# Creamy Fluffy Mashed Potatoes

This simple homemade mashed potatoes recipe is rich, creamy, and full of flavor!

- Cuisine: American
- Category: Side
- Language: en

## Ingredients

- Russet potatoes
- Yukon Gold potatoes
- 4 or 5 garlic cloves
- cold water
- 2 teaspoons salt
- 0.5 cup butter
- 113 grams butter
- milk
- cream
- half and half
- freshly cracked black pepper
- 0.5 teaspoon salt

## Instructions

1. Decide between Russet or Yukon Gold potatoes; Russet for fluffy texture, Yukon Gold for creamy, or a 50/50 mix.
2. If using Russet potatoes, peel them. Yukon Gold potatoes can be left unpeeled.
3. Cut potatoes into half-inch thick slices by cutting them down the middle, then quartering or cutting into sixths or eighths depending on their size.
4. Smash four or five cloves of garlic to release their skin and add them to the pile of sliced potatoes.
5. Place potatoes and garlic into a pot.
6. Fill the pot with cold water until the water is about an inch or two above the potato pieces.
7. Add about two teaspoons of salt to the pot.
8. Place the pot over high heat and bring to a boil, then cook for about 10 minutes or until fork tender.
9. After about eight minutes, check the potatoes for doneness by fishing some out and slicing them.
10. Turn off the heat once potatoes are tender.
11. Drain the potatoes into a colander and then immediately place them back into the pot.
12. Place the pot over low heat to remove excess water from the potatoes.
13. Cut one half cup (113 grams) of butter into roughly tablespoon-sized pieces and add it to milk.
14. Microwave the butter and milk mixture for four minutes to melt the butter and warm the liquids.
15. Pour the melted butter and warm milk mixture into the pot with the potatoes and gently mix with a wooden spoon.
16. Mash the potatoes using a potato masher or potato ricer, depending on desired texture, being careful not to overwork them.
17. Season with freshly cracked black pepper and about half a teaspoon of salt at a time, adjusting to taste (less if using salted butter).

## Equipment

- pot
- colander
- microwave
- wooden spoon
- potato masher
- potato ricer
- spider

## Tips

- If using Russet potatoes, peel them.
- Cut potatoes into half inch thick slices to ensure even cooking and prevent them from absorbing too much water.
- Smash garlic cloves to release oils effectively.
- Always start cooking potatoes in cold water and bring to a boil for even cooking.
- Do not overcook potatoes; they should be fork tender.
- Drain potatoes thoroughly and place them back in the pot over low heat to remove excess water.
- Use warm butter and milk (or cream/half and half) to avoid cooling down the potatoes.
- Do not over-mix mashed potatoes to prevent them from becoming gummy.
- Adjust salt and pepper to taste; use less salt if using salted butter.

## Source

- Original video: https://www.youtube.com/watch?v=HfdFlenF6XI&list=PLQ03fJdlAgXJINW2NK8qxly64tz7Rb3fb&index=4
- Recipe page: https://www.cliprecipe.com/recipe/0a29a971-9221-4993-814e-1c468f6dfe40
- Extracted: 2025-12-29

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt