If you’re on the hunt for the Best Mashed Potatoes Recipe, you’ve just hit the jackpot. I absolutely love how these turn out—rich, creamy, and with just the right amount of butter and garlic that makes each bite downright comforting. Whether you’re whipping up a weeknight dinner or prepping for a big holiday feast, this recipe will quickly become your go-to for that perfectly smooth, buttery side dish everyone asks for seconds on.
Why You’ll Love This Recipe
- Perfectly Creamy Texture: The blend of russet and Yukon Gold potatoes creates a fluffiness that’s silky without being gluey.
- Flavor-Packed Garlic Infusion: Cooking garlic alongside potatoes adds a subtle savory depth you won’t find in plain mashed potatoes.
- Simple, Accessible Ingredients: No fancy add-ins—just good butter, milk, and sour cream combine for rich indulgence.
- Versatility: You can easily tweak it to be more rustic or ultra-smooth depending on your mood or occasion.
Ingredients You’ll Need
The magic of the Best Mashed Potatoes Recipe comes from quality basics that work harmoniously. I like using a mix of russet for fluffiness and Yukon Gold for a buttery texture. Also, fresh garlic and good butter elevate them beyond ordinary.
- Potatoes: Russet and Yukon Gold are my favorites to mix for a fluffy yet creamy mash.
- Garlic cloves: Roasting them with the potatoes softens and sweetens the garlic flavor beautifully.
- Unsalted butter: I always use unsalted so I can control the saltiness perfectly.
- Whole milk: Adds creaminess and richness—don’t substitute with skim or you’ll lose that luscious texture.
- Sea salt: For seasoning the cooking water and the potatoes themselves for balanced flavor.
- Freshly ground black pepper: Adds the right bit of bite without overpowering.
- Sour cream (optional): This gives a gentle tang and extra silkiness I adore.
- Chopped fresh chives: For a fresh, oniony pop on top as a finishing touch.
Variations
One of my favorite things about the Best Mashed Potatoes Recipe is how easy it is to customize. You can make it as classic or as adventurous as you want. Don’t be afraid to experiment a little and make these potatoes your own—you’ll be amazed at how small tweaks can totally change the mood of the dish.
- Herb-Infused: I sometimes add rosemary or thyme while boiling the potatoes to give an earthy aroma that pairs beautifully with roasted meats.
- Cheesy Twist: Stirring in some sharp cheddar or Parmesan turns these mashed potatoes into a rich, comforting side my family can’t get enough of.
- Garlic Lover’s Boost: Roasting the garlic beforehand deepens the flavor and softens the pungency if you prefer a mellow garlic touch.
- Dairy-Free Option: Use olive oil and unsweetened almond milk instead of butter and whole milk—I’ve done this and still got silky, tasty results.
How to Make Best Mashed Potatoes Recipe
Step 1: Prepare Your Potatoes and Garlic
Start by peeling your potatoes and cutting them into large, even chunks—this helps them cook evenly without turning into mush. Toss the peeled garlic cloves right into the pot with the potatoes; cooking them together lets the garlic soften and infuse the potatoes with a gentle flavor throughout. Cover everything with cold water by about an inch, and add a good tablespoon of salt to season the water. This little step is key—I’ve learned that well-seasoned water means better flavor inside the potatoes.
Step 2: Boil Until Tender
Bring the pot to a boil over high heat, then reduce to a gentle boil and cook for about 15 to 20 minutes. You want to check for doneness by poking with a fork—it should slide in easily without resistance. This method ensures your potatoes get perfect softness without falling apart.
Step 3: Mash with Butter, Milk, and Seasonings
Drain the potatoes and garlic well and return them to the pot—you want to keep that residual heat working for you. Begin mashing them with a potato masher; halfway through, add the butter, warmed milk, sea salt, and several grinds of black pepper. Continue mashing until you reach your favorite texture—I personally love them super smooth, but you can leave a few lumps if you prefer a more rustic feel.
Step 4: Add Sour Cream (Optional) and Adjust Seasoning
If you like a bit of tang and creaminess, fold in sour cream at the end using a spatula or wooden spoon. Then taste your potatoes, and adjust salt or pepper as needed. Serve hot with an extra pat of butter and a sprinkle of fresh chopped chives to brighten the flavors and add a lovely pop of color.
Pro Tips for Making Best Mashed Potatoes Recipe
- Cold Water Start: Always start cooking potatoes in cold water to ensure even cooking and prevent a mushy exterior.
- Warm Your Dairy: Warm the milk and butter before adding—they absorb better and keep the potatoes hot and creamy.
- Don’t Over-Mix: Avoid using a food processor or blender; it can make potatoes gluey—mashing by hand keeps them fluffy.
- Season the Water: Salting the boiling water is crucial; otherwise, your mash might end up bland even with added salt later.
How to Serve Best Mashed Potatoes Recipe
Garnishes
I always top my mashed potatoes with a pat of melting butter and freshly chopped chives—that little hint of oniony freshness is what turns the dish from good to fantastic. Sometimes I like to sprinkle a bit of crispy bacon or even a dusting of smoked paprika when I want to get fancy.
Side Dishes
The Best Mashed Potatoes Recipe pairs beautifully with just about anything, but my favorites include roasted chicken, meatloaf, or that legendary Thanksgiving turkey with gravy. For veggies, a side of garlic green beans or glazed carrots works wonders to add a splash of color and crunch.
