Buttery Mashed Potatoes

4.75 from 8 votes

Buttery Mashed Potatoes

There’s nothing better than a giant scoop of buttery mashed potatoes on a dinner plate. Light, fluffy, and full of flavor this is the ultimate mashed potato recipe that’s loaded with butter, milk, and perfectly cooked potatoes!

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Keyword: Potato, Side Dish, Vegetarian

Servings: servings

Calories: 249kcal

Author: Amanda Gajdosik

Equipment

Potato Masher

Ingredients

3 pounds Yukon Gold Potatoes, cleaned with skins left on
4 cloves garlic, peeled and left whole
¼ cup kosher salt
½ cup salted butter (1 stick)
1 cup whole milk
Pinch of nutmeg
Additional salt and pepper, to taste

Instructions

Chop the potatoes into 1-inch pieces and place in a large pot with the garlic cloves. Fill the pot with enough cool water to completely submerge the potatoes. Add ¼ cup kosher salt and place the filled pot over high heat.
Bring the potatoes and garlic cloves to a rolling boil and cook until just fork tender, about 10 minutes. Drain and return back to cooking pot.
While the potatoes boil, place the stick of butter upright in a large pint glass or mason jar and fill with milk. Microwave for 1 – 2 minutes, or until butter has fully melted into milk. Carefully remove from microwave as glass will be quite hot.
Pour about half of the butter and milk mixture into the drained potatoes and garlic and begin to mash. Taste the potatoes and season with more salt and ground pepper, to taste. Add more liquid until desired consistency is reached (you may not use it all, that’s ok!), being careful not to over mash. Stir in nutmeg, taste, and add additional seasoning if necessary.
To serve: top the potatoes with pats of butter and freshly chopped parsley, if desired.

Notes

Other potatoes can be used in this recipe. Baby Red Potatoes are my next favorite option and the skins can still be left on. Regular russet potatoes are also usable, just peel the skins off before cooking.

Nutrition