Discover how to make the creamiest, fluffiest, and most buttery mashed potatoes with this simple and foolproof recipe! This will quickly become your go-to side dish for any meal.
If you’re a fan of comforting potato dishes, be sure to check out my Scalloped Potatoes, Twice Baked Potato Casserole, and Baked Potato recipes!
Your New Favorite Mashed Potatoes
My family adores mashed potatoes, and I love serving them alongside our favorite meals like Crock Pot Pork Chops, Baked Chicken Thighs, and Baked Salmon. These mashed potatoes are rich, velvety, and packed with flavor—perfect for elevating even the simplest weeknight dinner!
To ensure your mashed potatoes turn out perfectly every time, I’m sharing my top tips and tricks, including make-ahead options. A few small adjustments can make a big difference! If you’re planning for the holidays, be sure to check out my Thanksgiving Side Dishes collection for more ideas.
The Best Potatoes for Mashing
For the best mashed potatoes, choose Yukon Gold or Russet potatoes:
- Yukon Gold: Rich, creamy, and naturally buttery.
- Russet: Light, fluffy, and classic.
- Combination of both: The best of both worlds—creamy and fluffy!
- Red Potatoes: A heavier texture with a bit more bite.
Ingredients:
- 3 pounds Yukon Gold or Russet potatoes (about 8 medium Yukon Gold or 4 medium Russet)
- 4 tablespoons unsalted butter, at room temperature, cut into pieces
- 1 teaspoon salt, divided
- 1/4 teaspoon black pepper (or to taste)
- 1/2 cup whole milk, warmed (plus more as needed)
Instructions:
- Prepare the potatoes: Scrub them clean. Peel if desired (I peel Russets but leave Yukon Gold skins on for texture). Cut into 1-inch pieces for even cooking.
- Boil the potatoes: Place them in a pot of cold water, add 1/2 teaspoon salt, and bring to a boil over high heat. Cook for 12-15 minutes or until fork-tender.
- Drain thoroughly: Transfer to a colander and let excess moisture evaporate by returning the potatoes to the warm pot for a few minutes.
- Mash & season: Add the butter and mash the potatoes with a potato masher. Stir in the warmed milk, adjusting the amount until your desired consistency is reached. Season with salt and pepper to taste.
- Serve & enjoy: Garnish with extra butter, fresh herbs, or chives for an added touch!
Tips for Perfect Mashed Potatoes:
- Start with cold water to ensure even cooking.
- Salt the water for enhanced flavor.
- Mash by hand for the fluffiest texture—avoid over-mixing to prevent a gluey consistency.
- Use softened butter and warm milk to keep the potatoes smooth and creamy.
Make-Ahead & Reheating Tips:
- Keep warm for up to 2 hours in a slow cooker on the warm setting.
- Oven reheating: Stir in a little milk, cover with foil, and bake at 350°F for 30 minutes, stirring occasionally.
- Microwave reheating: Heat on high, stirring occasionally, and add more milk if needed.
Recipe Variations:
- Extra Rich & Creamy: Use half-and-half or heavy cream instead of milk.
- Buttermilk Mashed Potatoes: Swap in buttermilk for a tangy flavor.
- Cream Cheese Mashed Potatoes: Add 4 oz. of softened cream cheese for a richer texture.
- Sour Cream Mashed Potatoes: Stir in 2 tablespoons sour cream for extra creaminess.
- Garlic Mashed Potatoes: Mix in roasted garlic or 1/4 teaspoon garlic powder.
- Herb Mashed Potatoes: Add chives, parsley, thyme, or sage for an herby touch.
- Loaded Mashed Potatoes: Mix in sour cream, shredded cheddar, bacon, and green onions.
This classic mashed potatoes recipe is perfect for everyday meals and special occasions alike! Pin now and make later!