These are the mashed potatoes I make on busy weeknights and holidays alike. Creamy, fluffy, and perfectly seasoned, they taste like a hug in a bowl. Let me share the simple chef-style steps that guarantee smooth, dreamy mash every time.
Why You’ll Love This Mashed Potatoes
- Creamy yet light texture with zero gluey bits
- Simple ingredients you likely already have
- Reliable, step-by-step method that is truly foolproof
- Scales easily for family dinners or holidays
- Easy to adapt for dairy-free or extra decadent versions
Mashed Potatoes Ingredients & Substitutions
What you need
- 2 lb Yukon Gold potatoes, peeled for silky mash or scrubbed for rustic
- 1 tbsp kosher salt for the cooking water
- 6 tbsp unsalted butter, room temperature, plus more to serve
- 3/4 to 1 cup warm whole milk or half-and-half
- 1 to 1 1/2 tsp kosher salt, to taste
- 1/2 tsp freshly ground black pepper, to taste
- Optional richness: 1/4 cup sour cream or 2 oz cream cheese
- Optional flavor: 1 head roasted garlic or 2 to 3 cloves garlic gently sautéed in 1 tbsp butter
- Chives or parsley for garnish
Easy substitutions
- Potatoes: Russet yields extra fluffy, drier mash. Try half Yukon Gold and half Russet for the best of both.
- Dairy-free: Use plant milk plus olive oil or vegan butter. Warm before adding.
- Extra rich: Swap some milk for heavy cream or add more butter.
- Salted butter: Use it and reduce added salt.
Step-by-Step Instructions to Make Mashed Potatoes
1. Prep the potatoes
Peel for silky mash or leave skins for a rustic feel. Cut into even 1 1/2 inch chunks so they cook at the same rate. Rinse briefly to wash off surface starch.
2. Start in cold, salted water
Place potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tbsp kosher salt. Bring to a gentle simmer, not a rolling boil, and cook 12 to 15 minutes until a knife slips in easily.
3. Drain and dry
Drain well, then return potatoes to the hot pot over low heat for 1 to 2 minutes, shaking gently so excess moisture steams off. This step is key for fluffy mash.
4. Warm the dairy
Heat the milk and butter together until steamy and warm, not boiling. Warm dairy blends smoothly and keeps starches from tightening.
5. Mash while hot
Rice or mash potatoes right away. For the silkiest texture, use a potato ricer or food mill. For a homier texture, use a sturdy masher.
6. Butter first, then milk
Stir in the melted butter portion first to coat the starch, then drizzle in warm milk a little at a time until creamy. Season with salt and pepper. Fold in sour cream or cream cheese if using. Do not overwork.
7. Finish and keep warm
Taste and adjust seasoning. Hold warm by placing the bowl over a pot of barely simmering water, covered, up to 1 hour, or transfer to a slow cooker on warm with a pat of butter on top.
Tips for Success
- Choose the right potato: Yukon Gold for naturally creamy, Russet for ultra fluffy. A 50-50 mix is fantastic.
- Always start in cold, salted water so the potatoes cook evenly and season from within.
- Dry the potatoes after draining to prevent watery mash.
- Warm the dairy and add butter first, milk second.
- Avoid overmixing. Skip the blender. A ricer or masher keeps the texture light.
- Taste at serving temperature and adjust salt as needed.
Variations of Mashed Potatoes
- Roasted Garlic: Squeeze in a head of roasted garlic and finish with olive oil.
- Brown Butter Herb: Stir in nutty brown butter with chopped chives and parsley.
- Sour Cream and Chive: Add 1/3 cup sour cream and plenty of fresh chives.
- Parmesan and Black Pepper: Fold in 1/2 cup finely grated Parmesan and cracked pepper.
- Dairy-Free Olive Oil: Use good olive oil and warm plant milk with a squeeze of lemon.
- Loaded: Top with cheddar, crispy bacon, and scallions.
