Looking for the perfect mashed potatoes? This easy recipe makes the best mashed potatoes that are creamy, buttery, and full of rich flavor. Whether it’s Thanksgiving dinner or a simple weeknight meal, this classic side dish is always a hit.
Why You’ll Love This Mashed Potatoes Recipe
These homemade mashed potatoes are everything you want in a comfort food side dish. They’re:
- Creamy and smooth
- Packed with rich, buttery flavor
- Made with simple ingredients
- Easy to prepare ahead of time
- Great for holidays or everyday meals
Ingredients for Creamy Mashed Potatoes
Here’s what you need to make this recipe:
- 3 pounds potatoes – Use Yukon Gold, russet, or a mix of both
- 3 garlic cloves – Adds a subtle savory flavor
- ½ cup unsalted butter – For a rich, buttery taste
- 1 cup whole milk – Makes the potatoes extra creamy
- 1½ teaspoons sea salt – Plus more for boiling water
- Freshly ground black pepper – Adds just the right amount of spice
- ¼ to ½ cup sour cream (optional) – For extra creaminess and tang
- Chopped chives (optional) – For garnish and added flavor
Tip: Yukon Golds give mashed potatoes a buttery flavor and creamy texture, while russets make them light and fluffy. Using both is the best of both worlds.
How to Make the Best Mashed Potatoes
1: Prep the Potatoes
Peel the potatoes and cut them into large chunks. Try to keep them the same size so they cook evenly. Smaller Yukon Golds can be halved, while larger russets may need to be quartered or cut into sixths.
2: Boil the Potatoes
Place the potato chunks and garlic in a large pot. Cover with cold water by about 1 inch. Add 1 tablespoon of salt. Bring to a boil over high heat, then reduce the heat and simmer for 15 to 20 minutes.
How to Know When Potatoes Are Done: They should be easy to pierce with a fork. If they’re still firm in the middle, they need more time. Undercooked potatoes will make your mash lumpy.
3: Drain and Mash
Once the potatoes are tender, drain them well and return them to the pot. Use a potato masher to mash them partway. Add the butter, milk, salt, and pepper. Continue mashing until smooth. If you’re using sour cream, fold it in with a spatula or wooden spoon.
4: Taste and Adjust
Taste the mashed potatoes and adjust the seasonings. Add more salt, butter, or sour cream as needed.
5: Serve
Serve warm with extra butter on top and a sprinkle of fresh chives. These potatoes also pair perfectly with mushroom gravy or turkey gravy.
Recipe Tips
- Don’t overmix: Mixing too much can make the potatoes gluey.
- Warm the milk: Warm milk blends more easily and helps keep the potatoes hot.
- Make ahead: These mashed potatoes can be made a day in advance. Reheat them with a little extra milk or butter to bring back the creamy texture.
How to Store and Reheat Mashed Potatoes
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating Options:
- Microwave: Heat in 2-minute intervals, stirring between each, until warm.
- Oven: Place in a baking dish, dot with butter, cover with foil, and bake at 350°F for 25–30 minutes.
- Slow cooker or Instant Pot: Use the “Keep Warm” setting to gently reheat. Stir occasionally and add milk or butter if needed.
What to Serve with Mashed Potatoes
This dish goes well with:
- Roast turkey or chicken
- Beef stew or meatloaf
- Gravy, especially mushroom or turkey gravy
- Vegetables like green beans or roasted carrots
Best Mashed Potatoes
Ingredients
Equipment
Method
- Place the potatoes and garlic in a large pot and cover with cold water by 1 inch. Add 1 tablespoon of salt.
- Bring to a boil over high heat, then reduce to medium and simmer for 15 to 20 minutes or until the potatoes are fork-tender.
- Drain the potatoes and return them to the pot. Shake off excess water.
- Partially mash the potatoes with a potato masher. Add the butter, milk, salt, and pepper. Continue mashing until smooth.
- Fold in the sour cream using a spatula or wooden spoon, if using. Taste and adjust seasonings.
- Serve warm topped with extra butter and chopped chives if desired.