairy:

• Heat milk and butter
• Keep warm, don’t boil

1. Process Potatoes:

• Drain thoroughly
• Return pot to low heat 1 minute
• Rice potatoes back into pot

1. Finish:

• Gradually add warm milk mixture
• Fold gently with wooden spoon
• Season with salt, pepper
• Add sour cream if using

Tips & Variations

Expert Tips:

• Start in cold water for even cooking
• Rice hot potatoes immediately
• Don’t overmix or potatoes become gluey

Common Substitutions:

• Yukon Gold → Russet potatoes
• Whole milk → half-and-half
• Fresh butter → cultured butter
• Sour cream → cream cheese

Troubleshooting Guide:

• Lumpy: Use ricer, not masher
• Gluey: Overworked or overcooked
• Watery: Didn’t drain well
• Bland: Need more salt

Variations:

• Garlic: Add roasted garlic
• Loaded: Mix in bacon, cheese, chives
• Herbed: Add fresh herbs
• Skin-on: Skip peeling for rustic style

Storage

Store in airtight container in refrigerator up to 3 days. Reheat in microwave with extra butter or cream, or in oven covered with foil. Can be frozen up to 1 month but texture may change slightly. For make-ahead, prepare up to adding dairy, then refrigerate and finish when ready to serve.

FAQs

Why start potatoes in cold water?
Ensures even cooking from center to edge.

Can I make these ahead?
Yes, but best served fresh. Reheat with extra dairy.

Why use a ricer?
Creates fluffiest texture without overworking starches.

Can I leave skins on?
Yes, for rustic style. Wash well and use mixer instead of ricer.

Why white pepper?
Provides flavor without black specks. Black pepper works too.

These mashed potatoes combine time-tested techniques with simple ingredients to create the perfect side dish. Whether for everyday dinners or special occasions, this recipe delivers consistently excellent results.