Best Mashed Potatoes Recipe
Nothing says comfort quite like a bowl of creamy, dreamy mashed potatoes. This recipe balances fluffy texture with rich, buttery flavor while adding a touch of Greek yogurt for creaminess and tang.
Ingredients
- 3 pounds Yukon Gold potatoes peeled and cut into 1½-inch chunks (Russets work, but Yukon Golds mash smoother)
- ½ cup whole milk warmed (use unsweetened almond milk for dairy-free)
- ⅓ cup plain whole-milk Greek yogurt (for creaminess—avoid low-fat versions)
- 4 tablespoons unsalted butter room temperature (grass-fed Kerrygold if you like rich flavor)
- 1 teaspoon sea salt plus extra to taste
- ¼ teaspoon freshly ground black pepper
- Optional mix-ins: chopped chives, roasted garlic cloves, shredded cheddar
Instructions
- Place potato chunks in a large pot, cover with cold water, add salt, and simmer until fork-tender.
- Heat milk, butter, and yogurt in a saucepan until butter melts, keeping it warm for the mash.
- Drain potatoes, let them steam in the pot to remove excess moisture.
- Use a masher or ricer for fluffy texture, mash until smooth, then whisk in warm dairy.
- Slowly mix in the warm milk–butter–yogurt, season with pepper and salt, add optional mix-ins.
Notes
If your mash turns gummy, it's likely overworked—stop mashing once lumps are gone. Always start with cold water when boiling potatoes for even cooking. Letting potatoes steam in the pot reduces watery mash.
Nutrition
Calories: 220kcal
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