Mashed potatoes are a must-have for festive gatherings like Thanksgiving and Christmas, bringing that warm, creamy touch to any table. They’re loved for their soft, buttery texture and are incredibly versatile, making them a great side dish for both classic holiday roasts and cozy family meals.
What You’ll Find On This Page
The secret to achieving a smooth, creamy consistency lies in choosing the right type of potatoes, using the proper mashing technique, and blending in ingredients that enhance their natural flavor. If you have leftovers, it’s also important to follow the correct steps for reheating.
If you’ve ever struggled with lumpy or dry mashed potatoes, this recipe will guide you to that perfect consistency every time. With simple ingredients and a few careful steps, you can make a dish that’s wonderfully smooth and full of flavor.
Whether it’s for Thanksgiving, Christmas, or just a casual meal, mashed potatoes make a wonderful side dish for roasted chicken, turkey, or vegetables, creating a cozy, satisfying meal for everyone. So, let’s dive into this recipe, where I’ll show you how to make mashed potatoes that are creamy, flavorful, and satisfying.
Ingredients and Substitutions Overview
Here’s what you’ll need for this mashed potatoes recipe—just potatoes and a few basic pantry staples. Let’s go over each ingredient below!
- Potatoes: I usually go with Russet potatoes for their high starch content, which gives mashed potatoes a perfectly creamy and smooth texture we all enjoy. For a bit of variety, you can also use a half-and-half mix of Russets and Yukon Golds. Yukon Golds have a naturally buttery, rich flavor that pairs nicely with the creaminess of Russets, bringing a perfect balance to your dish.
- Butter: This adds a rich, buttery flavor to the potatoes. You can use unsalted or salted butter based on your taste, but I recommend unsalted. This way, you can control the salt level and add just the right amount without it getting too salty.
- Milk: Whole milk gives mashed potatoes that creamy, smooth texture. For an even richer result, try adding a little cream cheese—it adds a slight tang that pairs wonderfully with the potatoes, milk, and butter.
- Garlic: Garlic brings a warm, savory flavor that enhances mashed potatoes beautifully. You can use roasted garlic or add it fresh while boiling the potatoes for extra depth, as I did here.
- Seasonings and Herbs: Simple seasonings like black pepper and salt enhance the dish’s flavor. Fresh herbs, like chives, green onions, or cilantro, make great garnishes, adding a burst of freshness when serving.
How to Make Mashed Potatoes at Home?
Let’s make this classic mashed potatoes recipe together! I’ll guide you through each step—from dicing and boiling the potatoes to mashing them smooth and blending in milk and butter. To make it even easier, I’ve included step-by-step photos and a detailed video, so you’re covered every step of the way. Let’s get started!
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Mashed Potatoes
Learn to make buttery, rich, and creamy mashed potatoes with our simple recipe. Made with starchy russet potatoes, butter, milk, and basic seasonings, they’re perfect as a side dish with roasted, fried, or grilled meats and vegetables. These mashed potatoes are ideal for serving on festive occasions like Thanksgiving, Christmas, or any cozy family meal.
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Ingredients
- 6 Russet Potato, or half Russet and half Yokuon Gold variety
- Water, enough to cook potatoes
- 4 cloves Garlic, crushed
- 8 tbsp Unsalted Butter
- ¾ cup Whole Milk
- Salt, to taste
- Black Pepper Powder, to taste
- Cilantro Leaves, or chives , to garnish
Instructions
Preparing Potatoes
- Start by washing your potatoes thoroughly, scrubbing the skin with a brush to remove any mud and debris, then pat them dry. Next, use a peeler to remove the skin carefully for a smoother mashed potato texture. If you prefer a bit of texture or added nutrients, feel free to leave the skin on.
- Cut the peeled potatoes into medium-sized, even chunks. Cutting them uniformly helps the potatoes cook evenly and more quickly, so each piece becomes tender without any parts being overcooked or undercooked.
Preparing Milk Butter Mixture
- In a measuring cup or bowl, combine the milk and butter. Heat the mixture on the stovetop or in the microwave until the butter melts, then set it aside for later. Warming the milk and butter creates a rich, creamy blend that enhances the texture and flavor of your mashed potatoes, while cold ingredients can cool down the potatoes and make it harder to achieve a smooth, fluffy texture.
Cooking Potatoes
- In a wide pot, add all the chopped potatoes and fill it with cold water until they’re fully submerged. Starting with cold water is key, as it allows the potatoes to cook evenly from the outside to the inside. Add the crushed garlic and season with salt to taste.
