Mashed potatoes are an almost universally loved side dish. And after eating these deliciously creamy mashed potatoes, you may never want to make them any other way.
If you enjoy potato dishes that highlight simple techniques, you might also like Herb & Garlic Roasted Fingerling Potatoes, which use dry heat to create crisp edges and a completely different texture.
Instead of boiling the potatoes in water, this method cooks them gently in milk, allowing the potatoes to absorb the dairy’s flavor while retaining their natural starch — rather than washing it away. The result is a richer, creamier texture with less need for extra butter or cream.
The best potatoes for simmering in milk are Yukon Golds. They have a medium starch content, which contributes to that ideal fluffy-yet-creamy texture.
While Yukon Golds shine in milk-based preparations, red potatoes hold their shape better in oven dishes like Roasted Red Potatoes with Garlic Parmesan.
Russet potatoes can also be used due to their high starch content, but for consistently smooth mashed potatoes, Yukon Golds deliver the best balance.
For an even richer variation, you may also enjoy Creamy Mascarpone Mashed Potatoes, which lean into dairy for an ultra-luxurious finish.
👉 For a deeper look at potato varieties and how they behave when cooked, read more about cooking with different types of potatoes.
Milk-Simmered Mashed Potatoes
2 pounds Yukon Gold potatoes, peeled and cut into ½-inch chunks
2½ cups whole milk, plus more as needed
Kosher salt and ground black pepper
4 tablespoons salted butter, cut into 4 pieces
In a large saucepan, combine the potatoes, milk and 1 teaspoon salt. Bring to a simmer over medium heat, then reduce to low heat and cook uncovered, stirring often, until the potatoes are beginning to fall apart and most of the milk has been absorbed, about 30 to 40 minutes.
Remove the pan from the heat. Add the butter and, using a potato masher, mash the potatoes into an almost-smooth puree.
If desired, thin with additional milk. Taste and season with salt and pepper. It is also optional to garnish with fresh or dried parsley.
This recipe was one of the Cook Plate Fork reader favorites of 2025, with readers returning to it again and again throughout the year.
Link “reader favorites of 2025” → Top 12 article
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Thanks for reposting 🤓👍🏼🍻
Oh my!!!! I never heard of cooking potatoes in milk, we always use water and add milk while mashing. This is a keeper Randy, thank you!
I got the idea from 177 MilkStreet – I subscribed to their interdictory offer to a 6 issue magazine and their online recipes and cooking lessons (live stream or prerecorded – with email conversations question/answers with their cooks) for 1.00 – it will renew for 60.00 – will decide then if I continue.