The BEST Mashed Potatoes Recipe (2024)

No holiday meal would be complete without a big bowl of creamy dreamy mashed potatoes

These are the BEST mashed potatoes, incredibly buttery and creamy, easy to make, and the perfect addition to every meal.

I’ve included all of my best tips and a complete “how to make mashed potatoes” guide for absolute perfection every time!

The BEST Mashed Potatoes Recipe (1)

How to Mashed Potatoes That Are Always Perfect

Mashed potatoes (and stuffing) are the best part of any Thanksgiving or holiday meal and the perfect side with almost anything! They go especially well with sauces, gravy or things like Salisbury steak, beef tips, or Swiss steak.

  • Below I’ve shared my favoritetips and tricks for creamy and fluffy mashed potatoes each and every time.
  • They are so buttery and creamy, nobody can resist (and anyone can perfect them)!
  • This mashed potatoes recipe is simple so it’s perfect alongside almost anything.
  • They are great on their own and of course, served with turkey and gravy, holiday meals, or just as good ol’ comfort food.

The Best Potatoes for Mashed Potatoes

The best potatoes to use for mashed potatoes are Russet potatoes or Idaho potatoes because of their high starch content. Yukon gold potatoes are another good option, the texture of Yukon gold is a bit more buttery and not quite as starchy.

If using Yukon gold potatoes, you can leave some of the skin on for a bit of texture. Russet or Idaho potatoes have tough skin that should be peeled first.

Tip: If time allows, the potatoes can be baked for 1 hour at 400°F. You can scoop out the potato flesh and save the skins for making potato skins!

The BEST Mashed Potatoes Recipe (2)

Ingredients in Mashed Potatoes

These mashed potatoes have no additions of cheeses but feel free to stir in additions to change up the flavor. I’ve added some of my favorite variations below.

  • Butter – This is one place where there really are no substitutes. Use real butter for these creamy spuds, and plenty of it. I prefer salted if I have it but unsalted butter works and the potatoes can be salted to taste.
  • Cream/Milk – I use warmed whole milk in this recipe, but cream also works if you have it on hand. Remember to heat the dairy for the best potatoes.
  • Seasonings – Again, keeping this recipe simple, I simply add salt & pepper. If you’d like a little bit of garlic, chop a few cloves and let them boil with the potatoes. Chives are great in this recipe too (add with the butter).

The BEST Mashed Potatoes Recipe (3)

Pro Tips for Perfection

While a homemade mashed potatoes recipe is easy to make, here are a few tips to make sure they’re absolutely perfect.

  • Drain Well: I usually let them sit for about 5 minutes or so to completely drain or even drain well and put them back in the warm pot for a few minutes to make sure all liquid is evaporated.
  • Mash by Hand:Use a hand masheror a potato ricer for the creamiest potatoes. An electric mixer, stand mixer or food processor can work but it can also break down the starches in the potatoes and cause a gummy texture if they are overmixed.
  • Add BUTTER! There are places you can skimp on the butter and this is not one of them. I like to use salted butter and lots of it (but you can use unsalted season yourself). Butter adds a creamy and… well, buttery texture.
  • Heat the Cream: Heat your milk/cream in a small saucepan or the microwave before adding. This keeps the potatoes hot and absorbs better. Add cream/milk a little a time to get the right consistency.

How To Make Mashed Potatoes

Mashed Potatoes are super simple to make with very few ingredients. You can make Crock Pot or Instant Pot mashed potatoes as well.

  1. Peel the Potatoes: Peel the potatoes (per the recipe below).
  2. Cut into quarters and place into cold salted water in a large pot (cold water helps to ensure they cook evenly).

The BEST Mashed Potatoes Recipe (4)

  1. Boil the Potatoes: Cook potatoes in boiling water until tender. The length of time you need to boil the potatoes depends on how big they are cut. I cut my potatoes into quarters and boil them for about 15 minutes.To check if your potatoes are ready, use a fork to poke the potato and see if it is tender!

The BEST Mashed Potatoes Recipe (5)

  1. Mash the Potatoes: Once well-drained, mash with the potatoes with a hand masher and with melted butter, warmed milk, and salt & pepper per the recipe below.

The BEST Mashed Potatoes Recipe (6)

To Make Mashed Potatoes Ahead of Time

Follow the recipe below and allow the mashed potatoes to cool completely. Once cooled, store in an air-tight container in the refrigerator until ready to use.

To Heat the Potatoes for Serving

Spread them into a greased casserole pan, dot with butter if desired and cover. Bake at 325°F until the butter melts and the potatoes are heated through, about 35-40 minutes. If you’d like a browned crust, bake uncovered.

The BEST Mashed Potatoes Recipe (7)

Things to Add to Mashed Potatoes

You can leave these as classic buttery potatoes or add any of the following:

  • Sour cream, Greek Yogurt, or cream cheese
  • Cheddar, parmesan, or gouda
  • Roasted garlic or garlic powder, caramelized onions
  • Ranch mix, fresh herbs, chicken broth
  • Garnish with extra butter, chives, herbs or thinly sliced green onions.