- Bring the potatoes to a gentle simmer over medium heat, allowing them to cook for about 15 to 20 minutes. This steady simmer helps cook the potatoes through without breaking them apart. Stir occasionally to prevent sticking and promote even cooking.
- After 15-20 minutes, check for doneness by inserting a fork into one of the pieces. If the fork slides in easily, the potatoes are tender and ready for mashing. This check is essential for achieving the right texture.
- Once cooked, remove the pot from the heat and drain the potatoes thoroughly to remove any excess water. Return the drained potatoes to the pot and place it back on the stove over low heat for 1-2 minutes. Gently shake the pot to help any remaining moisture evaporate. This step helps prevent watery mashed potatoes, giving you a creamier, fluffier texture when mashed.
Mashing the Potatoes
- Remove the pot from the stove and place it on a heatproof surface, using a towel underneath for added stability and heat protection if needed. With a potato masher, mash the potatoes until they’re mostly broken down, leaving a few small chunks as shown in the image below. You’ll mash them further after adding the milk mixture.
- Add the warmed milk and butter mixture that you prepared earlier, incorporating it in batches to blend evenly with the potatoes. Gently fold the potatoes and milk mixture together with a spatula until everything is well combined. After adding all the milk mixture, you can mash the potatoes again for a creamier texture if you like. If you prefer some texture, leave a few small chunks intact—it’s all about personal preference!
- Season the mashed potatoes with black pepper and mix well. Taste the potatoes and add salt as needed to suit your preference. And there you have it—your perfectly mashed potatoes are ready to enjoy!
Serving
- Serve these creamy mashed potatoes as a side dish with your favorite roasted turkey, chicken, steak, or vegetables. For more pairing ideas, check out the Serving Suggestions section below!
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Chef's Notes and Tips
Here are some useful tips to help you make perfect mashed potatoes every time. Take a look:
- Choose the Right Potatoes: To achieve that creamy, smooth texture, I recommend using russet potatoes for their rich starch content, which creates a light and fluffy mash. Alternatively, you can mix Yukon Gold and russets for a deliciously balanced flavor and texture. When selecting your potatoes, also look for those that are blemish-free and firm to the touch, as this indicates freshness and the best quality.
- Chop the Potatoes Evenly: Cutting potatoes into medium-sized cubes helps them cook quickly and evenly, resulting in a fluffy, creamy texture for your mashed potatoes. While you can boil whole potatoes, it takes longer, and larger pieces can be harder to mash smoothly, often leaving a chunkier consistency. For the best results, I recommend using cubed potatoes.
- Maintain Steady Heat: I must say that cooking the potatoes over medium heat is key to achieving that perfect texture. A gentle simmer lets the potatoes cook through evenly without turning mushy. Vigorous boiling can break them down too fast, giving you a mushy texture. Keeping a steady simmer helps the starches stay intact, resulting in a creamier mash.
- Do Not Overcook: Always cook the potatoes until they are tender and easily pierced with a fork. Overcooking can cause the potatoes to become waterlogged, which leads to a gluey texture when mashed. Additionally, overcooked potatoes can break apart too easily, making it challenging to achieve the desired smoothness.
- Avoid Overmixing: After mashing, gently fold in the heated milk and butter to keep the texture light and fluffy. Overmixing can break down the starches, resulting in a gummy texture. For a smoother finish, mash lightly, but avoid overworking.
- Mash with the Right Tool: For the best results, use a potato masher or ricer. A hand mixer can also work but avoid using a food processor, as it can break down the starch too much and lead to a gluey consistency.
- Adjust Creaminess to Your Liking: If you prefer an extra creamy texture, feel free to add a splash more milk or even some heavy cream. For a slightly thicker mash, use less liquid and add a dollop of sour cream or cream cheese for richness.
- Keep Potatoes Warm: If you’re making mashed potatoes a bit ahead of time, you can keep them warm in a slow cooker on the "warm" setting or by covering the pot and placing it over a pot of simmering water to prevent them from cooling too quickly.
- Experiment with Seasonings: While salt and black pepper are classics and provides perfect output, feel free to experiment with garlic or onion powder for added depth, or try sour cream or cream cheese for creaminess. For a bit of heat, add a dash of paprika or cayenne pepper—mix and match to find your favorite flavor combination.
