The BEST Mashed Potatoes Recipe
This post may contain affiliate links. Please read my disclosure policy.
This Best Mashed Potatoes Recipe makes creamy, fluffy mashed potatoes with just 5 ingredients! A rich, delicious side dish for holidays or weeknights, and incredibly easy to make with proven tips for a foolproof recipe.
These creamy mashed potatoes have a rich, buttery, delicious flavor that makes them a much-loved side dish! This recipe uses simple ingredients for foolproof results. They are a comfort-food classic and always a hit, whether you’re serving them for Thanksgiving or a family dinner. I love serving them with holiday favorites such as turkey and ham, especially with a drizzle of gravy!
What You’ll Love About This Recipe
- Simple Ingredients: Just 5 easy ingredients to prep this tasty side dish.
- Creamy and Rich: Milk and butter create a rich, delicious texture.
- Quick and Easy: Ready in under 30 minutes, and no special blender or mixer needed.
- Versatile: Perfect for Sunday suppers and holidays, but easy enough for weeknights.
Ingredients for the Best Mashed Potatoes
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 also enjoy.
- Potatoes: Yukon Gold or Russet, peeled and cubed.
- Salt: For boiling and seasoning the mashed potatoes.
- Butter: Use softened, salted, or unsalted.
- Milk: Use whole milk or half and half.
- Black Pepper: Freshly ground.
Ingredient Swaps
- Potatoes: Use Yukon Gold for a creamy texture; Russet for a fluffier texture.
- Dairy-Free: Use vegan butter and plant-based milk.
- Butter: Use Ghee for a varied flavor.
- Milk: Swap with cream for richer results.
How to Make The Best Mashed Potatoes
This simple recipe, along with time-tested tips, consistently gives perfect results every time.
Step by Step Instructions
- Prep the potatoes and cut them into cubes. Place in pot or Dutch oven, cover with water, and boil as directed.
- Drain, return to pot, and dry on stovetop (to evaporate moisture) as directed for about 3 minutes. Careful not to burn. Warm butter and milk in a separate saucepan over medium-low heat – do not boil.
- Add the warmed milk and melted butter to the potatoes gradually, and mash until creamy, as directed.
- Mix the warm buttery milk into the mashed potatoes until well combined and the perfect creamy consistency. Season and serve hot.
Recipe Variations
- Sour Cream Mashed Potatoes: Stir in 1/2 cup sour cream for tangy
- Cream Cheese Mashed Potatoes: Add 1/2 cup softened cream cheese for a rich and decadent option.
- Garlic Mashed Potatoes: Add minced garlic to the saucepan with your butter and milk.
- Herbed Mashed Potatoes: Stir in fresh thyme, rosemary, or chives before serving.
- Boursin Mashed Potatoes: “Fancy” mashed potatoes recipe that I shared years ago. If you love Boursin cheese, you’ll also enjoy this one.
- Instant Pot Mashed Potatoes: Quick option for when you want mashed potatoes a little faster.
- Slow Cooker Garlic Mashed Potatoes: Perfectly easy for busy days.
Recipe Success Tips
- Uniform Size Cubes: Cube the potatoes into uniform pieces for even cooking.
- Warm Butter and Milk: Cold butter and milk can make gummy; warmed gives the best results.
- Salt the Water: Adds flavor to the potatoes as they cook.
- Mash by Hand: Use a potato masher for the fluffiest results; Avoid processors.
- Dry the Potatoes: For best results, evaporate the moisture as directed in the recipe.
Storage Instructions
- Store: Cool, put in an airtight container, refrigerate for up to 3 days.
- Freeze: Cool, then transfer to freezer-safe container(s), freeze for up to 3 months; thaw in refrigerator overnight.
- Reheat: Stir in additional milk or cream and a bit more butter to top of potatoes; Warm in oven at 350°F or microwave.
- Make-Ahead: Prep up to 2-3 days ahead; reheat with extra butter.
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 be easily scaled to accommodate the number of servings you need. 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
Can I Peel Potatoes Ahead of Time for Mashed Potatoes?
Yes! Peeling the potatoes in advance is a great time saver.
- Peel the potatoes and place in cold, unsalted water in the refrigerator for up to 24 hours.
- Add 1 teaspoon of lemon juice per gallon of water to prevent browning.
- Prep potatoes by peeling, cubing, and storing them in the refrigerator in a Dutch oven (or pot) until ready to cook.
