If you’ve ever wondered how to make truly memorable mashed potatoes at home, you’re in the right place. This Best Mashed Potatoes Recipe is my go-to whenever I want that perfect balance of creamy, fluffy, and flavorful goodness. Whether it’s a holiday dinner or just a comforting weeknight side, these potatoes turn out irresistible every single time — and I’ll share all my secrets with you so you can nail it too!
Why You’ll Love This Recipe
- Creamy texture: The mix of butter, milk, and optional sour cream delivers incredibly smooth and rich potatoes.
- Balanced flavor: Roasting garlic within the boil enhances natural sweetness and depth without overpowering.
- Easy to customize: Use russets, Yukon Golds, or a combination for your preferred taste and texture.
- Reliable every time: With clear steps and tips, you’ll avoid common pitfalls like gluey or bland potatoes.
Ingredients You’ll Need
These ingredients come together perfectly to give you mashed potatoes that are creamy but not heavy, flavorful but not fussy. When I shop for potatoes, I always pick firm ones without too many blemishes to ensure a smooth mash.
- Potatoes (Russet, Yukon Gold, or a mix): Russets give fluffiness; Yukon Golds bring natural buttery flavor; combining both creates the perfect texture and taste.
- Garlic cloves: Adding whole garlic to boil infuses subtle, mellow garlic flavor that’s not overpowering.
- Unsalted butter: Using unsalted lets you control the salt levels precisely.
- Whole milk: It gives richness without heaviness – creamier than low-fat milk but lighter than cream.
- Sea salt: Essential not just for seasoning the mash but for salting the potato cooking water too – it enhances flavor inside and out.
- Freshly ground black pepper: Adds a gentle kick and brightness when freshly cracked.
- Sour cream (optional): This step adds a tangy creaminess, making the potatoes extra luscious if you want to splurge.
- Chopped fresh chives: A pop of color and a mild onion flavor to finish off your dish beautifully.
Variations
I’ve played around with these mashed potatoes in so many ways, and the best part is how easy it is to personalize them to your taste or dietary needs. Feel free to experiment and make this recipe your own.
- Garlic Roasted: Instead of boiling whole garlic cloves, roast them separately and fold the soft roasted garlic into your mash for a deeper, caramelized flavor — my family goes crazy for this twist.
- Dairy-Free: Swap the butter for olive oil or a plant-based spread and use coconut or almond milk to make this recipe vegan-friendly without sacrificing creaminess.
- Herbed Blend: Toss in fresh parsley, thyme, or rosemary when mashing to give a subtle herby aroma that lifts the flavor beautifully.
- Chunky Style: If smooth isn’t your thing, mash less and leave some potato lumps for rustic texture — it’s how my grandma did it, and I loved it growing up.
How to Make Best Mashed Potatoes Recipe
Step 1: Start by Boiling Potatoes and Garlic
Put your peeled and chunked potatoes along with whole garlic cloves into a large pot. Cover everything with cold water by about an inch, then add a generous tablespoon of salt to that water—it seasons the potatoes from the inside out. Bring the pot to a boil over high heat, then lower to a gentle boil and cook for about 15 to 20 minutes until the potatoes are fork-tender. Here’s a trick I learned: test by piercing a piece; it should slide in without resistance but not fall apart. Drain well, then return potatoes and garlic to the pot for mashing.
Step 2: Mash with Butter, Milk, and Seasonings
Start mashing the potatoes and garlic together using a potato masher. Once you have a chunky but mostly combined base, add your butter, milk, salt, and freshly ground black pepper. I like to add the butter first so it melts into warm potatoes, making everything luxuriously smooth. Continue mashing until you get your preferred texture. For me, that’s totally silky and lump-free, but you do you! Then fold in sour cream if you’re using it; it adds a lovely tang and extra creaminess that’s hard to beat. Taste and adjust salt and pepper to your liking.
Step 3: Serve with Butter and Fresh Chives
Once mashed, scoop the potatoes onto your serving dish, add a pat of butter on top so it melts gloriously, and sprinkle chopped fresh chives for a burst of color and a mild onion kick. This final touch is simple but makes a huge flavor difference.
Pro Tips for Making Best Mashed Potatoes Recipe
- Choose the right potatoes: Russets yield fluffier mash, Yukon Golds creamier texture; mixing both gives you the best of both worlds.
- Don’t skip salting the water: Seasoning potatoes while they cook seasons the potatoes themselves, not just the mash later.
- Mash when hot: Mashing warm potatoes helps butter melt evenly and prevents gummy texture.
- Avoid over-mixing: Overworking potatoes can make them gluey; use a gentle hand and stop when creamy enough.
How to Serve Best Mashed Potatoes Recipe
Garnishes
I’m a sucker for a pat of melting butter on top and a generous sprinkle of fresh chopped chives — it’s simple but brings the dish to life. Sometimes I also toss on crispy fried onions or a sprinkle of smoked paprika for a little something extra when entertaining.
Side Dishes
These mashed potatoes pair wonderfully with just about anything, but my favorites are classic roasted chicken, pan-seared steak, or a hearty mushroom gravy. I’ve also served them with glazed carrots and sautéed green beans for a colorful, balanced meal that everyone enjoys.
