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When it comes to making the mashed potatoes that are creamy, buttery, and fluffy, this is recipe to turn to! With a few pro-tips, this recipe delivers smooth, flavorful homemade mashed potatoes that are never gummy, lumpy, or bland. They are reliable, crowd-pleasing, and honestly, may steal the spotlight at dinner.
Kristen's Keys for Perfect Mashed Potatoes
A few key tips make all the difference when it come to making homemade mashed potatoes with the perfect texture and a flavor that never disappoints.
- Start with the right potato. Starchy potatoes like Yukon Golds or Russets give you that creamy, cloud-like texture, while waxy varieties (like red or white potatoes) are better saved for smashed or roasted potatoes. Personally, I prefer Yukon Gold potatoes, for their natural buttery flavor and silky texture.
- Don't skip returning the potatoes to the hot pot. After cooking and draining the potatoes, return them to the hot pan for a minute or two. This step allows excess water to evaporate ensuring your mashed potatoes taste rich and not watered down.
- Never use a mixer. A hand masher or potato ricer keeps the texture smooth, while a mixer leads to gluey mashed potatoes-exactly what we want to avoid!
- Warm your dairy. Cold butter and milk can make the potatoes seize up and turn dense. Warming them helps the potatoes stay light and fluffy while soaking up every bit of flavor.
- Trust the sour cream addition. For a creamy, tangy finish that makes people wonder why your mashed potatoes are so delicious, add sour cream. It keeps the texture airy and balances all that buttery flavor.
5-Star Reader REview
They really ARE perfect mashed potatoes! Very tasty, great texture! Thank you!!! -Mo ⭐⭐⭐⭐⭐
How to Make the Best Homemade Mashed Potatoes
Making mashed potatoes is not hard, but this step-by-step process will guide you through the recipe, ensuring the best homemade mashed potatoes you have ever had.
Step One: Boil Potatoes
Peel and chop your potatoes into evenly sized chunks and place them in a large pot. Cover with cold water and add about 1 tablespoon of kosher salt (we want our potatoes to be seasoned from the start!) Bring to a boil, reduce heat, and simmer until the potatoes are fork-tender, about 15-20 minutes.
👉🏻Always start with cold water. Starting the potatoes in cold water, rather than adding them to boiling water, ensures even cooking. No mushy outsides and raw middles.
Step Two: Remove Extra Moisture
Drain well, then return the potatoes to the still-warm pot. Let them sit over low heat for 1-2 minutes, stirring once or twice. Again, this will lets the potato flavor really shine through and prevents watered-down mashed potatoes.
Step Three: Mash Potatoes
Mash the potatoes using hand held potato masher, ricer, or food mill, until smooth. Trust me, not grabbing your handheld mixer is well worth the outcome!
Step Four: Warm Milk and Butter
You can gently heat your milk and butter in a heat-safe measuring cup in the microwave or over low heat in a small saucepan. We just want to melt the butter and take the chill off the milk, we don't want to burn or scald the dairy.
Step Five: Finish Mashed Potatoes
Slowly stir the melted butter and warm milk into the mashed potatoes a little at a time, until fully absorbed and fluffy. Add a scoop of sour cream and a pinch of salt, and gently fold together until combined.
👉🏻Salt to taste. Potatoes can handle more salt than you think, so it is always best to start with a small pinch, then give them a quick taste to see if more salt is needed.
How Much Should You Make?
When making mashed potatoes as a side dish, plan on ½ pound of potatoes per person. For a crowd of 4, you will need about 2 pounds. For a crowd of 10, 5 pounds. And if your family is like mine and believes mashed potatoes are their own food group, make extra.😉
Serving & Storage Tips
- Holding Warm: To hold mashed potatoes until serving time, place potatoes in a heat-safe bowl over a pot of simmering water (a makeshift double boiler). Cover loosely and stir every so often. They will stay perfectly warm and creamy for up to 1 hour.
- Storage: Refrigerate leftover mashed potatoes in an airtight container for up to 4 days, or freeze in a freezer-safe bag for up to 2 months. Reheat defrosted mashed potatoes in a covered casserole dish at 350°F until warmed through, adding a splash of milk to bring back that creamy texture.
