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The absolute best Mashed Potatoes you’ll ever have! Creamy, fluffy, perfectly seasoned and full of rich flavor, this mashed potatoes recipe is going to quickly become the most requested side dish in your home!
Need more ideas for potatoes? Try these yummy Loaded Scalloped Potatoes, Garlic Roasted Potatoes orthis amazing Twice Baked Potato Casserole!
Mashed Potatoes
Mashed potatoes are always a favorite and with this fool-proof recipe, they’re sure to be the highlight of the meal. Fluffy, creamy and rich homemade mashed potatoes are everyone’s favorite side dish! This easy to follow recipe produces the best mashed potatoes you’ve ever tried!
Creamy, fluffy, perfectly seasoned and full of rich flavor, this mashed potatoes recipe is going to quickly become the most requested side dish in your home.
Whether you’re preparing a family dinner, hosting a holiday feast or just craving some serious comfort food, these mashed potatoes are the perfect choice. The perfect blend of potatoes, butter, milk with the addition of heavy cream and sour cream for a seriously creamy and decadent finish.
Today I’m going to be sharing my best tips and tricks for ultra fluffy potatoes. It’s really a few simple steps that make a world of difference. These really are the best mashed potatoes!
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Best Mashed Potatoes Recipe
As simple as this recipe is – and it IS! – it’s attention to detail that gives you the best results. Perfectly creamy and rich, thanks to butter and cream, and seasoned to perfection, these mashed potatoes are the perfect side dish.
Mashed potatoes are comfort food perfection: creamy, fluffy, and of course, they are the perfect transportation method for gravy. Whether it’s turkey gravy, or my chicken fried steak gravy, pot roast gravy, it does.not.matter. I’m into ALL of it.
What To Serve With Mashed Potatoes
Mashed potatoes go with everything but here are some of our favorite recipes to serve alongside their creamy goodness:
- Chicken Fried Steak
- Garlic Herb Roast Chicken
- Salisbury Steak Recipe
- Swedish Meatballs
- French Onion Pork Chops
Best Potatoes For Mashing
I prefer Russet or Yukon Gold potatoes when making mashed potatoes. They yield the fluffiest mashed potatoes and are equally delicious.
If you go with Yukons, I would consider not even bothering to peel the potatoes. We often leave the skin on because it’s so thin and adds just enough texture to keep the potatoes interesting.
Another option is to use a combination of potatoes – amazing flavor! You can also make this mashed potatoes recipe with red potatoes. Super yummy, just not quite as fluffy.
Selecting Potatoes
When selecting potatoes for this recipe, make sure to give them a once over. You want the potatoes to be:
- firm to the touch – should not give easily when you press the potatoes with your fingers
- not green – you’ll need to look closely for this
- not sprouting – that means the potato is definitely past it’s prime
- free of large blemishes – the normal small knots are perfectly acceptable
Ingredients Needed
While this recipe has just a handful of ingredients, it’s important to remember that using the highest quality ingredients will result in the best mashed potatoes. Here is a quick look at what you’ll need but make sure to scroll to the bottom of the post for the full recipe and printable recipe card.
- potatoes – The star of the show! I’m a fan of Yukon Gold potatoes but also love a good Russet for mashed potatoes. You really can’t go wrong with either of these two varieties. They are nice and fluffy when mashed and are great at absorbing flavor. That being said, take a look at the section above for my tips on selecting good potatoes.
- butter – Salted or unsalted butter works in this recipe since you will be adding additional seasoning anyways. Just make sure to taste test – repeatedly – as you season. You want it to be just right! The butter adds flavor and richness and is a main component of this recipe. Make sure to use high quality butter and not margarine in this recipe.
- milk and heavy cream – I use whole milk and heavy cream to add richness and creaminess to the mashed potatoes. Heating the milk and cream before adding ensures it absorbs easily and doesn’t cool down the potatoes. Half and half can also be used in this recipe.
- sour cream or cream cheese – I love adding a little sour cream or cream cheese to my mashed potato recipe to add additional creaminess. Use full fat of either for the best results.
- seasoning – Salt and pepper are needed to bring out all the flavors in these mashed potatoes. Taste as you go, starting with half a teaspoon of both and adding more as needed. You can always add additional seasoning to change up the flavor.
How To Make Mashed Potatoes
Let’s take a moment to walk through every step, from peeling and boiling the potatoes to achieving that silky-smooth, melt-in-your-mouth texture that the best mashed potatoes recipe has. The secret lies in the blend of butter, milk, heavy cream and a touch of sour cream, creating a rich and velvety finish.
The process is really simple and straight forward. You’re going to want to check out my tips and tricks below for the BEST mashed potatoes though!
- Start by peeling the potatoes. If you like a more rustic feel, leave the skin on! One less step is always a good thing. Just make sure the potatoes are thoroughly washed! I like to use a vegetable scrub brush to get rid of all the dirt and debris. (my favorite potato peeler and scrub brush << affiliate links). Rinse the potatoes.
- Cut the potatoes in half or quarters depending on the size.
- Place potatoes in a large dutch oven or stock pot.
- Cover potatoes with cold, salted water. The water should cover the potatoes by at least one inch.
- Bring the water to a boil and cook just until the potatoes are fork tender. If you cook beyond this point, you start running the risk of getting waterlogged potatoes which is not what you want.
- Drain the potatoes and return to the hot pot.
- Allow the potatoes to sit in the pot for about 5 minutes so any additional moisture can evaporate.
- Add softened butter to the potatoes and give them a good mashing with your favorite potato masher.
- Mash in the hot milk and cream. (Heat milk and cream in a small saucepan or the microwave.)
- Finally, in goes the sour cream and salt and pepper to taste.
Looking for an alternate way to may mashed potatoes? Try my Instant Pot Mashed Potatoes for a quick twist on this recipe!
Optional Garnishes
This mashed potato recipe is perfection as is but if you’re wanting to garnish them, here are a few ideas:
- freshly ground black pepper
- slices of butter
- sliced chives or green onions
- freshly chopped parsley
- any herbs, chopped (think rosemary, thyme, chives, etc.)
- roasted garlic
Recipe Variations
The awesome thing about this recipe is that you can make them differently every time! The sky is the limit! Here are some fun ways to change up this easy mashed potato recipe:
- Swap in cream cheese for the sour cream – makes for extra creamy potatoes.
- Cook the potatoes with a few heads of garlic for tasty garlic mashed potatoes. You can also stir in roasted garlic!
- Mash in your favorite cheese or cheese blend along with bacon and green onions for loaded mashed potatoes.
- Swap out whole milk for half and half or evaporated milk for richer flavor.
- Swap in sweet potatoes to make mashed sweet potatoes.
- Add in additional seasonings likeCajun Spice Mix or Old Bay seasoning for even more flavor.
Storage Information
Leftover mashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a saucepan over low heat, adding a bit of milk to retain moisture and creaminess. You can also reheat in the microwave, stirring occasionally. They may need a little extra milk or butter when reheating to bring back the creamy texture.
To freeze, let potatoes cool completely and then transfer to a freezer safe, airtight container or freezer bag and freeze for up to one month. Thaw in the refrigerator and reheat in the microwave or on the stovetop, adding a bit more milk to restore the creaminess.
Make Ahead Mashed Potatoes
This recipe can easily be made in advance. Follow the instructions in the recipe card below. Transfer the cooled potatoes to a oven safe, microwave safe bowl or dish and cover tightly.
Remove potatoes from refrigerator an hour before reheating.
- To reheat in oven:
- Cover dish with foil and bake at 350°F for about 30 minutes or until heated through. Stirring occasionally will help them to heat up more quickly.
- To reheat in the microwave:
- Cover and reheat at 50% power in 60 second intervals, stirring in between. Stir in hot milk if the potatoes are too thick.
- Reheat in the slow cooker:
- Transfer to a slow cooker and turn to low. Depending on the size of your slow cooker, this could take 2 to 3 hours to heat up. You will need to stir occasionally as well, adding additional hot milk if the potatoes are too thick.
What type of potatoes should I use?
Russets are perfectly starchy and make for fluffy mashed potatoes. Yukon Golds have a naturally buttery flavor and taste incredible. You cannot go wrong with either of these varieties.
Do I have to peel the potatoes?
Peeling is optional especially if you prefer a more rustic mashed potatoes but if want super smooth, creamy mashed potatoes, definitely peel your potatoes.
Can I make this recipe ahead of time?
Sure can! I have a whole section below with information on how to make ahead and also, more importantly, how to successfully reheat the potatoes.
Can I add flavors to these mashed potatoes?
Definitely! Take a look at my recipe variations below and consider adding roasted garlic, fresh herbs, cheese, or even bacon to customize the recipe.
Tips and Tricks for the Best Homemade Mashed Potatoes
- Cut your potatoes into quarters for quicker more even cooking.
- Don’t overcook your potatoes. Remove when they have just reached fork tenderness. Overcooking can cause the potatoes to be waterlogged.
- Return cooked potatoes to the hot pot to allow any extra moisture to evaporate.
