• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
A Mind "Full" Mom
  • ingredient
    • Pasta
    • Beef
    • Poultry
    • Pork
    • Seafood
    • Vegetarian
    • soups
    • burgers
  • course
    • Beverages
    • Appetizers
    • Breakfast
    • Lunch
    • Main Courses
    • Sides
    • Salads
    • Snacks
    • Desserts
    • Condiments
  • method
    • 30-Minute Meals
    • Grilling
    • Instant Pot
    • Slow Cooker
    • Air Fryer
  • All Recipes
    • Main Courses
      • Beef Recipes
      • Chicken & Turkey
      • Pasta
      • Pork
      • Seafood
      • Soup, Stew, and Chili
      • Vegetarian
    • Breakfast
    • Breads and Muffins
    • Desserts
    • Kid-Friendly
    • Salads
    • Side Dishes
    • Slow Cooker
    • Snacks
    • Pantry Staples
    • Allergy Friendly Recipes
      • Plant-Based
      • Gluten-Free
      • Dairy-Free
  • Instant Pot
  • 30-Minute Meals
  • Meet Kristen
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Instant Pot
  • 30-Minute Meals
  • All Recipes
  • Meet Kristen
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Perfect Homemade Mashed Potatoes

    Budget Cooking Gluten Free Holiday Cuisine Real Food Side Dishes March 11, 2023 | By Kristen Chidsey | 47 Comments | *This post may contain affiliate links. Read my disclosure policy.

    Jump to Recipe
    This recipe for Homemade Mashed Potatoes is the ultimate recipe for preparing creamy, buttery, fluffy, classic mashed potatoes. The results are truly perfect.

    This recipe for Homemade Mashed Potatoes is the ultimate recipe for preparing creamy, buttery, fluffy, classic mashed potatoes. The results are truly perfect.

    Bowl of Yukon Gold Mashed Potatoes topped with chives.

    Mashed potatoes are an all-American, classic side dish that is a must for Sunday dinners and of course for the holidays.

    From Irish Mashed Potatoes to Crockpot Mashed Potatoes to Instant Pot Mashed Potatoes, to Mashed Potato Casserole, I clearly LOVE mashed potatoes.

    But when I want buttery, creamy, classic Mashed Potatoes, this is the recipe I turn to!

    There is nothing fancy or complicated about this recipe for mashed potatoes. But by following a few key "chef tricks," they never turn out lumpy, gummy, or flavorless.

    Instead, this recipe produces perfect homemade mashed potatoes, that are always smooth, flavorful, and fluffy.

    Notes on Ingredients

    Ingredients for classic mashed potatoes labeled on counter.
    • Potatoes: Choose a starchy potato, like Russet or Yukon Gold potatoes. This is not the time to use waxy white or red potatoes, which are best used in dishes like smashed potatoes or roasted red potatoes.
    • Butter: Use unsalted butter to control the sodium content. You can use a dairy-free butter replacement, but the flavor will not be as rich.
    • Milk: Use any fat percentage of milk you like, you can even opt to use cream or half and half. Keep in mind that the higher the fat content of your milk or cream, the richer, and more luxurious your mashed potatoes will be.
    • Sour Cream: Sour cream may sound like an odd addition, but the tanginess of the sour cream finishes off these potatoes perfectly. It also helps to keep them light and fluffy. Reduced-fat sour cream is fine to use, but do not use fat-free sour cream as the flavor is not as good.
    • Optional Additions: These mashed potatoes are classically delicious. But if desired, you can add grated parmesan, fresh herbs, garlic powder, or roasted garlic to further season your mashed potatoes.

    ∗ 5 Secrets to Perfect Mashed Potatoes ∗

    With this easy mashed potato recipe and a few chef secrets, you are well on your way to making the best homemade mashed potatoes.

    1. Cook Potatoes Evenly. It is really important to dice your potatoes into equal size chunks and to begin the cooking process with cold water. This will ensure that the potatoes all cook evenly and will be fork-tender at the same time. If you have randomly sized pieces of potatoes, the smaller potatoes will become water-logged and mushy in the time it takes the larger potatoes to cook through.
    2. Get rid of Excess Moisture. After your potatoes have cooked through, you need to drain off the cooking liquid. But draining off the water is not enough! It is best to steam the cooked potatoes over low heat to evaporate the excess liquid. This will let potato flavor really shine through and you won't be left with watered-down mashed potatoes.
    3. Do Not use a Mixer. If you want to avoid gummy and tough mashed potatoes, skip mashing your potatoes with a handheld or stand mixer. This overworks the starch in the potatoes, turning them into a gummy mess. Instead, use a ricer, food mill, or handheld potato masher to mash up the potatoes into a smooth consistency. Trust me, this extra step is well worth the outcome!
    4. Add Warm Liquid. You do not want to add cold butter or cold milk to your potatoes, as this can cause them to seize up a bit. Instead add warm milk and melted butter, which will allow the potatoes to absorb the delicious flavor while staying light and fluffy.
    5. Add Sour Cream. The sour cream will help to keep your mashed potatoes especially light and creamy and give the potatoes a bit of a tangy flavor which will help cut through the richness of the added butter and cream.

