Best Mashed Potatoes Recipe

There’s nothing quite like a bowl of creamy, buttery mashed potatoes to complete a comforting meal. This recipe delivers fluffy, smooth, and rich mashed potatoes that work beautifully with any main dish—from roasted meats to hearty vegetables. With just a few simple ingredients and the right technique, I get restaurant-quality mashed potatoes right at home.

Why You’ll Love This Recipe

I love how this recipe balances richness and fluffiness. The potatoes turn out smooth and creamy every time without being gluey or overly heavy. It’s incredibly easy to follow, and the ingredients are minimal and straightforward. Whether I’m preparing a holiday feast or just craving something cozy, these mashed potatoes always hit the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Yukon Gold potatoes or Russet potatoes, peeled and cut into chunks

• Unsalted butter

• Heavy cream or whole milk

• Salt

• Freshly ground black pepper

• Garlic (optional, for added flavor)

• Fresh chives or parsley (optional, for garnish)

Directions

1. I start by placing the peeled and chopped potatoes into a large pot and covering them with cold water. I add a generous pinch of salt to season the water.

2. I bring the water to a boil, then reduce the heat to a simmer and cook the potatoes until they’re fork-tender, about 15–20 minutes.

3. While the potatoes cook, I gently warm the butter and cream (or milk) in a small saucepan or in the microwave. This helps the potatoes absorb the liquid better and stay warm.

4. Once the potatoes are done, I drain them well and return them to the pot or a large mixing bowl.

5. I mash the potatoes using a potato masher or ricer, depending on the texture I want.

6. I gradually stir in the warm butter and cream mixture until the mashed potatoes reach the consistency I like—creamy and soft but not runny.

7. I season generously with salt and pepper to taste.

8. For a little extra flavor, I sometimes mix in roasted garlic or top them with chopped herbs before serving.

Servings and timing

This recipe serves about 6 people as a side dish. It takes around 30 minutes total—10 minutes for prep and 20 minutes for cooking.

Variations

• Garlic mashed potatoes: I roast a few cloves of garlic and mash them into the potatoes for a rich, savory flavor.

• Cheesy mashed potatoes: I mix in shredded cheddar or parmesan for a melty twist.

• Buttermilk mashed potatoes: I use buttermilk instead of cream for a tangier, lighter texture.

• Vegan mashed potatoes: I substitute plant-based butter and unsweetened almond milk or oat milk for a dairy-free version.

• Herb-infused mashed potatoes: I stir in finely chopped rosemary, thyme, or dill for a fragrant finish.

storage/reheating

I store leftover mashed potatoes in an airtight container in the refrigerator for up to 4 days. When I’m ready to reheat them, I place them in a saucepan over low heat, adding a splash of milk or cream to bring back the creaminess while stirring occasionally. They can also be reheated in the microwave, but I make sure to stir halfway through and add a bit of moisture if needed.

FAQs

How can I make mashed potatoes fluffier?

To get extra fluffy mashed potatoes, I make sure not to overwork them. Using a potato ricer or food mill helps avoid a gummy texture, and I always mash them while they’re still hot.

Can I make mashed potatoes ahead of time?

Yes, I often make them a day in advance. I reheat gently with some added cream or milk to keep them smooth and creamy.

What’s the best type of potato to use?

Yukon Golds are my go-to for creamy mashed potatoes, but Russets are great for a fluffier result. Sometimes I even use a mix of both for the best of both worlds.

How do I fix runny mashed potatoes?

If mine turn out too runny, I let them sit over low heat for a few minutes to allow some moisture to evaporate, or I mash in a little instant potato flakes to thicken them up.

Can I freeze mashed potatoes?

I can freeze mashed potatoes, although they might lose a bit of their texture. I freeze them in portions and reheat slowly with added butter or milk to help them recover their creaminess.

Conclusion

These mashed potatoes are everything I want in a classic side dish—rich, creamy, and deeply satisfying. Whether I’m cooking for a crowd or just myself, they’re always a comforting and easy addition to any meal. I come back to this recipe again and again because it’s simple, adaptable, and downright delicious.

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