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!
The Best Mashed Potatoes Recipe
Ingredients
- 4 pounds potatoes russet or Yukon gold
- 3 cloves garlic optional
- ⅓ 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 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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These, by far, ARE the best mashed potatoes I have ever made. Thank you for the recipe.
I plan to make this recipe for Christmas dinner and I was wondering if I made them on the 23rd would they keep well until the 25th in the fridge and reheat in the oven?
Yes, that would work just fine. You’ll likely want to stir them part way through re-heating.
I have tried and tried to make my mashed potatoes taste like my grandmothers, I know she always used the same pot to cook them in, which idk if that makes so much of a difference, but she used a hand masher, I have used a ricer, hand masher and mixer, I figured out what it was, my grandma would always say , while peeling peel very thin, or boil with peeling on and then remove peeling after cooking, this makes such a difference, and cut in half or quarters, less water gets into the potato so there not water logged! Thanks for the great recipe, as I have always used this , just like my grandma!
great and excellently explained!!!
and from Holly’s photo her next stop should be Hollywood…..!!!!!
Y’all…..the potato ricer is a game changer! Made the fluffiest potatoes! Great recipe, just added salt to my taste.
Best mashed potatoes I’ve ever made!
Going to try tomorrow… but gotta ask – is there a crock pot variation? I’d like to know how long to leave in a slow cooker, presumably on high, as opposed to boil on the stovetop. Thanks!
We use this recipe for Crock Pot mashed potatoes.
The best mashed potatoe recipe yet!
Is it ok to cut the potatoes the night before and place them in the fridge in water? Would that alter the recipe in any way?
Hi Krystle, it is just fine to cut the potatoes and leave them in the fridge overnight fully submerged in water. Typically you don’t want to leave them for more than 24 hours. I hope this helps!
Delicious without a doubt, but I would recommend no butter during preparation. Butter ruins the light and fluffy texture of the potatoes, makes them heavy and dense. let family qnd friends add their own Butter to taste. Just my 2 cents
Could these be reheated in the microwave as opposed to the oven?
Just thinking of oven space.
Absolutely! And if you reheat them early, they can also be kept warm in a slow cooker on warm.
This is a great recipe! My first time making making mashed potatoes. They turned out so good!
Oh dear,
Maybe the potatoes two days before my dinner party, covered in air tight container. Had to cancel the dinner, can I freeze the mashed potatoes for at least 5 days? Any instructions on thawing and reheating?
Hi Pat, you can freeze leftovers and they reheat well in the oven. 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).
Great recipe ! Never fails . Garlic and sour cream make it extra special . A very happy holiday to you and yours ! ☃️
Hi Penny!
For the garlic do you leave it as whole garlic or what do you do with it?
You can peel it and leave it whole, it will soften enough while cooking to mash completely with the potatoes.
I love this recipe. I use it every year. Even without the garlic it always turns out great.
Going to be trying this recipe for Thanksgiving this year!! I have a question about how you boil the potatoes. Do you do a slow boil and then once a boil has reached do you let them sit in the boiling water for 15 minutes? Or is the total stove top time a total of 15 minutes, so once you put the potatoes on the stove top they should usually be fork tender in 15 minutes? Thank you so much, I am so excited to try your recipe!
I bring them to a boil (which can take up to 10 minutes to start boiling depending on your pot, stove, and the water temperature). Once boiling I keep the water at a medium boil (so it doesn’t splash over the sides of the pot). I start timing once the water comes to a boil.
Depending on how large your potatoes are, they can sometimes be done a little bit early so around 12 minutes or so, poke one with a fork. It should be very soft throughout and if it isn’t let it boil a few more minutes and check again. Happy Thanksgiving Olivia!
If using a ricer when do you add butter and milk.
Rice the potatoes back into the warm pot and then add the butter and milk to the riced potatoes. They’ll be nice and smooth and it should be easy to stir it in!
I add equal parts of chicken/turkey broth and heavy cream (so one cup of each+). And a full stick of real butter. It seems a bit runny at first, however, since I make it early (as soon as I put the bird in the oven) I don’t have to rush. Then about 30 min prior to dinner time I put the mashed into the oven to reheat/dehydrate which also allows it to get that crusty top that we so love.
What is the serving size? I’m thinking 4 lbs of potatoes “might” feed 8 hungry adults, not enough for 10. Thanksgiving is coming up and there’s always a need for leftovers. Can this recipe be doubled?
Hi Ron, a serving is about ½ cup. If you have a big enough pot, you can definitely double this recipe for larger portions.
Hi Holly. My question to you is about “salt to taste”. I believe within all the ingredients listed on a given recipe – I believe the salt is the one contiment that makes or brake the dish. My point is “salt to taste” the amount should be more specific mentioned in a recipe. For example for a beginner to season a salad with a pinch of salt is fine,but a pinch of salt used on a roast is not enough then how much salt should one use on this roast to make it tasteful. Holly in no shape or form I am criticiizing you. I liked all your recipes that I made. I am hypothetically commenting the use of salt in a
Thank you for your feedback Antonia, I appreciate it! I often suggest “salt to taste” as I find salt is something people tend to like more or less based on preference.
That being said, I agree with you in that it’s difficult for a beginner cook to know where to start and in our newer recipes going forward we are adding the actual amount with a suggestion of more or less to taste. I’m so glad you’ve enjoyed the recipes!
Great idea and thank you Holly for adding a measurements going forward. As a beginner, I always struggle with “salt to taste” as I’m usually over or under seasoning if I have to make the determination on my own.
Happy Thanksgiving, can’t wait to make these potatoes and the stuffing recipe which was a hit last year. Xoxoxo