- I prefer using a hand potato masher or potato ricer. It’s nearly impossible to use a hand mixer or stand mixer without ending up with gummy mashed potatoes. It just releases too much starch.
- That being said, really avoid over mashing your potatoes. You can do this even if you are mashing by hand. The result can be gummy or gluey mashed potatoes.
- You want the potatoes to be mashed to your desired consistency here because once the liquid is added, you’re going to want to avoid too much mashing.
- Cube softened butter before adding to the potatoes. This allows the butter to incorporate quicker with less mashing.
- Heat the milk and cream before mixing into the potatoes. It keeps the potatoes nice and hot and absorbs more easily.
- Slowly add milk and cream to until your desired consistency is reached.
- Taste! Taste! And taste again! Before you season, taste test! Add a little salt and pepper and taste again.
- Serve warm with additional butter on top.
More of Our Favorite Side Dishes
- Baked Sweet Potato
- Corn Casserole
- Green Bean Casserole
- Cranberry Sauce
- Turkey Gravy
Best Mashed Potatoes Recipe
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5 from 34 votes
The BEST Mashed Potatoes
These Mashed Potatoes are my favorite side dish of all time. Fluffy, creamy and rich, this easy mashed potatoes recipe is sure to become a family favorite! This easy to follow recipe produces the best mashed potatoes you've ever tried!
Course Side Dish
Cuisine American
Keyword best mashed potatoes, mashed potato recipe, mashed potatoes, mashed potatoes recipe
Prep Time 15 minutes minutes
Cook Time 20 minutes minutes
Servings 12
Calories 263kcal
Author Trish – Mom On Timeout
Ingredients
- 5 pounds potatoes Russet or Yukon Gold, preferred
- 12 tablespoons butter softened and cubed, salted or unsalted is fine
- ¾ cup whole milk warmed
- ½ cup heavy cream warmed
- ¼ cup sour cream or cream cheese
- salt and pepper to taste start with half a teaspoon of each and add more as needed
Instructions
Peel the potatoes and rinse. Cut the potatoes in half or quarters depending on the size.
5 pounds potatoes
Place potatoes in a large dutch oven or stock pot.Cover potatoes with cold, salted water. The water should cover the potatoes by at least one inch.
Bring the water to a boil and cook just until the potatoes are fork tender, about 15 minutes. Drain the potatoes and return to the hot pot.
While the potatoes are cooking, start heating the milk and heavy cream in a small sauce pan over low heat OR heat in the microwave.
¾ cup whole milk, ½ cup heavy cream
Allow the potatoes to sit in the pot for about 5 minutes so any additional moisture can evaporate.
Add softened butter to the potatoes and mash until desired consistency is reached.
12 tablespoons butter
Add in the hot milk and cream a little at a time mashing until your desired consistency is achieved. You don't need to use all of the milk or cream.
Finally, stir in the sour cream (or cream cheese) and add salt and pepper to taste.
¼ cup sour cream, salt and pepper to taste
Video
Notes
Recipe can easily be doubled, tripled, or halved.
Storage Information
Leftover mashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a saucepan over low heat, adding a bit of milk to retain moisture and creaminess. You can also reheat in the microwave, stirring occasionally. They may need a little extra milk or butter when reheating to bring back the creamy texture.
To freeze, let potatoes cool completely and then transfer to a freezer safe, airtight container or freezer bag and freeze for up to one month. Thaw in the refrigerator and reheat in the microwave or on the stovetop, adding a bit more milk to restore the creaminess.
Make Ahead Mashed Potatoes
This recipe can easily be made in advance. Follow the instructions in the recipe card below. Transfer the cooled potatoes to a oven safe, microwave safe bowl or dish and cover tightly.
Remove potatoes from refrigerator an hour before reheating.
- To reheat in oven:
- Cover dish with foil and bake at 350°F for about 30 minutes or until heated through. Stirring occasionally will help them to heat up more quickly.
- To reheat in the microwave:
- Cover and reheat at 50% power in 60 second intervals, stirring in between. Stir in hot milk if the potatoes are too thick.
- Reheat in the slow cooker:
- Transfer to a slow cooker and turn to low. Depending on the size of your slow cooker, this could take 2 to 3 hours to heat up. You will need to stir occasionally as well, adding additional hot milk if the mashed potatoes are too thick.
Tools Needed
Nutrition
Calories: 263kcal | Carbohydrates: 25g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 48mg | Sodium: 133mg | Potassium: 818mg | Fiber: 5g | Sugar: 1g | Vitamin A: 550IU | Vitamin C: 22mg | Calcium: 89mg | Iron: 6mg
Originally published November 20, 2019.
