This mashed potatoes recipe is simple and yields delicious results. We found high starchy russet or semi-starchy Yukon gold works best for the lightest, fluffiest potatoes. The addition of milk and butter creates a rich and creamy finished product. Try adding some shredded cheese to the mix for a little extra flavor.
For more Potato-inspired recipes, check out these Roasted Potatoes, Potato Hash, Spicy Potato Wedges, Baked Garlic Potato Wedges, and Russian Potato Salad.
Jump to:
What's the difference between Mashed Potatoes and Potato Purée?
Creamy mashed potatoes are a classic American side dish, usually made by peeling potatoes, dicing, boiling, and mashing them while cooking in a pot. The French elevate this side dish by making pureeing potatoes. For this dish, the skins are left on the potatoes, and they are cooked whole to prevent them from absorbing too much water, which in turn allows them to take on a richer flavor thanks to the cream and butter, making them more luxurious.
Mashed Potatoes Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Unsalted or salted Butter: Adds richness and flavor to the mashed potatoes.
- Heavy cream, half and half, or whole milk: Provides creaminess and moisture to the mashed potatoes.
- Boiling potatoes, such as Yukon Gold or Russet Potatoes: The main ingredient in the recipe and the starch source that makes the mashed potatoes creamy.
- Kosher salt: Enhances the flavor of the potatoes and balances the richness of the butter and cream.
- Ground black pepper: Adds a mild spiciness and depth of flavor to the mashed potatoes.
Tools you'll need
How to Make Mashed Potatoes
Note: The full instructions are provided in the recipe card below.
Peel the potatoes cut them into 1-inch cubes, and place them in a large pot of boiling salted water. Simmer uncovered for 15 to 20 minutes until the potatoes are tender. In a small saucepan over medium-low heat, heat butter and cream until smooth, amount 5 minutes—season 2 teaspoons kosher salt and ½ teaspoon ground black pepper or adjust to taste. Keep warm. Drain the potatoes in a colander, return them to the pot, and stir over low heat until potatoes are thoroughly dried, about 1 minute.
Break the potatoes into small pieces on low for about 30 seconds using a stand mixer with a whisk. Add butter mixture in a steady stream until incorporated. Increase the speed to high and whip until light, fluffy, and no lumps remain, about 2 minutes. Alternatively, you can mash the potatoes with a potato masher and add the butter mixture in stages until the desired consistency is reached.
Substitutions
- Potatoes: Instead of russet, you can use Yukon gold or red potatoes. However, red potatoes may be gummy when mashed.
- Heavy Cream: Half and Half or Whole Milk can be used instead of heavy cream to lighten the recipe.
- Milk: While plant-based milk—like unsweetened almond milk, soy milk, or cashew milk—won’t mimic the creamy texture of true dairy, they can help loosen a too-thick or gummy batch of mashed potatoes as well as adding a bit of reserved cooking water. Warm the potatoes on the stove or microwave before adding the milk alternative for the best results.
- Coconut milk: While it brings richness and a creamy mouthfeel, it also lends a distinct coconut flavor and soft sweetness.
- Extra-virgin olive oil or refined coconut oil: Vegan mashed potatoes rely on high-quality or refined coconut oil for richness and texture. Add a little at a time to prevent potatoes from turning overly greasy.
- Vegan butter: Vegan butter, a stabilized emulsification of water and plant-based oils, is the key to the creamiest vegan mashed potatoes, with enough fat to smooth out the texture of the starch.
Variation
- Savory Mashed Sweet potatoes
- Garlic Mashed Potatoes: Add ½ teaspoon (or to taste) of granulated garlic to the butter mixture.
- Mashed Potatoes with Cheese: Stir 1 cup of freshly grated Grana Padano, cheddar, or shredded smoked Gouda cheese.
- Bacon Mashed Potatoes: Sprinkle with 6 slices of chopped cooked bacon and 2 thinly sliced scallions.
How to Serve
This recipe pairs well with gravy, roasted meats, roasted chicken, meatloaf, turkey meatloaf, etc.
How to Store & Reheat
To store: Keep hot until ready to serve, transfer to a serving bowl, dot top with butter, cover tightly, and keep in a warm place, like the microwave. Potatoes will stay hot for at least 30 minutes. Place the covered bowl in a pan holding about an inch of gently simmering water to keep it longer. Before serving, mix well.
To reheat: The mashed potatoes in a heavy-bottomed pot over medium heat, often whisking, until warm; whisk in additional heavy cream, half and half, milk or chicken broth, or a combination and a few pats of butter until it reaches the desired consistency. Alternatively, you can microwave until the potatoes are hot, stirring halfway through the reheating time.
