There’s nothing quite like a bowl of creamy, velvety mashed potatoes to bring comfort to any meal. This recipe delivers the perfect balance of richness and lightness, with a buttery smooth texture that melts in your mouth. Infused with garlic and a hint of cream, each bite is a harmonious blend of savory and indulgent flavors. Ready in just 25 minutes, it’s a quick yet impressive side dish that pairs beautifully with everything from roasted meats to holiday feasts.
Packed with creamy goodness and a touch of warmth, these mashed potatoes are a crowd-pleaser that’s both simple and luxurious. The fluffy, pillowy texture is achieved by using the right balance of butter and milk, creating a dish that’s satisfying yet not overly heavy. Whether you’re hosting a dinner party or enjoying a cozy night in, this recipe promises to elevate your meal with its irresistible flavor and comforting appeal.
Ingredients for the Best Mashed Potatoes
- 3 lbs (1.3 kg) potatoes (russet or gold, peeled if desired)
- ½ cup (113 g) unsalted butter
- ⅔ cup (157 ml) milk
- ½ teaspoon table salt + additional to taste
- ⅛ teaspoon ground black pepper + additional to taste
- Optional add-ins: (choose one or all!)
- ¼ cup (60 g) full-fat sour cream
- 2 cloves garlic, pressed
- ½ cup (50 g) freshly shredded parmesan cheese
Step-by-Step Instructions
- Peel potatoes (if desired) and cut into 1 ½” (4 cm) pieces. Rinse under cold water for one minute in a colander or large mesh sieve.
- Place potatoes in a large pot of cool water, ensuring they are covered by at least ½” of water. Generously salt the water and bring to a boil over high heat, stirring occasionally.
- While potatoes cook, combine butter and milk in a small saucepan over medium/low heat. Cook until butter is melted, then set aside.
- Boil potatoes until tender when pierced with a fork (about 10 minutes, but timing may vary).
- Drain potatoes well and return them to the pot. Let sit for 2 minutes to allow steam to cook off excess water.
- Drizzle the butter/milk mixture over the potatoes. Add salt and pepper, then mash with a potato masher until mostly smooth and well-combined.
- If using optional add-ins, stir them in now until fully combined.
- Serve warm and enjoy!
Perfect Pairings: Serving Suggestions
These creamy mashed potatoes are a versatile side dish that pairs beautifully with roasted chicken, grilled steak, or a hearty vegetarian stew. For a comforting meal, serve them alongside gravy or a dollop of cranberry sauce. They also make a great base for shepherd’s pie!
Make It Your Own: Recipe Variations
Customize your mashed potatoes to suit your taste! Try adding roasted garlic for a deeper flavor, or mix in chopped chives for a fresh, herby twist. For a richer texture, swap the milk for heavy cream or buttermilk. Feeling adventurous? Stir in crispy bacon bits or caramelized onions for a savory upgrade.
Keep It Fresh: Storage and Reheating
Store leftover mashed potatoes in an airtight container in the fridge for up to 3 days. To reheat, warm them in a saucepan over low heat, stirring in a splash of milk or butter to restore creaminess. Alternatively, microwave them in 30-second intervals, stirring in between, until heated through.
Time-Saving Tips for Busy Cooks
To speed up prep, use a vegetable peeler for the potatoes or leave the skins on for a rustic texture. If you’re short on time, cut the potatoes into smaller pieces—they’ll cook faster! You can also prepare the butter and milk mixture in advance and gently reheat it when ready to use.
Essential Equipment for Fluffy Potatoes
For the best results, use a potato masher or ricer to achieve a smooth, lump-free texture. A large pot with a lid is key for boiling the potatoes evenly, and a colander ensures they’re drained thoroughly. Don’t forget a small saucepan for warming the butter and milk!
Best Mashed Potato Recipe
Ingredients
Ingredients
- 3 lbs potatoes russet or gold
- ½ cup unsalted butter
- ⅔ cup milk
- ½ teaspoon table salt + additional to taste
- ⅛ teaspoon ground black pepper + additional to taste
Optional add-ins (add one or all of them!)
- ¼ cup full-fat sour cream
- 2 cloves garlic pressed
- ½ cup freshly shredded parmesan cheese
Instructions
- Peel potatoes (if desired) and cut into 1 ½” (4cm) pieces. Place in a colander or large mesh sieve and rinse under cold water for one minute.
- Place potatoes in a large pot of cool water (make sure the potatoes are covered by at least ½” of water and that the pot is not more than ⅔ of the way full or it could overflow). Generously salt the water and turn stovetop heat to high. Bring to a boil, stirring occasionally.
- While potatoes are cooking, combine butter and milk in a small saucepan over medium/low heat, cooking until butter is melted.
- Boil potatoes until tender when pierced with a fork (about 10 minutes but time can vary).
- Drain potatoes well and return to pot. Let them sit in the pot for about 2 minutes, this allows the steam to cook off excess water.
- Drizzle butter/milk mixture over the potatoes and add salt and pepper use a potato masher to mash until mostly smooth and well-combined.
- If using any add-ins, stir them in now until combined.
- Serve warm.