    How to Make the Best Homemade Mashed Potatoes

    Keeping the tips above in mind, you are now ready to make perfect mashed potatoes. 

    • Wash, peel, and cube the potatoes into 1-inch-sized chunks. 
    • Place the potatoes into a large, heavy-bottomed stock pan and cover them with cold tap water so they are fully submerged and covered by about 1 inch of water. 
    • Heavily salt the water. Don't be tempted to skip this step, potatoes need a lot of salt to enhance their flavor!
    Stock pan with cubed potatoes covered with water.
    • Bring the water to a rapid boil over high heat, then reduce the heat to medium-high and simmer the potatoes until fork-tender and nearly falling apart. 
    • Drain off the cooking liquid and return the potatoes to the hot pan. 
    • Place the drained potatoes back into the hot pan and cook over low heat for 1-2 minutes, or until all of the water has evaporated.
    Cooked potatoes in pan.
    • Using a hand-held potato masher, mash the potatoes until smooth. Alternatively, transfer the potatoes to a ricer and rice the potatoes over a large mixing bowl.
    2 pictures showing how to mash potatoes with potato masher
    • Either in a small saucepan over low heat or in a heat-safe glass measuring cup, gently warm the milk and butter together until the butter is melted. 
    • Add the mixture to the mashed potatoes and fold into the potatoes until creamy.
    Steps showing warming milk and mixing into potaotes.
    • Fold the sour cream into the mashed potatoes. At this time, you can also opt to add in grated parmesan, fresh herbs, garlic powder, or roasted garlic to further season your mashed potatoes.
    • Transfer the potatoes to a serving platter and top with additional butter if desired.
    Bowl of Mashed Potatoes topped with butter and chives.

    How much Mashed Potatoes should you make?

    As a side dish, you should plan on ½ pound of potatoes per person. That means if you are planning on 10 people, use 5 pounds of potatoes. 4 people, use 2 pounds of potatoes.

    Keeping Mashed Potatoes Warm for Serving

    To keep your potatoes warm until serving, simply set the bowl of prepared mashed potatoes over a pot of simmering water, sort of like a double boiler. Cover the top of the bowl with plastic wrap and give the potatoes a stir every few minutes to keep the heat evenly distributed. You can hold your potatoes warm like this for up to 1 hour.

    Storing Leftover Mashed Potatoes

    You can store leftover mashed potatoes in an airtight container for 4-5 days in the refrigerator. But you can also freeze prepared Mashed Potatoes for up to 2 months.

    To freeze leftover mashed potatoes, allow them to cool and then place them in a freezer-safe bag. Freeze for up to 2 months. To reheat frozen mashed potatoes, place frozen mashed potatoes in a casserole dish. Cover with foil and bake at 350 degrees for 25 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.

    Keep in mind leftover mashed potatoes are fabulous in dishes like Pierogi Lasagna or Thanksgiving Egg Rolls as well! 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

    Mashed Potatoes are the perfect holiday side dish served alongside, Baked Ham, New York Strip Roast, or Instant Pot Turkey Breast. However, don't just reserve these mashed potatoes for the holidays! They also pair well with Chopped Steaks, Chicken Marsala, or Honey Garlic Pork Chops for a comforting weeknight meal.

    More Favorite Potato Recipes

    • Twice Baked Potatoes
    • Instant Pot Baked Potatoes
    • Homemade Oven Fries
    • Cheesy Scalloped Potatoes and Ham
    • Homemade Scalloped Potatoes

    Be sure to leave a comment and rating below if you tried out this recipe for Mashed Potatoes.

    Bowl of creamy mashed potatoes topped with butter and chives.

