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!
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 favorite tips 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!
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).
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 masher or 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.
- Peel the Potatoes: Peel the potatoes (per the recipe below).
- Cut into quarters and place into cold salted water in a large pot (cold water helps to ensure they cook evenly).
- 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!
- 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.
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.
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 Pie – Family 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!
Equipment
Ingredients
- 4 pounds potatoes russet or Yukon gold
- 3 cloves garlic optional
- ⅓ cup melted salted butter
- 1 cup milk or cream
- salt to taste
- black 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 masher or 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.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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I used white potatoes and no garlic; they turned out fantastic! Thanks!
Amazing
How far in advance can you store them before serving 2-3 days?
You can make these up to 3 days in advance, Kim!
I could give this recipe 10+ stars I would. It is perfect and, if you follow Holly’s detailed instructions, you too can enjoy the best mashed potatoes ever!
I’ve always peeled russets and rested the potatoes in cold water for about 30 min then draining, rinsing and then cooking them in fresh could water.
Thanks Holly for another outstanding recipe.
Great recipe with very specific tips! Will be my go-to for mashed potatoes. Did not add anything extra. I used a potato ricer which was super easy.
Thank you Holly!
Thanks for all the helpful tips! The recipe is perfect :)
hello what kind of herbs are suitable for this dish?
Chives, parsley, and a little thyme add great flavor to mashed potatoes without being overpowering. Sage or finely minced rosemary work well too when lightly cooked in butter or steeped in the milk to soften their flavor.
Made these for Thanksgiving, they were absolutely delicious & so easy!! Thank you Holly looking forward to making more of your recipes!!!
First time making and it came out delicious. Soft and creamy. Thank
Can you use 2% milk instead of whole milk and still get the same consistency? That’s all I have in the fridge at the moment
Yes, that will work just fine! If you want them creamier you can add an extra dollop of butter. Enjoy Gabi!
How much butter and how much cream/milk?
The full ingredient amounts can be found in the recipe. You will need ⅓ cup melted salted butter and 1 cup milk or cream. Enjoy Jonathan!
Has anyone made with unsweetened soy milk? I forgot reg milk but have this on hand. 😫
I haven’t tried it but it likely will change the flavor slightly (if your unsure you could always take a little to the side and mash it with the soy milk to see what you think). You could also try cream if you have it on hand.
Very good! Used this recipe Thanksgiving 2025.
very simple and tasty.
Quick question from the LAST question asked!? Can I just put the made mashed potatoes directly in the crockpot on warm after made before being ready to eat today?
Absolutely! If kept warm for a long time, you may need to add extra warmed milk.
Bless you for asking this!! :)
got a gravy recipe without turkey drippings and simple but flavorful?
Yes, I use this gravy recipe, the fat can be replaced with butter. Be sure to let the flour brown, that’s where a lot of the flavor will come from. Enjoy!
Hi! If I want to make these a few hours early, would it be okay to put them in my ceramic Dutch oven and leave them in the oven for a while? Will I need to add more butter?
That will be just fine. If leaving them in the oven I would dot them with butter about 30 minutes before serving to make sure they are perfectly creamy.
Best go-to mashed potato recipe. Delicious and easy!
Could I make ahead and reheat in crockpot? Would I need to add more butter when reheating in crockpot?
Yes, these can be made ahead of time and kept warm in a slow cooker. They take quite a while to reheat, likely about 3 hours, stirring quickly every 30 minutes or so (I would allow for extra time just in case) and once hot, you can turn the slow cooker to warm and they’ll stay warm for a few hours. If needed you can add a little splash of warm milk to keep them creamy.
Opening the slow cooker it lets out a lot of heat so when stirring, I try to do it really quickly. Enjoy!