Freezing Leftovers

You can freeze leftovers and they reheat pretty well in the oven with a little milk. Scoop them into a plastic freezer bag and press flat (this helps them thaw quickly). When you reheat them, add about a tablespoon of milk per cup of potatoes and place them in the oven to reheat (or microwave stirring occasionally).

They are an easy side dish and go perfectly with Mushroom Salisbury Steak,Crock Pot Pork Chops, and of course a roast turkey!

Got Leftovers?

I have four words for you. Loaded Mashed Potato Cakes.

  • Loaded Mashed Potato Egg Rolls
  • Shepherd’s PieFamily favorite!
  • Colcannon Recipe (Cabbage and Potatoes)
  • Loaded Twice Baked Potato Casserole– Great side dish
  • Baked Potato Soup– Creamy and amazing!

Did you love this easy recipe? Be sure to leave a comment and a rating below!

The BEST Mashed Potatoes Recipe (8)

4.99 from 899 votes↑ Click stars to rate now!
Or to leave a comment, click here!

The Best Mashed Potatoes Recipe

Fluffy, creamy and buttery, these are absolutely PERFECT every time.

Save

ReviewPrint

The BEST Mashed Potatoes Recipe (10)

Servings 10 servings

The BEST Mashed Potatoes Recipe (11)

Author Holly Nilsson

Ingredients

  • 4 pounds potatoes russet or Yukon gold
  • 3 cloves garlic optional
  • cup salted butter melted
  • 1 cup milk or cream
  • salt to taste
  • pepper to taste

Instructions

  • Peel and quarter potatoes, place in a pot of cold salted water.

  • Add cloves of garlic (if using) & bring to a boil, cook uncovered 15 minutes or until fork-tender. Drain well.

  • Heat milk on the stove top (or in the microwave) until warm.

  • Add butter to the potatoes and begin mashing. Pour in heated milk a little at a time while using a potato masher to reach desired consistency.

  • Season with salt and pepper. Serve hot.

Video

Notes

  • Drain Well: I usually let them sit about 5 minutes or so to completely drain, or even drain well and put them back in the warm pot for a few minutes to make sure all liquid is evaporated.
  • Mash by Hand:Use a hand masheror a potato ricer for the creamiest potatoes. A hand mixer, stand mixer or food processor can work, but it can also break down the starches in the potatoes and cause a gummy texture.
  • Add BUTTER! There are places you can skimp on the butter and this is not one of them. I like to use salted butter and lots of it (but you can use unsalted and season potatoes to taste). Butter adds a creamy and... well, buttery texture.
  • Heat the Cream: Heat your milk/cream before adding. This keeps the potatoes hot and it absorbs better. Add cream/milk a little a time to get the right consistency.

To Make Ahead

Follow the recipe below and allow the mashed potatoes to cool completely. Once cooled, store in an air-tight container in the refrigerator until ready to use.

To Heat the Potatoes for Serving spread them into a greased casserole dish and dot with butter. Bake at 325°F until the butter melts and the potatoes are heated through, about 35-40 minutes (you may need more or less time based on the shape of the dish and the amount of potatoes). If you'd like a browned crust, bake uncovered.

4.99 from 899 votes

Nutrition Information

Serving: 0.5cup | Calories: 209 | Carbohydrates: 34g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 74mg | Potassium: 798mg | Fiber: 2g | Sugar: 2g | Vitamin A: 238IU | Vitamin C: 11mg | Calcium: 57mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

The BEST Mashed Potatoes Recipe (14) Course Side Dish

The BEST Mashed Potatoes Recipe (15) Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

Categories:

Side Dishes, Thanksgiving, Tips and Great Ideas!

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

The BEST Mashed Potatoes Recipe (16)

Recipes you'll love

30 Minute Dinner Rolls

Side Dishes

Scalloped Potatoes Recipe

Side Dishes

Copy Cat Cracker Barrel Hashbrown Casserole Recipe

Casseroles

Dill Pickle Pasta Salad

Pasta Salad

Easy Stuffing Recipe

Side Dishes

Cabbage and Noodles

Pasta and Pizza Recipes

About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

The BEST Mashed Potatoes Recipe (24)

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

Latest & Greatest

Twice Baked Potatoes

Recipes

Roasted Cabbage Steaks Recipe

Side Dishes

Yorkshire Pudding

Irish Soda Bread

How to Make Baked Potatoes

Side Dishes

Easy Fried Rice

Side Dishes

The BEST Mashed Potatoes Recipe (2024)

FAQs

What kind of potato makes the best mashed potatoes? ›

The best potatoes for mashed potatoes are a starchy varieties like russet, Idaho or Yukon gold. Starchy potatoes are best for mashed potatoes because they have a fluffy, almost airy texture that breaks down easily.

Is milk or water better for mashed potatoes? ›

Potatoes are like pasta, in that they leach starches into their cooking liquid. In the case of pasta, you want to reserve some of that liquid to give sauce a luscious shine and bind it to the noodles.

What are common errors when making mashed potatoes? ›

The 7 Biggest Mistakes You Make With Mashed Potatoes
  • You Don't Wash Potatoes First. ...
  • You Use Just One Type of Potato. ...
  • You Don't Season the Water. ...
  • You Add Potato Pieces to Boiling Water. ...
  • You Use the Wrong Gadget to Mash the Potatoes. ...
  • You Only Use Butter. ...
  • You Make the Potatoes Too Soon.
Jun 15, 2021

What is the trick to thicken mashed potatoes? ›

You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.

What do professional chefs use to mash potatoes? ›

The best potato masher is actually a ricer

If you want the most velvety, plush mashed potatoes, you're going to need a ricer. To understand why, it's important to know what makes potatoes gummy in the first place: overworking the starches in cooked potatoes.

How long should potatoes boil for mashed potatoes? ›

Once boiling, reduce heat, adjusting as needed to maintain a simmer. Cook potatoes until they offer no resistance when pierced: 10–12 minutes for baby potatoes, 15–20 minutes for small potatoes, or 30–40 minutes for large cubed potatoes. Drain potatoes in a colander and let cool 10 minutes.

Should I melt the butter before putting in mashed potatoes? ›

A word about butter: Don't melt butter before stirring it into the potatoes because the milk solids and fat will separate. You can add cold butter to your hot potatoes since the butter will melt as a whole and distribute the fat and milk solids evenly.

Should you soak potatoes in cold water before boiling for mashed potatoes? ›

You soak the potatoes in iced water before they are cooked. This eliminates much of the starches in the potatoes, resulting in a super light and fluffy mash. It's also like when you make rice.

Should you let potatoes cool before mashing? ›

Always start cooking potatoes in cold water and mash them while still warm.

Should I cover potatoes when boiling? ›

In a large pot, add potatoes, 1 tablespoon salt, and cold water to cover by 1 inch. Bring to a boil, reduce heat to medium, and cook uncovered until potatoes are tender and can easily be pierced by a knife, about 10 to 15 minutes (20 to 25 minutes for larger potatoes).

Is it better to peel potatoes before boiling for mashed potatoes? ›

This comes down to personal preference. Potato skins have great potato flavor. Not only do they add flavor, but some really like the texture of potato skins in mashed potatoes. If, however, you are looking for a super-light and fluffy mash with no color contrast, then you may want to consider peeling the potatoes.

How do you make mashed potatoes fluffy and not gluey? ›

As already discussed, pastiness is caused by too much potato starch being worked into the mashed potatoes. The main way we combat this problem is by rinsing away starch, both before and after cooking potatoes for fluffy mashed potatoes. Rinsing off starch means that there is less of it that can end up in the dish.

What happens when you put too much milk in mashed potatoes? ›

Runny potatoes can happen for a few different reasons. Too much liquid: This is the most common reason. In the mashing process you may have added too much milk or broth. Boiled too long: Boiling your potatoes for too long can make them water-logged, which (you guessed it) can contribute to runny mashed potatoes.

How to add flavor to mashed potatoes? ›

You should be salting the boiling water and the potatoes after cooking. You can also lean on seasoning salts like Tony Chacheres, for additional flavor and salt. For a fun twist, try adding a dollop of white miso to your next batch of mashed potatoes; it's not only salty, but savory.

Are Russet or Yukon better for mashed potatoes? ›

While some, like the humble-but-sturdy Russet, are perfect for making the kind of fluffy, picture-perfect mashed potatoes destined to be carved by rivers of butter, others, such as the waxy and golden Yukon, are better for making supple pools of creamy, decadent purée.

Are yellow potatoes and Yukon Gold the same? ›

The Yukon Gold potato, though yellow fleshed, is a cross between a yellow and a white potato and is usually labeled as such. A “yellow” or “gold” potato is not a Yukon Gold potato, but all three potatoes have similar starch contents and flavors and can be used interchangeably in recipes.

What is better for mashed potatoes, idaho or Russet? ›

If pillowy-soft mashed potatoes are more your style, The Spruce Eats recommends that Russet potatoes should be your go-to. Russets are high in starch content and low in moisture, according to Idaho Potato, and they have the classic brown potato skins you're used to spotting in the grocery store.

References

Top Articles
Latest Posts
Article information

Author: Prof. An Powlowski

Last Updated:

Views: 6257

Rating: 4.3 / 5 (44 voted)

Reviews: 83% of readers found this page helpful

Author information

Name: Prof. An Powlowski

Birthday: 1992-09-29

Address: Apt. 994 8891 Orval Hill, Brittnyburgh, AZ 41023-0398

Phone: +26417467956738

Job: District Marketing Strategist

Hobby: Embroidery, Bodybuilding, Motor sports, Amateur radio, Wood carving, Whittling, Air sports

Introduction: My name is Prof. An Powlowski, I am a charming, helpful, attractive, good, graceful, thoughtful, vast person who loves writing and wants to share my knowledge and understanding with you.