Mashed Potatoes Recipe
This Mashed Potatoes recipe is easy, creamy, and fail proof. I’ll give you all the tips to making this easy side dish every time.
I may earn commissions for purchases made through links on this post.
BEST MASHED POTATOES RECIPE
There’s nothing like a creamy side of mashed potatoes to go with almost any meal. These are so good on their own but of course you can add gravy if you like especially if it’s Thanksgiving. 
HOW TO MAKE MASHED POTATOES
- In a large pot, add the cubed potatoes and add cold water to cover the potatoes and 1-inch above the potatoes.
- Add about 1 Tablespoon of salt to the pot and bring the water to a boil. Boil potatoes about 10-15 minutes or until potatoes are fork tender.
- Drain potatoes and add back to the warm pot. Turn the heat to low and heat the potatoes for 1-2 minutes to get the excess moisture out.
- While potatoes are cooking, prepare the butter mixture. In small saucepan or microwave safe bowl, heat the butter, milk, and 1 teaspoon salt until warm and the butter is melted. Do not overheat or the milk will scald. Set aside.
- Add the potatoes to a large bowl or stand mixer (or just mash them in the pot they cooked in). Mash the potatoes with a potato masher or a hand mixer being careful not to overmix or they will get gummy.
- Add the warm butter mixture and fold in. Fold in the cream cheese and sour cream. Add more salt and pepper to taste. Feel free to add more milk if you want the potatoes thinner. Serve warm with pats of butter on top and chives if desired. Store leftovers in an airtight container in the fridge.
WHAT ARE THE BEST KIND OF POTATOES FOR MASHED POTATOES?
I prefer Russet potatoes or Yukon Gold potatoes for this dish. Russets have more starch and Yukon potatoes I find to be a bit creamier but either work.
INGREDIENTS
This easy recipe uses simple ingredients and is the ultimate comfort food that my family loves.
- POTATOES
- SOUR CREAM – Adds great flavor.
- CREAM CHEESE – Gives it a nice creamy flavor. Make sure it’s room temperature so that it blends well.
- BUTTER – a little butter never hurt anyone and makes for good mashed potatoes.
- MINCED GARLIC – four cloves garlic give this flavor.
- WHOLE MILK – Heavy cream could be used as well.
- SALT
PRO TIPS
- Rinse potatoes in cold water after they are peeled to remove excess starch.
- Don’t overcook! If you overcook your potatoes they will be heavy and waterlogged. If you undercook them they will be lumpy.
- Mash right away – potatoes should be mashed while hot so they don’t turn gummy.
- Try to cut all of your potatoes the same size.
- Removing excess moisture makes for the fluffiest potatoes. After cooking and draining the potatoes, return them to the pan and cook for just minute or two over low heat to remove excess moisture so you don’t have watery mashed potatoes.
- Warm your milk mixture. This makes for the creamiest fluffy mashed potatoes because it incorporates beautifully.
- The secret to the best potatoes is honestly seasoning them correctly with salt. Of course this comes down to personal preference so that’s why this recipe starts with 1 teaspoon and tells you to add more.
REHEAT
To reheat you can heat in the microwave or in the oven at 350 degrees F. You may have to add a little extra milk to loosen them up.
OTHER POTATO RECIPES:
- Scalloped Potatoes
- Slow Cooker Mashed Potatoes
- Instant Pot Mashed Potatoes
- Ruth’s Chris Sweet Potatoes
- Ultimate Twice Baked Potatoes
- Jalapeno Popper Mashed Potatoes
- Creamy Potato Soup
- Crispy Roasted Potatoes
- Funeral Potatoes
- Ranch Roasted Red Potatoes
- Mashed Potatoes – two Ways
- Buffalo Chicken and Potato Casserole
Mashed Potatoes recipe
This Mashed Potatoes recipe is easy, creamy, and fail proof.
Ingredients
- 5 lbs Russet or Yukon Gold potatoes, peeled and cubed into 1.5 inch pieces
- 4 cloves garlic, minced
- 1/2 cup salted butter
- ½ cup whole milk
- 1 teaspoon fine salt, more to taste
- 8 ounces cream cheese, room temperature
- 1/2 cup sour cream
- pepper to taste
Equipment
Instructions
- In a large pot, add the cubed potatoes and add cold water to cover the potatoes and 1-inch above the potatoes.
- Add about 1 Tablespoon of salt to the pot and bring the water to a boil. Boil potatoes about 10-15 minutes or until potatoes are fork tender.
- Drain potatoes and add back to the pot. Turn the heat to low and heat the potatoes for 1-2 minutes to get the excess moisture out.
- While potatoes are cooking, prepare the butter mixture. In small saucepan or microwave safe bowl, heat the butter, milk, and 1 teaspoon salt until warm and the butter is melted. Do not overheat or the milk will scald. Set aside.
- Add the potatoes to a large bowl or stand mixer (or just mash them in the pot they cooked in). Mash the potatoes with a potato masher, potato ricer, or hand mixer being careful not to overmix or they will get gummy.
- Add the warm butter mixture and fold in. Fold in the cream cheese and sour cream. Add more salt and pepper to taste. Feel free to add more milk if you want the potatoes thinner. Serve warm with pats of butter on top and chives if desired.
