This mashed potato recipe has been a family favorite for more than 20 years, and it’s still one of my most requested dishes. They’re fluffy, creamy, relatively simple to make and almost everyone at the table usually eats them.
Even picky eaters often enjoy these. My younger daughter didn’t touch mashed potatoes for years. Then one Thanksgiving she added a spoonful of these mashed potatoes to her plate, and she hasn’t looked back.
If you’re looking for a mashed potatoes recipe that works for Thanksgiving, Christmas, or any holiday meal, or other special meal, this recipe is a simple, dependable crowd-pleaser.
Ingredients & Substitutions
- Russet potatoes: I usually estimate about 1 potato per person. You can certainly substitute Yukon Gold potatoes, but note they tend to be smaller, so you’ll need to use more potatoes.
- Unsalted butter: Using unsalted butter allows you to control the amount of salt you want in the potatoes.
- Whole milk: Using whole milk adds fat, flavor, and vitamins like Vitamin D and calcium to your mashed potatoes. The addition of the fat from the milk helps make the potatoes extra creamy.
- Salt and pepper: Potatoes need lots of salt added to heighten the flavor. I start the seasoning by cooking them in salted water. Then I add more salt, plust freshly ground pepper during the mashing process. I like to cook with Diamond Crystal Kosher Salt because it’s not as salty and as salt like Morton’s Iodized Salt.
How to Make This Mashed Potatoes Recipe
- Fill a large pot that has a lid with 3 quarts cold water. Add plenty of salt to the water. Taste the water to see if it tastes a little salty. If not, add a little more salt.
- Peel the potatoes and place them in a large bowl of cold water as you’re peeling the other potatoes.
3. Remove each potato from the water and evenly dice them into approximately 1 inch x 2 inch cubes. Cut each potato in half lengthwise. Then place each potato half cut side down on the cutting board. Cut each half in half lengthwise and then cut each quarter into 3-4 pieces. Cutting them approximately the same size will allow them to cook at the same rate. This way you won’t end up with very mushy potatoes waiting for the bigger potato pieces to cook.
4. Place the diced potatoes in the pot of cold, salted water. Place the lid on the pot and bring the water to a boil.
5. Once the water is boiling, remove the lid from the pan and set the timer for 10 minutes.
6. After about 10 minutes, begin to check the potatoes for doneness 5 minutes or so by cutting a few of the potatoes with the side of a cooking spoon. I like to use a cooking spoon since the handle is typically long. That way you’re much less likely to get a steam burn.
7. Once the potatoes are cooked, turn off the heat under the potatoes. Place a strainer in the sink. Pour the contents of the pot into the strainer to drain the water from the potatoes. (If you’re using a pot with a strainer insert, just lift the stainer out of the pot and set the strainer on an overturned bowl in the sink).
8. Place a clean dish towel over the strainer containing the potatoes. Let them sit for 10 minutes. (This step helps absorb water from the potatoes so you don’t get watery potatoes).
8. While the potatoes rest, melt your butter in a microwave safe bowl.
10. Next heat your milk in a microwave-safe measuring cup.
11. Remove the dish towel and add the potatoes to the pot they were cooked in.
12. Add the melted butter and 1 cup of the heated milk and begin to mix on medium, breaking up the potatoes. Start by adding only 1 cup of the heated milk. You’ll want to add the rest gradually. If you add the milk all at once, you risk the potatoes being mushy and thein instead of creamy.
13. Mix until the potatoes are creamy. If they seem too thick, add more hot milk.
14. Add salt and pepper and taste. Adjust the seasoning if needed. You may even decide you want to melt more butter and/or milk to add.
Pro Tips for Fluffy, Creamy Mashed Potatoes
- Use Russet potatoes (I make this recipe with all Russet potatoes). You can also make it with a combination of Russet’s and Yukon Golds. Russets will give you fluffy mashed potatoes and Yukon Golds lend creaminess and butteriness to mashed potatoes.
- Cut the potatoes into similar sized pieces to allow them to cook evenly.
- Start with cold water for cooking to help the potatoes cook evenly.
- Salt the cooking water generously to ensure flavorful potatoes. The potatoes will absorb salt while they’re cooking.
- Drain and let the cooked potatoes dry for a few minutes. Drain the potatoes in a colander and place a clean dishtowel over the potatoes. Allow the to rest for at least 5 minutes. Alternatively, you can drain the potatoes and let them sit in the warm pot they were cooked in to evaporate excess moisture.
- Heat the milk and butter before adding them to the potatoes. The warm liquid will blend in easily and help prevent the potatoes from being gummy.
- What to mash the potatoes with? I personally, always use a hand mixer and haven’t ever had them turn out gummy. You can use a hand masher if you like a more rustic mashed potato or a ricer if you like extra smooth potatoes.
- Avoid over mashing your potatoes or they’ll turn gummy and dense. I don’t recommend using a food processor or blender to mash them because both will leave you with gummy, dense mashed potatoes.
- If your mashed potatoes seem runny, you can cook them over low heat for a few minutes to absorb some of the liquid.
- If the mashed potatoes seem too dry, add a little more warm milk and melted butter.
- Taste as you go. Be sure to taste the potatoes a few times during the mashing process. If they taste bland, add more salt and pepper. They may also need a little more butter or milk.
