Julia Koch
Creamy, buttery, and irresistibly smooth, these mashed potatoes are the ultimate comfort food. Whether you’re serving them alongside a hearty roast, juicy grilled chicken, or enjoying them solo with a drizzle of gravy, this classic dish never fails to satisfy. The magic lies in the perfect balance of texture and flavor—rich, fluffy potatoes infused with melted butter and a touch of cream, seasoned just right to bring out their natural warmth.
Great mashed potatoes can elevate any meal, from weeknight dinners to festive holiday spreads. This version is simple to make, yet impressively indulgent, making it a staple on the table. With just a handful of humble ingredients and a little kitchen love, you’ll be serving a side dish that’s both nostalgic and universally loved.
Ingredients for Best Mashed Potatoes Recipe
- 2 pounds of Yukon Gold or Russet potatoes, peeled and cut into chunks
- 4 tablespoons unsalted butter (plus more for topping, optional)
- ½ cup whole milk (warm)
- ¼ cup heavy cream (optional, for extra creaminess)
- Salt, to taste
- Freshly ground black pepper, to taste
- Chopped chives or green onions, for garnish (optional)
Step 1: Boil the Potatoes
Place the peeled and chopped potatoes into a large pot. Cover with cold water and add a generous pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for about 15–20 minutes, or until the potatoes are very tender when pierced with a fork.
Step 2: Drain and Steam Dry
Once fully cooked, drain the potatoes in a colander. Return them to the pot and let them sit uncovered for 2–3 minutes on low heat. This helps evaporate any excess moisture, which gives your mashed potatoes a fluffier texture.
Step 3: Mash Until Smooth
Using a potato masher, ricer, or hand mixer, mash the potatoes until smooth and lump-free. Avoid overmixing if you’re using a mixer—just enough to get a silky consistency.
Step 4: Add Butter, Milk, and Cream
Stir in the butter, allowing it to melt fully into the hot potatoes. Slowly pour in the warm milk and cream (if using), mixing gently until everything is well combined and the texture is creamy.
Step 5: Season and Garnish
Taste the mashed potatoes and add salt and pepper to your liking. Top with a little extra butter and a sprinkle of fresh chives or green onions for a flavorful, colorful touch.
Storage Instructions
To store leftover mashed potatoes, let them cool completely, then transfer to an airtight container. Refrigerate for up to 4 days. When reheating, add a splash of milk or cream to help restore the creamy texture—microwave in short bursts or reheat gently on the stovetop while stirring frequently.
Mashed potatoes can also be frozen for up to 1 month. To freeze, scoop them into freezer-safe bags or containers. When ready to serve, thaw in the fridge overnight and reheat slowly with added butter or milk to bring back the richness.
Estimated Nutrition (Per Serving — Based on 6 Servings)
- Calories: 220
- Total Fat: 11g
- Saturated Fat: 7g
- Carbohydrates: 28g
- Fiber: 2g
- Sugars: 2g
- Protein: 3g
- Sodium: 180mg
Frequently Asked Questions
What are the best potatoes for mashed potatoes?
Yukon Golds and Russet potatoes are ideal. Russets are starchy and fluffy, while Yukon Golds offer a naturally buttery texture.
How do I avoid lumpy mashed potatoes?
Make sure to cook the potatoes until they’re fork-tender and mash them while still hot. Using a ricer or potato masher also helps.
Can I make mashed potatoes ahead of time?
Yes! You can make them up to 2 days in advance. Reheat gently with extra butter or cream to freshen them up.
How do I fix mashed potatoes that are too runny?
Try adding a few spoonfuls of instant potato flakes or some grated cheese. You can also heat them longer to reduce excess moisture.
Can I make this dairy-free?
Absolutely. Substitute butter with vegan butter and use unsweetened almond or oat milk for a creamy, plant-based version.
Are mashed potatoes gluten-free?
Yes! Potatoes are naturally gluten-free, as are butter and cream. Just be sure to check any add-ins like store-bought gravy.
Can I add garlic or herbs?
Definitely. Roasted garlic, fresh thyme, rosemary, or parsley can take your mashed potatoes to the next level.
Why do my mashed potatoes turn gluey?
Overmixing causes the starch in potatoes to break down and become gummy. Be gentle, especially if using a mixer.
Best Mashed Potatoes Recipe
- Total Time: 30 minutes
- Yield: Serves 4–6
Description
Craving the ultimate comfort food? This Best Mashed Potatoes Recipe is your go-to solution for a creamy, buttery, soul-satisfying side dish that everyone will love. Whether you need a quick side for a weeknight dinner or a show-stopping companion for your holiday spread, these mashed potatoes deliver every time. With simple ingredients and foolproof steps, it’s the perfect choice for easy dinner ideas, cozy comfort food cravings, and delicious food ideas for any occasion. One bite and you’ll see why these are the best mashed potatoes you’ll ever make—fluffy, rich, and completely irresistible.
Ingredients
2 pounds of Yukon Gold or Russet potatoes, peeled and cut into chunks
4 tablespoons unsalted butter (plus extra for topping)
1/2 cup whole milk (warm)
1/4 cup sour cream
Salt to taste
Freshly ground black pepper to taste
Optional: chopped chives or parsley for garnish
Instructions
- Place the peeled and chopped potatoes in a large pot, cover with cold water, and add a generous pinch of salt.
- Bring to a boil over medium-high heat, then reduce to a simmer and cook for 15–20 minutes or until potatoes are fork-tender.
- Drain the potatoes well and return them to the hot pot to let excess moisture evaporate.
- Add the butter, warm milk, and sour cream to the potatoes.
- Mash until smooth using a potato masher or electric mixer, depending on your desired texture.
- Season with salt and pepper to taste.
- Serve warm, topped with extra butter and garnished with chives or parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish