These Perfect Mashed Potatoes are the best you’ll ever have, guaranteed! Made from scratch, they come out fluffy, flavorful, and creamy every time. A must have recipe for weeknight dinners, holidays, and everything in between.
Perfect Mashed Potatoes
This recipe truly makes the most perfect batch of mashed potatoes (and we’ve made a lot around here) every time. It’s a classic recipe with a few key tricks that ensure your potatoes are amazing whenever you whip them up. While these potatoes are great for the holidays (talk about a winner of a side dish for Thanksgiving, Christmas, all the way to Easter), they also compliment practically any week night meal. I make them at least twice a month if not more! And these mashed potatoes are made right on the stove top which is perfect for all that holiday cooking when you’ve got every appliance working double time! Buttery, creamy, and fluffy, this is the end all be all in mashed potato recipes!
Looking for more spectacular side dishes? Check out these easy Crockpot Green Beans, honey butter Roasted Carrots, or my made from scratch Baked Mac and Cheese!
What if my potatoes are gluey or too mushy?
It happens to the best of us but there’s a few simple tricks to getting your potatoes perfect:
- Rinse your potatoes! Not once, but twice! Once they are peeled and again once they have been boiled. This ensures you’re removing all of the excess starch, so that you don’t end up with gluey or pasty potatoes.
- Don’t cut them too small! Simply cut the potatoes in half as opposed to cubing them.Keeping them larger actually ensures that your potatoes won’t disintegrate, or take on too much water during boiling.
- Start with cold water! This is one of the most important steps. If you use hot or warm water to cover your potatoes, they will most likely fall apart during cooking. They can also cook unevenly and could end up way too starchy. A second key part to this step is draining all of the water after boiling/rinsing. Getting rid of excess moisture makes sure the potatoes aren’t too watery when you mash them.
How To Make Perfect Mashed Potatoes
- Rinse. Thoroughly rinse your potatoes under warm water to remove any residual dirt. Pat them dry with paper towels.
- Peel. Peel the potatoes, leaving no skin behind, then place them in a large colander and rinse again. This time rinse with cold water.
- Slice. Slice the potatoes in half and transfer them to a large pot or dutch oven. Cover with COLD water.
- Boil. Bring the potatoes to a boil and cook for 15-20 minutes, until fork tender.
- Heat. While the potatoes boil, heat the milk in the microwave or on the stove just until warm.
- Drain. Remove the potatoes from heat and drain them. Gently rinse the potatoes under cold water and drain again. Return them to the pot.
- Mash. Use a potato masher (or hand or stand mixer) to start breaking up the potatoes.
- Mix. If using a hand (or stand) mixer, turn it on low speed and mix while slowly pouring in the warm milk.
- Add. Add in both sticks of butter, the sour cream, the salt, pepper, and garlic powder. Continue mashing or mixing on medium speed for 1-2 minutes until smooth and creamy.
- Serve. Serve while hot and garnish with some freshly chopped chives or parsley as a garnish. Enjoy!
Storing Perfect Mashed Potatoes
Store leftover potatoes in an airtight container in the fridge for up to 3 days. Reheat in the microwave until warmed through.
I don’t recommend making these potatoes ahead of time. Unfortunately, mashed potatoes are just not something that reheat and still taste the same. If you want to make them a little bit ahead you can prepare as directed, then keep them in a 6 quart slow cooker on low for up to 2 hours. If keeping them warm in the slow cooker, give them a stir every once in a while before serving.
Ingredients Notes for Perfect Mashed Potatoes
- Potatoes – For the creamiest and fluffiest mash, you’re going to want a higher starch potato. I always use Russet potatoes, but Yukon Gold are another great option! Either of these have amazing flavor and texture. The potatoes you DON’T want to use here are waxy potatoes such as red potatoes or new potatoes. They won’t give you that light texture that you’re looking for.
- Milk – The key is warming the milk before mixing it into the potatoes! Heat it on the stove or in the microwave until warm but not hot, you don’t want to scald it by accident.
- Butter – You’ll want your butter to come to room temp for a good 45-60 minutes. If you don’t have that kind of time, you can pop it in the microwave in a bowl for 5 second intervals until soft.
- Sour Cream – You can use plain Greek yogurt as a substitute.
- Seasonings – Salt, pepper, and garlic powder. These are just a starting point. Feel free to adjust for taste and add more!
- Optional Garnishes – Freshly chopped chives or parsley. The pop of green looks beautiful when serving!
Enjoy!
~Nichole
Perfect Mashed Potatoes
Ingredients
- 5 Pounds Russet Potatoes
- 1 1/2 Cups Milk
- 2 Sticks Butter (1 Cup) Softened
- 1/3 Cup Sour Cream or Plain Greek Yogurt
- 1-2 teaspoons Salt (or to taste)
- 1/2-1 teaspoon black pepper (or to taste)
- 1/2 teaspoon garlic powder
- Fresh Chopped Chives or Parsley for serving optional
Instructions
- Rinse the potatoes thoroughly under warm water and place on a layer of paper towels, pat dry.
- Peel the potatoes until no skin remains and place them into a large colander and rinse under cold water.
- Place the potatoes on a cutting board and slice in half. Transfer to a large stock pot or dutch oven and cover with COLD water.
- Place the pot on the stove and bring the potatoes to a boil and cook for 15-20 minutes until fork tender.
- Meanwhile, heat the milk in the microwave or on a small saucepan on the stove just until warm.
- Remove the pan from the heat and drain the water from the potatoes. Rinse the potatoes under cold gently running water, drain, then return them to the pot.
- Use a potato masher (or hand or stand mixer) to start breaking up the potatoes.
- If using a hand (or stand) mixer, turn it on low speed and mix while slowly pouring in the warm milk.
- Add in both sticks of butter, the sour cream, and seasonings and continue mashing or mixing on medium speed for 1-2 minutes until smooth and creamy.
- Serve immediately. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are the best mashed potatoes I ever ate!!!! Followed the recipe exact except for not pealing potatoes after scrubbing. We like small pieces of skins in our mashed. thank you
I made this recipe last night, but scaled it down to 2 russets. It was absolutely delicious. I am excited to try the Salisbury Steak as well as the alfredo sauce recipes.
thanks for the tips! i cook for 1 or 2 now so i’m always looking for new tips and tricks. they turned out fabulous! i put garlic in the potato cooking water and they came out so amazing! my man loves garlic. rising them in cold water was a great tip. always worried about gluey sticky potatoes. thanks again!
Sounds Good! I haven’t tried this exact recipe yet but it’s very close to how my family taught me. Starting with the potatoes in cold water is key for them cooking evenly.
Sometimes my mashed isn’t as good as last time… now you helped me see maybe why that is. I can be a bit OCD so sometimes the foam floating and sticking on the pot grosses me out and I rinse it. That could be when they are turning out better because I unwittingly got rid of the ‘glue’. Eureeka! Thank you very much and happy holidays.
Having try it yet but will do this recipe for Thanksgiving Dinner.
Thank you.
Carmela Ruiz