Is there anything better on earth than a big bowl of buttery Mashed Potatoes? I mean real, homemade mash. It’s the original, budget-friendly comfort food that’s quick to make and even quicker to disappear! And if you want to know how to make the creamiest, fluffiest, cloud-like mashed potatoes you’ve ever had, then stick with me—you’ll want to take notes. :)
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Ah, potatoes. They fill your stomach for pennies but are so utterly satisfying. You can roast them, bake them in the oven, and even make a loaded potato soup. But mashed potatoes… I can’t think of a more perfect side dish! I’ve kept this recipe quick and simple, but I’ve also shared some delicious add-ins and variations below.
Ingredients
Here’s what you’ll need to make the best mashed potatoes recipe ever:
- Potatoes: I like using Russet potatoes because they get super fluffy and delicious once mashed. But Yukon Gold potatoes also work if you prefer a creamier consistency! As for peeling the potatoes, it’s totally up to you. I peel my potatoes because I like the smoother texture.
- Butter: Adds a buttery flavor and cuts through the natural starchiness of the potatoes.
- Milk: Adds moisture, flavor, and a little more fat, which makes them easier to whip up into a cloud-like texture. I sometimes use buttermilk or a mix of milk and chicken broth for even more flavor!
- Salt & Pepper: These simple seasonings add a little dimension of flavor to this otherwise simple dish. Season to taste, and don’t forget to salt the boiling water before you add your diced potatoes!
What Else Can I Add?
The recipe below is for a really quick mashed potato, flavored simply with milk, butter, salt, and pepper. But there are SO many different ingredients you can add to give them more flavor. Here are some of my favorite mix-ins to use:
- Any creamy dairy product, like sour cream, cream cheese, Parmesan, or cheddar cheese
- Brown butter (in place of the regular butter!)
- Bacon crumbles
- Roasted garlic or garlic powder
- Fresh chives or diced green onions
- Different seasoning blends to match what I’m serving, such as ranch seasoning or garlic herb seasoning
- Caramelized onions
Why are my Mashed Potatoes Gluey?
Two things lead to heavy, sticky, gluey potatoes: too much starch and over-mixing. To keep my potatoes light, fluffy, and cloud-like, I rinse the excess starch not once but TWICE during the process, then briefly whip the potatoes after mashing to get them extra smooth and aerated. The result is heavenly. Trust me.
Serving Suggestions
Mashed potatoes are the quintessential side dish that goes with almost anything. I love making them a part of a classic “meat and potatoes” meal by pairing them with homemade meatloaf or pot roast and some sort of veggie. But have you ever tried adding mash to a bowl meal? Yep, check out my loaded mashed potato bowls and have your mind blown!
Not to mention, they’re also a must-have over the holidays with roasted turkey, some sautéed Brussels sprouts, and my other favorite festive fixings!!
Make it Ahead!
You can easily make these potatoes ahead of time and warm them up when you’re ready to serve. Keep them in an airtight container for up to 3-4 days, and reheat them on the stovetop or in the microwave until hot. I usually add a splash of milk to stop them from drying out. They also freeze well for 1-2 months in a freezer-safe container. Let them thaw overnight before reheating, as above.
Mashed Potatoes Recipe
Servings 5 1 cup eachIngredients
- 2.5 lbs. russet potatoes ($1.50)
- 1/2 tsp salt (to salt the boiling water) ($0.02)
- 4 Tbsp butter ($0.56)
- 1/2 cup whole milk ($0.17)
- 1/2 tsp salt (or to taste) ($0.02)
- 1/4 tsp pepper ($0.02)
Instructions
- Peel and dice the potatoes into 1-inch cubes. Place the diced potatoes in a colander and rinse well with cool water to remove the excess starch.
- Place the rinsed potatoes in a pot and add fresh water until the potatoes are covered by one inch. Add ½ tsp salt to the water in the pot.
- Place a lid on the pot and bring the water up to a boil. Boil the potatoes for 6-7 minutes, or until they are very tender (a fork can pierce the potato effortlessly).
- Drain the potatoes in a colander and rinse again briefly with warm water.
- While the potatoes are draining, add the butter and milk to the pot used to boil the potatoes. Heat them over medium until the butter has melted.
- Add the drained potatoes back to the pot and mash with a potato masher.
- Season the potatoes with salt and pepper (I used ½ tsp salt and ¼ tsp pepper, but if you use unsalted butter you'll probably want more salt).
- For extra smooth and fluffy potatoes, use a hand mixer to whip the potatoes until there are no lumps and they are light and cloud-like. Serve and enjoy!
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Equipment
- Hand Mixer
Nutrition
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How to Make Mashed Potatoes – Step by Step Photos
Peel and dice 2.5 lbs. of russet potatoes (roughly half of a 5 lb. bag) into 1-inch cubes. Place them in a colander and rinse with cool water to remove the excess starch.
Add the potatoes to a pot and add fresh water until the potatoes are covered by one inch. Add ½ tsp salt to the water.
Place a lid on the pot, turn the heat up to high, and bring the pot up to a boil. Continue to boil the potatoes for 6-7 minutes, or until they are very tender. If there is any firmness left in the potatoes, your mashed potatoes will not be smooth. You can test the doneness by piercing the potatoes with a fork.
Drain the potatoes in a colander and rinse briefly with warm water.
While the potatoes are in the colander, add 4 Tbsp butter and ½ cup whole milk to the pot that was used to boil the potatoes. Heat the butter and milk until the butter is melted.
Add the rinsed potatoes back to the pot and mash with a potato masher. Season the potatoes with salt and pepper. I used ½ tsp salt and about ¼ tsp pepper, but if you’re using unsalted butter you may want more salt.
To make the potatoes extra light and fluffy, beat them with a hand mixer until no lumps remain.
Serve the potatoes with your favorite toppings and enjoy!
It doesn’t matter if you’re an experienced cook or a beginner; EVERYONE needs a classic, easy mashed potato recipe in their back pocket. And now you have just that :)
This was so good! My sister Nicole loved this for her birthday, and now I cook it everyday.
Haven’t tried them yet!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!???????????????
Can you sub for gold potatoes?
You could, but the texture will be slightly different! Russets provide a fluffier mashed potato and yukons are a little thicker and creamier.
Mashed potatoes came out awesome!
Best mashed potatoes my husband loved them and thanks for the step by step recipe
I’m on food stamps so your website is a blessing plus I am a horrible cook so once again you are a blessing.
YUM! Used these potatoes with the Bratwurst and Sauerkraut recipe. Easy, simple, and tasty. Can’t go wrong.
This method has never failed me! My family now insists that I bring the mashed potatoes to Thanksgiving and Christmas because they are soooo good. I use my Instant Pot to cook the potatoes, which saves me time and stove space.
To make mine fluffy, I rice them using a ricer. Love mashed taters! Butter and milk, have to add some fat to the carbs. Everything in moderation but it’s an important part of the meal.