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
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.
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Holly, I accidentally bought russet potatoes. Is that okay or do I need to purchase the Yukon gold?
Russets are great for mashing because they’re nice and starchy so they make fluffy potatoes. You’ll want to make sure you peel them first.
Do you prefer 2% milk or half and half cream?
I usually use milk, half and half is a little bit richer.
Hi Holly,
About how many Yukon Potatoes are in 4 Ibs? Sorry, it just makes things a bit more easier for
There are about 2 to 3 potatoes in a pound depending on size. I would estimate you’ll need about 10 medium potatoes, a couple extra if they’re on the smaller side.
Dumb question- but do you chop the cloves of garlic first? Or put them in whole to boil?
Great question! You can do either, I leave them whole or cut them in half since they soften enough to mash into the potatoes anyhow.
Hi! Can’t wait to try this! If I wanted to make ahead and freeze until Thanksgiving, what would the storage and reheat instructions be? I’m thinking I’ll put it in one of those pans that goes on the sternos so I can reheat it and then keep it warm. Is it possible to keep them tasting delicious this way?
Yes, absolutely. When freezing, I love using Yukon gold potatoes. I would suggest two 9×9-inch pans as they’ll heat through a little bit faster. Thaw them in the fridge overnight and heat covered at 350°F for about 35 to 45 minutes, stirring occasionally.
can I use almond milk and dairy free butter?
It will change the flavor slightly but yes, these options will work.
“I absolutely love this recipe for mashed potatoes! The step-by-step instructions and tips, like starting with cold water and using warm milk, make such a difference in the texture and flavor. I appreciate how you’ve broken down the process to make it foolproof, even for beginners. Can’t wait to try this for my next family dinner—thank you for sharing your expertise!
This recipe is the one I’ve been using for years. Sometimes I leave out the garlic depends what I’m serving them with. It really is the best mashed potatoes ever.
This is the first time I’ve ever made homemade mashed potatoes & they are fabulous! Thanks!
MY WHOLE FAMILY loved them. big hit, good recipe definatly recommonded
Wow, these were so good! I tossed a few crushed garlic cloves in the water with the potatoes and used half & half because I didn’t have milk. Other than that, I followed the recipe exactly using a real good quality salted butter and they were delicious! Definitely a keeper.
TASTY AND DELICIOUS EVERYONE LOVED IT. THANKS GLENN
best mashed potatoes recipe hands down.
Love every one of your recipes – these are so creamy and delicious!
Trying to do some dishes ahead of Saturday Thanksgiving Dinner.
I have 10 coming for dinner and I was planning to make the Best Mashed Potato recipe which serves 10. Is that enough if people want seconds or for some leftovers. It would be too much to double the recipe.
I also planned to try your Sweet Potato Casserole which serves 16. is that too much for 10 persons?
Thanks.
I think depending on how many side dishes you have planned it would be more than enough. But I do love making extra mashed potatoes and using them in leftover recipes like loaded mashed potato cakes and mashed potato balls. So you could always double the batch to be sure and prep for some delicious leftover recipes.
I love these potatoes! So creamy!
Yum! I love your easy to follow directions! Thank you!
I made the recipe exactly and it was awesome. The tip to use a hand masher was the best. In the past my mashed potatoes were always gummy when using a hand mixer. I will definitely make these again.
came out delicious, made a few tweaks. 5 pounds of potatoes, 1 stick of butter, 1 cup of milk, salt and pepper to taste and about table spoon of garlic powder because I didn’t have garlic cloves.
Just what my husband wanted!!