Growing up, mashed potatoes weren’t just a side dish—they were the main event. I remember the buttery steam rising at Sunday dinners, garlic melting into every bite. Years later, I’m still chasing that same perfect spoonful. This mashed potatoes recipe? It’s the one that brings it all back—comforting, creamy, and made with real kitchen love.
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Why This Mashed Potatoes Recipe Works
This recipe is everything mashed potatoes should be.
Creamy. Buttery. Fluffy. And super simple.
It’s just as perfect for Thanksgiving dinner as it is for a random Tuesday. The texture is spot-on, the garlic adds warmth, and the optional sour cream takes it over the top.
Plus, it’s easy to adapt to your taste—chunky, smooth, garlicky, herby—you name it.
Ingredients You’ll Need
Let’s break down the key players:
- Potatoes: Yukon Golds = buttery, Russets = fluffy. Together? Best texture ever.
- Butter: A full stick brings the comfort.
- Milk: Whole milk for richness without heaviness.
- Garlic: Optional, but adds delicious depth.
- Sour Cream: Totally optional—but makes it extra creamy.
- Salt & Pepper: Don’t skimp. They’re essential.
Step-by-Step: How to Make Mashed Potatoes
Prep and Boil the Potatoes
Peel and cut 3 pounds of potatoes into similar-sized chunks. This helps them cook evenly.
Add them to a pot with 3 garlic cloves and cover with cold water. Toss in 1 tablespoon of salt.
Bring to a boil, then reduce heat and simmer for 15–20 minutes—until fork-tender.
Mash and Add Flavor
Drain the potatoes well. This is important—excess water makes them gluey.
While still hot, return to the pot. Start mashing, then add ½ cup butter and 1 cup warm milk.
Season with 1½ teaspoons salt and a few twists of black pepper.
Adjust for Texture
Mash until you hit your preferred consistency—super smooth or a little chunky.
Fold in ¼ to ½ cup sour cream if using. Taste and adjust seasoning.
Top with extra butter and fresh chives when serving.
Best Potatoes for Mashed Potatoes
Yukon Golds are creamy, rich, and naturally buttery.
Russets are light, fluffy, and starchy.
Mix them, and you get the dream team: silky texture with just the right fluff.
If you only have one kind, don’t worry—both work great on their own too.
Make-Ahead, Storing, and Reheating Tips
How to Store
Keep leftovers in an airtight container in the fridge for up to 3 days.
You can freeze them, but the texture may change a bit.
How to Reheat
Microwave: Heat in short bursts, stirring every 2 minutes. Add a splash of milk if needed.
Oven: Reheat in a covered dish at 350°F with a little butter on top.
Slow Cooker or Instant Pot: Use the “Keep Warm” setting. Stir in butter or milk if dry.
Serving Ideas and Variations
Mashed potatoes are the ultimate blank canvas.
Top them with butter, chives, garlic, shredded cheese, or mushroom gravy.
Serve alongside roast chicken, steak, or holiday turkey.
For flavor twists, try adding:
- Roasted garlic
- Cream cheese
- Fresh herbs
- Parmesan or cheddar
And if you’re building a cozy meal, they’re amazing with creamy crockpot crack chicken or easy garlic butter steak and potatoes.
Print
Best Mashed Potatoes Recipe: Creamy, Fluffy, and Foolproof
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Boiled and Mashed
- Cuisine: American
- Diet: Vegetarian
Description
These mashed potatoes are creamy, fluffy, and loaded with buttery garlic flavor. Perfect for holidays or weeknight dinners, and easy to prep ahead.
Ingredients
3 pounds potatoes, peeled and cut into chunks
3 garlic cloves
1/2 cup unsalted butter (1 stick), plus more for serving
1 cup whole milk
1½ teaspoons sea salt, plus more for cooking water
Freshly ground black pepper
1/4 to 1/2 cup sour cream (optional)
Chopped fresh chives (for garnish)
Instructions
1. Place potatoes and garlic in pot, cover with cold water by 1 inch, add 1 tbsp salt
2. Bring to boil over high heat, reduce to medium, boil 15–20 minutes until fork-tender
3. Drain and return potatoes to pot
4. Partially mash, then add butter, milk, salt, and pepper
5. Continue mashing until smooth, fold in sour cream if using
6. Adjust seasoning, top with butter and chives to serve
Notes
Use Yukon Gold for creamy texture, Russet for fluffiness—or a mix for the best of both.
Cut potatoes into equal-sized chunks for even cooking.
Add extra butter or milk if dry after reheating.
Sour cream adds tangy richness but is optional.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 460mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg
FAQ
What are the best potatoes for mashed potatoes?
Yukon Golds and Russets—use both for the best texture.
How long should I boil potatoes for mashed potatoes?
15–20 minutes, until fork-tender.
Should I cover the pot while boiling potatoes?
Yes, it helps them cook faster—but keep an eye on it to prevent boil-over.
Can I make mashed potatoes ahead of time?
Definitely. They store and reheat beautifully.
How do I reheat mashed potatoes?
Microwave, oven, or slow cooker—with a splash of milk or butter if needed.
Can I skip the sour cream?
Yes! It’s totally optional.
More Potato Recipes You’ll Love
If you love mashed potatoes, you’ve got to try our hearty and comforting potato soup. It’s creamy, cozy, and just as simple.
Craving something crispy? Roasted potatoes or classic wedges are always a hit.