If you’re searching for the Best Mashed Potatoes Recipe that delivers creamy, dreamy potatoes every single time, you’re in the right place. I absolutely love how this recipe turns out—fluffy yet silky, with just the right amount of butter and a hint of garlic. Whether it’s for a holiday feast or a cozy weeknight dinner, these mashed potatoes never fail to impress. Stick around, because I’m about to share all my secrets to help you make the fluffiest mashed potatoes your family will rave about!
Why You’ll Love This Recipe
- Perfectly Creamy Texture: This recipe yields mashed potatoes that are smooth without being gluey or overly dense.
- Simple Ingredients: No fancy gadgets or hard-to-find items—just basic pantry staples that come together beautifully.
- Garlic Infused Depth: I toss in whole garlic cloves with the potatoes while boiling for subtle flavors that marry perfectly with butter and sour cream.
- Easy to Customize: You can tweak this recipe to suit your family’s tastes—dairy-free? Extra creamy? I’ve got tips to make it your own.
Ingredients You’ll Need
The magic behind the Best Mashed Potatoes Recipe is really in the simplest ingredients working together. Choosing the right potatoes and quality butter makes all the difference. Also, cooking garlic right alongside the potatoes adds a beautiful mellow flavor that’s not overpowering. Here are my go-to ingredients and a few tips on each.
- Potatoes: I like a mix of russet and Yukon Gold for the best balance of fluffiness and creamy texture—peeling them is key!
- Garlic cloves: Whole cloves simmered with the potatoes give a subtle garlic infusion without the bite of raw garlic.
- Unsalted butter: Always unsalted so you can control the seasoning—adding more on top when serving is heavenly.
- Whole milk: It makes the potatoes rich and creamy; if you’re short on that, half-and-half works too but start with less.
- Sea salt: Use enough in the cooking water to season the potatoes evenly from the inside out.
- Freshly ground black pepper: Adds just the right peppery kick—don’t skimp on the fresh grind.
- Sour cream (optional): For an extra touch of creaminess and tang, though you can skip it if you want a more classic taste.
- Chopped fresh chives: For a pop of color and mild onion flavor when serving.
Variations
I love that this recipe forms a great base for mixing things up! Over the years, I’ve adapted it depending on the season, what I have in my fridge, or my mood. Feel free to make it your own—you really can’t go wrong.
- Loaded Mashed Potatoes: I stir in crispy bacon bits, shredded cheddar, and scallions—my family goes absolutely nuts for this comfy twist.
- Dairy-Free Version: Swap butter for olive oil and use almond or oat milk instead of whole milk; it still turns out surprisingly creamy!
- Herb-Infused: I sometimes add a handful of fresh rosemary or thyme leaves to the boiling water for a subtle earthy aroma.
- Garlic-Free: If garlic isn’t your favorite, just skip it—the potatoes still get plenty of flavor from butter and seasoning.
How to Make Best Mashed Potatoes Recipe
Step 1: Prep and Start Boiling Your Potatoes
Begin by peeling your potatoes and cutting them into large, even chunks to ensure they cook uniformly. Pop the potatoes and whole garlic cloves into a large pot and cover them with cold water, at least one inch above the potatoes. This helps everything cook evenly without the outside getting mushy. Don’t forget to season the water with about a tablespoon of salt—that’s why the potatoes taste so well-seasoned later on. Bring it to a boil over high heat, then reduce to medium and let it gently boil for 15 to 20 minutes. You’ll know they’re done when a fork slides in easily without resistance.
Step 2: Drain and Begin Mashing
Drain your potatoes and garlic well, then return them to the warm pot. Start mashing with a potato masher, combining the soft garlic pieces right in—they dissolve nicely and add that subtle hint of flavor. When the potatoes are about halfway mashed, it’s time to add butter, milk, salt, and pepper. Adding the fat and liquid gradually helps you control how creamy or thick your mashed potatoes turn out.
Step 3: Finish and Fold in Sour Cream
Mash everything until your desired texture—personally, I love silky smooth mashed potatoes with zero lumps, but if you prefer a bit of texture, feel free to ease off the masher. Next, fold in sour cream if you’re using it; this little addition brings a lovely tang and makes the potatoes extra creamy without turning them runny. Taste and adjust seasoning with a pinch of sea salt and pepper if needed.
Step 4: Serve Warm with Butter and Chives
Before serving, dollop a bit more butter on top so it melts into the warm potatoes and sprinkle freshly chopped chives for a fresh pop of color and flavor. It’s the kind of finish that feels both fancy and homey.
Pro Tips for Making Best Mashed Potatoes Recipe
- Use the Right Potato Class: I’ve found that a blend of starchy russets and creamy Yukon Golds gives you light yet luscious mashed potatoes—too much of one or the other changes the texture.
- Start Boiling in Cold Water: This helps the potatoes cook evenly; adding them to hot water often leaves the outside mushy before the inside is done.
- Don’t Overwork the Potatoes: Using a potato masher instead of a food processor prevents gummy mashed potatoes—trust me, I tried it the other way, and it was a disaster!
