The BEST Mashed Potatoes Recipe (Creamy and Delicious!)

Bowl of mashed potatoes topped with a melting pat of butter.

The BEST Mashed Potatoes Recipe (Creamy and Delicious!)

My creamy mashed potatoes recipe is perfectly balanced to be fluffy, creamy, and yet still sturdy enough to hold a pool of gravy. Just 5 ingredients and only 25 minutes to make!

Course Dinner, Side Dish

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 327kcal

Author Sam Merritt

Equipment

Ingredients

3 lbs (1.3 kg) gold potatoes (may substitute russet)
water or chicken broth for boiling (see note)
½ cup (113 g) salted butter
1 cup (236 ml) whole milk or half and half (half and half yields richer results)
½ teaspoon table salt or fine sea salt + additional for boiling potatoes and to taste
⅛ teaspoon freshly cracked black pepper + additional to taste

Optional add-ins (add one or all of them!)

¼-⅓ cup (60 g) full-fat sour cream
½ cup (50 g) freshly shredded parmesan cheese

Instructions

Cut butter into 8 pieces and set out at room temperature so it can soften while you prepare the potatoes.
3 lbs gold potatoes
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 or chicken broth (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, heat milk in a microwave safe dish until warm (or heat over medium-low heat in a small saucepan.
1 cup whole milk or half and half
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, stirring occasionally, this allows the steam to cook off excess water and will help keep your potatoes from being watery/grainy.
Mash potatoes with a masher or use a ricer (recommended) to make them nice and smooth.
Check that your butter is softened (if not, pop in the microwave for just a few seconds, it should be room temperature). Scatter the butter pieces over the potatoes and stir until butter is melted and completely incorporated. .
½ cup salted butter
Drizzle warmed milk over the potatoes and add salt and pepper, stir until combined.
½ teaspoon table salt or fine sea salt, ⅛ teaspoon freshly cracked black pepper
If using any add-ins (I highly recommend the sour cream!), stir them in now until combined.
¼-⅓ cup full-fat sour cream, ½ cup freshly shredded parmesan cheese
Serve warm.

Video

Notes

Milk/half and half, and substitutes

Whole milk is the traditional choice and what I most often reach for. Half & half will yield a creamier, richer mashed potato. Honestly, just about any milk you have on hand will work for this recipe, including plant-based/nut milks.

Water/chicken broth

Water is perfectly fine for boiling the potatoes, but if you are trying to go the extra mile (maybe for a holiday dinner?) you can boil the potatoes in chicken broth instead. I'll usually do this if I have a carton of broth in my fridge that I don't have plans for, it adds a savory depth to the potatoes!

Add-ins

Add one or all of these add-ins for super flavorful, next-level mashed potatoes. You could also try substituting cheddar cheese for the parmesan.

Storing

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Place mashed potatoes in a saucepan on the stovetop, add a splash of milk, half and half, or cream to loosen the potatoes and stir over low heat until warmed through (if needed, add additional splashes of milk/cream as-needed until the smooth creamy texture is restored). Stir in an extra pat of butter just before serving (optional).

Freezing

Allow potatoes to cool, cover tightly, and freeze for up to 5 months. Thaw overnight in the refrigerator or transfer to a saucepan and warm over low heat with a splash of milk or cream.

Nutrition