If you’ve been searching high and low for a comforting, creamy, utterly satisfying side dish, look no further. The BEST Mashed Potatoes Recipe combines simplicity and indulgence in one unforgettable bowl. Perfectly fluffy yet decadently rich, these mashed potatoes transform humble spuds into a luscious, melt-in-your-mouth experience that everyone at the table will rave about. Whether it’s a holiday feast or a cozy weeknight dinner, this recipe feels like a warm hug from the inside out.
Ingredients You’ll Need
Gathering just a handful of straightforward, pantry-friendly ingredients is all you need to craft The BEST Mashed Potatoes Recipe. Each component plays an essential role: buttery richness, creamy softness, and subtle tang that altogether create the perfect texture and flavor balance.
- 5 pounds potatoes (Russet or Yukon Gold preferred): These starchy and buttery varieties ensure the fluffiest and smoothest mash.
- 12 tablespoons butter, softened and cubed: Adds silky richness and helps create a velvety texture.
- ¾ cup whole milk, warmed: Brings creaminess with just the right lightness.
- ½ cup heavy cream, warmed: Boosts the luxurious mouthfeel without weighing down the potatoes.
- ¼ cup sour cream or cream cheese: Introduces a lovely tang and helps balance the flavors beautifully.
- Salt and pepper to taste: Essential for seasoning and highlighting the natural flavors of the potatoes.
How to Make The BEST Mashed Potatoes Recipe
Step 1: Prep and Cook the Potatoes
Start by peeling your potatoes and giving them a good rinse. Cut them into halves or quarters to speed up cooking. Place them in a large pot and cover generously with cold, salted water. Cooking them from cold ensures even tenderness. Bring the water to a boil, then cook until fork-tender, which usually takes around 15 minutes. Once cooked, drain well and return the potatoes to the hot pot to dry out just a bit — this helps avoid watery mash.
Step 2: Warm Your Dairy
While your potatoes are cooking, gently warm the milk and heavy cream over low heat or in short bursts in the microwave. This step is a game-changer because warm dairy blends beautifully into your potatoes, keeping the mash silky and smooth instead of cold and clumpy.
Step 3: Mash in Butter and Potatoes
Add your softened butter to the steaming potatoes right away and start mashing until your preferred texture is reached. The butter melts perfectly into the hot potatoes, lending richness and helping create that velvety consistency The BEST Mashed Potatoes Recipe demands.
Step 4: Incorporate Warm Dairy Gradually
Slowly add the warmed milk and cream a little at a time while mashing. This gives you control over the consistency, whether you like your mashed potatoes thicker or creamier. You don’t have to use the entire amount if you want a firmer mash, but the full amount makes them irresistibly silky.
Step 5: Finish with Sour Cream and Season
Stir in the sour cream or cream cheese last to introduce a subtle tang that brightens the dish. Then, season with salt and freshly ground pepper starting with half a teaspoon of each. Adjust seasoning until it’s spot-on to your taste buds — this final touch transforms good mashed potatoes into The BEST Mashed Potatoes Recipe.
How to Serve The BEST Mashed Potatoes Recipe
Garnishes
Adding simple garnishes can take your mashed potatoes from wonderful to wow. Sprinkle freshly chopped chives or parsley for a pop of color and freshness. A drizzle of browned butter or a few shavings of sharp cheddar adds richness and depth. Crispy fried shallots or bacon bits create delightful texture contrasts that guests won’t stop talking about.
Side Dishes
Mashed potatoes shine brightest alongside roasted meats like turkey, beef, or chicken. Pair them with sautéed green beans, steamed broccoli, or glazed carrots to bring vibrant color and complementary flavors. They’re also fantastic with classic comfort foods like meatloaf or sausage, offering a creamy foil to hearty mains.
Creative Ways to Present
Transform mashed potatoes into a showstopper by piping them through a pastry bag for elegant swirls or dollops. For a crispy twist, spread into a baking dish, top with cheese and breadcrumbs, then broil until golden and bubbly. Or scoop nicely formed rounds onto plates and top with a pat of herb butter for individual servings that feel special and inviting.
Make Ahead and Storage
Storing Leftovers
After enjoying The BEST Mashed Potatoes Recipe fresh, store any leftovers in an airtight container in the refrigerator for up to 3 days. Keeping the potatoes sealed helps preserve moisture and flavor so they’re just as delightful when reheated.
Freezing
To freeze, ensure your mashed potatoes cool completely before transferring to a freezer-safe container or bag. They keep well for up to one month. When thawed in the refrigerator overnight, they reheat smoothly with the addition of a little milk to restore creaminess, making your meal prep effortless.
