How to Make Creamy Mashed Potatoes

in Hutch Kitchen

Everyone loves mashed potatoes. Potatoes, milk, butter. What else could you possibly need? We’re going to show you how you can take your mashed potato game up a level, and make the creamiest, smoothest, most delicious-est mashed goodness you’ve ever made. 

And it’s easy, too. 

All you need are:

  • Potatoes, obviously. You’ll want to scale this based on your needs or wants, but we’re going to go with two pounds. That’s about one kilogram.
  • A teaspoon of salt. 
  • At least half a cup of hot milk.
  • A third of a cup of unsalted butter. Leave this out early so that it warms up to room temperature.
  • Salt and pepper, to taste.

You’ll also want a potato ricer. These things are so satisfying to use, and let you create fine mashed potatoes that get creamy. Don’t have one? You’re in luck, we’ve got one. Check it out here.

Creamy Potatoes


  1. Peel your potatoes and cut them up into quarters. Put them in a large pot.
  2. Fill up the pot with cold water, and add the teaspoon of salt and stir it. You’ll want to cover your potatoes by about an inch. Let them boil for about 15-20 minutes, until they’re tender.
  3. Go ahead and drain them, and start ricing them. Put a couple pieces in the ricer and squeeze into a mixing bowl. You’ll see what we mean by satisfying. 
  4. Add in the hot milk and butter. Use a large mixing spoon to blend them all together. Because the potatoes are so finely riced, they’ll melt and blend together in no time!
  5. After this, you can add some salt and pepper to your liking.
  6. Serve! If you’ve got a nice mixing bowl you can bring that out to your guests (or if you’re serving one…), otherwise place some nice scoops into a bowl.

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