Learn how to make the best mashed potatoes with this easy recipe! Rich, creamy, and flavorful, they're a crowd-pleasing side dish for the holidays or any meal.
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This mashed potatoes recipe yields the best mashed potatoes I’ve tried. They’re rich, creamy, and flavorful, made with butter, milk, plenty of salt and pepper, and (optional) sour cream. The recipe works perfectly with Yukon Gold potatoes, russets, or a mix, depending on whether you like your mashed potatoes light and fluffy or extra-buttery and smooth.
These homemade mashed potatoes have officially become a staple on my family’s Thanksgiving menu, though they’re so easy to make (and my husband Jack loves them so much) that we also have them on weeknights. Just peel the potatoes, boil them in salted water, and mash until creamy and smooth!
Whether you try this recipe for a holiday or a regular dinner, I think you’ll love it too!
Mashed Potatoes Ingredients
This classic recipe starts with 7 simple ingredients:
- Potatoes, of course! 3 pounds yields enough for about 8 people. Double the recipe if you’re serving more!
- Garlic – For savory depth of flavor.
- Unsalted butter – For richness and buttery flavor.
- Milk – It smooths the starchy potatoes into an incredibly creamy mash. Whole milk yields the creamiest results, though 2% or even an unsweetened non-dairy milk works too.
- Sour cream – Technically, this ingredient is optional. If you skip it, the recipe will still come out great. But for the best mashed potatoes, I highly recommend folding it in! It makes the taters extra-creamy and gives them a tangy taste.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
What are the best potatoes for mashed potatoes?
I think Yukon Golds and russets are the best potatoes for mashing.
- Yukon Gold potatoes are thin-skinned yellow potatoes. I love to mash them because they have a creamy texture, rich golden color, and buttery flavor.
- Russet potatoes are white potatoes that are high in natural starches. Thanks to all that starch, they yield fluffy mashed potatoes.
Feel free to make this recipe with either of these types of potatoes.
Another option I like is to use a mix of both kinds. The russets help with fluffiness and the Yukon Golds supply great flavor. It’s a combination that can’t be beat!
How to Make Mashed Potatoes
My method for how to make mashed potatoes couldn’t be simpler! Here’s how it goes:
First, peel and cut the potatoes. Chop them into large chunks—halve smaller Yukon Golds and cut larger russets into quarters or sixths. Do your best to cut the pieces to a consistent size so that they cook evenly.
Next, cook. Place the potatoes and garlic in a large pot and cover with cold water by 1 inch. Add a tablespoon of salt, and bring to a boil over high heat. Reduce the heat to medium and gently boil until the potatoes are fork-tender.
How Long to Boil Potatoes for Mashed Potatoes
Boil the potatoes in salted water for 15 to 20 minutes. This timing works well with large chunks of russet or Yukon Gold potatoes, but it can vary slightly depending on your specific potatoes and how large you cut them.
The potatoes are ready when you can easily pierce them with a fork. Avoid undercooking them. If they’re still firm in the center, you’ll end up with lumpy mashed potatoes!
When the potatoes are tender, drain them into a colander. Lightly shake to remove excess water, and return the potatoes to the pot.
Finally, mash! Use a potato masher to partially mash the potatoes. Then, pour in 1/2 cup milk and add the butter, salt, and pepper. Continue mashing until the potatoes reach your desired consistency, gradually adding more milk as needed to get them smooth and creamy. If desired, use a wooden spoon or spatula to stir in the sour cream.
Season to taste, adding more butter, sour cream, and salt and pepper as needed. Enjoy!
Recipe Tips
- Don’t overwork the potatoes. Overmixing the potatoes can make them gummy. For the best light and fluffy texture, always mash them by hand with a potato masher or potato ricer, not in a stand mixer or food processor.
- Add the milk a little at a time. I start with 1/2 cup, then gradually add more as needed to loosen the potatoes. Adding a little at a time makes it easy to incorporate into the potatoes without extra mixing. This keeps the potatoes from getting gummy. It also stops you from adding too much at once, which would make the potatoes runny.
- Don’t forget the fixings! We love these potatoes with butter, chives, and salt and pepper on top. You can’t go wrong with mushroom gravy either.
How to Store and Reheat
Leftover mashed potatoes keep well in an airtight container in the refrigerator for up to 3 days.
You have a few options for reheating them:
- In the microwave – Microwave until heated through, stirring every 2 minutes.
- In the oven – Transfer the potatoes to a casserole dish or oven-safe pan. Cover and warm in a 350°F oven until heated through, 25 minutes or more depending on the size and shape of your baking dish.
I’ve also had success reheating these mashed potatoes using the Keep Warm setting of my Instant Pot. A slow cooker would work well too!
If the potatoes seem dry after reheating, stir in an extra splash of milk to loosen them up.
Can you freeze mashed potatoes?
Yes, you can freeze mashed potatoes for up to 1 month, sealed tightly in an airtight container or bag. Every time I freeze some, I can’t believe how well they reheat! It’s almost like they’re freshly made.
To reheat: Let them thaw overnight in the refrigerator, then transfer to a baking dish and cover with foil. Reheat in a 350°F oven for about 30 minutes, stirring halfway. The potatoes might look lumpy when you stir them, but they will smooth out once they’re fully reheated.