    Homemade Mashed Potatoes

    This classic recipe for homemade mashed potatoes produces perfectly creamy, fluffy, and buttery mashed potatoes every single time.
    4.92 from 48 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 6
    Calories: 281kcal
    Author: Kristen Chidsey

    Ingredients

    • 3 pounds russet or yukon gold potatoes scrubbed clean
    • 3 ½ teaspoons kosher salt divided
    • ¾ cup half and half or milk
    • 3 tablespoons unsalted butter
    • ½ cup sour cream
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    • Peel and cube the potatoes into 1-inch cubes. Place the into a large stock pan and cover them with cold tap water. Salt the water with 3 teaspoons 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.)
    • Drain the potatoes and 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 food mill or ricer or mash with a handheld potato masher until potatoes are smooth.
    • Heat the half and half or milk and butter together in a small saucepan or in the microwave, until the butter is melted. Slowly fold the warm milk into the potatoes and mix until absorbed and creamy.
    • Stir in the sour cream if using and serve. Taste and season with additional ½ teaspoon salt as needed.

    Equipment Needed

    • potato masher
    • ricer
    • food mill

    Notes

    Potatoes: Yukon Gold or Russet potatoes are best for creamy mashed potatoes.
    Milk/Cream: Half and half is best for the richest luscious mashed potatoes, but milk of any fat percentage can be used if desired. 
    Dairy-Free Mashed Potatoes: Use vegetable stock in place of milk and use vegan butter in place of butter. Omit sour cream.
    Low Fat Mashed Potatoes: Use evaporated milk or skim milk in place of cream and decrease butter to only 1 tablespoon. Use low-fat sour cream.
    Serving Size: As a side dish, you should plan on ½ pound of potatoes per person. That means if you are planning on 10 people, use 5 pounds of potatoes. 4 people, use 2 pounds of potatoes.
    To freeze leftover mashed potatoes, allow them to cool then place them in a freezer-safe bag. Freeze for up to 2 months. To reheat frozen mashed potatoes, place frozen mashed potatoes in a casserole dish. Cover with foil and bake at 350 degrees for 25 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.
    To keep the mashed potatoes warm until serving, simply set the bowl of prepared mashed potatoes over a pot of simmering water--sort of like a double boiler. Cover the top of the bowl with plastic wrap and give the potatoes a stir every few minutes to keep the heat evenly distributed. You can hold your potatoes warm like this for up to 1 hour.

    Nutrition

    Calories: 281kcal | Carbohydrates: 43g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 1059mg | Potassium: 1014mg | Fiber: 3g | Sugar: 3g | Vitamin A: 324IU | Vitamin C: 13mg | Calcium: 88mg | Iron: 2mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!

    This post was originally published in 2017.

    « Instant Pot Turkey Breast
    Southwest Turkey Soup »

    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Jessica McAllen

      November 11, 2021 at 1:25 pm

      5 stars
      This recipe is now my go to for potatoes
      I just added a little more butter and voila, perfect!!!

      Reply
    2. Donna

      October 22, 2021 at 10:08 am

      5 stars
      This recipe is absolutely amazing! I added the sour cream and my husband gave me raving reviews! Will be making it for Thanksgiving this year!

      Reply
      • Kristen Chidsey

        October 22, 2021 at 10:20 am

        I love hearing that Donna! I am honored this recipe will be featured at your Thanksgiving dinner.

        Reply
    3. JC

      October 17, 2021 at 10:59 am

      5 stars
      Why the sour cream? Does it give the potatoes a kick? I guess I just increase the othe ingredients if I don't use it. I need about 25 servings as a side dish. Will 5 lbs be enough pots? Thank you.

      Reply
      • Kristen Chidsey

        October 18, 2021 at 6:45 am

        Hi JC! The sour cream keeps the potatoes light, fluffy, and creamy. They really don't add a kick the mashed potatoes. If you want to omit the sour cream, add extra butter and milk, but the sour cream really makes this recipe incredible. As for serving size, I recommend 1/2 pound per person for a standard serving--so for 25 servings, I would suggest making at least 10 pounds, if you have plenty of other side dishes, more like 12 pounds if that is the only side you are serving.

        Reply
    4. Mo

      September 25, 2021 at 11:42 pm

      5 stars
      They really ARE perfect mashed potatoes! Very tasty, great texture! Thank you!!!

      Reply
    5. Gayle

      September 09, 2021 at 7:36 pm

      I'm making your recipe for 50 - 100 servings. If I left out the Sour Cream should I use more butter and/or half & half?

      Reply
      • Kristen Chidsey

        September 10, 2021 at 6:20 am

        I would add in both. Use more half and half, but for richness still add in 2-4 tablespoons of butter (for that many servings)

        Reply
    6. Kaylee

      February 03, 2021 at 8:15 am

      hi random question, but does keeping skin on affect the recipe at all? Or does it stay the same?

      Reply
      • Kristen Chidsey

        February 03, 2021 at 8:32 am

        Hi Kaylee! The directions will remain the same 🙂

        Reply
    7. Kristi

      November 26, 2020 at 7:18 pm

      These were delicious! Our entire thanksgiving dinner turned out perfect, thanks to your recipes!

