Warm, comforting, and buttery mashed potatoes are the ultimate comfort food side dish! Thanks to this easy recipe, you can enjoy creamy restaurant-style potatoes any day of the week, at Thanksgiving and holiday dinners, or for Sunday supper.
We’ve all experienced an unappetizing mushy and grainy mash or one that’s sticky and gummy. My recipe is fool-proof, and with my simple tips, you’ll be making delightfully light and fluffy mashed potatoes every time. Even the most novice cook can master this dish! For a delicious comfort food meal, serve these mashed potatoes with Salisbury steak, meatloaf, or baked chicken legs.
What You Need To Make This Recipe
Potatoes — you will need 4 pounds of Yukon gold or Russet potatoes. Clean and scrub them well before cubing, especially if leaving on all or part of the potato skins.
Butter — mashed potatoes need fat to feel creamy and flavorful! Without it, they can feel watery or taste bland. I use unsalted butter to add richness to my recipe. If needed, you can use salted butter. You do not need to bring it to room temperature beforehand.
Salt — fine sea or kosher salt seasons the potatoes, enhancing their flavor. You will need one tablespoon to season the water and additional salt to taste.
Milk — Choose whole milk or heavy cream to add moisture and creaminess to the mashers. If needed, you can substitute half and half.
The Best Potatoes To Use
For the best mashed potatoes recipe, you want to use potatoes that have a fluffy or creamy texture when mashed, not waxy or gummy. I recommend Yukon gold potatoes or Russet potatoes. Both of these potatoes have higher starch content, which affects how fluffy they are when cooked (i.e., they get very fluffy!). Starch cells absorb water during boiling and burst during cooking, creating the potato’s characteristic texture. (More on that below with seasoning potatoes!)
Russets have the highest starch content, so they cook up very light and fluffy. Yukon golds are starchy but less so than Russets, so they have a more velvety texture when cooked and mashed. You can use red potatoes if necessary, but they contain less starch than either of these, so their texture is firmer and slightly waxy when cooked, making them less ideal for mashing (but great for making roasted potatoes).
Do I Have to Peel the Potatoes First?
Whether or not you peel the potatoes is up to personal preference. Leave the skins on all or part of the potatoes for more texture. Peel them if you prefer a smoother, creamier finish.
How To Make Homemade Mashed Potatoes
1. Peel the potatoes if desired, then cut them into equal-sized large chunks.
2. Place them in a large pot. Add a tablespoon of salt and fill the pot with enough water to cover the potatoes by 1 inch.
3. Bring the potatoes to a boil over high heat. Cook for about 10 minutes or until the potatoes are fork-tender.
4. Drain the potatoes, then transfer them back to the warm pot. Return the pan to low heat and gently move them around for a minute to help dry off any excess water. Remove from heat and mash the hot potatoes to the desired consistency using a potato masher or wooden spoon.
5. During the final few minutes of the potatoes’ cooking time, combine the milk and butter in a small saucepan. Cook over medium heat, stirring occasionally, for 3 to 4 minutes or until the butter is melted. Remove from the heat.
6. Pour the hot milk mixture in while gently mixing the mashed potatoes. Season with salt and pepper to taste. Serve with more butter and garnish with cracked pepper, minced chives, or parsley if desired.
The Importance of Seasoning the Water
Think of boiling potatoes like cooking pasta. If you don’t season the water during boiling, your finished dish will never have the depth of flavor you want, regardless of how much you season it later.
When the potatoes are boiling, starches in the potatoes absorb water as mentioned previously. If this water is seasoned, the seasoning will be absorbed into the potatoes as well, making them flavorful. If it isn’t seasoned, the potatoes will be watery and bland. A good amount of salt in the water for boiling is sufficient enough for flavorful mashed potatoes. If desired, you can add other seasonings like garlic cloves or replace some of the water with chicken broth or vegetable broth.
Avoid Overworking The Potatoes
There are a few key things to know in order to avoid gummy mashed potatoes. They are easy, too! When potatoes are mixed, they start to release starches. The more they are mixed, the more starch is released, and when too much starch is released, the potatoes turn from creamy to gummy. Follow these simple tips to enjoy perfectly fluffy and creamy potatoes every time:
- Mash while hot. That is, immediately after draining and evaporating the excess moisture. Potatoes are very easy to overmix when cool, becoming very gummy. If they cool off, reheat them before mashing.
- Use warm milk and butter. Heat the mixture until the butter has melted or for 3-4 minutes. Stirring in warm ingredients prevents the potatoes from cooling down.
- Mash by hand. Avoid using a hand mixer or electric mixer, as they are prone to overworking the potatoes. For an ultra-creamy and smooth texture, run the boiling potatoes through a potato ricer or food mill, then gently stir in the milk, butter, and any seasonings.
