If you’re on the hunt for the Best Mashed Potatoes Recipe, you’re definitely in the right spot. I absolutely love how creamy and flavorful these mashed potatoes turn out every single time—they’re the kind of side dish that everyone raves about and quietly sneaks seconds of. Whether it’s a holiday feast or a simple weeknight dinner, these mashed potatoes bring comfort that’s hard to beat. Plus, I’ll share a few tips I’ve learned along the way to make sure you nail it too!
Why You’ll Love This Recipe
- Perfect Creamy Texture: The balance of butter, milk, and optional sour cream makes them incredibly smooth and luscious.
- Simple Ingredients: Nothing fancy—just good old potatoes, garlic, and butter to create magic.
- Easy to Customize: You can mix potato types or add extras to suit your taste and dietary needs.
- Reliable and Foolproof: Follow my step-by-step and you can’t go wrong, even if you’re a mashed potato newbie.
Ingredients You’ll Need
The ingredients here work together to make those perfectly fluffy, rich mashed potatoes that melt in your mouth. I like to use a mix of Russet and Yukon Gold potatoes for the ideal balance between fluffiness and buttery creaminess. Having quality butter and fresh garlic makes a big flavor difference too!
- Potatoes: Russet or Yukon Gold potatoes are best; Russets give fluffiness, and Yukon Golds add buttery richness.
- Garlic cloves: Roasting or boiling the garlic with potatoes mellows out the flavor, adding subtle depth.
- Unsalted butter: Using unsalted lets you control the saltiness perfectly—plus, butter is the star for creaminess.
- Whole milk: Adds moisture and richness without watering down the flavor like lower-fat milk can.
- Sea salt: Essential for seasoning both the cooking water and the potatoes themselves to bring out natural flavors.
- Freshly ground black pepper: Freshly ground is key for a bright, peppery kick.
- Sour cream (optional): This adds a luscious tang and extra creaminess if you like a little zip in your mash.
- Chopped fresh chives: For a fresh, mild onion flavor and a pop of color as garnish.
Variations
I like to tweak this Best Mashed Potatoes Recipe now and then depending on what we’re craving or what’s on hand. Changing it up is a great way to make it your own and keep things exciting, even with such a classic comfort food.
- Cheesy Twist: Adding shredded sharp cheddar or parmesan has been a family favorite—makes the mash feel indulgently rich.
- Herb-Infused: Stir in fresh thyme, rosemary, or dill to give it an herby dimension that really wakes up the flavor.
- Dairy-Free Version: Swap the butter and milk for olive oil or vegan butter and unsweetened almond milk—you’d never guess they’re vegan!
- Garlic Roasting: Roasting garlic before mashing brings mellow sweetness that adds a beautiful twist.
How to Make Best Mashed Potatoes Recipe
Step 1: Prep and Cook Your Potatoes with Garlic
Start by peeling and cutting the potatoes into large, even chunks so they cook uniformly. I add the garlic cloves whole to the pot—their flavor infuses the potatoes subtly as they boil. Cover everything with cold water, about an inch above the potatoes, and add a tablespoon of salt to the water. Starting with cold water helps the potatoes cook evenly and prevents a mushy outside with a hard center. Bring to a boil, then lower the heat and simmer gently for 15-20 minutes. You’ll know they’re done when you can easily pierce them with a fork without resistance.
Step 2: Drain and Begin Mashing
Drain the potatoes and garlic well, then return them to the warm pot. Begin mashing with a potato masher or fork—mashed garlic blends into the potatoes beautifully here. I like to stop once they’re mostly mashed to add the butter and milk. This way, you get even creaminess and avoid overworking the potatoes, which can make them gluey.
Step 3: Add Butter, Milk, and Seasonings
Once the potatoes are starting to get fluffy but not totally smooth, toss in half a cup of unsalted butter, a cup of whole milk, sea salt, and several grinds of fresh black pepper. Continue mashing until you hit your preferred texture. For me, it’s totally smooth without lumps, but feel free to keep some chunkiness if you like a little bite.
Step 4: Fold in Sour Cream (Optional) and Taste
For an extra layer of creaminess and tang, I love folding in 1/4 to 1/2 cup of sour cream at this point. It adds brightness that balances out the rich butter and milk. Give it a taste and adjust salt and pepper as needed. Serve warm, topped with a pat of butter and a sprinkle of fresh chives for color and that mild oniony zing.
Pro Tips for Making Best Mashed Potatoes Recipe
- Use a Potato Ricer or Masher: Avoid blitzing in a blender or food processor; it turns starchy and gluey. A simple masher or ricer gives fluffy results.
- Don’t Overmix: Stir gently once ingredients are combined to keep a light, airy texture rather than gummy.
- Warm Your Dairy: Heating butter and milk before adding helps them incorporate smoothly, avoiding cold pockets in the mash.
- Salt the Cooking Water: It seasons potatoes from the inside out, boosting flavor in every bite.
How to Serve Best Mashed Potatoes Recipe
Garnishes
I love topping these mashed potatoes with a small pat of butter that melts right in—it’s that extra indulgence everyone appreciates. Fresh chopped chives add a fresh, mild oniony flavor and a pretty green pop. For special occasions, a sprinkle of crispy fried onions or a drizzle of mushroom gravy takes these over the top.
