Mashed Potatoes Recipe

I’ve been perfecting my mashed potato technique for years, and I can tell you that most people make the same critical mistakes that turn what should be silky, restaurant-quality potatoes into a gluey mess. The difference between good and extraordinary mashed potatoes isn’t just about the butter or cream you add—it’s about the three specific steps that happen before you even think about seasoning.

Recipe

I’m going to make a bold statement: these are hands-down the creamiest, most luxurious mashed potatoes you’ll ever make, and once you try this method, you’ll never go back to your old recipe. What makes them so incredible? It’s all about using the right potatoes (Yukon Golds are my ride-or-die choice), warming your butter and cream before folding them in, and the secret weapon that took me years to perfect—a potato ricer that creates the silkiest, lump-free texture imaginable.

I’ve been making mashed potatoes for my family every Sunday for over a decade, and this recipe has earned me more compliments than any fancy main dish ever could. Imagine this: fluffy clouds of golden potatoes that are rich and buttery without being heavy, with just the right amount of seasoning to make every single bite utterly satisfying. The texture is so smooth it practically melts on your tongue, while still having enough body to hold its shape on your plate.

Trust me, whether you’re serving these alongside a holiday roast or just want to elevate a weeknight dinner, this foolproof method will have everyone at your table asking for seconds (and thirds, if we’re being honest). The best part? It’s actually easier than you think, and I’m going to walk you through every step to guarantee your success.

Ingredients

The secret to transcendent mashed potatoes lies in choosing the right ingredients and understanding why each one matters. Professional kitchens obsess over potato variety for good reason—it’s the foundation that makes or breaks your dish.

But here’s the insider truth: even budget-friendly ingredients can create restaurant-quality results when you know the tricks.

Essential Base:

• Yukon Gold potatoes (2-3 lbs) – The non-negotiable choice for creamy, buttery texture without being gluey. Russets work if that’s what you have, but avoid waxy varieties like red potatoes.
• Kosher salt – For the cooking water and seasoning. Table salt works in a pinch, but kosher dissolves more evenly.

The Richness Builders:

• Unsalted butter (4-6 tablespoons) – European-style butter with higher fat content is worth the splurge, but any good-quality butter delivers. Don’t even think about margarine.
• Heavy cream or whole milk (½-¾ cup) – Heavy cream creates luxurious restaurant-style mash, but whole milk keeps it lighter. Never use skim—you’ll get watery disappointment.
• Cream cheese (2-3 oz, optional) – The secret weapon for ultra-creamy texture that stays perfect even when reheated.

Flavor Enhancers:

• Fresh black pepper – Freshly cracked makes a noticeable difference over pre-ground.
• Roasted garlic (2-3 cloves, optional) – Roast a whole head while cooking and squeeze out the sweet, mellow cloves.
• Fresh chives or herbs – For color and subtle onion flavor that doesn’t overpower.

How to Make the Best Creamy Garlic Mashed Potatoes

Wash and peel 2 pounds of Yukon Gold or Russet potatoes, then cut into evenly sized chunks (about 1-2 inches).

Uniform pieces are your secret to perfectly cooked potatoes – larger chunks will stay hard while smaller ones turn to mush. Yukon Gold gives you naturally creamy texture, while Russets create the fluffiest mash. Don’t skip the peeling step; leaving skins on will give you lumpy, uneven texture.

Place potato chunks in a large pot and cover with cold water by about 2 inches, then add 1 tablespoon of salt.

Starting with cold water promotes even cooking from the outside in – hot water cooks the exteriors too quickly, leaving hard centers. The generous salt amount seasons the potatoes from within, creating flavor that can’t be achieved by adding salt later. Think of it like pasta water – it should taste like the ocean.

Bring to a boil over high heat, then reduce to medium-high and cook for 15-20 minutes until fork-tender.

You’ll know they’re ready when a fork slides through with zero resistance – any firmness means lumpy mashed potatoes ahead. Avoid the temptation to rush with higher heat, which creates uneven cooking. Test the largest piece; if it’s done, they’re all done.

While potatoes cook, melt 6 tablespoons of butter in a small saucepan with 4-6 minced garlic cloves over medium-low heat for 2-3 minutes.

Gentle heat prevents the garlic from burning and turning bitter – you want it fragrant and golden, not brown. This step infuses the butter with deep garlic flavor that raw garlic simply can’t provide. Watch carefully; garlic goes from perfect to burnt in seconds.

Warm ½ cup of heavy cream or whole milk in the microwave for 30-45 seconds until just warm to touch.

Cold dairy will cool down your hot potatoes, making them harder to mash smoothly and creating a gluey texture. Warm cream incorporates effortlessly and keeps your mashed potatoes piping hot. Don’t boil it – just take the chill off.