Recipe Variations
- Garlic Mashed Potatoes: Add 6-8 peeled garlic cloves to the pot when boiling the potatoes, or follow my garlic mashed potatoes recipe for extra garlic-packed flavor!
- Cheesy Mashed Potatoes: Once the potatoes are mashed, stir in a package of Boursin cheese, ¾ cup of shredded cheese like fontina, gruyere, or sharp cheddar cheese, or ½ cup of finely grated parmesan or pecorino romano.
- Use an Instant Pot: Make this recipe without a stovetop by cooking the potatoes in a pressure cooker! Instant Pot mashed potatoes are an excellent to make when I need to free up space on the stovetop for other side dishes (perfect for big holiday meals!).
- Mashed Potatoes and Gravy: Make my favorite side dish for Thanksgiving by serving a big scoop of mashed potatoes with a serving of turkey gravy on top.
Make Ahead and Reheating Tips
You can make this mashed potato recipe up to 48 hours in advance and store them in an airtight container or covered tightly in the fridge. They can be reheated in the oven, on the stovetop, or in a slow cooker depending on how you want to serve them.
- Oven reheating: Refrigerate the prepared potatoes in a covered casserole dish. When ready to serve, let the pan sit out at room temperature for 30 minutes to 1 hour. Uncover and drizzle the potatoes with melted butter before baking in a 350°F oven for 20 minutes or until lightly golden on top.
- Stovetop reheating: Place the chilled mashed potatoes in a medium pot with a splash of milk and reheat them on low heat for 5-10 minutes, stirring frequently, until creamy and hot again.
- Slow-cooker reheating: Place the chilled mashed potatoes in a crock pot with a splash of milk. Turn on Low, stirring every 20 minutes or so, until hot, about an hour. Add extra milk during reheating as needed.
How to Store Leftovers
Store leftovers in an airtight container in the refrigerator for 4 to 5 days.
Pro Tips For Making The Best Mashed Potatoes
- Start with cold water. This ensures that the cubed potatoes cook evenly as they boil, rather than being soft on the exterior but tough inside.
- Don’t undercook the potatoes. The potatoes need to be fully cooked through to mash. You will know when they are done when you can easily pierce them with a fork.
- Evaporate excess water after draining. To ensure light and fluffy potatoes, heat the freshly drained potatoes over low heat for about one minute until any excess water has cooked off.
Frequently Asked Questions
Depending on the size of the potatoes, you will need ⅓ to ⅓ a pound of potatoes per serving. Because potatoes vary in size so much depending on the variety you use, it’s best to go by weight. If you don’t have a scale at home, you can buy a bulk bag at the store or weigh them when purchasing.
Yes, you can freeze them. Once cooled completely, transfer the potatoes to a freezer-safe container and freezer for up to 3 months. Defrost the potatoes overnight in the refrigerator before reheating.
There are many tasty ways to enjoy leftovers! A few of my favorite ways to repurpose them are by making Lefse – a savory Norwegian flatbread, Duchess Potatoes, a topping for Shepherd’s Pie. You can also scoop cold potatoes in a hot pan greased with oil or butter and cook them until browned on both sides to make mashed potato fritters.
If you love this recipe try these out!
If you’ve tried this Mashed Potato Recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Mashed Potatoes Recipe
Video
Equipment
- Strainer
- Wooden spoon or potato masher
Ingredients
- 4 pounds potatoes Yukon gold or Russet (1.8kg)
- 1 tablespoon salt plus more to taste
- ½ cup unsalted butter (113g)
- ¾ cup whole milk or cream (180ml)
- Ground black pepper to taste
Instructions
- Peel the potatoes if desired, then cut them into equal-sized chunks and place in a large pot.
- Fill the pot with enough water to cover the potatoes by 1 inch. Add the salt to the water and bring to a boil over high heat. Cook for about 10 minutes or until the potatoes are fork-tender.
- While the potatoes are boiling, combine the milk and butter in a small saucepan. Cook over medium heat, stirring occasionally, for 3 to 4 minutes or until the butter is melted. Remove from the heat.
- Drain the potatoes, then transfer them back to the warm pot. Set the heat to low and gently move them around for a minute to help dry off any excess water. Remove from heat and mash the potatoes to the desired consistency using a potato masher or wooden spoon.
- Pour the hot milk mixture in while gently mixing the mashed potatoes. Season with salt and pepper to taste. Serve with more butter and garnish with cracked pepper, minced chives, or parsley if desired.
Notes
- Start with cold water. This ensures that the cubed potatoes cook evenly as they boil, rather than being soft on the exterior but tough inside.
- Don’t undercook the potatoes. The potatoes need to be fully cooked through to mash. You will know when they are done when you can easily pierce them with a fork.
- Evaporate excess water after draining. To ensure light and fluffy potatoes, heat the freshly drained potatoes over low heat for about one minute until any excess water has cooked off.
