Sometimes you just want a real meal without having leftovers crowding your fridge for a week. I’ve been there more times than I can count. There’s nothing wrong with cooking for one, but most recipes seem to think you’re feeding a small army.
That’s where this single-serving mashed potatoes recipe comes in handy. It’s got everything you want from the side dish – creamy texture, a little tang from stone ground mustard, and garlic that makes your kitchen smell amazing. Plus, it takes about the same amount of time as microwaving a frozen dinner, except you actually get to enjoy what you’re eating.
Want them extra creamy? Use the heavy cream. Watching your calories? Stick with just milk. Either way, you’ll have a warm bowl of comfort food without staring at the same leftovers for three days straight.
Why You’ll Love These Mashed Potatoes
- Perfect single serving – No more making a huge batch when you’re cooking for one. This recipe gives you just the right amount without tons of leftovers.
- Ready in under 30 minutes – From start to finish, you’ll have creamy, homemade mashed potatoes on your plate in less than half an hour.
- Flavorful twist on a classic – The garlic, coriander, and stone ground mustard add a nice depth of flavor that makes these mashed potatoes anything but boring.
- No peeling required – Leaving the skins on saves you time and adds extra texture and nutrients to your dish.
What Kind of Potatoes Should I Use?
Gold potatoes are my go-to for this recipe because they have a naturally buttery flavor and creamy texture that makes them perfect for mashing. You could also use Yukon Golds, which are pretty much the same thing, or even russet potatoes if that’s what you have on hand – they’ll give you a fluffier, lighter mash. Red potatoes work too, though they tend to be a bit waxier and hold their shape more, so you might end up with a chunkier texture. Whatever you choose, leaving the skin on adds extra flavor and nutrients, plus it saves you the hassle of peeling.
Options for Substitutions
This single-serving recipe is easy to customize based on what you have in your kitchen:
- Gold potatoes: Yukon golds are ideal for their creamy texture, but russet potatoes work too. If using russets, peel them first since their skins can be tougher and less pleasant in mashed potatoes.
- Milk and heavy cream: You can use all milk or all cream depending on what you have. For a lighter version, use 1 cup of milk total. For extra richness, go with all cream. Half-and-half is also a great middle ground.
- Butter and olive oil: If you’re out of olive oil, just use an extra tablespoon of butter. The oil helps keep the potatoes silky, but butter alone works fine too.
- Stone ground mustard: Regular yellow mustard or Dijon both work here. Start with a bit less Dijon since it’s stronger, then taste and adjust.
- Ground coriander: This adds a subtle warmth, but you can skip it or swap it with a pinch of nutmeg or white pepper for a different flavor profile.
Watch Out for These Mistakes While Cooking
The biggest mistake people make with mashed potatoes is overcooking them, which causes the potatoes to absorb too much water and become gluey instead of fluffy – aim for fork-tender, not falling apart.
Another common error is adding cold milk and cream directly from the fridge, which can cool down your potatoes and make them harder to mash smoothly, so always warm your dairy on the stove first.
Overmixing is a real problem too, as working the potatoes too much releases excess starch and turns them sticky and paste-like – mash just until combined and no more.
Finally, don’t skip seasoning as you go; taste and adjust the salt and pepper at the end since potatoes need more seasoning than you might think to bring out their flavor.
What to Serve With Mashed Potatoes?
Mashed potatoes are the perfect side dish for just about any protein you’re craving. They pair beautifully with a simple pan-seared chicken breast, a juicy steak, or even some baked salmon if you’re in the mood for fish. Since this recipe has garlic and mustard in it, it goes especially well with roasted vegetables like green beans, Brussels sprouts, or carrots on the side. You could also top your mashed potatoes with some crispy bacon bits or caramelized onions to make them feel like a complete meal on their own.
Storage Instructions
Store: Leftover mashed potatoes keep well in an airtight container in the fridge for up to 3 days. They might look a little dry on top, but don’t worry – just give them a good stir when you’re ready to eat them again.
Reheat: Warm them up in the microwave for about 1-2 minutes, stirring halfway through. Add a splash of milk or cream if they seem too thick, and they’ll come right back to life. You can also reheat them in a small pot on the stove over low heat, stirring occasionally until warmed through.
| Preparation Time | 5-10 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 20-30 minutes |
| Level of Difficulty | Easy |
| Servings | 1.5 cups of mashed potatoes |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 500-600
- Protein: 7-9 g
- Fat: 33-38 g
- Carbohydrates: 45-55 g
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Ingredients
- 1 tbsp stone ground mustard (adds subtle tang)
- 2 garlic cloves (minced, about 1 tsp)
- 1/2 cup milk (whole milk for creamier texture)
- 1/4 tsp ground coriander
- 2 medium gold potatoes (waxy variety, holds shape better)
- 1/2 cup heavy cream (I use Kerrygold cultured cream)
- 1 tbsp olive oil (or any neutral oil)
- 1/2 tsp kosher salt
- 1 tbsp salted butter
- pinch black pepper (freshly ground preferred)
Step 1: Prep Ingredients and Start the Cook
- 2 medium gold potatoes, cut into 1-inch chunks
- 2 garlic cloves, minced
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/4 tsp ground coriander
Cut the gold potatoes into roughly 1-inch chunks—keeping them uniform ensures even cooking.