- Storage and Reheating: Mashed potatoes are a great make-ahead side, especially for festive occasions. Check our dedicated storage and reheating section below for tips on keeping them fresh, whether preparing in advance or reheating leftovers.
Nutrition Info
Serving: 1serving | Calories: 388kcal | Carbohydrates: 49g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 30mg | Potassium: 1136mg | Fiber: 3g | Sugar: 3g | Vitamin A: 622IU | Vitamin C: 15mg | Calcium: 88mg | Iron: 2mg
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
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Serving Suggestions
Mashed potatoes are a versatile side dish that pairs well with a variety of main courses. Here are some options I think you’ll love:
- Gravy: A classic pairing! Drizzling rich gravy over mashed potatoes adds extra flavor and moisture.
- Cranberry Sauce: The tartness of cranberry sauce balances the creamy texture of the mashed potatoes. It’s yet another perfect combination for holiday meals like Thanksgiving.
- Roasted or Grilled Meats: Pair with roasted chicken, turkey, beef, pork, or lamb. The savory flavors of the meat complement the creamy potatoes perfectly.
- Fried Chicken Dishes: Enjoy with classic fried chicken, chicken breast, or tenders. For a lighter option, try oven-fried chicken or tenders for a guilt-free meal.
- Meatloaf: A comforting combo—meatloaf and mashed potatoes are perfect for soaking up all those delicious juices.
- Eggplant Parmesan: For a vegetarian option, pair mashed potatoes with eggplant Parmesan. The combination of textures and flavors creates a satisfying meat-free meal.
- Garlic Butter Shrimp: Try serving mashed potatoes with garlic butter shrimp for a delicious seafood option that’s lighter than red meat but equally flavorful.
- Stews and Casseroles: Serve alongside beef stew, chicken pot pie, or vegetable casseroles for a hearty meal.
- Vegetable Sides: Add a nutritious touch with sautéed or roasted veggies like green beans, broccoli, or carrots, served alongside your favorite meats.
- Fish: Grilled or baked fish, such as salmon, tilapia, or cod, balances the richness of the potatoes nicely.
- Bacon or Sausage: Crispy bacon or sausage on the side (or mixed in) elevates the dish with a savory twist.
- Salads: A fresh green salad with tangy vinaigrette provides a nice contrast, while coleslaw adds crunch and flavor that complements the creamy potatoes.
Storage Suggestions
For the best taste and texture, I recommend serving these mashed potatoes right away while they’re still fluffy, creamy, and rich. But if you have leftovers or want to make them ahead, mashed potatoes store well in both the fridge and freezer, making them perfect for meal prep. Here’s how to store them:
- In the Fridge: Store mashed potatoes in a tightly sealed container in the fridge for up to 3–4 days. To keep their fluffy texture, let them cool to room temperature before placing them in the fridge—this helps prevent condensation from affecting the creaminess.
- In the Freezer: For longer storage, freeze your mashed potatoes in an airtight container or freezer bag. They’ll keep fresh for up to a month. For convenience, portion them into smaller servings, so you can thaw only what you need without defrosting everything at once. This way, you’ll always have a comforting, creamy side dish on hand!
Reheating Mashed Potatoes
When you’re ready to enjoy your mashed potatoes again, follow these reheating steps for the best results:
- Thawing: Start by moving the frozen mashed potatoes from the freezer to the fridge the night before you plan to serve them. This slow thaw helps keep their texture and flavor just right.
- Microwave Method: Place the thawed mashed potatoes in a microwave-safe bowl. Heat on medium power in 2-3 minute intervals, stirring after each to make sure they warm evenly and avoid hot spots. Keep going until they’re warmed to your liking.
- Stovetop Method: For stovetop reheating, place the thawed mashed potatoes in a saucepan over low heat. Cover with a lid to trap steam. Stir occasionally to make sure they heat evenly without sticking. If they seem a bit thick, add a splash of milk as you stir to bring back that creamy texture.
- Instant Pot: To reheat in an Instant Pot, add the potatoes with a bit of milk or cream for extra creaminess. Seal the lid and set it to “keep warm” for about 10-15 minutes, stirring now and then so they heat evenly without sticking.
- Slow Cooker: If you’re using a slow cooker, place the mashed potatoes inside and add a little milk or cream to keep them moist. Cover with the lid and set to low for 2-3 hours, stirring occasionally. Keeping the lid on helps retain moisture, so the potatoes warm evenly without drying out.
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