If you’re on the hunt for the Best Mashed Potatoes Recipe, you’ve landed in exactly the right kitchen. I absolutely love how creamy and flavorful these mashed potatoes turn out every single time, and I’m excited to share all my favorite tips with you so your batch is just as dreamy. Whether you’re making a cozy weeknight dinner or prepping for a big holiday feast, these mashed potatoes won’t just be a side—they’ll be the star of the show.

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Why You’ll Love This Recipe

Perfectly Creamy Texture: This recipe balances butter, milk, and sour cream for that melt-in-your-mouth feel.
Garlic Infused Flavor: Cooking garlic with the potatoes gives a gentle, well-rounded garlic warmth without overpowering.
Simple Ingredients: Using everyday pantry staples means you don’t need anything fancy but still get incredible results.
Reliable and Foolproof: The detailed instructions guide you through avoiding common pitfalls, so no more watery or gummy potatoes!

A white round bowl filled with creamy mashed potatoes, with soft swirls creating a textured top layer. The surface has melted butter pooled mostly in the center, shining golden yellow, and sprinkled with small green chive pieces and black pepper. A pat of unmelted butter sits right in the middle, slightly melting into the potatoes. The bowl sits on a white marbled surface, with a green and white striped cloth partially visible behind it, and a wooden spoon resting on the cloth photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Choosing the right ingredients makes all the difference when you want the Best Mashed Potatoes Recipe. I like mixing russet and Yukon Gold potatoes for a great balance of fluffiness and buttery flavor. And a couple cloves of garlic elevate the taste without overwhelming the creamy potatoes.

Russet and/or Yukon Gold Potatoes: Russets give fluffiness, Yukon Golds add natural creaminess and buttery notes.
Garlic Cloves: Roasting them with the potatoes softens their bite and creates a mellow taste.
Unsalted Butter: Adds richness and lets you control saltiness.
Whole Milk: Creamy and smooth, but you can adjust with half-and-half for richer potatoes or lighter milk if you prefer.
Sea Salt: Salt both the cooking water and the potatoes afterward to season evenly.
Freshly Ground Black Pepper: A few turns brighten up the flavor.
Sour Cream (Optional): Stirring this in at the end makes the potatoes extra tangy and silky.
Fresh Chives: For a pop of color and mild onion flavor as garnish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of my favorite things about the Best Mashed Potatoes Recipe is how easy it is to customize it. I encourage you to play around a bit depending on what you have on hand or what flavor profiles you love. Don’t be afraid to make it your own!

Herb Lovers’ Twist: I sometimes mix in fresh rosemary or thyme during boiling to infuse subtle herbal notes—just remove before mashing.
Dairy-Free Version: Use olive oil instead of butter and unsweetened almond or oat milk; blended silken tofu also adds creaminess in place of sour cream.
Extra Creamy: For special occasions, I add a dollop of cream cheese or splash of heavy cream for even silkier texture.
Cheesy Mashed Potatoes: Stir in some sharp cheddar or Parmesan cheese right after mashing—it’s a hit with the family!

How to Make Best Mashed Potatoes Recipe

Step 1: Prep and Boil with Garlic for Extra Flavor

Start by peeling and cutting your potatoes into large chunks—this helps them cook evenly and faster. Toss in the garlic cloves whole; boiling them with the potatoes gives a gentle roasted garlic flavor that really stands out without being too sharp. Cover with cold water about an inch above, season the water with a tablespoon of salt (this is key for seasoning from the start), and bring to a boil. Then reduce to medium heat and simmer for about 15-20 minutes, or until your potatoes are fork-tender. I learned early on that starting with cold water, not hot, ensures even cooking rather than a mushy outside and firm inside.

Step 2: Drain and Mash While Still Hot

Drain your potatoes and garlic really well and return them to the pot off the heat. Using a potato masher, start mashing right away while everything is still hot—that makes the potatoes fluffier and easier to work with. Don’t rush this part! When they’re about halfway mashed, add your butter, milk, salt, and pepper. The butter should be softened or melted, so it blends seamlessly. I love folding in sour cream at this stage for that wonderful tang and creaminess, but it’s totally optional depending on your taste.

Step 3: Season and Serve with a Smile

Give your potatoes a final taste and adjust salt or pepper as needed. I always add a little extra butter on top when serving—it melts right in and is such a comforting finish. Sprinkle on fresh chopped chives for a vibrant burst of color and mild onion-y freshness. I promise, these mashed potatoes will earn you compliments every time.

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Pro Tips for Making Best Mashed Potatoes Recipe

Use a Mix of Potatoes: I find mixing russets and Yukon Golds gives the perfect fluffy yet creamy texture.
Don’t Overcook or Under-drain: Overcooked potatoes become gluey, and excess water makes them watery—drain well and check doneness early.
Mash While Hot: Hot potatoes absorb butter and milk better, giving you smoother, silkier mash.
Add Sour Cream Last: Folding it in gently preserves its tang and creaminess, keeping your mash luscious without breaking them down too much.

How to Serve Best Mashed Potatoes Recipe

Best Mashed Potatoes Recipe - Recipe Image

Garnishes

I always top my mashed potatoes with a pat of butter and a sprinkle of chopped fresh chives. The little bit of green livens up the plate and adds that subtle onion flavor that pairs so well. Sometimes I add a dash of smoked paprika for a warm, smoky touch that’s unexpected but delicious.