Make-Ahead & Reheating Instructions
Personally, I prefer to make the mashed potatoes the day of. I don’t love reheated mashed potatoes, because they loose some of their creaminess and fluffiness. That said, it’s important to do what works best for you. If it feels like too much to make them the day of the event, by all means, make them ahead! They’ll still be great.
Steps to keep homemade mashed potatoes warm in a slow cooker
- I recommend making these mashed potatoes the day you’ll serve them and keeping them warm in a slow cooker.
- Start making the potatoes up to 5 hours before you plan to eat.
- They can be safely kept warm in a slow cooker for up to 4 hours.
- Before adding the finished mashed potatoes to your slow cooker, melt enough unsalted butter and milk to add to the bottom of the slow cooker before adding the potatoes and some to top the potatoes with before you placing the lid on the slow cooker.
Steps to make ahead and reheat
- Cool the potatoes completely by placing them in a large baking dish.
- Refrigerate them in an airtight container.
- Reheat them over low-medium heat on the stove top. Add a few tablespoons of heated milk and unsalted butter and stir occasionally until they’re heated through.
- To reheat in the oven, place the mashed potatoes in an oven safe baking dish. Top them with a few tablespoons of melted butter and heated milk. Then cover the baking dish with aluminum foil. Baked at 350°F for about 30 minutes or until heated through.
Variations and Substitutions
The possibilities are endless. Think of homemade mashed potatoes as a blank slate.
- Add chopped fresh garlic or roasted garlic.
- Substitute some or all of the whole milk with buttermilk.
- Substitute some of the butter with sour cream, cream cheese, Boursin cheese, or your favorite grated cheese like sharp cheddar.
- Add chopped chives or other favorite herbs.
Serving suggestions
Frequently Asked Questions
Can I peel and chop the potatoes the day before?
Yes, you can. Just store them in a container large enough to keep them submerged in cold water.
Can I leave the skins on?
You need to peel Russet potatoes when making this mashed potatoes recipe. I’d also recommend peeling Yukon Golds unless you’re going for more rustic homemade mashed potatoes.
Can I use red skin potatoes?
Yes, but they will be more dense and rustic with the skin.
Can I make these mashed potatoes in an Instant Pot?
I haven’t tested this recipe in my Instant Pot, but there are Instant Pot mashed potato recipes out there.
Can I double the recipe?
Yes, just use a pot large enough so the potatoes will cook evenly.
How do I store leftover mashed potatoes?
Allow them to cool completely and store them in in the refrigerator in an airtight container for 5-7 days.
Can I freeze leftover mashed potatoes?
I personally, don’t recommend freezing them because they might be grainy when defrosted. That said, people do freeze them with no trouble.
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Homemade Mashed Potatoes
These creamy, fluffy mashed potatoes have been a family favorite for over 20 years. They’re easy to make ahead and always requested for holidays and special gatherings
-
Fill a large pot that has a lid with 3 quarts cold water. Add plenty of salt to the water. Taste the water to see if it tastes a little salty. If not, add a little more salt.
-
Peel the potatoes and place them in a large bowl of cold water as you’re peeling the other potatoes.
-
Remove each potato from the water and evenly dice them into approximately 1 inch x 2 inch cubes. Cut each potato in half lengthwise. Then place each potato half cut side down on the cutting board. Cut each half in half lengthwise and then cut each quarter into 3-4 pieces. Cutting them approximately the same size will allow them to cook at the same rate. This way you won’t end up with very mushy potatoes waiting for the bigger potato pieces to cook.
-
Place the diced potatoes in the pot of cold, salted water. Place the lid on the pot and bring the water to a boil.
-
Once the water is boiling, remove the lid from the pan and set the timer for 10 minutes.
-
After about 10 minutes, begin to check the potatoes for doneness 5 minutes or so by cutting a few of the potatoes with the side of a cooking spoon. I like to use a cooking spoon since the handle is typically long. That way you’re much less likely to get a steam burn.
-
Once the potatoes are cooked, turn off the heat under the potatoes. Place a strainer in the sink. Pour the contents of the pot into the strainer to drain the water from the potatoes. (If you’re using a pot with a strainer insert, just lift the stainer out of the pot and set the strainer on an overturned bowl in the sink).
-
Place a clean dish towel over the strainer containing the potatoes. Let them sit for 10 minutes. (This step helps absorb water from the potatoes so you don’t get watery potatoes).
-
While the potatoes rest, melt your butter in a microwave safe bowl.
-
Next heat your milk in a microwave-safe measuring cup.
-
Remove the dish towel and add the potatoes to the pot they were cooked in.
-
Add the melted butter and 1 cup of the heated milk and begin to mix on medium, breaking up the potatoes. Start by adding only 1 cup of the heated milk. You’ll want to add the rest gradually. If you add the milk all at once, you risk the potatoes being mushy and thein instead of creamy.
-
Mix until the potatoes are creamy. If they seem too thick, add more hot milk.
-
Add salt and pepper and taste. Adjust the seasoning if needed. You may even decide you want to melt more butter and/or milk to add.
If the potatoes seem too dry, add more heated milk and butter a few Tablespoons at a time.
We’re Elizabeth & Anna!
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