The BEST Mashed Potatoes Recipe

Mashed Potato Ingredients and Substitutes

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

My easy recipe only requires five basic ingredients. I’ve included a few variations that you may enjoy in the post as well as in the recipe notes. 

• Potatoes – I love to use Yukon Gold potatoes. You can also use Russet potatoes. See my discussion on the difference between these potatoes.
• Salt – You’ll use salt twice in this recipe. Once in the water as the potatoes are cooking, then as a seasoning at the end.
• Butter – Use salted or unsalted butter or Ghee based on your preference. If dairy-free, use vegan butter. 
• Milk – I love to use whole milk or half and half. You can use 2% or, if dairy-free, your favorite dairy-free milk.
• Black Pepper – I use freshly ground black pepper. You can also use white pepper if you prefer.

How to Make Mashed Potatoes

Prep and Cook the Potatoes

After scrubbing and peeling the potatoes, I cut them into 2-inch cubes, place them in a large pot or Dutch oven, and cover them with cold water, plus about ½ inch more. I cook them over medium heat until they come to a full boil. Add the salt, reduce the heat, and let them simmer for about 15 minutes until they are fork-tender.

Drain the water off the potatoes, return the pan to the stove, and heat on medium-high until the excess moisture has evaporated. This takes about 3 minutes. Be careful not to let your potatoes burn.

Heat the Butter and Milk for the Creamiest Mashed Potatoes

You never want to add cold ingredients to hot potatoes. While the potatoes are re-heating, I melt the butter in a saucepan over medium-low heat. I then add my milk, salt, and pepper to the melted butter and heat until warm. Do not boil. I set this aside then while I mash my potatoes.

Mash the Potatoes Until Creamy

I use a potato masher since I’ve found I can get the smoothest and best consistency of my potatoes with one. Once I thoroughly mashed the potatoes, I slowly pour half the milk and butter mixture and stir until it is all mixed well. Then I slowly, just a little at a time, stir in just enough of the remaining milk and butter mixture until I have a perfect consistency – light, fluffy, and creamy!

Variations You May Enjoy:

Sour cream mashed potatoes – stir in 1/2 cup sour cream to add a tangy flavor that reminds you of a baked potato topped with sour cream!

Cream cheese mashed potatoes – add 1/2 cup softened cream cheese to add just a hint of something different. They are delicious and a little indulgent. 

Garlic mashed potatoes – add two cloves garlic (minced) to the saucepan with your butter and milk as it heats. 

Herbed mashed potatoes – stir freshly chopped thyme, rosemary, or chopped chives before serving. 

Boursin Mashed Potatoes – a “fancy” mashed potatoes recipe that I shared years ago. If you love Boursin cheese, you will love this one.

Instant Pot Mashed Potatoes – If you love your Instant Pot more than cooking on the stove, you may love this version. I also like to use my Instant Pot “Baked” Potatoes occasionally.

Slow cooker garlic mashed potatoes – Perfect for busy days!

Make Ahead Instructions

I like to make a full recipe to have leftovers for later. I also make this recipe ahead of time, especially during the holiday rush.

To store. Cool and transfer to an airtight, microwave, oven-safe container. It should keep well for up to 3 days.

How to Freeze Mashed Potatoes

My homemade mashed potatoes freeze beautifully.

To freeze. Cool and transfer into a freezer-safe container, remove as much air as possible, and then seal. Freeze for up to 3 months.

Freeze individual portions. Scoop individual portions on a parchment-lined baking sheet. Lightly cover with freezer-safe wrap and place into the freezer until the potatoes are frozen. Overnight works best. Place the individual portions into the freezer bag, remove as much air as possible, and freeze for up to 3 months.

How to Reheat Mashed Potatoes

When ready to serve, remove the container from the refrigerator about 30 minutes before mealtime. Stir more milk or cream and add a bit more butter on top of the potatoes. Reheat them in a 350º F oven for about 25 minutes or until warmed throughout. So delicious!

From frozen. Allow to thaw in the refrigerator overnight. Then, follow the reheating directions above.

Frequently Asked Questions

How Many Potatoes Do You Need Per Person for Mashed Potatoes?

The suggested serving size for potatoes is 1/2 pound per person.

My recipe is written for ten servings, which can easily be scaled based on the number of servings you need. Realize that many people will put more than 1/2 pound on their plate. I make the full recipe, so I have leftovers to use or freeze. 

1/2 pound per person X 10 servings = 5 pounds of potatoes

What are the Best Potatoes for Mashed Potatoes?

Russet potatoes are considered high-starch potatoes, while Yukon golds are medium-starch. 

The amount of starch in a potato influences the final texture of the mashed potatoes. Yukon Golds make a denser, super creamy mashed potato, while russets will give you a super light and fluffy version.

Can You Peel Potatoes Ahead of Time to Make Mashed Potatoes?

Yes! Peeling the potatoes in advance is a great time saver.

1. Peel the potatoes and place them in cold, unsalted water in the refrigerator for up to 24 hours.
2. Add 1 teaspoon of lemon juice per gallon of water to keep them from browning.
3. I like to prep my potatoes by peeling, cubing, and storing them in the refrigerator in my Dutch oven until I cook them.
4. When you are ready to cook the potatoes, pour off the water, cover them with fresh water, and cook as directed.