- Make Leftovers New: Use leftover mashed potatoes to make pierogi lasagna (just WOW!), potato tacos, potato cakes, or you can replace the tater tots in Tater Tot casserole with leftover mashed potatoes for a quick and easy version of Shepherd's Pie.
Serving Suggestions
Simple enough for a weeknight and delicious enough for Thanksgiving dinner, these buttery mashed potatoes are one of those recipes you will use for years. Pair them with anything you like one of my favorites below.
Homemade Mashed Potatoes
Video
Ingredients
- 3 pounds russet or yukon gold potatoes, scrubbed clean
- ¾ cup milk or cream, see notes
- 3 tablespoons unsalted butter
- ½ teaspoon kosher salt, + more to salt cooking water
- ½ cup sour cream, full-fat or reduced fat, NOT fat-free sour cream
Instructions
- Peel and cube the potatoes into 1-inch cubes. Place the potatoes into a large stock pan and cover them with cold tap water. Salt the water with 1 tablespoon of kosher salt.
- Over high heat, bring the potatoes to a rapid boil, then reduce the heat to medium. Simmer until the potatoes are fork-tender (the chunks should fall apart easily when pieced with a fork.) This will take between 15-20 minutes.
- Drain the potatoes in a large colander and then return to the hot pan. Place over low heat and simmer until all the moisture has evaporated-about 1-2 minutes.
- Run potatoes through a ricer or mash using a handheld potato masher until potatoes are smooth.
- Heat ¾ cup milk or cream and 3 tablespoons unsalted butter together in a small saucepan over low heat or in a glass measuring cup in the microwave, until the butter is melted. Slowly fold this mixture into the mashed potatoes, until it is fully absorbed and the potatoes are creamy.
- Fold in ½ teaspoon kosher salt and ½ cup sour cream. Taste and adjust seasonings as needed. Serve with additional butter if desired.
Equipment
- large stock pan (this one fits a ton of potatoes)
- potato masher simple works well here!
- ricer for the smoothest results
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in 2017.
Hello Kristen, I was a little disappointed in this recipe, though it may have been due to how I made it. It seemed so complicated for a simple pot of mashed potatoes, but I thought I'd try it. To begin with, I didn' know exactly how much 1 1/2 pounds of potatoes was, so since it was only for 2 people I put in 3 Russert potatoes. Then about 1/2 way through the recipe I found it so involved, and it was getting late, So I just gave up with the instructions, and winged it. To get to the finish, the potatoes came out kind of gravelly, so I kept adding milk and butter. and it came out better. I usually just play it by ear. Your recipes look so good, so I plan to give it another shot. Probably baked salmon with dry seasoning, or the panned salmon with potatoes, again. Which do you suggest?
Hi Linda. I recommend reading the recipe through before starting. That will be helpful in the future to know if you have time to complete 🙂 And it sounds like for this recipe you may have skipped letting the potatoes sit in a hot pan to evaporate liquid and heating the milk and butter. That will help tremendously with the texture in the future. As for the salmon recipes, I love them both. But the baked salmon is the one we turn to again and again and it is SO easy!
Terrible. I would love to see the recipe instead of all the cutesy stories behind it
I am not sure why you are complaining about cutesy stories. There is not a single story in this post and there is a jump to recipe button at the very top of the post. Everything included in this post is meant to be helpful.
PERFECTION! Appreciated!
Could these be made the day before and reheated on Thanksgiving?
Hi Jill! They absolutely can be made in advance. I would let cool, place in airtight container. To reheat, place the mashed potatoes into a heat-safe casserole dish. Cover with foil and bake at 350 degrees F for 15 minutes. Remove the foil, stir, and add 1-2 tablespoons of additional milk. Cover again with foil and continue to bake for 10-15 minutes, or until warmed through.
I can't tell you how many times I've used this recipe. 😉 Thank you!
You are so very welcome! Thank you for sharing.
The very best mashed potatoes! My Mom was a professional cook and taught me to make mashed potatoes like this!
Love hearing you (and your mom) approve! Thanks for sharing.
Best mashed potatoes I've made following this recipe. I'm a happy cook!!
Wonderful! Thank you so much for sharing.