Make Ahead
Creamy mashed potatoes can be made beforehand to save time and reduce stress when cooking for a special occasion or a large gathering. To make mashed potatoes, prepare the recipe as directed and transfer the mashed potatoes to a baking dish or a slow cooker. Cover the dish tightly with plastic wrap or a lid and refrigerate for up to 3 days or freeze for up to 2 months.
When ready to serve, reheat the mashed potatoes in the oven or a slow cooker until heated. Add a splash of milk or cream and stir well before reheating to prevent them from drying out. This recipe allows you to enjoy a delicious and comforting side dish without any last-minute preparation.
Tips for Making The Best Mashed Potatoes
- Texture: It is important to mash the potatoes while they're still hot; otherwise, they end up with lumps. Add more heavy cream, half and half, or whole milk to the Mashed Potatoes, if needed, for thinning.
- Appearance: Leaving the skins on gives them a more rustic look
- Use add-ins: Use roasted garlic cloves, garlic powder, chopped chives, or caramelized onions. You can also opt for cheese such as freshly grated Grana Padano or shredded smoked Gouda for a savory, cheesy flavor.
- Boil the potatoes in salted water: Boil the potatoes until they are tender but not falling apart. Salting the water adds flavor to the potatoes and helps them absorb the seasoning better.
- Drain the potatoes well: Drain the potatoes well after boiling to remove any excess water. This will prevent the mashed potatoes from becoming watery.
- Warm the butter and cream: Warm the butter and cream in a saucepan before adding them to the mashed potatoes. This will help the butter melt evenly and ensure the mashed potatoes are creamy and smooth.
- Use a potato masher or ricer: Use a potato masher or ricer to mash the potatoes instead of a food processor or blender. Over-mixing the potatoes can make them gluey and gummy.
FAQ
How do you make creamy mashed potatoes without milk?
The best way to make creamy mashed potatoes without milk is to use some Potato water (left over in the pot after you boil potatoes) or chicken broth. You can also use some butter, but make sure it is very soft to blend.
Why are my mashed potatoes gummy?
Using a waxy potato with high moisture and sugar content, like Red Bliss potatoes, may result in a gummy texture when mashed.
Can I use a different type of potato?
You can use other kinds of potatoes, such as red or white potatoes, but they may not be as creamy as Yukon Gold or Russet potatoes.
Can I use a different type of dairy?
You can use different types of dairy, such as sour cream, cream cheese, or Greek yogurt, but they will affect the flavor and texture of the mashed potatoes.
Can I make this recipe vegan?
You can make this recipe vegan using vegan butter and non-dairy milk such as almond or soy milk.
How can I make the mashed potatoes smoother?
A potato ricer or food mill can make the mashed potatoes smoother, removing lumps or chunks.
How can I make the mashed potatoes thicker?
If the mashed potatoes are too thin, add or cook them longer to remove excess moisture.
Related Recipes:
Recipe
Easy Mashed Potatoes
Ingredients
- 1 stick (8 tablespoons) unsalted or salted Butter
- 1-½ cups heavy cream half and half or whole milk
- 4 pounds boiling potatoes, such as Yukon Gold or Russet Potatoes , cut into 1" cubes
- 2 teaspoons Kosher salt or to taste , adjust to taste
- ½ teaspoon Ground Black pepper , adjust to taste
Instructions
- Peel the potatoes cut them into 1-inch cubes, and place them in a large pot of boiling salted water. Simmer uncovered for 15 to 20 minutes until the potatoes are tender.
- In a small saucepan over medium-low heat, heat butter and cream until smooth, amount 5 minutes—season 2 teaspoons kosher salt and ½ teaspoon ground black pepper or adjust to taste. Keep warm.
- Drain the potatoes in a colander and then return them to the pot, and stir over low heat until potatoes are thoroughly dried about 1 minute.
- Using a stand mixer fitted with a whisk to break the potatoes into small pieces on low for about 30 seconds. Add butter mixture in a steady stream until incorporated. Increase the speed to high and whip until light, fluffy, and no lumps remain, about 2 minutes. Alternatively, you can mash the potatoes with a potato masher and add the butter mixture in stages until the desired consistency is reached.
Notes
- To store: Keep hot until ready to serve, transfer to a serving bowl, dot top with butter, cover tightly and keep in a warm place, like the microwave. Potatoes will stay hot for at least 30 minutes. Place the covered bowl in a pan holding about an inch of gently simmering water to keep it longer. Before serving, mix well.
- To reheat: The mashed potatoes in a heavy-bottomed pot over medium heat, often whisking, until warm; whisk in additional heavy cream, half and half, milk or chicken broth, or a combination and a few pats of butter until it reaches the desired consistency. Alternatively, you can microwave until the potatoes are hot, stirring halfway through the reheating time.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.