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These classic creamy mashed potatoes are always our table favorite. Full of buttery flavor and creamy texture. These are perfect as a side dish to your roasted or grilled meats/poultry.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Keyword: buttery potatoes, creamy potatoes, hasselback potatoes, mashed potatoes, potatoes
Servings: 4 servings
Calories: 183kcal
Author: Julia


  • 1 1/2 lb (680 g) Golden Yukon potatoes
  • 1 tsp sea salt
  • 4 tbsp butter
  • 1 cup (250 ml) warm milk


  • Peel, wash and cut on cubes potatoes and place them in a large stock pot with cold water. The water must cover the potatoes. Add one teaspoon of salt and cover with the lid.
  • Place the saucepan on the stove and turn the heat on high. Bring the water with the potatoes to boil. Reduce the heat to low or simmer and cook for 20 minutes.
  • To make sure potatoes are cooked, take one potato out of the stock pot. Place it on a plate or cutting board and cut the potato in half with a small pairing knife. Taste it, if it's done to your liking. The potato has to be soft and easy to cut.
  • Drain cooked potatoes and keep them in the stock pot. Add 3 tbsp of butter onto steaming potatoes and start mashing the potatoes with hand electric mixer. Then start mixing the potatoes on lowest speed.
  • The potatoes will have crumble texture. Continue mixing with hand mixer and slowly add reheated milk. Potatoes will slowly come together and create creamy and fluffy texture. Don't over mix, or the potatoes will become sticky and gluey. If you feel the potatoes are very thick add more warm milk. Salt them to taste, if necessary.
  • Use a wooden spoon or spatula to transfer the mashed potatoes to a larger bowl. Decorate with chopped parsley and drizzle with 1 tbsp of melted butter.
  • Serve the mashed potatoes immediately, when hot!


Storage of potatoes - Store mashed potatoes is in airtight container for up to 3-5 days. Because we used milk and butter, it can go spoiled quickly. So best is to consume it right away.
Freeze mashed potatoes -  in airtight container up to 2 months. To defrost them: keep them in the refrigerator overnight to thaw completely.
To reheat - There are two ways to reheat mashed potatoes. Simply microwave them covered for a few minutes or place them in medium stock pot and reheat on low heat. Stir frequently and add little of milk or water to make them creamy again.
Using cream - You can use cream instead of the milk or even sour cream. Use the same quantity of cream of sour cream to make your mashed potatoes even creamier.