Best Mashed Potatoes

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Mashed potatoes are one of those timeless comfort foods I always find myself coming back to. Whether it’s for a family dinner, a holiday feast, or just a cozy night in, there’s something incredibly satisfying about a creamy, buttery bowl of mashed potatoes. Over the years, I’ve tried dozens of techniques and tweaks, but this version? It’s the one I make again and again.

What makes these mashed potatoes the best isn’t just the texture—though they’re unbelievably smooth and fluffy—it’s also the balance of flavor. A hint of garlic, the richness of butter, and just the right amount of creaminess make this dish stand out without needing much else. Once you try them, you might never settle for anything less.

Why You’ll Love This Mashed Potatoes Recipe

These mashed potatoes are rich, creamy, and impossibly smooth. They’re easy enough for a weeknight dinner, but special enough for holidays. You’ll love the depth of flavor and the velvety consistency that practically melts in your mouth. Plus, they’re completely fuss-free with simple ingredients you probably already have at home.

What Kind of Potatoes Should I Use?

For the creamiest mashed potatoes, go with Yukon Gold or Russet potatoes. Yukon Golds give you a naturally buttery flavor and a smooth texture, while Russets offer that classic fluffy consistency. I often use a mix of both to strike the perfect balance. Avoid waxy potatoes like red or new potatoes—they tend to be too firm and won’t break down as nicely.

Options for Substitutions

If you’re out of heavy cream, you can easily swap it with half-and-half or even whole milk—just know the final texture may be slightly less rich. Vegan? Use a plant-based butter and unsweetened oat milk or cashew cream. Want a hint of tang? A spoonful of sour cream or cream cheese adds depth and silkiness. And for those who love garlic, roasted garlic can be mashed right in for a mellow, nutty twist.

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Ingredients for This Best Mashed Potatoes Recipe

• Russet Potatoes: These starchy potatoes break down easily and whip up to a light, fluffy consistency. They’re key for that classic, cloud-like texture.
• Yukon Gold Potatoes: Naturally buttery and slightly sweet, they bring a creamy richness and beautiful yellow hue.
• Unsalted Butter: A generous amount adds velvety richness and depth of flavor. Use high-quality butter for the best taste.
• Heavy Cream: Brings unmatched creaminess and body. Warm it before mixing so it doesn’t cool the potatoes.
• Whole Milk: Helps loosen the mash to your desired consistency while keeping it creamy.
• Salt: Enhances the flavor of the potatoes. Don’t forget to salt the boiling water generously.
• Freshly Ground Black Pepper: Adds a gentle kick and balances the richness.
• Garlic (optional): A clove or two, either roasted or minced and boiled with the potatoes, brings subtle savory notes.

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Step 1: Prep and Peel the Potatoes

Start by peeling both the Russet and Yukon Gold potatoes. Rinse them well to remove excess starch, then cut them into evenly sized chunks. Uniform size ensures they cook evenly and at the same pace.

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Step 2: Boil Until Tender

Place the potato chunks into a large pot of cold, salted water. Bring it to a boil over medium-high heat, then reduce the heat to a simmer. Cook until the potatoes are fork-tender—this usually takes about 15-20 minutes. Don’t overcook or they’ll become waterlogged.

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Step 3: Warm the Dairy

While the potatoes are boiling, gently warm the butter, heavy cream, and milk in a small saucepan over low heat. This step is crucial—it helps the hot potatoes absorb the liquid better and stay fluffy instead of gummy.

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Step 4: Drain and Dry

Drain the cooked potatoes well, then return them to the hot pot. Let them sit over very low heat for 1-2 minutes. This steams off any excess moisture and prevents soggy mashed potatoes.

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Step 5: Mash the Potatoes

Use a potato masher, ricer, or food mill to mash the potatoes until smooth. For the silkiest texture, I recommend a ricer. Avoid using a blender or food processor—these can make your mash gluey.

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Step 6: Add the Cream Mixture

Slowly pour in the warm butter and cream mixture while gently stirring the potatoes. Mix just until combined and creamy. Taste and adjust seasoning with more salt or pepper if needed.