Drain potatoes thoroughly in a colander and let them sit for 1-2 minutes to steam off excess moisture.

This vital step prevents watery mashed potatoes that no amount of butter can fix. You’ll actually see steam rising – that’s the enemy of creamy texture escaping. Some recipes skip this, but it’s the difference between restaurant-quality and soggy disappointment.

Pass drained potatoes through a potato ricer or food mill back into the pot, or mash with a potato masher until completely smooth.

A ricer creates the silkiest texture possible, while a food mill comes in second. If using a masher, work quickly while potatoes are hot – they mash easier and smoother. Never use a blender or food processor, which will turn your potatoes into wallpaper paste by breaking down the starches.

Immediately stir in the garlic butter mixture, mixing gently but thoroughly throughout.

Hot potatoes will melt the butter instantly, creating that glossy, rich base. Work quickly here – once potatoes cool, they won’t absorb the butter as well. The garlic should be evenly distributed with no pockets of plain potato remaining.

Gradually add the warm cream, starting with ¼ cup and adding more until you reach desired consistency.

Less is more initially – you can always add more liquid, but you can’t take it out. Aim for creamy but not soupy; they should hold their shape on a spoon but still be perfectly smooth. Remember, they’ll thicken slightly as they cool.

Season with 1 teaspoon salt and ½ teaspoon black pepper, tasting and adjusting as needed.

Your potatoes should taste seasoned, not bland – don’t be shy with the salt. Fresh cracked pepper adds a subtle bite that complements the garlic beautifully. Taste as you go; different potato varieties absorb salt differently.

Serve immediately while hot, or keep warm in a slow cooker on low for up to 2 hours, stirring occasionally.

Mashed potatoes are best fresh but can be held successfully for serving flexibility. If they thicken too much while waiting, stir in a splash of warm cream. Cover tightly to prevent a skin from forming on top.

Chef Tips

Perfect mashed potatoes aren’t just about following steps—they’re about understanding the small details that separate good from extraordinary.

I’ve learned that proper knife skills guarantee uniform cooking by cutting potatoes into equal-sized pieces.

When serving, I use professional plating techniques like creating smooth mounds with a large spoon, then making gentle wells for gravy or butter.

Nutrition

Mashed potatoes are a comforting side dish that provides essential nutrients while being relatively moderate in calories. This nutritional breakdown is based on a standard serving size of one cup (approximately 210g) of homemade mashed potatoes prepared with butter and milk.

What You’ll Love About This Recipe

Picture yourself digging into a bowl of the fluffiest, most comforting mashed potatoes you’ve ever tasted, where each creamy spoonful melts perfectly on your tongue. This recipe transforms ordinary potatoes into something magical that’ll have your family asking for seconds, thirds, and maybe even sneaking spoonfuls straight from the pot.

Simple ingredients, amazing results – You probably already have everything you need sitting in your kitchen right now, from basic russet potatoes to butter and cream, proving that the best comfort foods don’t require fancy or expensive ingredients.

Foolproof technique that works every time – Even if you’ve never made mashed potatoes before, this step-by-step method guides you through each stage, so you’ll never end up with lumpy, gluey, or bland results that disappoint your dinner guests.

Customize to your heart’s content – Whether you love them extra buttery, prefer them with garlic, or want to add cream cheese for richness, this base recipe adapts beautifully to whatever flavors make your taste buds happy.

Recipe Card

This classic mashed potatoes recipe delivers perfectly creamy, fluffy potatoes that make an ideal side dish for any meal. With just a few simple ingredients and straightforward techniques, you’ll create restaurant-quality mashed potatoes that pair beautifully with everything from roasted chicken to holiday turkey.

Ingredients:

• 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 1 teaspoon salt (for boiling water)
• 4 tablespoons unsalted butter, room temperature
• 1/2 cup warm whole milk
• 1/2 teaspoon salt (for seasoning)
• 1/4 teaspoon black pepper

Instructions:

1. Place potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon salt to the water.
2. Bring to a boil over high heat, then reduce heat to medium-high and cook for 15-20 minutes until potatoes are fork-tender.
3. Drain potatoes thoroughly and return to the pot.
4. Mash potatoes using a potato masher or ricer until smooth.
5. Add butter and mix until melted and incorporated.
6. Gradually add warm milk, stirring until desired consistency is reached.
7. Season with salt and pepper to taste.
8. Serve immediately while hot.

Notes:

Yukon Gold potatoes work best for their naturally creamy texture. Avoid over-mixing to prevent gluey potatoes. Keep milk warm to maintain temperature when adding to potatoes.

Equipment:

Large pot, potato masher or ricer, colander

Prep time: 10 minutes

Cooking time: 20 minutes

Cuisine: American

Serving: 6-8 servings