The Best Mashed Potatoes Recipe

on Oct 23, 2024 16 Comments If there is one classic side dish that I turn to time and again, it is this homemade mashed potatoes recipe! This recipe always makes such creamy mashed potatoes that are hands-down my most made side dish. I love them with Thanksgiving, Christmas, and Easter favorites of turkey and ham, especially with a drizzle of gravy!

What You’ll Love About This Recipe

Delicious flavor. The flavor of the buttery potatoes shines through in this family-favorite recipe. Easy recipe. Peel, boil, mash, add warm butter and milk, and seasonings, and serve. That’s it! No blender, food mill, food processor, or electric mixer is needed! Best side dish. Perfect for Sunday suppers and holidays, but easy enough for weeknights! Here is The BEST Mashed Potatoes Recipe. I hope you enjoy it as much as my family does! My easy recipe only requires five basic ingredients. I’ve included a few variations that you may enjoy in the post as well as in the recipe notes.

Potatoes – I love to use Yukon Gold potatoes. You can also use Russet potatoes. See my discussion on the difference between these potatoes. Salt – You’ll use salt twice in this recipe. Once in the water as the potatoes are cooking, then as a seasoning at the end. Butter – Use salted or unsalted butter or Ghee based on your preference. If dairy-free, use vegan butter. Milk – I love to use whole milk or half and half. You can use 2% or, if dairy-free, your favorite dairy-free milk. Black Pepper – I use freshly ground black pepper. You can also use white pepper if you prefer.

Drain the water off the potatoes, return the pan to the stove, and heat on medium-high until the excess moisture has evaporated. This takes about 3 minutes. Be careful not to let your potatoes burn. Cream cheese mashed potatoes – add 1/2 cup softened cream cheese to add just a hint of something different. They are delicious and a little indulgent. Garlic mashed potatoes – add two cloves garlic (minced) to the saucepan with your butter and milk as it heats. Herbed mashed potatoes – stir freshly chopped thyme, rosemary, or chopped chives before serving. Boursin Mashed Potatoes – a “fancy” mashed potatoes recipe that I shared years ago. If you love Boursin cheese, you will love this one. Instant Pot Mashed Potatoes – If you love your Instant Pot more than cooking on the stove, you may love this version. I also like to use my Instant Pot “Baked” Potatoes occasionally. Slow cooker garlic mashed potatoes – Perfect for busy days! To store. Cool and transfer to an airtight, microwave, oven-safe container. It should keep well for up to 3 days. To freeze. Cool and transfer into a freezer-safe container, remove as much air as possible, and then seal. Freeze for up to 3 months. Freeze individual portions. Scoop individual portions on a parchment-lined baking sheet. Lightly cover with freezer-safe wrap and place into the freezer until the potatoes are frozen. Overnight works best. Place the individual portions into the freezer bag, remove as much air as possible, and freeze for up to 3 months. From frozen. Allow to thaw in the refrigerator overnight. Then, follow the reheating directions above. My recipe is written for ten servings, which can easily be scaled based on the number of servings you need. Realize that many people will put more than 1/2 pound on their plate. I make the full recipe, so I have leftovers to use or freeze. 1/2 pound per person X 10 servings = 5 pounds of potatoes The amount of starch in a potato influences the final texture of the mashed potatoes. Yukon Golds make a denser, super creamy mashed potato, while russets will give you a super light and fluffy version.