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