The BEST Mashed Potatoes Recipe

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This truly is The Best Mashed Potatoes Recipe—fluffy, creamy, buttery, and perfectly seasoned every single time. Whether you’re serving them for a holiday feast, Sunday dinner, or a simple comfort-food meal, these mashed potatoes deliver classic flavor with minimal effort. Made with simple pantry staples and customizable to your taste, this recipe works beautifully with either russet or Yukon gold potatoes.

Ingredients

  • 4 pounds potatoes (russet or Yukon gold)
  • 3 cloves garlic (optional, for extra flavor)
  • ⅓ cup melted salted butter
  • 1 cup milk or cream (warm)
  • Salt, to taste
  • Black pepper, to taste

Instructions

  • Peel and quarter the potatoes and place them into a large pot of cold salted water
  • Add garlic cloves if using
  • Bring to a boil and cook uncovered for about 15 minutes or until fork-tender
  • Drain potatoes thoroughly to remove excess water
  • Heat the milk or cream until warm
  • Add butter to the potatoes and begin mashing
  • Slowly pour in warm milk while mashing until desired consistency is reached
  • Season with salt and black pepper to taste
  • Serve hot and enjoy

Serving and Storage Tips

  • Serve immediately for the fluffiest texture
  • Keep warm by covering and placing over very low heat or in a warm oven
  • Store leftovers in an airtight container in the refrigerator for up to 4 days
  • Reheat with a splash of milk or butter to restore creaminess
  • Mashed potatoes can be frozen for up to 1 month, though texture may slightly change

Variations

  1. Garlic Butter Mashed Potatoes – Add roasted garlic and extra butter for bold flavor
  2. Cream Cheese Mashed Potatoes – Stir in 4 oz cream cheese for extra richness
  3. Sour Cream Mashed Potatoes – Replace half the milk with sour cream
  4. Cheesy Mashed Potatoes – Mix in shredded cheddar, parmesan, or mozzarella
  5. Herb Mashed Potatoes – Add fresh parsley, chives, rosemary, or thyme
  6. Loaded Mashed Potatoes – Add bacon bits, cheddar, and green onions
  7. Mashed Potatoes with Gravy – Perfect base for turkey or beef gravy
  8. Mashed Potatoes with Olive Oil – Swap butter for olive oil for a dairy-free option
  9. Mashed Potatoes with Half-and-Half – Extra creamy but not overly heavy
  10. Ranch Mashed Potatoes – Mix in ranch seasoning for savory flavor
  11. Mashed Potatoes with Parmesan – Sharp, salty, and full of umami
  12. Skin-On Mashed Potatoes – Leave peels on for rustic texture
  13. Buttermilk Mashed Potatoes – Slight tang adds depth
  14. Mashed Potatoes with Caramelized Onions – Sweet and savory upgrade
  15. Spicy Mashed Potatoes – Add cayenne or chili flakes for heat

FAQs

  1. Which potatoes are best for mashed potatoes?
    Russet and Yukon gold potatoes work best due to their starch content and creamy texture.
  2. Should I use milk or cream?
    Cream makes richer potatoes, while milk keeps them lighter.
  3. Can I make mashed potatoes ahead of time?
    Yes, reheat gently with added milk or butter.
  4. Why are my mashed potatoes gummy?
    Overmixing releases too much starch. Mash gently.
  5. Do I need to peel the potatoes?
    Peeling is optional. Skin-on gives a rustic texture.
  6. Can I use unsalted butter?
    Yes, just adjust salt accordingly.
  7. How do I keep mashed potatoes warm?
    Cover and keep over very low heat or in a warm oven.
  8. Can I freeze mashed potatoes?
    Yes, but texture may change slightly upon thawing.
  9. Should milk be warm before adding?
    Yes, warm milk absorbs better and prevents cooling.
  10. How do I fix dry mashed potatoes?
    Add more warm milk or melted butter gradually.

These mashed potatoes are everything a classic side dish should be—smooth, rich, and full of comforting flavor. The simple technique ensures perfect texture every time, making this recipe ideal for both beginners and experienced home cooks. Once you try them, they’ll become your go-to mashed potato recipe for every occasion.

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The BEST Mashed Potatoes Recipe

  • Author: Lusine Svetlana

Description

This truly is The Best Mashed Potatoes Recipe—fluffy, creamy, buttery, and perfectly seasoned every single time. Whether you’re serving them for a holiday feast, Sunday dinner, or a simple comfort-food meal, these mashed potatoes deliver classic flavor with minimal effort. Made with simple pantry staples and customizable to your taste, this recipe works beautifully with either russet or Yukon gold potatoes.

Ingredients

  • 4 pounds potatoes (russet or Yukon gold)
  • 3 cloves garlic (optional, for extra flavor)
  • ⅓ cup melted salted butter
  • 1 cup milk or cream (warm)
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Peel and quarter the potatoes and place them into a large pot of cold salted water
  2. Add garlic cloves if using
  3. Bring to a boil and cook uncovered for about 15 minutes or until fork-tender
  4. Drain potatoes thoroughly to remove excess water
  5. Heat the milk or cream until warm
  6. Add butter to the potatoes and begin mashing
  7. Slowly pour in warm milk while mashing until desired consistency is reached
  8. Season with salt and black pepper to taste
  9. Serve hot and enjoy

Notes

  • Serve immediately for the fluffiest texture
  • Keep warm by covering and placing over very low heat or in a warm oven
  • Store leftovers in an airtight container in the refrigerator for up to 4 days
  • Reheat with a splash of milk or butter to restore creaminess
  • Mashed potatoes can be frozen for up to 1 month, though texture may slightly change

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