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The best mashed potatoes recipe! How to make mashed potatoes that are creamy, fluffy and buttery. This easy recipe will become your go-to!

If you’re like me and love potato side dishes, I think you’ll also enjoy my Scalloped Potatoes, Twice Baked Potato Casserole and Baked Potato recipes.

Mashed potatoes in a bowl with a serving spoon.

These Mashed Potatoes will be your Go-To Side Dish

My family loves mashed potatoes, so I make them often to go with our favorite dinners like Crock Pot Pork Chops, Baked Chicken Thighs and Baked Salmon. I just love how creamy, fluffy and flavorful these mashed potatoes are. They make even a simple weeknight dinner feel like a special occasion!

Below you’ll find my tips to make sure your mashed potatoes turn out perfect every time, including make ahead tips. A few small tricks really do make a big difference! If you’re planning your holiday menu, find more inspiration in my collection of favorite Thanksgiving Side Dishes.

These are the best mashed potatoes I’ve had. I’ve made this recipe a few times and it’s so simple and delicious. I personally don’t like flavored/seasoned mashed potatoes, so this classic recipe with salt and pepper is just perfect!!!

Josie

What kind of potatoes are best for mashing?

When making mashed potatoes, choose either Russet potatoes or Yukon gold potatoes. My personal favorite is Yukon gold mashed potatoes because they are rich, flavorful, and super creamy when mashed. Russet potatoes will be lighter and fluffier. Or, get the best of both worlds and use half Yukon gold and half russet potatoes. You can also use red potatoes, but the mashed potatoes will be heavier and less creamy and fluffy.

Ingredients for mashed potatoes recipe.

How to Make Mashed Potatoes

Scrub the potatoes. Whether or not to peel the potatoes is up to you. I usually peel russet potatoes but not Yukon golds. Yukon gold potatoes have thin skins which add nice texture.

Cut the potatoes into 1-inch pieces. Try to make the pieces about the same size so that they will cook evenly. Put the potatoes in a pot of cold water and add 1/2 teaspoon salt. Bring the pot to a boil over high heat.

Boil potatoes for 12-15 minutes, until they are very tender when pierced with a fork. To avoid lumpy potatoes, be sure to cook them until they’re really tender. However, you don’t want to cook the potatoes so much that they are falling apart.

Drain them well by pouring the potatoes into a colander. Then put the potatoes back into the hot pot for 2-3 minutes to allow extra moisture to evaporate.  This step gives you fluffier, creamier mashed potatoes.

Butter pieces added to cooked, drained potato cubes in pot.
Potatoes mashed with potato masher.

Mash, make them creamy, and season! Add the butter and use a potato masher to mash the potatoes. The butter will melt into the potatoes as you mash them. Then stir in the warm milk. Potatoes can vary in how thirsty they are, so add milk until the mashed potatoes reach your desired creaminess. Season to taste with salt and pepper, serve and enjoy!

Milk, salt and pepper added to mashed potatoes in pot.

Tips for Perfect Creamy Mashed Potatoes

I’ve made a lot of mashed potatoes over the years, and these are my best success tips after lots of experimenting!

  • Start the potatoes in cold water and then bring it to a boil. Using a cold start promotes even cooking, so the outsides of the potatoes won’t overcook by the time the insides are done. Even cooking is also why you want to cut potatoes before boiling, instead of boiling them whole. 
  • Add salt to the cooking water to flavor the potatoes from the beginning. It really does make a difference!
  • To avoid lumps, cook the potatoes until they are very soft and tender when pierced with a fork or knife. Lumpy mashed potatoes are usually caused by mashing undercooked potatoes.
  • I recommend mashing your potatoes by hand for fluffy mashed potatoes. Using an electric mixer is easy, but it can result in a gummy or gluey texture because it makes it too easy to overwork the potatoes. The same goes for when you are mashing and stirring by hand – be careful to not overwork the potatoes.
  • Be sure to use softened butter and warm milk (or cream).
Serving dish with mashed potatoes topped with melted butter and chives.

Make Ahead and Reheating Tips

  • You can make this recipe up to two hours ahead and then keep the potatoes warm in a slow cooker using the warm setting. Or try my Crockpot Mashed Potatoes recipe.
  • To reheat in the oven: You can make the potatoes a day ahead and reheat them in the oven. Stir a bit of milk into the potatoes and put them in a baking dish. Cover with foil and bake at 350° F until hot (this will take about 30 minutes), stirring once or twice.
  • To reheat in the microwave: Microwave on high power, stirring occasionally, until hot. Add more milk as needed.
  • Potatoes tend to dry out over time, so stir in some warm milk to make them creamy again.

