Name: Best Mashed Potatoes Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 3 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks; 1/2 cup unsalted butter; 3/4 cup heavy cream or whole milk; 1 1/2 teaspoons salt, plus more for boiling; 1/2 teaspoon black pepper; Optional: 2 cloves garlic, minced or roasted; Optional: 1/4 cup sour cream or cream cheese; Optional: 2 tablespoons chopped chives or 1/4 cup grated parmesan

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Mashed potatoes are the ultimate comfort food, and this recipe is my absolute favorite way to make them—creamy, buttery, and fluffy with just the right amount of richness. Whether I’m making them as a side for a holiday meal or just to go with a weeknight dinner, they always turn out smooth, flavorful, and deeply satisfying.

Why You’ll Love This Recipe

I love this mashed potato recipe because it’s simple, foolproof, and tastes like a hug in a bowl. The potatoes are perfectly seasoned, rich with butter and cream, and have a velvety texture I can’t get enough of. It’s easy to scale for a crowd, make ahead, or customize with garlic, herbs, or cheese. These mashed potatoes are the kind everyone goes back for seconds of. Best Mashed Potatoes Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Yukon Gold or Russet potatoes (peeled and cut into chunks)
Butter (unsalted)
Heavy cream or whole milk
Salt
Black pepper
Optional: garlic, sour cream, cream cheese, chives, or parmesan for added flavor

Directions

I peel and cut the potatoes into evenly sized chunks so they cook at the same rate.
I place them in a large pot, cover with cold water, add a generous pinch of salt, and bring to a boil.
I reduce the heat to a simmer and cook the potatoes until they’re fork-tender—about 15–20 minutes.
While the potatoes are cooking, I warm the butter and cream in a small saucepan (or microwave) so they blend in more easily.
I drain the potatoes well and return them to the pot to let the steam escape for a minute or two—this helps keep the mash fluffy.
I mash the potatoes using a potato masher or ricer, then gradually stir in the warm butter and cream until the texture is smooth and creamy.
I season with salt and pepper to taste and serve hot, topped with a pat of butter or chopped chives if I want a fresh finish.

Servings and timing

This recipe makes about 6 servings. It takes around 10 minutes to prep and 20 minutes to cook, so I usually have it ready in about 30 minutes.

Variations

Sometimes I stir in roasted garlic or sautéed shallots for added depth. If I want extra tang and richness, I mix in a bit of sour cream or cream cheese. For cheesy mashed potatoes, I fold in grated parmesan or shredded cheddar. When I’m feeling indulgent, I use all cream instead of milk for a richer texture.

Storage/reheating

I store leftover mashed potatoes in an airtight container in the fridge for up to 4 days. To reheat, I warm them slowly on the stove with a splash of cream or milk, stirring until smooth. They can also be reheated in the microwave in short intervals, stirring between each. If I’m making them ahead, I store them in a covered baking dish and reheat in the oven at 325°F (160°C) until warmed through. Best Mashed Potatoes Recipe

FAQs

What kind of potatoes work best?

I like using Yukon Golds for their buttery flavor and creamy texture. Russet potatoes are also great for a fluffier mash. Sometimes I mix the two for the best of both worlds.

Can I make mashed potatoes ahead of time?

Yes, I often make them a day in advance and reheat gently with extra cream or butter to bring them back to life.

How do I avoid gummy mashed potatoes?

I make sure not to overmix and always use a masher or ricer—not a food processor or blender. Overworking the potatoes releases too much starch and turns them gluey.

Can I make them dairy-free?

Yes. I substitute the butter with olive oil or a dairy-free butter alternative and use unsweetened plant-based milk like oat or almond milk.

How do I keep them warm for serving?

I keep them warm in a covered slow cooker on the “warm” setting, or over a double boiler on the stove. I give them a stir and a splash of cream if they start to dry out.

Conclusion

This is my go-to mashed potatoes recipe because it’s simple, customizable, and always delicious. Whether I’m serving it for a big holiday dinner or a casual meal, it’s one of those sides that brings comfort, warmth, and a whole lot of flavor to the table. Once I mastered this version, I never needed another.