The 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.
Find it online: https://cookingwithsarah.com/the-best-mashed-potatoes-recipe/
