Best Mashed Potatoes

Getting mashed potatoes just right can feel like a real kitchen mystery. Some turn out lumpy, others get gluey, and don’t even get me started on the ones that taste like cardboard. It’s frustrating when something that seems so simple ends up being such a headache, especially when you’re trying to get dinner on the table for hungry family members.

The good news is that perfect mashed potatoes are totally doable once you know a few key tricks. This recipe gives you creamy, smooth results every single time, plus it’s forgiving enough that even busy weeknight cooking won’t throw you off your game.

What Kind of Potatoes Should I Use?

You’ve got two great options for mashed potatoes: Yukon gold and Russet potatoes, and both will give you different results. Yukon golds are naturally creamy and buttery with a smooth texture, so they’re perfect if you want rich, velvety mashed potatoes without much work. Russets, on the other hand, are starchier and fluffier, which makes them ideal if you prefer light, airy mashed potatoes that soak up butter and milk really well. Either way, make sure your potatoes are similar in size so they cook evenly, and don’t be afraid to mix the two varieties if you want the best of both worlds.

Options for Substitutions

The beauty of mashed potatoes is that you can easily adapt them based on what you have in your kitchen:

• Yukon gold or Russet potatoes: These two varieties are your best bet for creamy mashed potatoes – don’t substitute with waxy potatoes like red or fingerlings as they’ll turn gluey. If you only have one type, that’s totally fine. Yukon golds give you naturally creamy results, while Russets create fluffier mashed potatoes.
• Whole milk: You can use 2% milk, half-and-half, or even heavy cream depending on how rich you want them. For dairy-free options, try unsweetened oat milk or cashew milk – just warm them up first for best results.
• Unsalted butter: Salted butter works fine too, just reduce the added salt by half. For a lighter version, you can use olive oil or even some of the starchy potato cooking water instead.
• Salt and pepper: Feel free to get creative here – garlic powder, onion powder, or fresh herbs like chives or parsley make great additions. Start with the basic seasonings and taste as you go.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with mashed potatoes is overworking them, which breaks down the starch and creates a gluey, paste-like texture – once you add the butter and milk, mash gently and stop as soon as they’re smooth.

Another common error is adding cold milk and butter straight from the fridge, which can make your potatoes lumpy and hard to incorporate evenly, so always warm your milk and use room temperature butter for the smoothest results.

Don’t forget to salt your cooking water generously (it should taste like seawater) and start checking for doneness after 15 minutes by piercing with a fork – perfectly cooked potatoes should break apart easily without being mushy.

If your mashed potatoes turn out too thick, gradually add more warm milk a tablespoon at a time until you reach your desired consistency, and always taste and adjust seasoning at the end since potatoes can handle more salt than you might think.

What to Serve With Mashed Potatoes?

Mashed potatoes are the perfect side dish for so many hearty meals – think roasted chicken, beef pot roast, or pork chops with gravy to drizzle over everything. They’re also amazing alongside meatloaf, grilled steak, or even simple baked salmon for a comforting dinner. For holidays, I love serving them with turkey and all the fixings, since they soak up cranberry sauce and gravy so well. You can also turn them into a complete meal by topping them with sautéed vegetables, shredded cheese, or even leftover pulled pork for a loaded potato bowl situation.

Storage Instructions

Refrigerate: Leftover mashed potatoes keep really well in the fridge for up to 4 days in a covered container. I actually think they taste even better the next day after all the flavors have had time to meld together. Just give them a good stir before reheating since they might separate a little.

Freeze: You can freeze mashed potatoes for up to 2 months, though the texture might change slightly when thawed. I like to portion them into freezer bags and lay them flat so they thaw more evenly. Add a splash of milk or cream when reheating to bring back that creamy consistency.

Warm Up: To reheat, warm them gently on the stovetop over low heat with a splash of milk or butter, stirring frequently. You can also use the microwave on medium power, stirring every 30 seconds. Sometimes I add a little extra butter or cream to make them creamy again since they tend to thicken up in the fridge.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 22-28 g
• Fat: 36-44 g
• Carbohydrates: 210-240 g

Ingredients

• 3 lb yukon gold or russet potatoes (about 8 medium yukon gold or 4 medium russet)
• 4 tbsp unsalted butter, at room temperature, cut into 4 pieces (plus extra as preferred)
• 1 tsp salt, divided (plus more to taste)
• 1/4 tsp ground black pepper (or as desired)
• 1/2 cup whole milk, warmed (add more if necessary)

Step 1: Prepare and Cut the Potatoes

• 3 lb Yukon gold or russet potatoes (about 8 medium Yukon gold or 4 medium russet)

Start by scrubbing the potatoes under cool water to remove any dirt.

