If you crave silky, cloud-like potatoes that taste like home, you are in the right place. This mashed potatoes recipe uses a few chef-loved tricks to deliver creamy, fluffy scoops every time. Grab your butter and I will walk you through it step by step.
Mashed Potatoes Recipe (Creamy, Fluffy, No Lumps)
Equipment
- 1 Large Pot
- 1 Colander
- 1 Potato masher or potato ricer (optional, for extra smooth)
- 1 Small saucepan
- 1 Measuring cup
- 1 Measuring spoons
- 1 Chef’s knife
- 1 Cutting Board
Ingredients
Mashed Potatoes
- 3 lb Yukon Gold or Russet potatoes peeled and quartered
- 1 tbsp kosher salt for the water, plus more to taste
- 6 tbsp unsalted butter cut into cubes
- 0.75 cup heavy cream or half-and-half warm; up to 1 cup as needed
- 0.25 cup sour cream or plain Greek yogurt optional, for extra tang
- 0.5 tsp freshly ground black pepper or to taste
- 2 clove garlic cloves smashed (optional)
- Chives or parsley finely chopped, for garnish
Instructions
- Use Yukon Gold for naturally buttery flavor and a plush texture, or Russet for ultra fluffy results. Peel and quarter evenly sized pieces so they cook at the same rate.
- Place potatoes in a large pot and cover with cold water by about 1 inch. Stir in 1 tbsp kosher salt per quart of water. Starting cold ensures even cooking from edge to center.
- Bring to a gentle boil, then reduce to a lively simmer. Cook 12 to 18 minutes, until a fork slips in with no resistance. Do not overboil or they can become waterlogged.
- In a small pot, gently warm the cream and butter together with the smashed garlic if using. Warm dairy absorbs better and keeps the mash silky.
- Drain thoroughly, then return potatoes to the hot pot over low heat for 1 to 2 minutes, shaking to evaporate excess moisture. Dry potatoes mash fluffier.
- Mash with a potato masher or press through a ricer for the smoothest texture. Stir in the melted butter component first so the starches coat in fat.
- Slowly pour in warm cream, mixing just until creamy and airy. Season with salt and pepper. Fold in sour cream or yogurt if using. Avoid overmixing which can make potatoes gummy.
- Taste and adjust seasoning. Sprinkle with chives or parsley and add a small knob of butter on top to melt right before serving.
Notes
Nutrition
Why You’ll Love This Mashed Potatoes Recipe
- Classic comfort with restaurant-level texture that is creamy and light.
- Simple, affordable ingredients you probably have on hand.
- Foolproof technique that prevents gluey, heavy potatoes.
- Easy make-ahead and reheating options for busy nights and holidays.
- Endless flavor variations to fit any menu.
Mashed Potatoes Recipe Ingredients & Substitutions
You will need:
- 3 lb Yukon Gold or Russet potatoes, peeled and quartered
- 1 tbsp kosher salt for the water, plus more to taste
- 6 tbsp unsalted butter, cut into cubes
- 3/4 to 1 cup warm heavy cream or half-and-half
- 1/4 cup sour cream or plain Greek yogurt (optional, for extra tang)
- 1/2 tsp freshly ground black pepper, or to taste
- 2 garlic cloves, smashed (optional, for subtle garlic flavor)
- Chives or parsley, finely chopped, for garnish
Simple swaps:
- Dairy-free: use vegan butter and warm oat or almond milk, then finish with good olive oil for richness.
- Lighter: use 2 percent milk and reduce butter, or swap in Greek yogurt for half the butter.
- Extra decadent: replace some cream with warm cream cheese or mascarpone.
- No garlic? Infuse the cream with a bay leaf or a sprig of thyme instead.
Step-by-Step Instructions to Make Mashed Potatoes Recipe
Choose and Prep the Potatoes
Use Yukon Gold for naturally buttery flavor and a plush texture, or Russet for ultra fluffy results. Peel and quarter evenly sized pieces so they cook at the same rate.
Start in Cold, Salty Water
Place potatoes in a large pot and cover with cold water by about 1 inch. Stir in 1 tbsp kosher salt per quart of water. Starting cold ensures even cooking from edge to center.
