Crazy Fluffy Buttery Mashed Potatoes

April 10, 2019

Buttery Mashed Potatoes

Feels smoother than velvet in your mouth.

Course Side Dish
Cuisine American
Keyword butter, decadent, mashed, potatoes
Servings 8 people
Author Diana Edwards


  • 4 pounds Yukon Gold potatoes peeled, cut into 2” pieces
  • 1 tablespoon kosher salt plus more
  • cups whole milk
  • 3 sprigs thyme optional
  • 2 bay leaves
  • ¾ cup 1½ sticks unsalted butter, plus more for serving
  • Freshly ground black pepper


  1. Place potatoes in a big pot and pour cold water over them until they're covered by 1”. Add salt and bring the pot to a boil. Turn the heat down and simmer for 20-25 minutes. The potatoes should be very tender but not saturated or crumbly (boiling will lead to waterlogged pieces).

  2. Drain the spuds, setting aside ½ cup cooking liquid if you're making the potatoes ahead. Return the potatoes to their pot and set over low heat. Gently stir until dry, about 1 minute.

  3. Meanwhile, heat milk, thyme sprigs, bay leaves, and ¾ cup butter in a small saucepan on medium heat until the butter is melted. Take it off the heat.

  4. Pass the hot potatoes through a ricer into a large bowl (it's important to do this while they're hot; if allowed to cool, the potatoes will become gummy).

  5. Remove the herbs from the warm milk mixture; discard. Gradually add the milk mixture to the potatoes, stirring vigorously with a wooden spoon until combined and smooth, then season with salt and pepper.

  6. Serve the mashed potatoes with a few pats of butter on top.

  7. Enjoy! 😀

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