If you’ve always boiled your potatoes in plain water, you’re missing out on a game-changing secret passed down by generations. When my grandmother found out I was boiling them in water, she couldn’t help but laugh—and then she shared her incredible secret: boil the potatoes in milk and butter instead of water. This simple switch transforms ordinary mashed potatoes into a velvety, flavorful, and rich side dish that everyone will love. The potatoes soak up the creamy milk and buttery flavor as they cook, giving you the smoothest, most delicious mashed potatoes you’ve ever tasted.
Ingredients
- 6 large russet or Yukon gold potatoes, peeled and cut into chunks
- 3 cups whole milk (or enough to cover the potatoes)
- 1 stick (½ cup) unsalted butter, cut into cubes
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper
- ½ cup heavy cream (optional for extra creaminess)
- 2 tablespoons sour cream or cream cheese (optional for tang)
- Chopped chives or parsley for garnish
Instructions
- Prepare the potatoes: Peel and cut the potatoes into even chunks to ensure they cook uniformly. Rinse them briefly under cold water to remove excess starch.
- Simmer in milk and butter: Place the potatoes in a large pot and pour in enough whole milk to just cover them. Add the butter cubes and salt. Heat over medium-low and simmer gently—don’t boil vigorously—to avoid scorching the milk. Cook for 20–25 minutes, stirring occasionally, until the potatoes are fork-tender.
- Mash to perfection: Once tender, remove the pot from heat but do not drain the milk. Mash the potatoes directly in the creamy mixture using a masher or hand mixer until smooth. Add heavy cream and sour cream or cream cheese if using, then season with black pepper and additional salt to taste.
- Serve and garnish: Spoon the mashed potatoes into a serving dish and top with a small pat of butter. Garnish with chopped chives or parsley. Serve warm with roasted meats, gravy, or vegetables.
Servings
Serves 4–6 people
Nutritional Info (per serving, approx.)
- Calories: 340
- Protein: 7g
- Carbohydrates: 38g
- Fat: 18g
- Fiber: 3g
- Sodium: 380mg
Notes
Avoid boiling the milk too hard—keep it at a gentle simmer to prevent curdling or burning. You can use a mix of milk and cream for extra richness. For a lighter version, substitute part of the milk with vegetable or chicken broth.
Tips
- Yukon Gold potatoes yield a naturally buttery flavor and creamy texture.
- Warm your milk before adding it to the pot to prevent temperature shock.
- Don’t overmix; too much mashing can make potatoes gluey.
- Add roasted garlic, cheese, or herbs for custom flavor variations.
Health Benefits
Potatoes are rich in potassium and vitamin C, while milk provides calcium and protein. Using whole milk and butter ensures a balance of essential fats, making this dish more satisfying and nutrient-dense. The combination of dairy and starch offers a comforting, energy-rich side perfect for both kids and adults.
Q & A
Q: Why shouldn’t I boil potatoes in water?
A: Boiling in water drains away much of the potato’s natural flavor and nutrients, while milk and butter infuse richness and taste.
Q: Can I use plant-based milk?
A: Yes, unsweetened almond or oat milk with vegan butter works well for a dairy-free version.
Q: What if my mashed potatoes turn out too thick?
A: Add a bit more warm milk or cream and stir gently until you reach your desired consistency.
Q: How do I make them extra fluffy?
A: Use a ricer instead of a masher and mix in warm cream gradually.
Q: Can I make them ahead of time?
A: Yes, refrigerate them and reheat with a splash of milk to restore creaminess.
