Creamy, soft, and perfectly seasoned, they come together in just 35 minutes with ingredients you probably already have. I first made mashed potatoes for Thanksgiving years ago when I panicked about bringing something simple but impressive, and they've been my go-to ever since.
If you love comforting sides, you might also enjoy my Easy Italian-American Meatballs recipe , Easy Peri Peri Chicken Recipe, or Easy Nando's Portuguese Chicken and Rice . The secret is in the technique-boiling in salted water, drying the potatoes completely, and adding warm milk instead of cold. That's what gives you that cloud-like texture without any gumminess.
What You'll Love About This mashed potatoes
This is the best mashed potatoes recipe because it's easy, quick, and adaptable. Whether you're serving them for a weeknight dinner or a holiday meal, they fit right in. The creamy mashed potatoes recipe uses just five ingredients, and you can adjust the texture to your liking-add more milk for ultra-creamy, or keep it thick and rustic.
They're perfect for Thanksgiving, Christmas, or Sunday roast dinners. You can make them ahead and keep them warm in a slow cooker, which is a lifesaver when you're juggling multiple dishes. And if you're wondering how to make mashed potatoes from scratch without stress, this method is your answer.
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Mashed Potatoes Ingredients
Here's what you need to make soft mashed potatoes with that fluffy, buttery texture.
See Recipe Card Below This Post For ingredients Quantites
- Yukon gold or Russet potatoes: Yukon Golds give you a naturally creamy, golden mash with rich flavor, while Russets make a lighter, fluffier texture. You can mix both for the best of both worlds.
- Unsalted butter: Adds richness and helps create that silky, smooth mashed potatoes finish. Room-temperature butter mixes in more easily without cooling down the potatoes.
- Salt: Divided between the boiling water and the final seasoning. Salt in the cooking water seasons the potatoes from the inside out, which makes a huge difference.
- Pepper: Just a little black pepper balances the richness and adds a gentle warmth.
- Whole milk: Warm milk blends in smoothly and keeps the potatoes creamy without making them gluey. You can add more or less depending on how thick you like your mash.
how to make Mashed Potatoes
Scrub the potatoes: Wash the potatoes under cool water. You can peel them if you prefer smooth mashed potatoes, or leave the skins on for a more rustic, hearty texture.
Cut the potatoes: Slice the potatoes into 1-inch pieces so they cook evenly. Place them in a pot of cold water and add ½ teaspoon salt to the water.
Boil the potatoes: Set the pot on the stove over high heat and bring it to a boil. Let the potatoes boil for 12 to 15 minutes until they're very tender when you pierce them with a fork, but not falling apart.
Drain the potatoes: Pour the potatoes into a colander and drain them well, shaking off any extra water.
Dry the potatoes: Return the drained potatoes immediately to the empty hot pot and let them sit for 2 to 3 minutes. This step evaporates extra moisture and keeps your mashed potatoes from getting watery.
Mash the potatoes: Add the butter pieces to the potatoes in the pot. Use a potato masher to mash until smooth and fluffy. Don't over-mash, or they can turn gummy.
Add seasonings: Stir in the remaining ½ teaspoon salt, pepper, and half of the warm milk. Mix gently until combined.
Adjust creaminess: Add the rest of the milk gradually, stirring until you reach your desired consistency. Taste and add more salt or pepper if needed.
Serve: Serve the mashed potatoes hot, topped with a little extra butter if you like. Enjoy!
Substitutions and Variations
You can customize this creamy mashed potatoes recipe to fit your taste or what you have on hand.
Potatoes: Swap Yukon Golds for red potatoes if you want a slightly firmer, waxier texture. Sweet potatoes work too for a sweeter twist, though the cooking time may vary slightly.
Butter: Use salted butter if that's what you have, but reduce the added salt. For dairy-free mashed potatoes, try vegan butter or olive oil.
Milk: Replace whole milk with half-and-half or heavy cream for extra richness. For a lighter version, use 2% milk. Non-dairy options like oat milk or almond milk work in a pinch.
Garlic mashed potatoes: Add 3 to 4 cloves of roasted or sautéed garlic for a savory depth. Mash them right in with the butter.
Mashed potatoes with sour cream: Stir in ¼ cup sour cream or cream cheese at the end for tangy, extra-creamy mashed potatoes.