Simmer Until Fork-Tender
Bring to a gentle boil, then reduce to a lively simmer. Cook 12 to 18 minutes, until a fork slips in with no resistance. Do not overboil or they can become waterlogged.
Warm the Dairy
In a small pot, gently warm the cream and butter together with the smashed garlic if using. Warm dairy absorbs better and keeps the mash silky.
Drain and Steam-Dry
Drain thoroughly, then return potatoes to the hot pot over low heat for 1 to 2 minutes, shaking to evaporate excess moisture. Dry potatoes mash fluffier.
Mash and Add Butter First
Mash with a potato masher or press through a ricer for the smoothest texture. Stir in the melted butter component first so the starches coat in fat.
Add Warm Cream, Then Season
Slowly pour in warm cream, mixing just until creamy and airy. Season with salt and pepper. Fold in sour cream or yogurt if using. Avoid overmixing which can make potatoes gummy.
Finish and Serve
Taste and adjust seasoning. Sprinkle with chives or parsley and add a small knob of butter on top to melt right before serving.
Tips for Success
- Use the right potato: Yukon Gold for creamy, Russet for extra fluffy.
- Salt the water generously so flavor goes all the way through.
- Dry the potatoes briefly in the hot pot before mashing to prevent watery mash.
- Add butter before cream to coat starch and keep the texture velvety.
- Do not use a blender or food processor. They overwork potatoes and make them gluey.
- Keep warm by placing the mash in a covered bowl set over barely simmering water or in a slow cooker on warm with a splash of cream.
Variations of Mashed Potatoes Recipe
- Roasted Garlic: squeeze in 1 head of roasted garlic for deep, sweet savor.
- Brown Butter and Sage: brown the butter until nutty and stir in crisped sage leaves.
- Cheddar and Chive: fold in 1 cup shredded sharp cheddar and a handful of chives.
- Horseradish Cream: add 1 to 2 tbsp prepared horseradish and a spoon of sour cream.
- Dairy-Free Olive Oil: finish with fruity extra-virgin olive oil and lemon zest.
- Parmesan Peppercorn: stir in 1/2 cup finely grated Parmesan and extra black pepper.
Serving Suggestions: What to Pair with Mashed Potatoes Recipe
- Roast chicken, turkey, or beef with pan gravy.
- Meatloaf, pork chops, or seared steak with peppercorn sauce.
- Garlicky mushrooms or a rich mushroom gravy for a vegetarian pairing.
- Salmon or cod with lemon butter and steamed green beans.
- Crisp salad or roasted Brussels sprouts to balance the richness.
Storage & Reheating Instructions
- Refrigerate: Cool quickly, then store in an airtight container up to 4 days.
- Freeze: Up to 2 months. Yukon Golds freeze best. Thaw overnight in the fridge.
- Reheat on Stovetop: Warm over low heat with a splash of cream or milk, stirring gently.
- Microwave: Reheat at 50 to 60 percent power in intervals, stirring and adding a little butter.
- Oven: Cover and warm at 300 F until hot, 20 to 30 minutes, stirring once.
Memories Made Around the Table
My earliest kitchen helper job was mashing, and I took it very seriously. I learned that a little patience makes the fluffiest potatoes, and I still smile when a cloud of steam hits my face as the butter melts in.
FAQs
What potatoes are best for mashing?
Yukon Gold for creamy and naturally buttery, Russet for extra fluffy. A 50-50 mix gives you the best of both.
How do I avoid gluey mashed potatoes?
Do not overmix, add butter before cream, and skip the blender or food processor. Dry the potatoes in the hot pot after draining.
Can I make mashed potatoes ahead?
Yes. Make up to 2 days ahead, cool, and refrigerate. Reheat gently with extra warm cream and a pat of butter to refresh.
How much should I make per person?
Plan on about 1/2 pound of raw potatoes per person for a generous serving.
Can I peel potatoes in advance?
Yes. Store peeled potatoes in cold water in the fridge up to 24 hours. Change the water once if storing longer than 12 hours.
Final Thoughts
With a few smart steps and warm dairy, this mashed potatoes recipe turns simple ingredients into the creamiest, fluffiest side. Make it once and it will be your go-to for holidays and weeknights alike.