This mashed potatoes recipe delivers creamy, fluffy, classic mashed potatoes every single time. Made with the right potatoes, warm dairy, and a simple technique, these potatoes are rich and comforting—never gluey, bland, or watery. Perfect for holidays or everyday dinners.
Ingredients
- Main Ingredients
- 3 lbs potatoes Yukon Gold or Russet, peeled and cut into chunks
- ½ cup unsalted butter cubed
- ¾ –1 cup heavy cream or whole milk warmed
- Seasonings & Flavor
- 1½ –2 tsp salt for boiling water, plus more to taste
- ½ tsp freshly ground black pepper
- 2 cloves garlic optional, for garlic mashed potatoes
- Optional Add-Ins
- ¼ cup sour cream or cream cheese extra creaminess
Instructions
- Prep the Potatoes
- Peel potatoes (or leave skins on for rustic style) and cut into evenly sized chunks.
- Boil
- Place potatoes in a large pot and cover with cold, well-salted water.
- Bring to a boil, reduce to a simmer, and cook 15–20 minutes until fork-tender.
- Drain & Dry
- Drain potatoes thoroughly and return them to the hot pot.
- Let sit 1–2 minutes to evaporate excess moisture.
- Mash
- Mash potatoes using a potato masher or ricer until smooth.
- Add Butter
- Add butter and mash until fully melted and incorporated.
- Add Dairy
- Slowly stir in warm milk or cream until desired consistency is reached.
- Season & Serve
- Stir in black pepper and adjust salt to taste.
- Serve hot with extra butter if desired.
Notes
- Warm dairy prevents gluey texture.
- Yukon Gold = creamy; Russet = extra fluffy.
- Do not use a blender or food processor.