UntrainedChef
Creamy Mashed Potatoes - side-dish, comfort-food recipe

Creamy Mashed Potatoes

40 min
2 portions

Once you make these from scratch, you'll never go back to the instant stuff. Silky smooth and perfectly seasoned.

Instructions

  1. 1

    Peel the potatoes and boil them until tender in unsalted water. Drain well.

  2. 2

    Heat the milk until it's just about to simmer.

  3. 3

    Mash the potatoes and stir in the butter. Add the warm milk gradually, stirring well as you go.

  4. 4

    Season with salt, pepper, and nutmeg to taste.

Per average serving

269
Calories
kcal
6.8
Protein
g
46.4
Carbs
g
6.9
Fat
g
5.6g
Fiber
4.6g
Sugar
280mg
Sodium

Tips from the kitchen

  • Start the potatoes in cold water, not boiling. They cook more evenly that way and you avoid mushy outsides with hard centers.
  • Boil them in unsalted water like the recipe says, then drain and let them steam in the pot for a minute before mashing. Drier potatoes soak up the milk and butter better.
  • Warming the milk first matters. Cold milk hitting hot potatoes makes them gluey and tightens the whole thing up.
  • Add the milk a little at a time. You can always pour in more, but once it's too loose there's no fixing it.
  • Go easy on the nutmeg. A quarter teaspoon sounds like nothing but it carries, so taste before you add more.

Ways to vary it

  • Swap one of the butter tablespoons for a spoonful of sour cream if you want a bit of tang.
  • Stir a clove or two of roasted garlic into the mash for a softer, sweeter flavor.
  • A small handful of chopped chives or parsley folded in at the end is nice if you want some color and freshness.

Storage & leftovers

Keeps in the fridge for about three days in a covered container. Freezing works but the texture gets a little grainy, so eat them fresh if you can. Reheat gently on the stove or in the microwave with a splash of milk stirred in to bring back the smoothness.

What to serve with it

These go with roast chicken, meatballs, or a piece of pan-fried fish. A spoonful of gravy on top never hurts.

UC
By Untrained ChefPublished 7 March 2026 · Updated 11 July 2026

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