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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We loved this recipe! Tastes amazing, great tips.
What type of cream? Heavy, whipping??
That is up to you Maryann! For a creamier consistency, you can use heavy cream.
I have been looking for the desired combination of butter to cream and this was it. People said this was the best mashed potatoes from me.
Followed recipe except I steamed the potatoes. Surprisingly reheating a day later they were still good with flavor.
Great recipe, best mash potatoes I have made yet.
Thanks so much. I needed a simple recipe. No fancy ingredients. Happy Thanksgiving.
I don’t know where the recipe originates from, but potato pancakes. There are no real measures. Add 1 or 2 eggs depending how much mashed you have left and flour. Roll them out, about 1/8″ thick and panfry in lard, oil, wich ever you prefer. Serve with meal as a substitute for potatoes or add on.
Personnaly, slater with butter and stuff your face.
You can also add grated cheese, extra spices, garlic, whatever you fancy.
Yummy!! Such a delicious way to enjoy leftovers!
Thanks
Can you please tell me how much milk & butter for 5 lbs of potatoes? Thank you
Hi Justine, we have only made this recipe as written but if increasing the potatoes I would try increasing your milk to 1 ¼ cups of milk with 6 tablespoons or so of butter. Add them slowly until it reaches your desired consistency.
liked the comment about not using a beater i have had it happen to me.
Same
Best one ever i dont know how to thank you
Thank you Athari. The fact you enjoyed it all the thanks we need!
Haven’t tried this, but I wish recipe creators would list how much salt and pepper to use, as a starting point. “To taste” is not helpful. You might say, “2 tbsps. of salt, or to taste,” to give readers an idea. Ina Garten, for instance, always lists a definite amount.
Thanks!
Thank you for your feedback on seasonings M!
The reason it says “to taste” is because everyone has a different level of saltiness/”pepperiness” preference. Add a pinch or two, taste, then add more as needed, then taste again
What kind of cream
Any kind of cream will work in this recipe.
Hello there. The instructions are a little confusing to me. Do you boil the garlic?
Sorry for the confusion Ruby. Yes, the garlic is boiled with the potatoes!
Do you cover the potatoes when they are sitting in the cold water? How long do they sit on the cold water?
Then how long do you boil?
these came out really well holly! thanks for the recipe and helpful tips. your 5-star rating for this one is well-earned!
So glad you loved them!
What kind of cream
I usually use a light cream (about 10-12% fat).
These mashed potatoes are the best! I’m not the best cook, but these came out great & everyone loved them!
I am so glad your family enjoyed this recipe Ryan!
Of all the recipes I use (including my own family), I like yours right up there with their’s.
Thank you so much David!!
I substitute sour cream for the milk/cream. Just great!
I am so glad you enjoyed the recipe Terry!
I do my mashed the same way with one variation….I add 2 sticks of butter(1 cup) instead of a 1/3 cup…..best ever
Sounds delicious Doug, enjoy!
Hi Holly! How long do you leave the potatoes on cold water? Is it the same water you use to cook? Or you drain them and then add more water?
Hi Laura, place the potatoes in a pot of cold water and bring it to a boil. Enjoy!
This recipe worked fine but it took more like 30-40 minutes for the potatoes to cook, not 15.
If you cut the potatoes a bit smaller, it should help reduce the cook time.
No, the reason it takes longer than you said because your instructions are not clear. Step 1, you said add the potatoes to cold water. Step 2, you said add potatoes. One would know that they must be brought to a boil, but you didn’t specify that in your directions. That adds to the cooking time.
Sorry for any confusion in the instructions. Once boiling these should take about 15 minutes.