Best Mashed Potato Recipes

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!

1. Peel and quarter potatoes, place in a pot of cold salted water.
2. Add cloves of garlic (if using) & bring to a boil, cook uncovered 15 minutes or until fork-tender. …
3. Heat milk on the stove top (or in the microwave) until warm.
4. Add butter to the potatoes and begin mashing. …
5. Season with salt and pepper.

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!

Ultimate Mashed Potatoes Recipe by Tasty

Who doesn’t love potatoes? I mean, come on. Fry ‘em, dice ‘em, slice ‘em, or bake ‘em, there’s nothing better than a well-seasoned iteration of a potato. This time, we’re mashing ‘em. And not only are we mashing them, we’re loading ‘em up with all sorts of tantalizing flavors to give you, what we proudly call, the Ultimate Mashed Potato. It’s an experience, trust us.

Yield: 4 servings

Nutrition Facts: calories 520 calories, Carbohydrate 47 grams, Fat 36 grams, Fiber 4 grams, Protein 6 grams, Sugar 4 grams

Ingredients:

• 2 lb yukon gold potato
• ½ cup whole milk
• ½ cup heavy cream
• 8 cloves garlic, crushed
• ½ cup unsalted butter, cubed, cold
• 2 teaspoons kosher salt
• freshly ground black pepper, to taste
• chive, finely chopped, for serving

Instruction:

1. On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to avoid discoloration.
2. Cut the potatoes into 1-inch (2 cm) cubes.
3. Add the potatoes to a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to low and simmer for 12 minutes.
4. In a small saucepan, bring the milk, heavy cream, and garlic to a simmer over low heat.
5. Remove the pot from the heat and strain the cream through a fine mesh sieve.
6. Drain the potatoes in a colander and transfer back to the pot.
7. Mash the potatoes with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.
8. Add the cubed cold butter and salt. Stir to combine.
9. Gradually add the cream mixture to the potatoes, little by little, until fully incorporated.
10. Top with freshly ground black pepper and sprinkle with chives and serve.
11. Enjoy!

Mashed Potatoes

Looking for the best, easiest mashed potato recipe? These ultra-creamy, buttery, foolproof mashed potatoes are the perfect accompaniment to any holiday meal.

Prep: 25min

Total: 30min

Yield: 6 – 8 serving(s)

Nutrition Facts: calories 396 Calories, Fat 24 g, Saturated Fat 15 g, Trans Fat 1 g, Cholesterol 63 mg, Sodium 676 mg, Carbohydrate 37 g, Fiber 5 g, Sugar 3 g, Protein 6 g

Ingredients:

• 3 lb. mixed potatoes, such as russets & Yukon Golds
• Kosher salt
• 1/2 c. (1 stick) unsalted butter, plus 2 tablespoons for garnish
• 1/2 c. whole milk
• 1/2 c. sour cream
• Freshly ground black pepper

Instruction:

1. In a large pot, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until totally soft, 16 to 18 minutes. Drain and return potatoes to pot.
2. Use a potato masher to mash potatoes until smooth.
3. Meanwhile, in a small saucepan, melt butter with milk until warm.
4. Pour over warm milk-butter mixture and stir until completely combined and creamy. Add sour cream and stir until combined.
5. Season mashed potatoes generously with salt and pepper.
6. Transfer potatoes to a serving bowl and top with remaining two tablespoons butter. Season with more pepper before serving.

The Best Mashed Potatoes You Will Ever Make | Epicurious 101