Reheating
Reheat gently on the stovetop over low heat with occasional stirring and a splash of warmed milk to prevent drying out. You can also microwave in short bursts at half power, stirring in between, to achieve perfectly warm, creamy mashed potatoes every time. Using a slow cooker on low for a few hours also works wonderfully if you need hands-free warming for a gathering.
FAQs
Can I use any type of potatoes for this recipe?
While you technically can use different potatoes, Russet and Yukon Gold are ideal for The BEST Mashed Potatoes Recipe because they yield a smoother, fluffier texture that isn’t too gummy or watery.
Why do I need to warm the milk and cream?
Warming dairy before adding it avoids cooling down the potatoes and helps the liquids absorb better, resulting in a silky, evenly creamy mash without clumps.
Can I substitute sour cream with something else?
Yes, you can replace sour cream with cream cheese, which adds a similar creaminess and mild tang. Plain Greek yogurt is another option, but use sparingly to maintain the right texture.
How can I make these mashed potatoes ahead of time?
You can prepare the entire dish in advance, then cover and refrigerate. When ready to serve, warm gently in an oven or microwave, adding a bit of milk to refresh the texture.
What’s the secret to getting the smoothest mashed potatoes?
Using the right potato, cooking them until fork-tender, drying them out a bit in the pot, and mashing them while adding warm dairy slowly all contribute to achieving the silkiest, smoothest mashed potatoes possible.
Final Thoughts
I can’t wait for you to dive into The BEST Mashed Potatoes Recipe and discover just how simple ingredients can come together to create a luxurious, classic comfort dish. Whether it’s your holiday centerpiece or an everyday favorite, these mashed potatoes promise warmth, satisfaction, and smiles all around the table. So grab your butter, potatoes, and a big spoon — it’s time to make magic happen!
PrintThe BEST Mashed Potatoes Recipe
This recipe for the BEST Mashed Potatoes delivers creamy, buttery, and perfectly smooth mashed potatoes, ideal as a classic American side dish. Made with russet or Yukon Gold potatoes, softened butter, warm milk and cream, and a touch of sour cream, it’s easy to prepare and customizable. Whether served at family dinners or holiday feasts, these mashed potatoes are rich, comforting, and irresistibly delicious.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Potatoes
- 5 pounds potatoes (Russet or Yukon Gold, preferred)
Dairy
- 12 tablespoons butter, softened and cubed (salted or unsalted)
- ¾ cup whole milk, warmed
- ½ cup heavy cream, warmed
- ¼ cup sour cream or cream cheese
Seasoning
- Salt and pepper to taste (start with ½ teaspoon each and adjust as needed)
Instructions
- Prepare the Potatoes: Peel the potatoes and rinse them well. Cut into halves or quarters depending on their size to ensure even cooking.
- Cook the Potatoes: Place the cut potatoes in a large Dutch oven or stock pot and cover with cold, salted water—enough to submerge them by at least one inch. Bring to a boil and cook for about 15 minutes, or until the potatoes are fork tender.
- Drain and Rest: Drain the cooked potatoes thoroughly and return them to the hot pot. Let them sit for about 5 minutes so excess moisture can evaporate, which helps avoid watery mashed potatoes.
- Warm the Dairy: While potatoes are cooking, heat the whole milk and heavy cream in a small saucepan over low heat or warm them in the microwave until hot but not boiling.
- Mash the Potatoes: Add the softened butter to the potatoes and mash to your desired texture using a potato masher or ricer.
- Add Creaminess: Gradually add the warm milk and cream mixture a little at a time to the mashed potatoes, mashing until you reach your preferred consistency. You may not need to use all the liquid.
- Finish and Season: Stir in the sour cream or cream cheese for added richness. Season with salt and pepper to taste and mix well before serving.
Notes
- This recipe can be easily doubled, tripled, or halved depending on your needs.
- Leftover mashed potatoes store well in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat or in the microwave, adding milk or butter as needed to restore creaminess.
- To freeze leftovers, cool completely then store in a freezer-safe container for up to one month. Thaw overnight in the refrigerator before reheating.
- Make-ahead instructions: Prepare the mashed potatoes and store them covered in the fridge. Remove an hour before reheating. Reheat in the oven (covered with foil at 350°F for about 30 minutes), microwave (50% power in 60-second intervals, stirring in between), or slow cooker on low (2–3 hours) stirring occasionally and adding milk if too thick.
- Recommended tools include a vegetable scrub brush, potato peeler, and potato ricer for best texture.