Mince the garlic cloves finely so they cook evenly and distribute their flavor throughout the potatoes.
Measure out your milk, cream, coriander, and have your mustard, butter, and olive oil ready.
Starting with prep complete eliminates scrambling while your potatoes cook.
Step 2: Simmer Potatoes Until Tender
- potatoes and garlic from Step 1
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/4 tsp ground coriander
Add the potato chunks, minced garlic, and coriander to a pot, then pour in the milk and heavy cream until the potatoes are just covered.
Bring to a gentle boil over medium-high heat, then reduce to medium and simmer for 15-20 minutes, stirring occasionally to prevent sticking on the bottom.
The potatoes are done when they break apart easily with a fork and are completely tender—don’t rush this step as undercooked potatoes won’t mash smoothly.
Step 3: Drain and Mash
- cooked potatoes from Step 2
Carefully drain the potatoes through a fine-mesh strainer, reserving the cooking liquid in a bowl—this liquid is flavored gold and will give your mash incredible creaminess and taste.
Return the drained potatoes to the pot and mash vigorously with a potato masher until you reach your desired texture.
I prefer leaving a few small lumps for a rustic feel, but go ahead and mash smooth if that’s your preference.
Step 4: Build Flavor and Texture
- mashed potatoes from Step 3
- 1 tbsp salted butter
- 1 tbsp olive oil
- 1 tbsp stone ground mustard
- reserved cooking liquid from Step 3
While the potatoes are still warm, stir in the butter, olive oil, and stone ground mustard, folding gently to incorporate.
Gradually add the reserved cooking liquid from Step 3, a few tablespoons at a time, stirring until you reach a smooth, creamy consistency—you may not need all of it.
The combination of butter and olive oil creates a luxurious mouthfeel, while the mustard adds subtle depth without being obvious.
Step 5: Season and Serve
- seasoned potatoes from Step 4
- 1/2 tsp kosher salt
- pinch black pepper
Taste your mash and season with kosher salt and freshly ground black pepper to your preference—start conservative and build up, as the reserved liquid already carries salt from the milk and cream.
Transfer to a warm bowl and serve immediately while the potatoes are still steaming and creamy.
Simple Mashed Potatoes for One
Ingredients
- 1 tbsp stone ground mustard (adds subtle tang)
- 2 garlic cloves (minced, about 1 tsp)
- 1/2 cup milk (whole milk for creamier texture)
- 1/4 tsp ground coriander
- 2 medium gold potatoes (waxy variety, holds shape better)
- 1/2 cup heavy cream (I use Kerrygold cultured cream)
- 1 tbsp olive oil (or any neutral oil)
- 1/2 tsp kosher salt
- 1 tbsp salted butter
- pinch black pepper (freshly ground preferred)
Instructions
- Cut the gold potatoes into roughly 1-inch chunks—keeping them uniform ensures even cooking. Mince the garlic cloves finely so they cook evenly and distribute their flavor throughout the potatoes. Measure out your milk, cream, coriander, and have your mustard, butter, and olive oil ready. Starting with prep complete eliminates scrambling while your potatoes cook.
- Add the potato chunks, minced garlic, and coriander to a pot, then pour in the milk and heavy cream until the potatoes are just covered. Bring to a gentle boil over medium-high heat, then reduce to medium and simmer for 15-20 minutes, stirring occasionally to prevent sticking on the bottom. The potatoes are done when they break apart easily with a fork and are completely tender—don't rush this step as undercooked potatoes won't mash smoothly.
- Carefully drain the potatoes through a fine-mesh strainer, reserving the cooking liquid in a bowl—this liquid is flavored gold and will give your mash incredible creaminess and taste. Return the drained potatoes to the pot and mash vigorously with a potato masher until you reach your desired texture. I prefer leaving a few small lumps for a rustic feel, but go ahead and mash smooth if that's your preference.
- While the potatoes are still warm, stir in the butter, olive oil, and stone ground mustard, folding gently to incorporate. Gradually add the reserved cooking liquid from Step 3, a few tablespoons at a time, stirring until you reach a smooth, creamy consistency—you may not need all of it. The combination of butter and olive oil creates a luxurious mouthfeel, while the mustard adds subtle depth without being obvious.
- Taste your mash and season with kosher salt and freshly ground black pepper to your preference—start conservative and build up, as the reserved liquid already carries salt from the milk and cream. Transfer to a warm bowl and serve immediately while the potatoes are still steaming and creamy.
