When it comes to comfort food classics, Best Mashed Potatoes deserve a permanent spot on the table. Creamy, buttery, and perfectly fluffy, this easy mashed potatoes recipe delivers reliable results every single time. Whether you’re serving them alongside a weeknight dinner or preparing a holiday feast, these potatoes are smooth, rich, and universally loved.
The secret lies in using a blend of Russet and Yukon Gold potatoes, plus warming the dairy before mixing. It’s a simple technique that makes all the difference—and once you try it, you’ll never go back.
Why You’ll Love These Best Mashed Potatoes
- Ultra-creamy texture without being gluey
- Simple, affordable ingredients
- Perfect for holidays or everyday dinners
- Family-friendly and customizable
- Fail-proof method even for beginner cooks
These mashed potatoes are comforting, dependable, and always a crowd-pleaser.
Ingredients You’ll Need
- 2 lbs Russet potatoes
- 1 lb Yukon Gold potatoes
- 2 garlic cloves
- 6 tbsp unsalted butter
- ½ cup heavy cream
- ½ cup whole milk
- 1½ tsp salt
- ½ tsp freshly ground black pepper
Using both Russet and Yukon Gold potatoes gives you the ideal balance of fluffiness and buttery flavor.
How to Make Best Mashed Potatoes (Step-by-Step)
Step 1: Prep the Potatoes
Peel the potatoes and cut them into evenly sized chunks. This helps them cook at the same rate. Add them to a large pot and cover with cold water.
Step 2: Boil with Garlic
Add the garlic cloves and salt to the pot. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes, or until the potatoes are fork-tender.
Step 3: Drain Thoroughly
Drain the potatoes well and return them to the hot pot. Let them sit for about 1 minute to allow excess moisture to evaporate—this step prevents watery mashed potatoes.
Step 4: Warm the Dairy
In a small saucepan, gently heat the butter, cream, and milk until warm (not boiling). Warm dairy blends more smoothly and keeps the potatoes fluffy.
Step 5: Mash Until Smooth
Mash the potatoes using a potato masher or ricer. Slowly pour in the warm dairy mixture, mixing gently until smooth and creamy.
Step 6: Season and Serve
Season with black pepper and adjust salt to taste. Serve immediately with an extra pat of butter if desired.
Best Mashed Potatoes Recipe (Creamy & Fluffy)
- Total Time: 35 minutes
- Yield: 8 servings 1x
Description
Creamy, buttery, and utterly comforting, these Best Mashed Potatoes are smooth, fluffy, and foolproof every time. Made with a blend of Yukon Gold and Russet potatoes plus warm butter, cream, milk, and garlic—perfect for weeknight dinners or holiday meals.
Ingredients
2 lbs Russet potatoes, peeled and cut into chunks
1 lb Yukon Gold potatoes, peeled and cut into chunks
2 garlic cloves
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
6 tbsp unsalted butter
1/2 cup heavy cream
1/2 cup whole milk
Instructions
1. Peel the potatoes and cut into evenly sized chunks. Add potatoes to a large pot and cover with cold water.
2. Add garlic cloves and 1 teaspoon of the salt to the pot. Bring to a boil, then reduce to a simmer and cook 15–20 minutes, until fork-tender.
3. Drain very well, then return potatoes to the warm pot. Let sit 1 minute to evaporate excess moisture.
4. In a small saucepan, warm the butter, heavy cream, and milk until hot but not boiling.
5. Mash potatoes with a masher (or pass through a ricer). Slowly pour in the warm dairy mixture, mixing gently until creamy and smooth.
6. Season with remaining salt (as needed) and black pepper. Serve warm with extra butter if desired.
Notes
Use a potato ricer for the fluffiest texture.
Warm the butter/cream/milk before adding—this keeps the potatoes smooth and prevents cooling.
Do not overmix (especially with a mixer) or the potatoes can turn gummy.
Make ahead: refrigerate up to 4 days. Reheat gently with a splash of milk or a bit of butter to restore creaminess.
Lighter option: swap heavy cream for additional whole milk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boil, Mash
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 240
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 35 mg
Tips & Variations
- Extra fluffy: Use a potato ricer instead of a masher
- Extra creamy: Add 2 more tablespoons of butter
- Garlic lovers: Roast the garlic first for deeper flavor
- Lighter version: Use all milk instead of cream
- Make-ahead friendly: Reheat gently with a splash of milk
Avoid overmixing—too much stirring can make mashed potatoes gummy.
Serving Ideas & Storage
Serving Ideas:
- Roast chicken or turkey
- Meatloaf or grilled chicken
- Holiday dinners and potlucks
- Breakfast bowls with eggs
- Shepherd’s pie topping
Storage:
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat slowly on the stovetop or in the microwave with added milk or butter to restore creaminess.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~240 |
| Protein | 4g |
| Carbohydrates | 28g |
| Fat | 13g |
| Fiber | 3g |
| Sodium | ~380mg |
(Values are approximate and may vary.)
Final Thoughts
These Best Mashed Potatoes prove that a classic doesn’t need to be complicated to be incredible. With the right potatoes, warm dairy, and a gentle touch, you’ll get smooth, fluffy mashed potatoes that belong on every table—from busy weeknights to holiday celebrations.
Keep this recipe handy—it’s one you’ll come back to again and again.