Creative Ways to Present
For special occasions, I love piping the mashed potatoes into pretty swirls using a large star tip on a baking sheet, then baking until golden on top for a fancy look. Another fun idea is topping individual servings with a drizzle of browned butter and crispy sage leaves — it feels indulgent without being complicated.
Make Ahead and Storage
Storing Leftovers
I usually store leftover mashed potatoes in an airtight container in the fridge for up to 3 days. Before closing it up, I make sure they’ve cooled completely to prevent condensation. When you’re ready to eat again, you may need to add a splash of milk when reheating to bring back that creamy texture.
Freezing
Freezing mashed potatoes isn’t always perfect, but if you want to prep ahead, freeze in small portions in freezer-safe bags or containers. When thawed slowly in the fridge, they reheat well with a little extra butter or cream mixed in. I recommend using within 1-2 months for best quality.
Reheating
Reheat leftovers gently over low heat on the stove or in the microwave, stirring frequently and adding milk or cream little by little to restore the creamy consistency. A double boiler method can also help prevent drying out. Avoid overheating or stirring too vigorously, which can cause graininess.
FAQs
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What type of potatoes are best for the best mashed potatoes recipe?
Russet potatoes are great for fluffy mashed potatoes because of their high starch content, while Yukon Golds offer a creamier texture and buttery flavor. Using a mix of both potatoes gives you a great balance of fluffiness and creaminess, which is why I recommend combining them for the best mashed potatoes.
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Should I peel the potatoes before mashing?
Yes, peeling the potatoes before boiling helps create a smooth and creamy texture in your mashed potatoes. Leaving skins on typically results in a chunkier mash and can affect the overall consistency—though some folks prefer it rustic-style!
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How do I avoid gluey mashed potatoes?
To avoid gluey mashed potatoes, don’t overwork the potatoes when mashing. Use a potato masher or ricer, and avoid heavy electric beaters or mixers which can break down the starch too much. Also, mashing the potatoes while they’re hot and using the right type of potato helps tremendously.
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Can I prepare mashed potatoes ahead of time?
Absolutely! You can make mashed potatoes a day ahead, store them in the fridge, and reheat gently before serving. Just be sure to add a little milk or butter when reheating to refresh the texture and flavor.
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Is sour cream necessary for the best mashed potatoes recipe?
Not at all! Sour cream is optional but highly recommended if you want an extra creamy and tangy touch. If you prefer a lighter or dairy-free option, just omit it and adjust flavors with butter and milk accordingly.
Final Thoughts
I absolutely love how this Best Mashed Potatoes Recipe turns out every single time — creamy, rich, and perfectly seasoned. When I first tried mashing the potatoes with whole garlic cloves boiled alongside, it was a game changer for depth of flavor that feels elevated but remains easy. I hope you enjoy making these as much as I do, and that they become a staple on your table, whether for special occasions or cozy weeknights. Give it a try and let me know how it goes!
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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
- Diet: Vegetarian
Description
This Best Mashed Potatoes Recipe delivers smooth, creamy, and flavorful mashed potatoes made from a blend of russet and Yukon Gold potatoes. Infused with roasted garlic, butter, and milk, these potatoes are perfect for a comforting side dish suitable for any meal, especially festive occasions like Thanksgiving. The addition of sour cream adds tangy richness, and fresh chives provide a bright, fresh garnish.
Ingredients
Potatoes and Aromatics
- 3 pounds potatoes (russet potatoes, Yukon Golds, or a mix, peeled and cut into large chunks)
- 3 garlic cloves
Dairy & 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 whole garlic cloves into a large pot. Cover with cold water by about 1 inch to ensure even cooking. Add a tablespoon of salt to the water to season the potatoes during boiling.
- Cook Until Tender: Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to medium and let the potatoes gently boil for 15 to 20 minutes, or until they are tender enough to be easily pierced with a fork.
- Drain and Return to Pot: Drain the cooked potatoes and garlic thoroughly using a colander. Return them to the empty pot to prepare for mashing.
- Mash the Potatoes: Begin mashing the warm potatoes and garlic with a potato masher until partially mashed. This helps distribute the garlic evenly.
- Add Butter, Milk, and Seasoning: Incorporate the unsalted butter, whole milk, 1½ teaspoons of sea salt, and several grinds of freshly ground black pepper into the potatoes. Continue mashing until the potatoes reach your preferred smooth consistency, usually creamy and lump-free.
- Fold in Sour Cream (Optional): If desired, gently fold in ¼ to ½ cup sour cream with a spatula or wooden spoon to add extra creaminess and tang.
- Final Seasoning and Serve: Taste the mashed potatoes and adjust seasoning with additional salt and pepper if needed. Serve hot, topped with a small pat of butter and a sprinkling of chopped fresh chives for color and freshness.
Notes
- This recipe yields the creamiest, smoothest homemade mashed potatoes that are perfect for holiday dinners like Thanksgiving.
- Use a mix of russet and Yukon Gold potatoes for the best texture and flavor balance.
- Roasting the garlic before boiling is an option for a milder garlic flavor, though boiling it with the potatoes is simpler and still flavorful.
- For extra richness, add more butter or substitute milk with cream.
- Sour cream is optional but adds a pleasant tang and even creamier texture.
- Mashed potatoes pair wonderfully with savory mushroom gravy or your favorite roast meats.
- Make sure not to overwork the potatoes to avoid gummy texture.
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 460 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 30 mg
