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 prefer red potatoes to mash. Avoid over mashing!!
I made these for Thanksgiving and they turned out PERFECT!!!! I used half and half because that’s all I had. I usually eyeball ingredients for mashed potatoes and the results are, not surprisingly, inconsistent. Sometimes they end up gummy or too loose. I followed this recipe to the T and they were the most delicious mashed potatoes I ever made. Thank you!!!!
I am so glad these turned out! They are one of our favorite mashed potato recipes.
Would nut milk work with these mashed potatoes? Because I just realized all we have in the fridge is cashew and almond nut milk. :(
It should work just fine, it may change the flavor slightly. You could also try butter and chicken broth or evaporated milk.
Around how many potatoes is 6 lbs ? Thanks in adv :)
Potatoes can vary in size so it can depend on what type.
1 pound of potatoes is about 4 small potatoes or about 2 larger russet potatoes. I hope that gives you a gauge, keep in mind that mashed potatoes are pretty forgiving so you can adjust the milk/cream/butter to get the right consistency. Happy Thanksgiving!
Get a cheap kitchen scale (10#). I could not live without mine. You will use it more than you think.
This looks great! How much water should be in the pot? Enough to cover potatoes or a specific amount? Thank you.
I add enough to cover the potatoes.
Do you use whole milk 2 percent it just says milk so I wanted to make sure exactly ?
I prefer whole milk but either will work.
That is my grandma’s exact corn casserole recipe… she passed away years ago but I still make it every thanksgiving
It’s one of our favorites, I am glad you love it!
Can you give us the recipe for crockpot mashed potatoes?
You’ll find the Crock Pot Mashed Potatoes recipe here! Enjoy Lisa!
Did you use kosher salt or table salt ?
I typically use kosher salt, but use both. Both will work just fine in this recipe Katie!
What is the best way to make mashed potatoes at home and bring to a family party approx. 1 hour away and either keep warm and/or reheat without wrecking the consistency or flavor?
Covering them with foil should keep them warm. If you need to reheat, add a splash of milk to keep them from drying out.
This recipe sounds so great for my Thanksgiving dinner! How could you convert this recipe to fill 15 people?
This recipe has 10 servings. I would suggest making 1.5x the recipe (or doubling it if you’d like leftovers or extras).
what is the green in the picture, would love to add it to my mashed potatoes?
A finely chopped parsley for garnish! Enjoy :)
Can’t wait to try your recipe it sound so yummy!!!! Can you add shredded cheese to the mashed potatoes? If so, which kind do you recommend & when should it be added
You could add any shredded cheese that you enjoy. Cheddar would be great! I’d suggest adding it in just after you’ve mixed in the milk. Enjoy!
How many cups does the mashed potatoe recipe make? Thanks.
This recipe should make just over 5 cups.
These were awesome! Was perfect! I just put 1/2 cup butter instead of 1/3. I made them with my Kitchen Aide mixer. YUM. I’m going to make your shepard pie right now so they will go on the top.
So glad you loved them as much as we do Jane!
I like to boil my potatoes with skins on in order to keep all the nutrients on and under the skin. It seems like everyone or most people peel and cut potatoes to boil faster. Am I doing it wrong? Everything else you do is exactly how I make them.
It’s not wrong to boil with the skins… the great thing about cooking is that there are many different ways to make a dish! Enjoy!
hi Holly! Love all your recipes! If you opt to put the garlic in with the potatoes, do you put the cloves in whole? Do you keep them in while mashing? I mash by hand because we like lumps! TIA
I usually put them in whole (you can give them a rough chop if you’d like). I definitely keep them in while mashing!
How many servings is this ?
Erin, this makes 10 servings. You can see right above the recipe name on the recipe card :). Enjoy!!
Hi, I just made this recipe and they were the best mashed potatoes I’ve ever made. Sort of made myself sick because I kept going back for more potatoes! I used heavy whipping cream instead of milk and did opt to add the garlic with the potato’s while they cooked. So light and delicious. Thank you.
You’re welcome Lisa! So glad you love them so much!
I want to try this and your loaded mashed potato bombs! I may or may not completely LOVE potatoes haha If I have tonight I’ll do a market run so I can at least try one of these recipes tomorrow. thank you
Enjoy Bryan!