This creamy mashed potatoes recipe includes the foolproof tips I swear by for making mashed potatoes that are irresistibly fluffy, buttery, rich, and creamy every time.
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“I made these a day before Thanksgiving and reheated in my crockpot. They were the CREAMIEST mashed potatoes I’ve ever had and I will definitely make them several time again before next November :-)” -Vasyl, FoodieCrush reader
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These Are the BEST Homemade Mashed Potatoes I’ve Ever Made
One of my favorite food memories is standing next to my grandma while she whipped mashed potatoes in the kitchen sink. It was her trick so they didn’t fly all over the kitchen, and one reason why this mashed potatoes recipe is the BEST, and works every single time.
Whether you’re making them as part of your Thanksgiving feast (don’t forget the stuffing and turkey gravy) or as a stellar side dish to pot roast or chicken piccata, there’s no arguing that this is one of the best ways to eat potatoes.
There are only a couple of easy tricks you need to keep in mind — like which potatoes work best and how long they need to be boiled — to become the mashed potato master of your household.
Enjoy!
Heidi’s Tips for Making the Best Mashed Potatoes
Use Yukon golds for the smoothest, creamiest texture. Avoid using waxy potatoes like red potatoes or russet potatoes, which result in a pasty mash since they need to be creamed more to achieve the desired texture.
Salt the water that the potatoes cook in. This flavors the potatoes themselves and prevents you from having to add lots of salt later on.
Mash with a hand mixer, like Grandma used to. There are several different techniques people swear by for mashing potatoes, including using a potato ricer or a potato masher. And I have tried them all. But in the end, I go back to the same way my mom and my grandma always made them, and that’s by using a good old handheld blender mixer (I have this one).
The 5 Ingredients You’ll Need
The full recipe, with amounts, can be found in the recipe card below.
- Yukon gold potatoes — They aren’t too dry and won’t go gummy or grainy on you.
- Butter — I prefer using unsalted butter in my homemade mashed potatoes because I like to know exactly how much salt is in them. If you’re using salted butter, give your potatoes a taste before you stir in any extra salt — you don’t want them to turn out too salty!
- Half-and-half, cream, or whole milk — Heavy cream will make for the creamiest mashed potatoes, but whole milk or half-and-half will also work. Don’t use anything with less fat than whole milk, otherwise, your potatoes won’t be as flavorful or creamy.
- Kosher salt and freshly ground pepper — Always, for flavor.
- Fresh herbs (optional) — Chives, parsley, or chopped green onion are my garnishes of choice.
How to Make Super Creamy Mashed Potatoes Every Time
- Boil the potatoes whole and with their skin on. I’ve boiled potatoes with and without the skin, and have found that boiling with the skin on protects the spuds from absorbing more water and losing flavor. Nobody wants a watery mash.
- Cook the potatoes until totally tender. Place your potatoes in a large pot and completely cover them with cold water (about ½ inch above the potatoes). Once they’ve come to a boil, add ½ teaspoon of salt to flavor them as they cook. Cook your potatoes for 20 to 30 minutes, or until they are fork-tender and the skin easily pulls away from the potato where cut.
- Wipe the skin away. Drain the potatoes, then use paper towels to wipe or scrub off the potato skin while still hot. It’s so much easier than having to peel your potatoes anyway. I use a fork to rotate the potatoes as I wipe them since these are literally hot potatoes. This method makes it incredibly easy for the skin to wipe away yet keep its flavor, so long as your potatoes are cooked enough.
- Put the taters back in the pot. A trick I’ve found to get an extra creamy potato is once the skins are quickly removed, I add the potatoes back to the same warm pot I cooked them in, then lightly smash them with the hand mixer tines, and add my butter to the still-hot potatoes. Cover the potatoes with a lid and let them sit for a couple of minutes, allowing the potatoes to dry out a little, keep warm, and absorb the melting butter for a barrier.
- Stir in the butter BEFORE the dairy. Adding the butterfat to the potatoes before adding the cream, half-and-half, or milk, coats the potato starches and acts as a barrier to ensure your mashed potatoes won’t turn out gummy, sticky, or overmixed.
- Whip ‘em with a mixer. The real secret to great mashers is how you mash them. I’ve used a ricer, but it’s a bit of a pain and my muscles never seem strong enough. I’ve used a masher and gotten a tasty mashed potato but always have a few potato chunks. A few minutes on medium speed should do the trick.
see more: 40+ EASY Thanksgiving Side Dishes
Make-Ahead Option
You don’t have to wait ‘til the last minute to make your mashed potatoes! Make them earlier the day of and then keep still-warm potatoes warm on the stove by placing them in a bowl, covering them with foil or plastic wrap, and setting the bowl over a pot of simmering water to create a double boiler.
They’ll stay warm this way for a few hours, just be sure to watch so you don’t run out of water in the pot. You can also make a big batch, refrigerate them for up to 2 days and then reheat them on the stove, in the oven, or in the slow cooker (instructions provided below).
