Best Mashed Potatoes Recipe – Creamy, Fluffy, Foolproof

Mashed potatoes are comfort food at its best: warm, buttery, and smooth enough to go with almost anything. This version keeps things classic but turns up the flavor and texture. You’ll get fluffy, rich potatoes with a clean, creamy finish—no gluey paste, no lumps you didn’t plan on.

The method is simple, and most of the work happens on the stove in under 30 minutes. Whether it’s a holiday or a weeknight, these mashed potatoes taste like a treat.

Why This Recipe Works

• Starchy potatoes, not waxy: Russet or Yukon Gold potatoes break down smoothly and absorb butter and cream better than waxy varieties.
• Gentle heat control: Simmering, not boiling, keeps the potatoes from breaking apart and turning waterlogged.
• Warmed dairy: Heating the butter and cream before adding prevents the mash from tightening up and helps everything blend silkily.
• Minimal mashing, maximum fluff: Using a ricer or masher and stopping early avoids overworking the starches, which can make mashed potatoes gluey.
• Balanced seasoning: Salting the water and finishing with salt at the end builds deep, even flavor.

Ingredients

• 2 pounds Russet or Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
• 1 tablespoon kosher salt (for the cooking water), plus more to taste
• 6 tablespoons unsalted butter, cut into pieces
• 3/4 cup heavy cream (or half-and-half for a lighter version)
• 1/4 cup whole milk, as needed for consistency
• Freshly ground black pepper, to taste
• Optional: 2–3 cloves garlic, lightly smashed
• Optional: 2 tablespoons sour cream or crème fraîche for extra tang
• Optional garnish: chopped chives, parsley, or a drizzle of melted butter

How to Make It

1. Prep the potatoes: Peel and cut into even chunks. Aim for roughly the same size so they cook at the same rate.
2. Start in cold water: Place potatoes in a large pot and cover with cold water by about an inch.

   Add 1 tablespoon kosher salt and the garlic cloves if using.

3. Simmer gently: Bring to a gentle simmer over medium heat. Cook 15–20 minutes, until a knife slides in easily but pieces don’t fall apart. Avoid a hard boil.
4. Warm the dairy: While potatoes cook, heat butter and cream in a small saucepan over low heat until the butter melts and the mixture is warm.

   Keep it just below a simmer.

5. Drain and dry: Drain potatoes well. Return them to the hot pot and set over low heat for 1–2 minutes, stirring a few times to steam off excess moisture. This step keeps the mash fluffy.
6. Mash correctly: Mash with a potato masher or press through a ricer for extra smooth results.

   Do not use a blender or food processor.

7. Add butter first: Pour in the warm butter mixture and fold gently with a spatula until absorbed. Adding fat before extra liquid coats the starches and improves texture.
8. Adjust with milk: Add warm milk, a little at a time, until you reach your preferred consistency—creamy but not runny.
9. Season and finish: Add salt and black pepper to taste. Stir in sour cream or crème fraîche if desired.

   Avoid overmixing.

10. Serve hot: Transfer to a warmed bowl. Top with a pat of butter and a sprinkle of chives if you like.

Storage Instructions

• Refrigerate: Store cooled mashed potatoes in an airtight container for up to 4 days.
• Reheat: Warm gently on the stove over low heat or in the microwave at 50% power, stirring occasionally. Add a splash of milk or cream to loosen.
• Freeze: Mashed potatoes freeze well for up to 2 months.

  Thaw overnight in the fridge, then reheat with a little warm cream and butter to refresh the texture.

• Make-ahead tip: For a crowd, keep them warm in a slow cooker on the “warm” setting. Stir now and then and add a bit of cream if they thicken.

Why This is Good for You

• Real ingredients: You’re using whole potatoes, butter, and dairy—no processed mixes or additives.
• Customizable richness: Swap some heavy cream for half-and-half or milk to suit your preferences.
• Potassium and vitamin C: Potatoes provide both, especially if you include some of the cooking liquid or choose Yukon Golds, which are nutrient-dense.
• Comfort without junk: A small serving can be satisfying, especially when paired with lean proteins and vegetables.

Common Mistakes to Avoid

• Starting in hot water: Always start with cold water so the potatoes cook evenly from the inside out.
• Boiling too hard: A rolling boil breaks the potatoes apart and waterlogs them, leading to watery mash.
• Skipping the drying step: Not steaming off moisture after draining results in thin, bland potatoes.
• Using cold dairy: Cold milk or cream tightens the starch and makes the texture pasty.
• Overmixing: Vigorous stirring activates starches and turns the potatoes gluey. Fold gently and stop early.
• Wrong potato type: Waxy potatoes (like Red Bliss) stay firm and can become gummy when mashed.

Alternatives

• Garlic-Parmesan: Simmer the potatoes with garlic, then add 1/3 cup grated Parmesan and a pinch of black pepper and nutmeg at the end.
• Buttermilk Mash: Replace cream with warmed buttermilk for tangy, lighter mashed potatoes.

  Add extra butter for richness.

• Olive Oil and Herbs: Use good extra-virgin olive oil instead of butter and fold in chopped parsley and chives. Great for a dairy-light option.
• Sour Cream and Chive: Stir in 1/2 cup sour cream and a handful of chives for a baked-potato vibe.
• Roasted Garlic: Roast a head of garlic until soft and sweet, then squeeze the cloves into the mash for deep flavor.
• Cream Cheese Deluxe: Add 3 ounces cream cheese for extra body and a smooth finish, especially nice for make-ahead dishes.

FAQ

Which potatoes are best for mashed potatoes?

Russet or Yukon Gold are the top picks. Russets give extra fluff, while Yukon Golds are naturally creamy with a rich, buttery taste.

You can also mix them for the best of both worlds.

How do I keep mashed potatoes from getting gluey?

Use the right potato, don’t overwork them, and add warm fat and liquid. A ricer helps create a fine, even texture without too much stirring. Avoid blenders and food processors.

Can I make mashed potatoes ahead of time?

Yes.

Make them up to 2 days ahead, then reheat gently with a bit of warm cream and butter. For serving, a slow cooker on “warm” works well for a few hours.

Do I have to peel the potatoes?

No. If you like rustic, leave the skins on, especially with Yukon Golds.

Just scrub well and cut into even pieces for uniform cooking.

How much salt should I use?

Salt the cooking water generously—it should taste like mild seawater. After mashing, season to taste. Potatoes need more salt than you think, so taste and adjust gradually.

What if my mashed potatoes are too thick?

Add warm milk or cream a little at a time and fold gently.

If you overshoot and they get too loose, you can stir in a small pat of butter or let them rest to thicken slightly.

Can I make these dairy-free?

Yes. Use olive oil or a dairy-free butter alternative and warm unsweetened plant milk. Oat milk and almond milk both work—just choose an unflavored, unsweetened version.

How many servings does this recipe make?

Two pounds of potatoes make about 4–6 servings as a side, depending on appetite and what else is on the plate.

For holidays, plan on 1/2 pound of potatoes per person.

In Conclusion

Great mashed potatoes aren’t complicated. Choose the right potatoes, cook them gently, dry them well, and add warmed butter and cream with a light hand. Season to taste, stop before you overmix, and serve them hot.

With this method, you’ll get creamy, fluffy mashed potatoes every time—simple, reliable, and downright comforting.