- Season Throughout The Process: Salting the boiling water and adjusting seasoning at the end ensures layers of flavor instead of one flat-tasting mash.
How to Serve Best Mashed Potatoes Recipe
Garnishes
I always top my mashed potatoes with a generous pat of butter that melts as soon as it hits the warm surface—such a simple but indulgent touch. Then I sprinkle freshly chopped chives for that lovely little bite of freshness that contrasts the rich creaminess. Sometimes, I add cracked black pepper or a few crispy shallots when I’m feeling fancy.
Side Dishes
These mashed potatoes are the perfect partner to classic roasted turkey or crispy fried chicken, but they’re just as wonderful alongside grilled steak or sautéed mushrooms. For veggies, roasted green beans or caramelized carrots make a fantastic pairing. I even served them with my homemade mushroom gravy once, and my guests haven’t stopped asking for that combo since!
Creative Ways to Present
For Thanksgiving, I like to pipe the mashed potatoes into pretty swirls on a baking sheet and broil them lightly for a golden crust—talk about a showstopper! Sometimes I serve them in individual ramekins topped with a sprinkle of herbs and grated Parmesan. It’s a simple way to elevate the humble mash and impress your guests without extra fuss.
Make Ahead and Storage
Storing Leftovers
After a big meal, I usually put any leftover mashed potatoes in an airtight container and store them in the fridge for up to 3 days. When you’re ready to enjoy them again, they reheat beautifully if you handle them right.
Freezing
I’ve frozen mashed potatoes a few times with decent results. Make sure they’re cooled completely, then pack them in freezer-safe containers. They can keep for about 2 months. Just know the texture might be a bit less fluffy after thawing, so they’re best for comfort meals where perfect texture isn’t critical.
Reheating
When I reheat mashed potatoes, I usually add a splash of milk or cream and a small pat of butter to gently warm them on the stove over low heat. Stirring frequently helps restore creaminess and keeps them from drying out in the microwave or oven.
FAQs
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What potatoes are best for mashed potatoes?
For the Best Mashed Potatoes Recipe, I recommend using a mix of russet and Yukon Gold potatoes. Russets bring fluffiness, while Yukon Gold adds creaminess and a buttery flavor. Together, they create the perfect texture and taste.
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Can I make mashed potatoes ahead of time?
Absolutely! You can make your mashed potatoes a day ahead and store them covered in the fridge. When reheating, add a little milk or butter to bring back the creamy texture. Just avoid freezing if you want to maintain the best texture.
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How do I avoid gummy mashed potatoes?
The biggest mistake is over-mashing or using a food processor. I always mash by hand with a potato masher to avoid gummy results. Also, drain potatoes well before mashing and add butter and milk gradually to get that perfect fluffy texture.
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Is it okay to add garlic to mashed potatoes?
Adding whole garlic cloves while boiling the potatoes gives a subtle, mellow garlic flavor that blends beautifully without overpowering the dish. It’s a trick I’ve used for years and love for the slight depth it adds.
Final Thoughts
This Best Mashed Potatoes Recipe has become my go-to for every family dinner or special occasion. What I love most is how forgiving and adaptable it is—you can customize it to fit any taste or dietary need while always ending up with rich, buttery, comforting potatoes. Give it a try in your kitchen; I truly think you’ll be glad you did. It’s one of those recipes that bring people together around the table, and honestly, that’s what cooking’s all about.
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 offers creamy, smooth, and flavorful homemade mashed potatoes made from a mix of russet and Yukon Gold potatoes, blended perfectly with garlic, butter, milk, and optional sour cream. Ideal as a comforting side dish for Thanksgiving or any meal, it’s easy to prepare and sure to please everyone at the table.
Ingredients
Potatoes and Garlic
- 3 pounds potatoes (russet potatoes, Yukon Golds, or a mix, peeled and cut into large chunks)
- 3 garlic cloves
Dairy and Seasoning
- 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
- ¼ to ½ cup sour cream (optional)
Garnish
- Chopped fresh chives (for garnish)
Instructions
- Prepare the Potatoes and Garlic: Place the peeled and chunked potatoes along with the garlic cloves into a large pot. Cover them with cold water by about an inch and add a tablespoon of salt to season the water.
- Cook the Potatoes: Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and gently boil for 15 to 20 minutes or until the potatoes are fork-tender and soft enough for mashing. Drain the potatoes and garlic well, then return them to the pot.
- Mash the Potatoes and Add Ingredients: Begin mashing the potatoes and garlic using a potato masher. When partially mashed, add the butter, whole milk, sea salt, and several grinds of black pepper. Continue mashing until the potatoes have reached your preferred smooth consistency. If desired, fold in the sour cream with a spatula or wooden spoon to add extra creaminess.
- Season and Serve: Taste and adjust seasoning as needed. Serve the mashed potatoes hot, topped with additional butter and a sprinkle of fresh chopped chives for garnish.
Notes
- These are the best homemade mashed potatoes, smooth and full of rich flavor.
- Serve with butter and chives or top with savory mushroom gravy for an extra layer of flavor.
- This recipe makes a perfect side dish for Thanksgiving or any comforting meal.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
