Mash Potato 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

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.

Creamy Mashed Potatoes

A little half and half makes these creamy mashed potatoes just right. Bonus: You can make this recipe ahead of time and simply warm when ready to serve.

Prep: 1h

Total: 1h30min

Yield: 10 serving(s)

Ingredients:

• 5 lb. russet or Yukon Gold potatoes
• 3/4 c. butter
• 8 oz. package cream cheese, softened
• 1/2 to 3/4 cup half-and-half
• 1/2 to 1 tsp. Lawry’s Seasoned Salt
• 1/2 to 1 tsp. black pepper

Instruction:

1. Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
2. Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
3. Turn off the stove and add 1 1/2 sticks of butter, an 8-ounce package of cream cheese and about 1/2 cup of half-and-half. Mash, mash, mash! Next, add about 1/2 teaspoon of Lawry’s Seasoning Salt and 1/2 a teaspoon of black pepper.
4. Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

Mashed Potatoes Recipe