More Favorite Potato Recipes
If you love these homemade mashed potatoes, try one of these potato recipes next:
- Mashed Sweet Potatoes
- Oven Roasted Potatoes
- Hasselback Potatoes
- Crispy Smashed Potatoes
- Scalloped Potatoes
- Perfect Baked Potato
Best Mashed Potatoes Recipe
Equipment
Ingredients
- 3 pounds potatoes, russet potatoes, Yukon Golds, or a mix, peeled and cut into large chunks
- 3 garlic cloves
- ½ cup unsalted butter, 1 stick, plus more for serving
- ½ to 1 cup whole milk
- 1½ teaspoons sea salt, plus more for the cooking water
- Freshly ground black pepper
- ¼ to ½ cup sour cream, optional
- Chopped fresh chives, for garnish
Instructions
- Place the potatoes and garlic in a large pot and cover with cold water by 1 inch. Season the water with a tablespoon of salt.
- Bring the water to a boil over high heat, then reduce the heat to medium and gently boil for 15 to 20 minutes, or until the potatoes are fork-tender. Drain the potatoes and return to the pot.
- Begin to mash the potatoes and garlic with a potato masher. When they are partially mashed, add the butter, ½ cup milk, salt, and several grinds of pepper. Continue mashing until the potatoes reach your desired consistency, gradually adding more milk as needed to get them smooth and creamy. I typically use ¾ to 1 cup total. When the potatoes are smooth, use a spatula or wooden spoon to fold in the sour cream, if using.
- Season to taste and serve topped with butter and chives.
Loved this recipe! Got several compliments from family and friends and a few who asked for the recipe!
Have cooked it twice now.
Used only 1/2 cup of Oat Milk and used 1/2 cup of sour cream.
Garlic was a great addition.
Forgot to include garlic the second time I made it and it still tasted great.
my boyfriend and his family LOVE this recipe i’ve made it like a bajillion times and he loves helping me mash- it’s to the point where i have the recipe memorized and i can feel in my heart what amounts i need to add when making smaller batches !!!! 15/10
Recipe for 3lb potatoes is way off – 1 cup of milk in 3 pounds of potatoes makes porridge. Good thing I have 2 more lbs of potatoes
I don’t find this to be a case at all. Keep mashing and allow the milk to absorb. You can also put the potatoes through a ricer that will make them smooth.
I veganized this recipe, subbing in full-fat oat milk, vegan butter, and plain unsweetened cashew yogurt.
They were creamy and delicious!
I’m so glad you loved it, KP!
These mashed potatoes are light and fluffy and so easy to prepare. Pure deliciousness!
I’m glad you loved them!
These mashed potatoes were AMAZING! I subbed heavy cream for the milk since I needed to use it up. I don’t know if that’s what made the difference or that I accidentally tripled the garlic, but really, these were to die for.
I like the recipe cause it was easy and I’m young. The result was phenomenal.
I’m trying this recipe out tomorrow. Just to be sure… you boil the cloves in with the potatoes?
Too much liqiud. I only needed 1/2 cup, not the full cup. Also too salty, and i only added 1 tsp of salt. Came out pretty good otherwise
Absolutely delish – keeper of a recipe! I added the sour cream and went a little lighter with the salt. Also, if you use room temp butter and sour cream, and warm up the milk before adding, it helps to keep the potatoes from cooling down too much.
I’m glad you loved them!
Can I use an immersion blender instead of a masher?
Hi Alyson, no, the potatoes will get gummy, a masher is best.
About how many medium sized potatoes are in 3 lbs. I don’t have any way of weighing them. I’m using 1/2 yukon and 1/2 russets.
Hi Kiki, it should be 3-4 russets and 4-6 yukon golds, it depends on the size. But the recipe should be forgiving if there’s some variation, start with a little less milk (you can always add more), and season to taste.
Quick question. I know that the recipe suggests whole milk, but if you were going to make this with non-dairy milk, is there a type that would work best? Thanks in advance!
Hi Jennifer, you can totally use non-dairy milk! I might not do oat milk just because it has a fairly oat-y flavor. We’ve used almond milk and it works well! I would start with less and add more as needed because it’s much thinner than whole milk.
I made it vegan with plant based butter and plain unsweetened oatmilk. Terrific!!
this recipe made me the best dinner ive had in months!!!
Can you nake the potatoes ahead of time?
yep!
would it work to make same day and leave in crock pot on warm until dinner time?
That should work fine!
How do you keep it hot? After following your directions, the end result was lukewarm mashed potatoes.
Hi Ronda, if adding the milk cools them down too much, turn the stove on and heat them until warmed.
I always make sure my butter and sour cream is room temp. And I warm up my milk in the microwave for about 30-45 seconds. That keeps the potatoes hot!
So good! Perfect and easy! Thank you!
Very good. Loved the recipe
I made this recipe for my son who loves mashed potatoes and we both loved it! I didn’t need to change a thing. Thanks for the recipe!
I’m so glad it was a hit, Heather!
I used to have my favorite mashed potatoes recipe for almost 10 years, but now I had some sour cream about to expire so I tried this recipe. I’m never going back to my old recipe, this one is so good! My new go to mashed potatoes recipe. Thank you for sharing!!
I’m so glad you loved it, Valentina!