Alternately, you can just make my mashed potato casserole recipe, which has specifically been created as a make-ahead option for prepping mashed potatoes for a crowd.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
The Best Mashed Potatoes Recipe
Equipment
- Deep Stainless Sauce Pan with Lid
Ingredients
- 2 ½ pounds Yukon gold potatoes
- 1 teaspoon kosher salt , divided
- 4 tablespoons butter , cut into chunks
- ⅓ cup half-and-half , or cream, or milk
- ½ teaspoon black pepper , freshly ground
- chives , minced
Instructions
- Scrub the potatoes clean and add to a deep pot. Completely cover the potatoes with water, about ½ inch above the potatoes. Bring the potatoes to a boil and add ½ teaspoon of kosher salt. Boil the potatoes for 20 to 30 minutes or until they are very easily pierced with a fork and the skin pulls away from the potato where cut.
- Drain the potatoes, and while still hot, use a paper towel to wipe the skin away from the potatoes, then add back to the warm pot.
- Gently smash the hot potatoes with the tines of a hand mixer and add the butter to the potatoes. Cover with a lid for the butter to melt, about 3-4 minutes.*
- Add the half-and-half or other liquid dairy to the pot and set it in the kitchen sink so the potatoes don't fly around the kitchen while whipping. Cream the potatoes with the hand mixer until smooth, rotating the pot counterclockwise as you mix. Don't over-mix the potatoes. Add the remaining ½ teaspoon of kosher salt and black pepper to taste, and add more dairy to get the consistency you like best.
- Add more butter if you'd like, and garnish with minced chives, or green onions, or serve plain.
Notes
Nutrition
What to Serve With Mashed Potatoes to Make a Meal
Mashed potatoes are the little black dress of side dishes and go with just about everything. They’re especially good with:
Mix-In Ideas to Flavor Your Mashed Potatoes
- Roasted cloves of garlic
- Olive oil (use in place of the butter; just note this will change the flavor and texture a bit)
- Cheddar cheese, mascarpone, gorgonzola, or blue cheese (I love this recipe)
- Bacon or pancetta
- Chopped green onions
- Caramelized onions
- Fresh herbs, such as chives, thyme, or rosemary
How to Reheat Mashed Potatoes
To reheat mashed potatoes, make them 2 days ahead of serving, and then:
- On the stove: Gently rewarm the potatoes over low heat with 1-2 tablespoons of dairy to loosen them and add more moisture to the potatoes so they don’t turn gluey or stick to the bottom of the pan. Low and slow is the ticket here.
- In the microwave: Place the potatoes in a microwave-safe bowl and reheat on half-power for about 5 minutes. Reheating at a lower temp is the key to keeping your microwaved potatoes from drying out and getting stiff.
- In the oven: Place the potatoes in a medium-sized baking dish, spreading them in an even layer, and then warm them in the oven at 350°F for about 10-15 minutes or until warmed through. Add more butter if desired.
- In the slow cooker: Allow the mashed potatoes to come to room temperature, for about 3 hours. Add to the slow cooker and set on low for 3 hours, and stir once or twice with a wooden spoon as they reheat.
More Classic Potato Side Dishes
- Colcannon (Irish Mashed Potatoes)
- The Best Potato Salad (one of my most popular recipes)
- The Best Crispy Oven Roasted Potatoes
- 3-Ingredient Parsley Potatoes
- Heavenly Funeral Potatoes
- Au Gratin Potatoes with Ham
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Donna Fritz
Just a suggestion for mashed potatoes. I always soak my cut potatoes in cold water for at least an hour, then carefully strain out the water so it doesn’t flow over the potatoes. You will see the water is cloudy. That is the starch. Much less likely to have pasty potatoes.
Hayley
Thanks for the tip, Donna!
Cjn
Excellent. Mouthwatering. Great served as bangers & mash.
Chris
Hi, did you use salted or non salted butter? Thanks so much.
Hey Chris, you can use either!
Ruth
Can I use same heavy cream, butter etc.. measurement even if I’m doing 5 pounds of the potatoes? Also, should I add cream cheese after I add the cream and mashed it or before dairy?
Ashley @ Foodie Crush
You can add the cream cheese at the same time. If you increase your potatoes you will need to increase the cream and butter as well.
Ariana
Would I add cream cheese before adding my heavy cream or after I’ve added dairy and finish mixing it?
Ashley @ Foodie Crush
I would add it at the same time as all the dairy
Patricia shaw
I love this receipt I made it turn out to be okay I’ll use this receipt again and again thank you
Ashley @ Foodie Crush
I am so glad to hear that this is a family favorite! Thanks Patricia
Vasyl
I made these a day before thanksgiving and reheated in my crockpot. They were the CREAMIEST mashed potatoes I’ve ever had and I will definitely make them several time again before next November :-)
Thanks Heidi!!
Nan
I made this recipe on Tuesday with the idea of bringing the refrigerated potatoes to room temp, then placing over simmering water to reheat. Now I’m wondering if I need to place the still-cold potatoes into a crockpot to make things go faster, but not sure if I have your recommended time to accomplish. So, we’ll see… Four stars for all the great tips and ideas. Will increase to five if tastes as good as it reads:-)
Ashley @ Foodie Crush
Sorry I am just seeing this! Which method did you choose and how did it turn out?