- When you are ready to cook them, pour off water, cover with fresh water, and cook as directed.
Frequently Asked Questions
Use Yukon Golds for the creamiest and Russets for the fluffiest.
Cook potatoes until tender and mash well.
Overmixing or using cold butter or milk; mash by hand and use warm milk and butter.
More Favorite Potato Recipes
Southern Sweet Potato Casserole
If you are planning these for Thanksgiving, see my Make Ahead Thanksgiving Recipes and Menu Plan to make your holiday meal even easier!
What Makes These the Best Mashed Potatoes
With creamy texture, rich taste, simple ingredients, and easy prep, these mashed potatoes are a fan-favorite side dish. Perfect for holidays or Sunday dinner, they’re comforting and delicious!
Easy Mashed Potatoes Recipe
Equipment
- Dutch Oven or large pot
Ingredients
- 5 pounds potatoes, Yukon Gold or Russet, scrubbed clean and peeled
- 1 tablespoon kosher salt
- 1/2 cup butter, cut into cubes
- 1 cup milk , half and half, cream, or dairy-free milk
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon ground black pepper, plus more to taste
Instructions
- Cut potatoes in half lengthwise and then dice into 2-inch cubes. Cover with fresh, cold water plus about 1-inch. Stir in 1 tablespoon of salt and place over medium heat. Bring to a boil, then reduce the heat to a simmer. Cover and allow to simmer until the potatoes are very tender, about 15 minutes.
- Drain away the water and return the potatoes to medium-high heat to remove all of the excess water from the potatoes, about 3 minutes.
- Meanwhile, melt the butter in a saucepan set over medium-low heat. Add the milk or half and half, salt and black pepper. Allow the mixture to warm, but never reach a boil. Remove from the heat until you mash your potatoes.
- Mash the potatoes with a potato masher until all have been well mashed. Then, slowly pour in the half of the milk and butter mixture. Carefully stir in the milk mixture until it is well incorporated. Add more of the milk mixture, being sure to only add enough for the mashed potatoes to be light, fluffy, and creamy and to the desired consistency.
- Serve with additional butter, salt, pepper and any additional toppings you prefer.
Notes
Make Ahead Instructions
I like to make a full recipe so that I may have leftovers for later. I also make this recipe ahead of time, especially during the holiday rush. To store. Transfer cooled mashed potatoes to an airtight, microwave, oven-safe container. It should keep well for up to 3 days.How to Freeze Mashed Potatoes
You can easily freeze mashed potatoes as well. To freeze. Place cooled mashed potatoes 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 350°F oven for about 25 minutes, or until warmed through. From frozen. Allow to thaw in the refrigerator overnight. Then, follow the reheating directions above.Â
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
My favorite side dish is mashed potatoes. I tried your recipe today with russet potatoes! It was absolutely delicious, & fluffy. I will never use over the counter mashed potatoes again!! especially sense I learned that I can freeze them
These mashed potatoes are so much better with the russet potatoes, I think. I’m so glad you loved the recipe, Mauriann. Thanks!
What is that seasoning mix of yours. I know granulated garlic is used
Ernest, I think you are referring to my Stone House Seasoning. It is made with salt, pepper, and granulated garlic.
Robyn, Did you mean dill pickles or sweet pickles in the Southern Potato Salad? I tasted the Dills
and preferred to use sweet chopped. The Southern Potato Salad turned out great!
I use dill pickles but some prefer sweet pickles, Gipson. I’m glad you liked it.
Can I use buttermilk in place of cream?
I have never used buttermilk in these potatoes, Barbara, so I’m not sure how it would taste. I use whole milk most of the time.
Do you cover when reheating the potatoes in the oven? How would they be if you reheated in the microwave? Thanks.
I don’t cover the potatoes when reheating in the oven, Danine. You can reheat in the microwave if you prefer.
Looks like what I LIKE !!
This mashed potatoes recipe looks so delicious as well as healthy. I am gonna make this for my family. Thanks for sharing.
The mashed potatoes certainly look terrific.
Thank you for the recipe and instructions.
It is looking very yummy. I can’t wait to make this delicious recipe.
This mashed potatoes recipe looks sooo good and more delicious…i will try to make this…Thanks for sharing….!
Thanks Samantha! These are soo delicious! I can’t wait for you to try them! xo