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The Ultimate Creamy & Buttery Mashed Potatoes (Restaurant Style)

A generous mound of incredibly creamy, yellow-tinted mashed potatoes recipe served on a white plate.
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Make the best homemade mashed potatoes that are incredibly creamy, buttery, and smooth. This easy recipe delivers restaurant-quality results perfect for any holiday or weeknight dinner.

Ingredients

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  • 3 lbs Yukon Gold potatoes, peeled and quartered
  • 1 cup whole milk
  • 8 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon salt, plus more for boiling water
  • 1/2 teaspoon black pepper
  • 1/4 cup heavy cream (optional, for extra richness)

Instructions

  1. Place the peeled and quartered potatoes in a large pot. Cover them with cold water by about one inch. Add 1 tablespoon of salt to the water.
  2. Bring the water to a boil over high heat. Reduce the heat to maintain a steady simmer and cook the potatoes until they are fork-tender, about 15 to 20 minutes.
  3. Drain the potatoes completely in a colander. Let them sit for 2 to 3 minutes to allow excess steam to evaporate. This step helps prevent watery mashed potatoes.
  4. Return the drained potatoes to the empty, warm pot. Mash them thoroughly using a potato masher until mostly smooth.
  5. In a small saucepan, gently warm the milk and butter together over low heat until the butter is fully melted. Do not boil the mixture.
  6. Pour the warm milk and butter mixture over the mashed potatoes. Add the salt and pepper.
  7. Using a wooden spoon or a rubber spatula, gently fold the liquid into the potatoes until they are just combined and creamy. Avoid overmixing, which can make them gluey.
  8. If you desire extra richness, stir in the heavy cream now. Taste and adjust salt and pepper as needed.
  9. Serve your smooth, buttery mashed potatoes immediately.

Notes

  • For restaurant style mashed potatoes, use Yukon Gold potatoes for their naturally buttery flavor and smooth texture.
  • If you want garlic mashed potatoes flavor, add 2 cloves of minced garlic to the milk and butter mixture while warming it, then strain before adding to the potatoes.
  • For the fluffiest mashed potatoes, use a potato ricer instead of a masher after the initial rough mash.

Nutrition

Find it online: https://cookingbyjade.com/mashed-potatoes-recipe-creamy-buttery/