Serving Suggestions: What to Pair with Mashed Potatoes
- Roast chicken, meatloaf, steak, or pork chops
- Pan gravy, mushroom gravy, or a drizzle of brown butter
- Green sides like garlicky green beans, roasted Brussels sprouts, or a crisp salad
- Cozy bowls topped with braised short ribs or beef stew
Storage & Reheating Instructions
- Refrigerate: Cool and store airtight up to 4 days.
- Freeze: Up to 2 months, best if enriched with butter and cream. Thaw overnight in the fridge.
- Reheat stovetop: Warm over low heat with a splash of milk or cream and a pat of butter, stirring gently.
- Reheat microwave: Heat in short bursts, stirring in between and adding liquid as needed.
- Oven: Cover and bake at 300 F until hot, then stir in a little warm milk to loosen.
Memories Made Around the Table
My grandmother taught me to use a ricer for special occasion mash. I still remember the cloud of steam and the pat of butter melting into swirls on top. It always meant everyone was about to gather and linger a little longer.
FAQs
Which potato is best for mashed potatoes
Yukon Gold gives naturally creamy mash. Russet is fluffier and drier. A half-and-half mix delivers creamy body with airy lift.
Why did my mashed potatoes turn gluey
Overworking releases too much starch. Mash by hand or use a ricer, add butter first, and stir gently while adding warm milk.
Can I make mashed potatoes ahead
Yes. Make up to 2 days ahead, enrich with a little extra butter and cream, cool, then reheat gently with a splash of warm milk.
Do I need to peel the potatoes
No. Peel for silky smooth mash or leave skins on for rustic texture and extra fiber.
How much mashed potato per person
Plan on 1/2 pound raw potatoes per person for a generous serving. For a feast with many sides, 1/3 pound works.
Final Thoughts
With the right potato, warm dairy, and a light hand, mashed potatoes are beautifully simple. Keep these tips close and you will have a bowl of comfort ready for any table.
Mashed Potatoes: Creamy, Fluffy, and Foolproof
Equipment
- 1 Large Pot
- 1 Colander
- 1 Potato ricer or food mill (optional)
- 1 Potato masher (optional)
- 1 Small saucepan for warming dairy
- 1 Measuring cup
- 1 Wooden spoon or spatula
Ingredients
Main Ingredients
- 2 lb Yukon Gold potatoes peeled for silky mash or scrubbed for rustic
- 1 tbsp kosher salt for the cooking water
- 6 tbsp unsalted butter room temperature, plus more to serve
- 0.875 cup whole milk or half-and-half warm
- 1.25 tsp kosher salt to taste
- 0.5 tsp black pepper freshly ground, to taste
Optional Add-Ins and Garnish
- 0.25 cup sour cream (optional)
- 2 oz cream cheese (optional)
- 1 head roasted garlic (optional)
- 3 cloves garlic gently sautéed in 1 tbsp butter (optional)
- 1 tbsp unsalted butter for sautéing garlic (optional)
- Chopped chives or parsley for garnish (optional)
Instructions
Make the Mashed Potatoes
- Peel for silky mash or leave skins for a rustic feel. Cut potatoes into even 1 1/2-inch chunks so they cook at the same rate. Rinse briefly to wash off surface starch.
- Place potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tbsp kosher salt. Bring to a gentle simmer (not a rolling boil) and cook 12 to 15 minutes until a knife slips in easily.
- Drain well, then return potatoes to the hot pot over low heat for 1 to 2 minutes, shaking gently so excess moisture steams off.
- Warm the milk and butter together until steamy and warm, not boiling. Warm dairy blends smoothly and keeps starches from tightening.
- Rice or mash potatoes right away while hot. For the silkiest texture, use a potato ricer or food mill; for a homier texture, use a sturdy masher.
- Stir in the melted butter portion first to coat the starch, then drizzle in warm milk a little at a time until creamy. Season with salt and pepper. Fold in sour cream or cream cheese if using. Do not overwork.
- Taste and adjust seasoning. Keep warm by placing the bowl over a pot of barely simmering water, covered, for up to 1 hour, or transfer to a slow cooker on warm with a pat of butter on top.