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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.
Hi and thank you! I've made home made mashed potatoes before but they were kinda hit or miss. I needed to make potatoes for my work Thanksgiving and I tried your tips. I had to make 15 lbs of potatoes and thanks to you they are perfect!
I am so glad you enjoyed this recipe so much Emily--I am sure you looked like a rock star at work 😉 Happy Thanksgiving!
Hi Kristen, I was wondering if I could make my mashed potatoes the day before. If so, what would you recommend for storing them and then reheating them. I’m probably going to make about 6 pounds of potatoes. I bought a ricer and haven’t had a chance to use it yet so I’m excited to try it out!
Hi Kristine! You absolutely can make the mashed potatoes the day before. Add in an additional 1/4 cup milk/cream and 1 tablespoon butter. Put the potatoes into a buttered casserole dish and cover. Refrigerate overnight. The next day, warm them up covered with foil at 350 for 40-45 minutes. Happy Thanksgiving!
I am psyched to try this recipe!
I have to make the family mashed potatoes for 19 peeps.
Do you think I could make and freeze them now?
Would they still be delicious using your freeze & reheat instructions?
Thanks for your time and information!
~ Shelly
Hi Shelly! Wow--cooking for 19! Yes, you can freeze and make the potatoes now. I would be prepared to add in more warm cream and butter if needed after thawing out. I hope you enjoy!
Fantastic!! Thank you for your fast reply!
Can you please give the added ingredients for 5 lbs of potatoes, please. I am not a very good cook, I need a recipe to follow. Thank you
Hi Gloria! I would follow the recipe as directed and use the following amounts to add into the potatoes once mashed:
1 1/4 cups half and half or milk
5 tablespoons butter unsalted
3/4 cup sour cream
1/2-1 teaspoon kosher salt (taste to adjust)
I hope that helps!
Thank you, can’t wait to try them!
These really are perfect!
So glad you enjoyed Nellie!
Love all of your secrets, they really do make a huge difference! Thanks for sharing!
I am so glad these secrets/tips help Brandy!
Just made mashed potatoes last night and was so curious to see if we had similar recipes-Love, love my ricer!! Thanks for all the alternatives you add to your recipes😊
Hi Amy!! Aren't ricers the BEST?!! And so glad you appreciate all the alternatives--I really want my recipes to be valuable to all dietary restrictions. Hope you are well! We miss you guys!