Herbs: Mix in fresh chives, parsley, or rosemary for a pop of color and flavor.
Equipment for Mashed Potatoes
This recipe keeps things simple with basic kitchen tools.
Potato masher: A handheld masher gives you control over texture. For ultra-smooth mashed potatoes, you can use a ricer instead, but a masher works perfectly for most people.
Pot for boiling potatoes: A large pot with enough room for the potatoes to move around while they cook.
Colander for draining: Essential for draining off all the cooking water quickly.
Knife and cutting board: For cutting the potatoes into even pieces so they cook at the same rate.
Storage and Reheating Tips
Leftover buttery mashed potatoes store beautifully and reheat well if you do it right.
Refrigerate: Store cooled mashed potatoes in an airtight container in the fridge for up to 4 days.
Reheat: Add a splash of warm milk or melted butter before reheating to keep them creamy. Heat them gently in the microwave, stirring every 30 seconds, or warm them in a covered dish in a 300°F oven for about 20 minutes.
Make ahead: You can prepare these up to 2 hours in advance and keep them warm in a slow cooker on low. Stir occasionally and add a little milk if they start to thicken.
Freeze: Mashed potatoes can be frozen for up to 2 months, though the texture may change slightly. Thaw in the fridge overnight and reheat with extra butter and milk to refresh them.
expert tips
Start with cold water: Always begin with cold, salted water when boiling potatoes. This helps them cook evenly from the outside in.
Don't over-mash: Mash just until smooth. Over-mixing releases too much starch, which makes the potatoes gluey and dense.
Warm your milk: Cold milk can make mashed potatoes seize up and turn gummy. Warm milk blends in smoothly and keeps the texture light.
Dry the potatoes: Letting the drained potatoes sit in the hot pot for a few minutes is key to fluffy mashed potatoes. Excess moisture makes them watery.
Taste as you go: Everyone's salt preference is different. Start with the recipe amount, then adjust until it tastes just right to you.
Add butter first: Mashing the butter into the hot potatoes before adding milk helps coat the starch and keeps the texture smooth and creamy.
FAQ
What are some common mistakes when making mashed potatoes?
The biggest mistakes are using cold milk, over-mashing, and not seasoning enough. Cold milk makes the potatoes gluey, and over-mashing releases too much starch, which turns them gummy. Always warm your milk and mash gently. Also, don't forget to salt the cooking water-it seasons the potatoes from the inside out, which makes a big difference.
What's the secret to good mashed potatoes?
The secret is all about texture and technique. Use starchy potatoes like Russets or buttery Yukon Golds, start them in cold salted water, and let them steam-dry after draining. Mash with room-temperature butter first, then add warm milk gradually. My mom always said, "Dry potatoes, warm milk, gentle hands," and she was right every time.
How long can mashed potatoes sit out before serving?
Mashed potatoes should sit out for no more than 2 hours at room temperature. After that, bacteria can start to grow. If you need to keep them warm longer, transfer them to a slow cooker on the "warm" setting and stir occasionally. You can also cover them tightly and place the pot in a warm oven (around 200°F) until you're ready to serve.
How to make nice mash potatoes?
Start with good potatoes, cut them evenly, and boil until they're very tender. Drain them well and let them dry out for a few minutes in the hot pot. Mash with butter first, then add warm milk a little at a time until you get the consistency you want. Season generously with salt and pepper, and taste before serving. A little extra butter on top never hurts either!
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The BEST Mashed Potatoes
Ingredients
Method
- Scrub the potatoes under cool water. Peel the potatoes if desired, or leave the skins on for added texture. prep
- Cut the potatoes into 1-inch pieces. Place them in a pot of cold water, adding ½ teaspoon salt to the water. prep
- Bring the pot to a boil over high heat. Boil the potatoes for 12-15 minutes, until very tender when pierced with a fork, but not falling apart. prep
- Immediately return the drained potatoes to the hot pot. Let them rest in the pot for 2-3 minutes to evaporate any extra moisture. finish
- Add the butter pieces to the potatoes. Mash the potatoes using a potato masher. mix
- Stir in the remaining ½ teaspoon salt, pepper, and half of the warm milk. Gradually add the remaining milk, adjusting the amount for your preferred creaminess. mix
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