The best mashed potatoes recipe delivers creamy, fluffy, buttery comfort in every bite, making it a must for family dinners and holiday feasts. These are truly perfect every time.

With just a few key ingredients, these mashed potatoes become a rich, velvety side dish that outshines anything from a box. They pair beautifully with everything from roast chicken to hearty stews.

Star Ingredients That Make the Best Mashed Potatoes Shine

Russet or Yukon Gold Potatoes – The foundation for the fluffiest mashed texture; russets yield extra fluff, while Yukon Golds bring a naturally buttery richness.
Garlic (optional) – Adds a mellow, savory depth when boiled with the potatoes.
Salted Butter – Essential for richness and that crave-worthy silky finish.
Milk or Cream – Gently warmed to blend smoothly and enhance the creamy texture.
Salt and Black Pepper – Simple seasonings that let the buttery, potato flavor shine through.

How to Make the Best Mashed Potatoes – A Quick Overview

Start by peeling and quartering the potatoes, then boil them with salt and garlic until fork-tender. Drain thoroughly and return to the pot for a few minutes to let any excess moisture evaporate.

Meanwhile, gently warm your milk or cream—never add it cold. Add butter to the potatoes and mash until mostly smooth. Slowly pour in the warm milk, a little at a time, until you reach your ideal consistency. Season to taste with salt and pepper.

Serve them piping hot, and don’t be shy with that final pat of butter on top.

Mashed Potato Mastery – Tips & Twists

The secret to restaurant-style mashed potatoes? It’s all in the texture. For maximum creaminess, mash by hand with a ricer or masher. Skip the food processor—it can turn your spuds gummy fast.

Don’t rush the draining step. After boiling, let the potatoes sit in the pot off the heat for a few minutes. This dries them out just enough to absorb all the buttery, creamy goodness you’re about to add.

Want to elevate the flavor? Try infusing your milk with herbs like thyme or rosemary before stirring it in. For an indulgent twist, mix in sour cream, cream cheese, or roasted garlic for added richness.

Leftover Love – Storing and Reheating the Best Mashed Potatoes

To store leftovers, let mashed potatoes cool completely, then place them in an airtight container in the refrigerator for up to 4 days. For make-ahead ease, you can also spread them in a greased casserole dish, dot with butter, and refrigerate until ready to serve.

When reheating, bake at 325°F until heated through, about 35–40 minutes. If you’re after a golden, crispy top, leave the dish uncovered during the final stretch of baking. Stir halfway through if you’re warming a large batch to ensure even heat.

Mashed Potatoes Recipe

Fluffy, velvety, and rich with butter, this recipe guarantees consistently superb mashed potatoes every time.

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Course: Side Dish

Cuisine: American

Keyword: Mashed Potatoes Recipe

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Ingredients

Salt to taste
⅓ cup melted salted butter
4 pounds russet or Yukon gold potatoes
3 cloves garlic optional
Black pepper to taste
1 cup milk or cream

Instructions

Peel the potatoes and cut them into quarters, then transfer them to a large pot filled with cold salted water. If including garlic, add the cloves and bring the water to a boil. Cook uncovered for about 15 minutes, or until the potatoes are tender when pierced with a fork. Thoroughly drain the potatoes.
While the potatoes are draining, heat the milk or cream until warm, either on the stovetop or in the microwave.
Return the drained potatoes to the warm pot or a mixing bowl. Add the melted butter and begin mashing. Gradually incorporate the heated milk while mashing, adjusting the amount to achieve your preferred texture.
Season generously with salt and freshly ground black pepper. Serve immediately while hot.

Notes

Allow the drained potatoes to sit for about 5 minutes to eliminate excess moisture. Returning them to the warm pot for a few minutes helps evaporate any remaining liquid.

For the smoothest consistency, mash by hand using a traditional potato masher or a ricer. Avoid over-processing with electric mixers, as this may lead to a gluey texture due to starch breakdown.

Generous amounts of butter are essential for optimal flavor and texture; salted butter is preferred, though unsalted can be used with additional seasoning.

Ensure the milk or cream is warmed before adding—it maintains the potatoes’ heat and promotes better absorption. Add it incrementally to control the final consistency.

To Make Ahead
Prepare the mashed potatoes as directed, then let them cool completely. Store in an airtight container in the refrigerator.

To Reheat for Serving
Spread the cooled mashed potatoes in a greased casserole dish and top with pats of butter. Bake at 325°F for approximately 35–40 minutes, or until fully heated and the butter has melted. Bake uncovered if a lightly browned crust is desired. Adjust timing based on dish size and potato quantity.