These are the best mashed potatoes you’ll ever try. Creamy, buttery, smooth, and full of comforting flavor, this easy recipe is the ultimate holiday side dish. It comes together with simple ingredients but delivers restaurant-quality results.
Inspired by family traditions and refined with expert-level tips, this method guarantees that fluffy, dreamy texture every time. Whether you’re serving Thanksgiving dinner or a weeknight roast, these mashed potatoes steal the show.
Table of Contents
Why You’ll Love This Recipe
- Quick and easy to prepare with minimal fuss
- Uses simple ingredients you likely already have
- Perfect for holidays, weeknight dinners, or feeding a crowd
- Delivers a rich, buttery taste with a light, fluffy texture
- Always a hit at the table, no leftovers in sight
What sets this recipe apart is the careful balance of flavor and texture. Warming the milk before mixing and letting the potatoes dry out after boiling makes all the difference. This dish offers more than comfort food—it gives you that proud, satisfied feeling when guests ask for seconds.
Ingredients Needed
For the potatoes
• 4 pounds Russet or Yukon Gold potatoes, peeled and quartered (Russets for fluff, Yukon Golds for buttery flavor)
• 3 cloves garlic, optional (adds a mellow depth if used while boiling)
For the creamy base
• ⅓ cup melted salted butter (use high-quality for best taste)
• 1 cup whole milk or heavy cream, warmed before mixing
For seasoning
• Salt, to taste
• Freshly ground black pepper, to taste
How to Make Mashed Potatoes
- Prep the potatoes
Peel and cut the potatoes into even chunks. Place them in a large pot and cover with cold salted water. This helps them cook evenly from the inside out. - Add garlic and boil
If using garlic, toss the peeled cloves into the pot. Bring the water to a boil over medium-high heat. Let the potatoes cook uncovered for about 15 minutes or until they are fork-tender.
- Drain and dry
Drain the potatoes thoroughly. Return them to the pot and let them sit for about 5 minutes. This allows excess moisture to evaporate, which helps create a better texture. - Warm the milk
While the potatoes sit, heat the milk or cream on the stove or in the microwave until warm. This prevents the mash from cooling down and helps everything blend smoothly. - Mash and mix
Add the melted butter to the potatoes first and begin mashing with a hand masher. Slowly pour in the warm milk a little at a time while continuing to mash until you reach your preferred consistency. - Season and serve
Sprinkle with salt and freshly ground black pepper. Stir gently, taste, and adjust seasoning if needed. Serve hot while the flavors are at their best.
Make-Ahead and Storage Strategy
Reheating in the oven
Spoon the mashed potatoes into a casserole dish. Smooth out the top and dot generously with small pieces of butter. Cover with foil and bake at 325°F for 35 to 40 minutes until heated through.
Freezing for later
Let the mashed potatoes cool completely. Scoop portions into freezer-safe zip bags and press flat to remove extra air. Label and freeze for up to one month. To reheat, thaw overnight in the fridge, then warm gently on the stove or in the oven with a splash of milk or butter to bring back the creamy texture.
Helpful Notes
Use a mix of Russet and Yukon Gold potatoes for the perfect balance of fluff and flavor. Russets bring volume while Yukon Golds add richness.
Let the potatoes rest after draining. This small step removes excess water that can make mashed potatoes watery or gluey.
Avoid blenders or food processors. They overwork the starch and turn your mash into a sticky mess. A hand masher or potato ricer gives the best texture.
Steep garlic or herbs like rosemary in the milk while it warms. This infuses subtle flavor without adding chunks.
Save your potato skins. Toss them with oil and salt, then bake for a crisp snack. It’s a smart way to reduce waste and add crunch to your table.
Conclusion
This mashed potatoes recipe delivers everything you want from a comfort side dish. Creamy texture, rich buttery flavor, and simple steps make it a go-to for any meal. Whether it’s a holiday feast or a cozy dinner at home, it always satisfies.
If you tried this recipe, leave a comment and add a star rating to let others know how it turned out. Your feedback helps others and supports the recipe.
Share your results on Pinterest or Facebook and tag your version. Did you try a twist with herbs or a different potato blend? Let us know in the comments. We’d love to hear how you made it your own.
You Might Also Like…
Mashed Potatoes Recipe
Ingredients
For the potatoes
- 4 pounds Russet or Yukon Gold potatoes peeled and quartered
- 3 cloves garlic optional, adds mellow depth if boiled
For the creamy base
- 0.33 cup salted butter melted, use high-quality for best taste
- 1 cup whole milk or heavy cream warmed before mixing
For seasoning
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Prep the potatoes: Peel and cut the potatoes into even chunks. Place them in a large pot and cover with cold salted water.
- Add garlic and boil: If using garlic, add the peeled cloves to the pot. Bring water to a boil and cook for about 15 minutes until fork-tender.
- Drain and dry: Drain thoroughly. Return potatoes to the pot and let them sit for 5 minutes to evaporate excess moisture.
- Warm the milk: Heat the milk or cream on the stove or in the microwave until warm.
- Mash and mix: Add melted butter to the potatoes and mash. Gradually pour in warm milk while mashing until desired consistency is reached.
- Season and serve: Add salt and black pepper to taste. Stir gently, adjust seasoning if needed, and serve hot.
Notes
Nutrition Facts (Per 0.5 cup serving):
• Calories: 209• Carbohydrates: 34g
• Protein: 5g
• Fat: 7g
• Saturated Fat: 4g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 2g
• Trans Fat: 1g
• Cholesterol: 17mg
• Sodium: 74mg
• Potassium: 798mg
• Fiber: 2g
• Sugar: 2g
• Vitamin A: 238 IU
• Vitamin C: 11mg
• Calcium: 57mg
• Iron: 2mg Nutrition information provided is an estimate and may vary based on preparation methods and specific ingredients used.
FAQs
What is the secret to making mashed potatoes fluffy and not gluey?
Use starchy potatoes like Russets, avoid overmixing, and never use a blender or food processor. Let the potatoes dry after boiling and mash them by hand with warm butter and milk.
What are the best potatoes for mashing: Russet or Yukon Gold?
Both work well. Russets give a fluffier texture, while Yukon Golds offer a creamier, buttery flavor. Using half of each gives the best balance.
How long do I need to boil potatoes until they are soft enough to mash?
Boil them for about 15 minutes or until a fork slides in easily. Make sure all pieces are similar in size to cook evenly.
Should I use cold or hot milk and butter for mashed potatoes?
Always use warm milk and melted butter. This keeps the potatoes hot and helps them absorb the liquids more smoothly.
Do you start mashed potatoes in cold or boiling water?
Always start in cold salted water. It ensures the potatoes cook evenly from the inside out without overcooking the edges.
How do you make mashed potatoes ahead of time and keep them warm?
Transfer them to a slow cooker on the warm setting or keep them in a covered casserole dish in a low oven. Add a few dots of butter on top to keep them moist.