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Step 7: Serve Immediately

Scoop the mashed potatoes into a serving bowl and top with a pat of butter and a sprinkle of black pepper. Serve hot while they’re at peak creaminess. Enjoy every bite!

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How Long to Prepare the Best Mashed Potatoes

Prep Time: Peeling and cutting the potatoes will take around 10 to 15 minutes, depending on your speed and the quantity you’re preparing. You’ll also need about 5 minutes to warm the cream and butter mixture.

Cook Time: Boiling the potatoes takes about 15 to 20 minutes, and mashing and mixing takes another 5 minutes. In total, expect around 30 to 35 minutes from start to finish, making this dish quick enough even for weeknight meals.

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Tips for Perfect Mashed Potatoes

• Use a mix of Russet and Yukon Gold for the ideal balance of fluffiness and richness.
• Start potatoes in cold water for even cooking.
• Always salt your boiling water to flavor the potatoes from the inside.
• Warm the cream and butter before mixing for better absorption and texture.
• Mash gently and avoid overmixing to prevent gluey potatoes.
• Taste as you go to adjust salt and pepper to your liking.

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Watch Out for These Mistakes While Cooking

• Overboiling: Too much time in water can lead to soggy, waterlogged potatoes.
• Skipping the Drying Step: Not letting potatoes steam dry can cause watery mash.
• Cold Dairy: Adding cold cream or butter can cool the potatoes and ruin the texture.
• Overmixing: Using electric mixers or blenders can make mashed potatoes gummy and dense.
• Underseasoning: Potatoes are bland without salt—season the water and the mash well.

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What to Serve With Best Mashed Potatoes?

1. Classic Roast Chicken

Tender, juicy chicken pairs beautifully with the creamy texture of mashed potatoes.

2. Beef Pot Roast

The rich, savory gravy from a slow-cooked pot roast is perfect for spooning over a fluffy potato base.

3. Grilled Vegetables

A medley of roasted or grilled vegetables adds color, crunch, and freshness.

4. Meatloaf

A classic comfort combo that never fails, especially with a brown gravy.

5. Garlic Butter Shrimp

Surprisingly, mashed potatoes go well with shrimp for a twist on surf and turf.

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Storage Instructions

Refrigerator: Store leftover mashed potatoes in an airtight container in the fridge for up to 4 days. Let them cool completely before refrigerating.

Freezer: Mashed potatoes can be frozen, though the texture may change slightly. Place them in a freezer-safe bag or container, press out the air, and store for up to 1 month. Thaw overnight in the fridge before reheating.

Reheating: Reheat on the stove or in the microwave with a splash of milk or cream to loosen the texture. Stir occasionally while heating to avoid cold spots.

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Estimated Nutrition

Per serving (based on 6 servings):

• Calories: ~270
• Fat: 15g
• Saturated Fat: 9g
• Carbohydrates: 30g
• Fiber: 3g
• Sugar: 2g
• Protein: 4g
• Sodium: 250mg

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Frequently Asked Questions

How do I make mashed potatoes extra fluffy?

Use a potato ricer and avoid overmixing. Starting with starchy potatoes like Russets helps too.

Can I make mashed potatoes ahead of time?

Yes! Make them a day ahead and reheat with extra cream or milk over low heat.

Are mashed potatoes gluten-free?

Yes, all the basic ingredients are naturally gluten-free.

Can I add cheese to mashed potatoes?

Absolutely. Stir in sharp cheddar, Parmesan, or cream cheese for added flavor.

How do I fix runny mashed potatoes?

Return them to a pot over low heat and stir to evaporate excess liquid. You can also stir in a few spoonfuls of instant potato flakes if needed.

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Conclusion

These Best Mashed Potatoes are everything a comfort food should be—creamy, buttery, and soul-satisfying. With simple ingredients and a few smart techniques, you can whip up a batch that rivals any restaurant version. Whether served with a holiday roast or a weeknight dinner, they’ll always steal the show. Once you try this recipe, you’ll never go back to the boxed version again.

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