You can choose to peel the potatoes or leave the skins on, depending on your preference.

Once clean, cut the potatoes into 1-inch pieces for even cooking.

Step 2: Boil the Potatoes

• cut potatoes from Step 1
• 1/2 teaspoon salt (from 1 tsp salt, divided)

Place the cut potatoes in a large pot and cover with cold water.

Add 1/2 teaspoon of the salt to the water.

Bring the pot to a boil over high heat.

Once boiling, reduce heat slightly and let the potatoes cook for 12-15 minutes, or until very tender when pierced with a fork but not falling apart.

Drain the potatoes in a colander, ensuring all excess water is removed.

Step 3: Evaporate Extra Moisture

• drained potatoes from Step 2

Immediately transfer the drained potatoes back into the empty, still-hot pot.

Let them sit uncovered for 2-3 minutes to allow any remaining moisture to evaporate.

This extra step helps ensure super creamy mashed potatoes.

I find this makes a big difference in the final texture.

Step 4: Mash Potatoes with Butter

• drained potatoes from Step 3
• 4 tbsp unsalted butter, at room temperature, cut into 4 pieces (plus extra as preferred)

Add the butter pieces to the hot potatoes in the pot while they are still warm.

Use a potato masher to mash the potatoes together with the melting butter, working until mostly smooth (or to your desired consistency).

Step 5: Season and Finish the Mashed Potatoes

• mashed potatoes with butter from Step 4
• 1/2 teaspoon salt (remaining from 1 tsp salt, divided)
• 1/4 tsp ground black pepper (or as desired)
• 1/2 cup whole milk, warmed (add more if necessary)

Add the remaining 1/2 teaspoon salt, ground black pepper, and half of the warmed whole milk to the mashed potatoes.

Stir to blend everything together, then add the remaining milk gradually, mixing until you reach your desired level of creaminess.

Taste and add more salt or milk if needed.

Serve immediately for best flavor.

For an extra silky texture, I like to add just a splash more warm milk right before serving.

Best Mashed Potatoes

Delicious Best Mashed Potatoes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 8 minutes mins

Cook Time 18 minutes mins

Total Time 26 minutes mins

Servings 6 Servings

Calories 1300 kcal

Ingredients

  

• 3 lb Yukon gold or russet potatoes (about 8 medium Yukon gold or 4 medium russet)
• 4 tbsp unsalted butter, at room temperature, cut into 4 pieces (plus extra as preferred)
• 1 tsp salt, divided (plus more to taste)
• 1/4 tsp ground black pepper (or as desired)
• 1/2 cup whole milk, warmed (add more if necessary)

Instructions

 

• Start by scrubbing the potatoes under cool water to remove any dirt. You can choose to peel the potatoes or leave the skins on, depending on your preference. Once clean, cut the potatoes into 1-inch pieces for even cooking.
• Place the cut potatoes in a large pot and cover with cold water. Add 1/2 teaspoon of the salt to the water. Bring the pot to a boil over high heat. Once boiling, reduce heat slightly and let the potatoes cook for 12-15 minutes, or until very tender when pierced with a fork but not falling apart. Drain the potatoes in a colander, ensuring all excess water is removed.
• Immediately transfer the drained potatoes back into the empty, still-hot pot. Let them sit uncovered for 2-3 minutes to allow any remaining moisture to evaporate. This extra step helps ensure super creamy mashed potatoes. I find this makes a big difference in the final texture.
• Add the butter pieces to the hot potatoes in the pot while they are still warm. Use a potato masher to mash the potatoes together with the melting butter, working until mostly smooth (or to your desired consistency).
• Add the remaining 1/2 teaspoon salt, ground black pepper, and half of the warmed whole milk to the mashed potatoes. Stir to blend everything together, then add the remaining milk gradually, mixing until you reach your desired level of creaminess. Taste and add more salt or milk if needed. Serve immediately for best flavor. For an extra silky texture, I like to add just a splash more warm milk right before serving.