Side Dishes

These mashed potatoes go beautifully with roast chicken, beef pot roast, or even a simple pan-seared salmon. I also love serving them alongside crispy roasted vegetables or a fresh green bean almondine for added texture and color contrast.

Creative Ways to Present

For a special occasion, I sometimes pipe the mashed potatoes onto the plate using a large star tip, then broil lightly until the edges get golden and slightly crisp. It adds a bit of wow factor! You can also swirl your butter into the potatoes right before serving to create beautiful patterns that look as good as they taste.

Make Ahead and Storage

Storing Leftovers

I store leftover mashed potatoes in an airtight container in the fridge and they stay great for about 3 to 4 days. Adding a little extra cream or butter when reheating freshens them up nicely, preventing dryness.

Freezing

Yes, you can freeze mashed potatoes! I recommend placing them in a freezer-safe container with a tight lid or a heavy-duty freezer bag. When you thaw them, they might be a little grainy but whipping them with some extra butter or cream helps get the texture right back.

Reheating

To reheat, I usually warm them gently on the stove in a saucepan with a splash of milk or cream over low heat. Stir regularly to keep them smooth. You can also microwave in short bursts, stirring each time. If they thicken too much, just add a little more milk to loosen them up.

FAQs

What type of potatoes work best for the best mashed potatoes recipe?

The best mashed potatoes are usually made with a mix of russet and Yukon Gold potatoes. Russets are starchy and fluffy, while Yukon Golds are creamy and buttery, combining for the perfect texture and flavor.
Should I peel the potatoes before boiling?

Yes, peeling before boiling helps ensure the mashed potatoes are smooth and free from any tough skin bits. It also allows the potatoes to absorb butter and seasonings better.
Can I make the mashed potatoes ahead of time?

Absolutely! You can prepare mashed potatoes a day ahead, store them refrigerated, and gently reheat on the stove with a splash of milk to restore creaminess before serving.
Why are my mashed potatoes watery or gluey?

This usually happens if potatoes are overboiled and soak up too much water, or if you overmix them with a food processor or blender which breaks down the starch too much. Use a masher and mash gently while potatoes are hot for best texture.
Is sour cream necessary in mashed potatoes?

Sour cream is optional but highly recommended for adding tanginess and extra creaminess. If you prefer, you can substitute with cream cheese or omit it altogether.

Final Thoughts

When I first tried this Best Mashed Potatoes Recipe, I was amazed at how something so simple could taste so spectacular. It’s easy, comforting, and feels like a warm hug on a plate—something that your family and friends will keep asking for again and again. Trust me, once you make it your go-to mashed potatoes, you won’t want to make it any other way. So go ahead, gather those ingredients, roll up your sleeves, and enjoy making mashed potatoes that truly steal the show.

Best Mashed Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 73 reviews

Author: Jessica
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 8
Category: Side Dish
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This classic Best Mashed Potatoes recipe delivers creamy, smooth, and garlicky mashed potatoes perfect as a comforting side dish. Made with a blend of russet and Yukon Gold potatoes, garlic, butter, whole milk, and optionally sour cream, it’s easy to prepare on the stovetop and is garnished with fresh chives for a burst of color and flavor.

Ingredients

Potatoes and Garlic

3 pounds potatoes (russet, Yukon Gold, or a mix), peeled and cut into large chunks
3 garlic cloves

Dairy and Seasoning

½ cup unsalted butter (1 stick), plus more for serving
1 cup whole milk
1½ teaspoons sea salt, plus more for the cooking water
Freshly ground black pepper, to taste
¼ to ½ cup sour cream (optional)

Garnish

Chopped fresh chives

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Instructions

Prepare Potatoes and Garlic: Place the peeled and chunked potatoes along with the garlic cloves into a large pot. Cover with cold water so that it sits 1 inch above the potatoes. Add a tablespoon of salt to the water to season it.
Cook Potatoes: Bring the water to a boil over high heat, then reduce heat to medium and gently boil for 15 to 20 minutes until the potatoes are fork-tender. After cooking, drain the potatoes and garlic well, then return them to the pot.
Mash the Potatoes: Begin mashing the potatoes and garlic using a potato masher. When the potatoes are partially mashed, add the butter, whole milk, 1½ teaspoons sea salt, and freshly ground black pepper. Continue mashing until the potatoes reach a completely smooth consistency according to your preference.
Finish and Fold in Sour Cream: If using sour cream, fold it gently into the mashed potatoes with a spatula or wooden spoon until just combined for extra creaminess.
Season and Serve: Taste and adjust seasoning if needed. Serve immediately topped with additional butter and a sprinkle of chopped fresh chives for garnish.

Notes

Use a mix of russet and Yukon Gold potatoes for a balanced texture of fluffiness and creaminess.
Do not over boil potatoes to avoid watery or mushy mash; drain thoroughly before mashing.
Sour cream is optional but adds a nice tangy richness; cream cheese can be used as an alternative.
For fluffier mashed potatoes, some suggest finishing with a hand mixer instead of only a masher.
Covering the pot while boiling can speed up cooking but watch carefully to prevent boiling over.
Adjust pepper amount based on taste preferences; some find ½ tablespoon too much.

Nutrition

Serving Size: 1/8 of recipe (about 1 cup)
Calories: 200 kcal
Sugar: 2 g
Sodium: 350 mg
Fat: 9 g
Saturated Fat: 5.5 g
Unsaturated Fat: 2.5 g
Trans Fat: 0 g
Carbohydrates: 27 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 25 mg