Learn how to make the best mashed potatoes with this easy recipe! Rich, creamy and flavorful, they are always a crowd-pleasing side dish.
I can’t share a mashed potato recipe without mentioning my husband Jack. He LOVES homemade mashed potatoes, specifically the ones that are rich, creamy, and flavorful.
I’ve made many you liked in the past (check out these Garlic Mashed Potatoes and these Instant Pot Mashed Potatoes). But last year I finally made the potatoes I’ve been waiting for: ones loaded with butter, milk, and sour cream.
I’m not kidding when I say these are the best mashed potatoes I’ve ever had. They’re ultra-rich and wonderfully creamy, and the sour cream gives them a delicious spicy kick. They’re easy to make (and make ahead!) and are sure to be a crowd-pleaser at Thanksgiving or any meal. If it’s not mine, take it from Jack: you’ll love this mashed potatoes recipe.
How to make mashed potatoes
You can find the full recipe with measurements at the end of this post, but for now, I’ll give you an overview of how it goes:
Ingredients
This classic recipe starts with 7 simple ingredients:
- Potatoes, of course! 3 pounds is enough for about 8 people. Double the recipe if you are going to serve more!
- Garlic – For a tasty depth of flavor.
- unsalted butter – For richness and buttery flavor.
- Milk – Soften the starchy potatoes until you get an incredibly creamy puree. Use whole milk for creamier results.
- Sour cream – TechnicallyThis ingredient is optional. If you skip it, the recipe will still turn out great. But for the best mashed potatoes, I recommend doubling it! It makes the potatoes extra creamy and gives them a spicy flavor.
- And salt and pepper – To make all the flavors stand out!
Find the full recipe with measurements below.
What are the best potatoes for mashed potatoes?
I think Yukon Gold and russets are the best potatoes for mashing.
- Yukon Gold Potatoes They are yellow potatoes with thin skin. I love mashing them because they have a creamy texture, rich golden color, and buttery flavor.
- russet potatoes They are white potatoes with a high content of natural starches. Thanks to all that starch, you get fluffy mashed potatoes.
Feel free to make this recipe with any of these types of potatoes.
Another option that I like is to use a mixture of both types. The reddish ones help give it fluffiness and the Yukon Gold ones provide great flavor. It’s an unbeatable combination!
Preparation
My method for making mashed potatoes couldn’t be simpler! This is how it goes:
First, we peel and cut the potatoes. Cut them into large pieces: Cut smaller Yukon Golds in half and larger russets into quarters or sixths. Do your best to cut the pieces to a consistent size so they cook evenly.
Next, cook. Place the potatoes and garlic in a large pot and cover with cold water by 1 inch. Add a tablespoon of salt and bring the water to a boil over high heat. Reduce heat to medium and boil gently until potatoes are tender.
How long should you boil potatoes to make mashed potatoes?
When I make this recipe, I usually boil the potatoes for 15 to 20 minutes.
But the timing may vary! The potatoes are ready when you can pierce them easily with a fork. Avoid undercooking them. If they are still firm in the center, you will end up with lumpy mashed potatoes!
When the potatoes are tender, drain them in a colander. Shake lightly to remove excess water and return potatoes to the pot.
Finally, mash! Use a potato masher to partially mash the potatoes. Next, pour in the milk and add the butter, salt and pepper. Continue mashing until the potatoes reach your desired consistency (we like them totally soft!). If desired, use a wooden spoon or spatula to add the sour cream.
Season to taste, adding more butter, sour cream, and salt and pepper as needed. Enjoy!
Recipe Tip
Don’t forget the bindings! We love these potatoes with butter, chives and salt and pepper on top. You can’t go wrong with mushroom sauce either.
How to store mashed potatoes
Leftover mashed potatoes keep well in an airtight container in the refrigerator for up to 3 days.
You have a few options to reheat them:
- in the microwave – Microwave until heated through, stirring every 2 minutes.
- in the oven – Transfer the potatoes to a casserole or oven-safe dish. Spread the top with butter and cover. Heat in a 350°F oven until heated through, 25 minutes or more, depending on the size and shape of your baking dish.
I also had success reheating these mashed potatoes using the Keep Warm setting on my Instant Pot. A slow cooker would work well too!
If the potatoes seem dry after reheating, add a little melted butter or a splash of milk to loosen them.
More Favorite Potato Recipes
If you love these homemade mashed potatoes, try one of these potato recipes below:
The best mashed potatoes recipe
serves 8
Prevent your screen from going dark
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Place the potatoes and garlic in a large pot and cover with cold water by 1 inch. Season the water with a tablespoon of salt.
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Bring the water to a boil over high heat, then reduce the heat to medium and boil gently for 15 to 20 minutes, or until the potatoes are tender. Drain the potatoes and return to the pot.
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Start mashing the potatoes and garlic with a potato masher. When they are partially crushed, add the butter, milk, salt and a little ground pepper. Continue mashing until the potatoes reach the desired consistency (we like them totally soft), then use a spatula or wooden spoon to fold in the sour cream, if using.
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Season to taste and serve topped with butter and chives.