Side Dishes
This Best Mashed Potatoes Recipe pairs beautifully with rosemary roasted chicken, classic meatloaf, pan-seared steaks, or holiday turkey with cranberry sauce. A simple green vegetable like steamed broccoli or green beans rounds out the meal perfectly.
Creative Ways to Present
For holiday dinners, I like to pipe the mashed potatoes into pretty swirls using a large star tip—people get a kick out of the fancy look! Another fun trick is serving them in individual ramekins topped with browned butter and toasted herbs; it feels cozy and special without extra fuss.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge—they keep well for 3 to 4 days. Before refrigerating, let the potatoes cool to room temperature but don’t leave them out longer than two hours to avoid bacterial growth.
Freezing
Freezing mashed potatoes can be tricky because they sometimes get watery, but if you want to freeze them, I recommend leaving out the sour cream and adding it fresh after thawing. Freeze in a sealed container and thaw overnight in the fridge before reheating gently.
Reheating
To reheat, I warm mashed potatoes over low heat on the stove, stirring gently and adding a splash of milk or cream to restore creaminess. You can also microwave them covered in short intervals, stirring between heating to keep them smooth and hot throughout.
FAQs
-
What potatoes make the best mashed potatoes?
I’ve found that a mix of Russets and Yukon Golds works wonders—Russets give a fluffy texture while Yukon Golds add creaminess and buttery flavor, making for the best mashed potatoes every time.
-
Should I peel the potatoes before mashing?
I always peel mine for the smoothest texture, but if you love rustic mashed potatoes, leaving the skins on can add extra earthiness and fiber.
-
How can I avoid gummy mashed potatoes?
The key is to avoid overworking the potatoes. Use a masher or ricer and stir gently. Also, adding warm butter and milk rather than cold helps keep the texture light and fluffy.
-
Can I make mashed potatoes ahead of time?
Yes! You can prepare them a day in advance and reheat gently on the stove or in the oven, adding a bit of milk or butter to freshen the texture before serving.
Final Thoughts
This Best Mashed Potatoes Recipe holds a special place in my heart because it brings everyone around the table with smiles and full plates. It’s comforting, easy, and flexible enough to make your own. If you’re looking for mashed potatoes that feel homemade, rich but never heavy, and just downright delicious, give this one a try—you’ll be so glad you did.
Print
Best Mashed Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Description
This Best Mashed Potatoes Recipe delivers smooth, creamy, and richly flavored mashed potatoes made from russet or Yukon Gold potatoes. Enhanced with garlic, butter, and whole milk, these mashed potatoes are perfect as a comforting side dish for Thanksgiving, holidays, or any meal. Optionally, sour cream adds extra tang and creaminess, while fresh chives provide a bright garnish. Simple to prepare with classic boiling and mashing methods, this recipe guarantees fluffy and delicious results every time.
Ingredients
Potatoes and Garlic
- 3 pounds potatoes (russet potatoes, Yukon Golds, or a mix, peeled and cut into large chunks)
- 3 garlic cloves
Dairy and Seasoning
- ½ cup unsalted butter (1 stick, plus more for serving)
- 1 cup whole milk
- 1½ teaspoons sea salt (plus more for the cooking water)
- Freshly ground black pepper, to taste
- ¼ to ½ cup sour cream (optional)
Garnish
- Chopped fresh chives (for garnish)
Instructions
- Prepare the Potatoes and Garlic: Place the peeled and chunked potatoes along with the garlic cloves in a large pot. Cover them with cold water, ensuring the water level is 1 inch above the potatoes. Add a tablespoon of salt to the water to season the potatoes as they cook.
- Cook Until Tender: Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to medium and gently simmer for 15 to 20 minutes or until the potatoes are fork-tender when poked. Drain the water and return the potatoes and garlic to the pot.
- Mash the Potatoes and Mix Ingredients: Using a potato masher, begin mashing the potatoes and garlic together. When partially mashed, add the unsalted butter, whole milk, 1½ teaspoons of sea salt, and freshly ground black pepper to taste. Continue mashing until the potatoes are completely smooth and creamy. If using, fold in sour cream with a spatula or wooden spoon to unify the texture and richness.
- Season and Serve: Taste and adjust seasoning as needed with additional salt and pepper. Serve the mashed potatoes topped with extra butter and a sprinkle of chopped fresh chives for a lovely presentation and added flavor.
Notes
- This recipe produces the creamiest, smoothest homemade mashed potatoes packed with rich flavor perfect for any occasion.
- Serve as a side dish accompanied by savory mushroom gravy or your favorite meat entrees.
- Using a mix of russet and Yukon Gold potatoes balances fluffiness and buttery flavor.
- Adding sour cream is optional but adds a nice tangy creaminess to the potatoes.
- Be sure to season the cooking water as well as the potatoes for best flavor throughout.
- Ideal for holiday meals like Thanksgiving but simple enough for everyday dinners.
Nutrition
- Serving Size: 1/8 of recipe (about 1 cup)
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 9 g
- Saturated Fat: 5.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 25 mg
