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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Can I make this with the skin on? Will I need to adjust the recipe at all?
If using red or yellow potatoes, you can leave some or all of the skins on. If using russet or baking potatoes, the skins are tough and should be peeled. No other adjustments are necessary.
Question – what is a good starting (average) for salt and pepper? So many recipes say to taste, but I’d like to know a good baseline. Thanks!
Great question! For four pounds of potatoes, I start with 1½ teaspoons salt and ½ teaspoon black pepper. You can add a little bit less and taste as you go.
Do I take out the garlic cloves before mashing or mash them into the potatoes? Should I use whole cloves or cut them?
I usually put them in whole (you can give them a rough chop if you’d like). I definitely keep them in while mashing!
Enjoy Steph!
Is the cream in the recipe heavy cream (whipping cream) or 1/2 and 1/2
Hi Linda, the recipe calls for milk. If you want a creamier consistency then you can you use the heavy cream or the half and half.
What size casserole dish? 9×13?
I would use a 2.5QT dish, but a 9×13-inch should work just fine!
I’ve used half russet- half yukon and turned out wonderful!
could I make these ahead of time for Thanksgiving and freeze them? if so, how do I prepare them when it’s time?
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). Or you can make them ahead (fully prepare according to the recipe), then let cool and store them in an airtight container in the fridge until ready to serve. When ready we recommend reheating them by putting them in a casserole dish and dotting them with butter. Then reheating in the oven at 325°F until the butter is melted the potatoes are heated through. Enjoy!
BEST MASHED POTATOES EVER!!!!!!!
Delicious. Thank you.
I’ve used this recipe before but needed to comment this time because I felt I owed you a wonderful review! Husband enjoys his sans garlic and I enjoy mine with sour cream & chives (from my garden) or with greek yogurt & chives OR with garlic & chives. (Can you tell I love chives?)
ANYWAY, what’s great about this recipe is the fluffiness AND the perfect base for “*as is* OR to be able to add preferred mix-intos individually. Thanks again!
That makes me so happy to hear Samsara! Thank you 🥰
Loved this recipe, came out super juicy and flavorful. I made a few changes with what I had and for flavor / cook preferences. I used champagne vinegar in place of the white vinegar, and added about a tsp more as it is milder, I also added a dash of Worcestershire sauce and extra garlic powder because the glaze was a tad sweet for me (I used dark brown sugar). I cooked for an additional 15 minutes to reach 160 in the middle, could be my oven. Thanks for the recipe!
So glad you enjoyed the recipe, Abby!
I wasn’t sure if I had 4 pounds of potatoes. I heated the full amount of milk and butter called for in the recipe in the microwave. I gradually added the warmed milk and butter based on the amount of potatoes that I had and added chives. Perfection!
Amazing and easy!
I love your recipes, just recently subscribed to your newsletter but I am very confused about how to print the recipe by itself and being able to print recipes without any extra columns or info on the side. I just want to print the recipe but I cannot find where the “Print” area is on the recipe.
Please assist me with this issue. Thanks very much!
Hi Elizabeth, on the recipe card itself you will see a little printer icon. Click on this and it will take you to the print option that has no side columns or extra information. I hope that helps!
it was really good I really LOVE potato’s so I just wanted to see if people make them differently then I do. I didnt use the garlic though, because I didn’t have any but I’ll be sure to use some next time. I normally use sour cream and butter but I like it with the milk.
Soaked in ice cold water overnight. This is now my go to. Potatoes creamy and soooo yummy. I just hope I have the same good fortune with the turkey
excellent recipe. they emphasized warming up your dairy, folks! do it.
These came out great! I’ve never been good at making mashed potatoes but these came out just the way I wanted. However I did buttermilk instead of regular because I had some left over that I needed to use up.
Don’t let the hand blender tempt you. Use the potatoes masher only haha. They came out very smooth. Thanks for sharing!
The touch of the added garlic cloves in the boiling water is great! Mashing it all together added so much flavor.
Great insight that I will remember.
Thank you!
These potatoes were so incredibly delicious. I used Yukon gold potatoes, left the skins on, left the garlic cloves in to be mashed up with the potatoes, and I was super careful not to over-mash because I didn’t want them to turn gummy. The end result was so incredibly good. I paired it with braised short ribs and it was absolutely divine. I’ve saved this recipe as my go-to for mashed potatoes!
I just wanted to say thank you for your feedback on leaving the skin on, that’s exactly what I was looking for! Maybe the author should consider adding a note on this as I can’t be the only one.
You can find this info in the recipe post as well. Hope that helps!