      Reply
      • Kristen Chidsey

        November 27, 2020 at 7:51 am

        I could not be happier that your family enjoyed my recipes. Thank you for sharing!

        Reply
    8. jaemi

      November 25, 2020 at 2:12 pm

      probably a dumb question, first time doing all the cooking for thanksgiving.. grandma left all her recipes in her head.

      for a 5Lb bag of potatoes .. how much more of each ingredient should i add?

      thank you!!

      Reply
      • Kristen Chidsey

        November 25, 2020 at 2:19 pm

        Not a dumb question at all! I would cook your potatoes using 3 teaspoons of salt. Then add in about 3/4 teaspoon additional salt to cooked potatoes, along with 5 tablespoons of butter, 1 1/2 cups milk/cream, and 3/4 cup to 1 cup of sour cream to your liking. Have a wonderful Thanksgiving!

        Reply
    9. Erica Schwarz

      November 18, 2020 at 3:20 pm

      5 stars
      Game changer! I totally never realized adding cold butter and liquid to hot mashed potatoes would be a negative but now that I read this post it makes total sense. So glad for this info.

      Reply
      • Kristen Chidsey

        November 18, 2020 at 4:48 pm

        Happy to help up your spud game 🙂

        Reply
    10. Jennifer

      November 18, 2020 at 3:03 pm

      5 stars
      These mashed potatoes really did come out perfect!

      Reply
      • Kristen Chidsey

        November 18, 2020 at 4:48 pm

        So glad you enjoyed Jennifer.

        Reply
    « Older Comments
    Newer Comments »

    Primary Sidebar

    This recipe for Homemade Mashed Potatoes is the ultimate recipe for preparing creamy, buttery, fluffy, classic mashed potatoes. The results are truly perfect.

    Meet a Mind "Full" Mom

    A Picture of A Mind"Full"Mom

    Hi! I'm Kristen. I want to welcome you into my kitchen and my REAL, imperfect life. Let me share with you tips and tricks to help you make healthy eating a reality for your family in the chaos of life and on the constraints of a budget. Read more

    Instant Pot Favorites

    • jar of plain yogurt next to instant pot
      Instant Pot Yogurt
    • Perfect Hard Boiled Eggs Sliced Open on cutting board
      Instant Pot Hard Boiled Eggs
    • Instant Pot Pot Roast sliced up on white platter with carrots and potatoes.
      Instant Pot Pot Roast
    • Whole seasoned chicken on trivet inside inner pot.
      Instant Pot Whole Chicken
    • Bowl of Cold Start Yogurt
      Instant Pot Cold Start Yogurt
    • Inner pot of instant pot filled dried beans
      Instant Pot Beans
    • How to use the instant pot as a slow cooker
      How to Use Your Instant Pot as a Slow Cooker
    • 4 chicken breasts cooked inside instant pot.
      Instant Pot Chicken Breast (Fresh or Frozen)

    Reader Favorites

    • Bowl of creamy coleslaw made with shredded green cabbage.
      Easy Homemade Coleslaw
    • Homemade Chicken Tenders on platter.
      Homemade Chicken Tenders
    • Baked Instant Pot Sweet Potato on white plate topped with pat of butter.
      Instant Pot Sweet Potatoes
    • Chili seasonings labled on wooden board
      Chili Seasoning Recipe
    • 3 Salmon Fillets on green plate topped with limes.
      Easy Baked Salmon
    • Instant Pot Chicken Wing being dipped into ranch dressing.
      Instant Pot Chicken Wings
    • Latte in glass mug with coffee beans on the counter.
      Easy Homemade Latte Recipe
    • Creamy and Cheesy Chicken and Rice in yellow casserole dish
      Creamy and Cheesy Chicken and Rice

    Footer

    This recipe for Homemade Mashed Potatoes is the ultimate recipe for preparing creamy, buttery, fluffy, classic mashed potatoes. The results are truly perfect.

    Featured on:

    Websites AMind"Full"Mom has been featured on

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with me

    DISCLAIMER: THE SITE DOES NOT PROVIDE MEDICAL ADVICE AND IS FOR INFORMATION PURPOSES ONLY. IT IS NOT INTENDED TO BE A SUBSTITUTE FOR PROFESSIONAL MEDICAL ADVICE OR TREATMENT. AFFILIATE LINKS TO PRODUCTS I GENUINELY LOVE ARE OFTEN INCORPORATED IN MY POSTS. THANK YOU FOR YOUR SUPPORT.

    Copyright © 2020 · A MIND "FULL" MOM