Recipe Variations

  • Extra Rich and Creamy: Instead of milk, use half and half or heavy cream for richer mashed potatoes.
  • Buttermilk Mashed Potatoes: Substitute buttermilk for the milk. Do not warm the buttermilk or it may curdle. You’ll love the tangy buttermilk flavor!
  • Cream Cheese: Add 4 ounces of cream cheese per 3 pounds of potatoes. Soften the cream cheese to room temperature and then mash it into the potatoes along with the butter.
  • Sour Cream: Add 2 tablespoons of sour cream, plus more to taste if desired. Sour cream makes the potatoes extra creamy and adds a slightly tangy flavor.
  • Garlic Mashed Potatoes: For easy garlic mashed potatoes, stir in garlic powder, starting with 1/4 teaspoon and then adding more to taste or try my garlic mashed potatoes recipe with roasted garlic. 
  • Herb Mashed Potatoes: Chives are a classic addition to mashed potatoes. Or, add other fresh herbs such as parsley, thyme or sage. If you want to add dried herbs, oregano, thyme and basil are good options.
  • Bacon: Because everything is better with bacon! Cook chopped bacon in a skillet and then top mashed potatoes with the cooked bacon crumbles.
  • Loaded Mashed Potatoes: The ultimate comfort food! Stir in sour cream, shredded cheddar cheese, bacon crumbles and chopped chives or green onions. 
Mashed potatoes with butter and chives in a serving bowl.

More Delicious Potato Recipes

Creamy mashed potatoes in a bowl with a spoon.
4.88 from 8 ratings

The BEST Mashed Potatoes

Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Perfect creamy mashed potatoes! This easy mashed potatoes recipe includes all of the tips you need to make mashed potatoes that are creamy (never lumpy), fluffy and flavorful. Serve them with your favorite meals and as a holiday side dish.
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Ingredients

  • 3 pounds Yukon gold or Russet potatoes, about 8 medium Yukon gold or 4 medium Russet
  • 4 tablespoons unsalted butter, at room temperature, cut into 4 pieces, plus more if desired, to taste
  • 1 teaspoon salt, divided, plus more to taste
  • ¼ teaspoon pepper, or to taste
  • ½ cup whole milk, warmed, plus more as needed

Instructions
 

  • Scrub the potatoes under cool water. You can peel the potatoes or leave the skins on, depending on your preference.
  • Cut the potatoes into 1-inch pieces. Place them in a pot of cold water. Add ½ teaspoon salt to the water.
  • Place the pot on the stove and bring to a boil over high heat. Boil potatoes for 12-15 minutes, until very tender when pierced with a fork, but not falling apart. Transfer potatoes to a colander and drain well.
  • Immediately return the drained potatoes to the empty hot pot. Let the potatoes rest in the hot pot for 2-3 minutes to evaporate any extra moisture.
  • Add the butter pieces to the potatoes in the pot. Use a potato masher to mash the potatoes.
  • Add the remaining ½ teaspoon salt, pepper, and half of the warm milk. Stir. Then stir in the remaining milk, plus more if needed to reach your desired creaminess. Taste and adjust seasonings as needed. Serve.

Notes

  • Which potatoes to use? When making mashed potatoes, choose either Russet potatoes or Yukon gold potatoes. My personal favorite is Yukon gold mashed potatoes because they are rich, flavorful, and super creamy when mashed. Russet potatoes will be lighter and fluffier. Or, get the best of both worlds and use half Yukon gold and half russet potatoes.
  • Make Ahead: You can make this recipe up to two hours ahead and then keep the potatoes warm in a slow cooker using the warm setting. Or try my Crockpot Mashed Potatoes recipe.
  • To reheat in the oven: You can make the potatoes a day ahead and reheat them in the oven. Stir a bit of milk into the potatoes and put them in a baking dish. Cover with foil and bake at 350° F until hot (this will take about 30 minutes), stirring once or twice.
  • To reheat in the microwave: Microwave on high power, stirring occasionally, until hot. Add more milk as needed.
  • Potatoes tend to dry out over time, so stir in some warm milk when reheating to make them creamy again.
Calories: 254kcal, Carbohydrates: 41g, Protein: 5g, Fat: 8g, Saturated Fat: 5g, Trans Fat: 1g, Cholesterol: 22mg, Sodium: 411mg, Potassium: 985mg, Fiber: 5g, Sugar: 3g, Vitamin A: 271IU, Vitamin C: 45mg, Calcium: 53mg, Iron: 2mg
Nutrition information is an estimate.
Cuisine: American
Course: Side Dish
Tried this recipe?Mention @kristines_kitchen on Instagram or tag #kristineskitchenblog.

I originally shared this recipe in May 2021. Post updated in October 2024.

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