The BEST Mashed Potatoes Recipe (Creamy and Delicious!)

Cut butter into 8 pieces and set out at room temperature so it can soften while you prepare the potatoes.

Peel potatoes (if desired) and cut into 1 1/2” (4cm) pieces. Place in a colander or large mesh sieve and rinse under cold water for one minute.

Place potatoes in a large pot of cool water or chicken broth (make sure the potatoes are covered by at least 1/2” of water and that the pot is not more than ⅔ of the way full or it could overflow). Generously salt the water and turn stovetop heat to high. Bring to a boil, stirring occasionally.

While potatoes are cooking, heat milk in a microwave safe dish until warm (or heat over medium-low heat in a small saucepan.

Boil potatoes until tender when pierced with a fork (about 10 minutes but time can vary).

Drain potatoes well and return to pot. Let them sit in the pot for about 2 minutes, stirring occasionally, this allows the steam to cook off excess water and will help keep your potatoes from being watery/grainy.

Mash potatoes with a masher or use a ricer (recommended) to make them nice and smooth.

Check that your butter is softened (if not, pop in the microwave for just a few seconds, it should be room temperature). Scatter the butter pieces over the potatoes and stir until butter is melted and completely incorporated. .

Drizzle warmed milk over the potatoes and add salt and pepper, stir until combined.

If using any add-ins (I highly recommend the sour cream!), stir them in now until combined.

Serve warm.