Mashed Potatoes Recipe

Presenting my all-time favorite mashed potatoes recipe! These homemade mashed potatoes are perfectly rich and creamy, full of great flavor, easy to make, and always a crowd fave.

Friends! It has come to my attention that in nine years of blogging, I have somehow neglected to share with you my go-to recipe for this most classic of classic side dishes, which simply will not do with Thanksgiving — the ultimate celebration of side dishes — just around the corner.

So today, allow me to present my tried-and-true, back-pocket, made-’em-a-million-times, always-a-crowd-fave, all-time-favorite mashed potatoes recipe. ♡

Now of course, everyone is entitled to their own opinion about exactly what constitutes the best mashed potatoes recipe. But if I’m the one put in charge potatoes for Thanksgiving, this recipe is my idea of perfection. These mashed potatoes are indulgently buttery, creamy, tangy, and made with a subtle hint of garlic (or you’re welcome to add much more, if you’d like). They are perfectly dense and thick (not the whipped and ultra-light variety). They feature not one, but two popular kinds of potatoes (whose skins you are welcome to leave on or peel off). They can be mashed as smooth or as chunky as you prefer. Oh, and they’re also incredibly easy to make ahead of time and reheat in the microwave if you have a busy menu lineup and would like to prep them ahead of time.

Basically, they’re total winners, and I’m pretty sure you’re going to love them too. So if you’re looking for a winning homemade mashed potatoes recipe, bookmark this one and my favorite mushroom gravy and let’s mash some potatoes together!

The BEST Mashed Potatoes!

These homemade mashed potatoes are perfectly rich and creamy, full of great flavor, easy to make, and always a crowd fave. See notes above for tips and possible recipe variations. And also, feel free to halve this recipe if you would like to make a smaller batch.

Prep: 20min

Total: 45min

Yield: 10

Ingredients:

• 5 pounds potatoes (I use half Yukon Gold, half Russet potatoes)
• 2 large cloves garlic, minced
• fine sea salt
• 6 tablespoons butter
• 1 cup whole milk
• 4 ounces cream cheese, room temperature
• toppings: chopped fresh chives or green onions, freshly-cracked black pepper

Instruction:

1. Feel free to peel your potatoes or leave the skins on. Then cut them into evenly-sized chunks, about an inch or so thick, and transfer them to a large stockpot full of cold water.
2. Once all of your potatoes are cut, be sure that there is enough cold water in the pan so that the water line sits about 1 inch above the potatoes. Stir the garlic and 1 tablespoon sea salt into the water. Then turn the heat to high and cook until the water comes to a boil. Reduce heat to medium-high (or whatever temperature is needed to maintain the boil) and continue cooking for about 10-12 minutes, or until a knife inserted in the middle of a potato goes in easily with almost no resistance. Carefully drain out all of the water.
3. Meanwhile, as the potatoes are boiling, heat the butter, milk and an additional 2 teaspoons of sea salt together either in a small saucepan or in the microwave until the butter is just melted. (You want to avoid boiling the milk.) Set aside until ready to use.
4. After draining the water, immediately return the potatoes to the hot stockpot, place it back on the hot burner, and turn the heat down to low. Using two oven mitts, carefully hold the handles on the stockpot and shake it gently on the burner for about 1 minute to help cook off some of the remaining steam within the potatoes. Remove the stockpot entirely from the heat and set it on a flat, heatproof surface.
5. Using your preferred kind of potato masher (I recommend this one in general, or this one for extra-smooth), mash the potatoes to your desired consistency.
6. Then pour half of the melted butter mixture over the potatoes, and fold it in with a wooden spoon or spatula until potatoes have soaked up the liquid. Repeat with the remaining butter, and then again with the cream cheese, folding in each addition in until just combined to avoid over-mixing. (Feel free to add in more warm milk to reach your desired consistency, if needed.)
7. One final time, taste the potatoes and season with extra salt if needed.
8. Then serve warm, garnished with gravy or any extra toppings that you might like, and enjoy!

Mashed Potatoes Recipe

FAQ

What is the trick to good mashed potatoes?

• Use Yukon Gold Potatoes. They are the best potatoes for mashing. …
• Boil Your Potatoes in Large Pieces. …
• Keep Your Potatoes Hot. …
• Add Fat First. …
• Taste Constantly. …
• Don’t Add Your Liquid All at Once. …
• Infuse Your Fat with Aromatics.

Is it better to use milk or heavy cream in mashed potatoes?

What adds flavor to mashed potatoes?

How to make Gordon Ramsay mashed potatoes?

1. 2 lbs. Yukon golden potatoes.
2. 1/2 cup sour cream.
3. 2 tsps. salt 1 for boiling, 1 to adjust the taste.
4. 1/2 cup butter + 2 tbsps. melted for topping.
5. 1/2 cup hot milk.
6. 1 tsp. grated garlic optional.
7. Chives and fresh ground black pepper for garnishing.