Creative Ways to Present
For special occasions, I like to pipe the mashed potatoes into rosettes using a star tip on a baking sheet, then broil them lightly until the edges turn golden brown. It adds an elegant look and a slight crispiness that surprises and delights guests every time.
Make Ahead and Storage
Storing Leftovers
I usually store leftover mashed potatoes in an airtight container in the fridge for up to 3 days. To keep them from drying out, I drizzle a tiny bit of milk on top before sealing the container to preserve moisture.
Freezing
Freezing mashed potatoes can be a little tricky, but I’ve found it works well if you add a bit more butter and sour cream before freezing. Portion them into freezer-safe bags, flatten them for easy stacking, and they’ll last about 2 months. Just thaw overnight in the fridge before reheating.
Reheating
To reheat, I gently warm mashed potatoes on the stove over low heat with a splash of milk or cream while stirring frequently. It keeps them creamy and prevents clumping. Microwave works in a pinch, but stirring midway through is key for even heat.
FAQs
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What type of potatoes are best for mashed potatoes?
Russet potatoes are great for fluffiness, while Yukon Golds provide a creamier texture. Using a mix of both creates the ideal balance for the Best Mashed Potatoes Recipe—fluffy, smooth, and flavorful.
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Can I make mashed potatoes ahead of time and reheat them?
Yes! You can make these mashed potatoes a day or two ahead. Store them in the fridge, and reheat gently on the stove with a splash of milk to maintain creaminess. Freezing is possible but requires extra butter or sour cream to keep texture.
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How do I avoid gluey or sticky mashed potatoes?
Avoid overworking the potatoes by using a hand masher instead of a food processor or blender. Overmixing releases too much starch, which leads to gluey textures. Season the cooking water well, and use the right potato types for the best results.
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Can I add sour cream to mashed potatoes?
Absolutely! Sour cream adds a lovely tang and extra creaminess. It’s optional but highly recommended if you want your mashed potatoes to be even richer and more flavorful.
Final Thoughts
Honestly, the Best Mashed Potatoes Recipe is one of those dishes that never fails to impress. I used to struggle with getting the consistency just right until I settled on these simple, foolproof steps. It’s such a joy to watch my family dive into these creamy potatoes, especially when topped with melting butter and fresh chives. If you’re looking for a comforting, delicious side that’s easy to master, give this recipe a try—you’ll be making it over and over again.
Print
Best Mashed Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Description
This Best Mashed Potatoes Recipe delivers creamy, smooth, and flavorful mashed potatoes made from a blend of russet and Yukon Gold potatoes. Infused with roasted garlic, rich butter, and whole milk, these mashed potatoes are perfect as a comforting side dish for any meal, especially Thanksgiving. Garnished with fresh chives and optional sour cream, this recipe ensures fluffy, buttery potatoes with a velvety texture and irresistible taste.
Ingredients
Potatoes and Aromatics
- 3 pounds potatoes (russet potatoes, Yukon Golds, or a mix, peeled and cut into large chunks)
- 3 garlic cloves, whole
Dairy and Seasonings
- ½ cup unsalted butter (1 stick, plus more for serving)
- 1 cup whole milk
- 1½ teaspoons sea salt (plus more for the cooking water)
- Freshly ground black pepper, to taste
- ¼ to ½ cup sour cream (optional)
Garnish
- Chopped fresh chives
Instructions
- Prepare Potatoes and Garlic: Place the peeled and chunked potatoes along with the whole garlic cloves in a large pot. Cover them with cold water by about 1 inch and season the water with a tablespoon of salt to enhance flavor during cooking.
- Boil Until Tender: Bring the water to a vigorous boil over high heat. Once boiling, reduce the heat to medium to maintain a gentle boil and cook the potatoes and garlic for 15 to 20 minutes, until the potatoes are fork-tender and easily pierced.
- Drain and Return to Pot: Drain the cooked potatoes and garlic thoroughly, then return them to the empty pot off the heat. This helps to dry out excess moisture for fluffier mashed potatoes.
- Mash Potatoes and Incorporate Dairy: Begin mashing the potatoes and garlic with a potato masher until partially broken down. Add the butter, whole milk, sea salt, and freshly ground black pepper. Continue mashing and stirring with a spatula or wooden spoon until the mixture is completely smooth and creamy. If using sour cream, fold it in gently now for extra richness.
- Final Seasoning and Serve: Taste and adjust the seasoning with more salt and pepper if needed. Serve the mashed potatoes hot, topped with extra butter and a sprinkle of chopped fresh chives for color and mild onion flavor.
Notes
- These mashed potatoes offer a smooth, creamy, and buttery texture that works well with a variety of main dishes.
- For extra flavor, serve topped with savory mushroom gravy or additional toppings like crispy bacon or shredded cheese.
- The combination of russet and Yukon Gold potatoes balances fluffiness with creaminess perfectly.
- Peeling the potatoes ensures a silky texture, but for a more rustic feel, you can leave the skins on Yukon Golds.
- Adjust the amount of sour cream to your preference, or omit for a classic mashed potato taste.
- To keep mashed potatoes warm before serving, cover and place the pot on very low heat, stirring occasionally.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 430mg
- Fat: 9g
- Saturated Fat: 5.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg
