Name: Best Mashed Potatoes Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 3 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks; 1/2 cup unsalted butter, melted; 3/4 cup heavy cream or whole milk, warmed; 1 1/2 tsp salt (plus more for boiling water); 1/2 tsp black pepper; 2 cloves garlic, minced (optional); Fresh chives or parsley, chopped (optional, for garnish)

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This Best Mashed Potatoes Recipe is my go-to when I want creamy, buttery, restaurant-style potatoes at home. They’re fluffy, smooth, and rich, with just the right balance of salt and butter. Whether I’m making a holiday dinner or a cozy weeknight meal, these mashed potatoes are always a hit.

Why You’ll Love This Recipe

I love this recipe because it’s simple, foolproof, and results in ultra-creamy mashed potatoes every time. With the right potatoes, plenty of butter, and warm cream, they’re rich without being heavy and go perfectly with everything from roast chicken to gravy-covered meatloaf. They’re also easy to scale up for a crowd or adapt for dietary needs. Best Mashed Potatoes Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Yukon Gold or Russet potatoes
Unsalted butter
Heavy cream or whole milk (warmed)
Salt
Black pepper
Garlic (optional, for extra flavor)
Fresh chives or parsley (optional, for garnish)

Directions

I peel and cut the potatoes into even chunks, then place them in a large pot of cold, salted water.
I bring them to a boil and cook until very tender, about 15–20 minutes.
I drain the potatoes well and return them to the hot pot to steam off any remaining moisture.
I mash the potatoes using a masher, ricer, or hand mixer until smooth.
I gradually add warm cream and melted butter, stirring until everything is creamy and fluffy.
I season with salt and pepper to taste, then garnish with chives or parsley if I want a little color.

Servings and timing

This recipe serves about 6 people. It takes 10 minutes to prep and 20 minutes to cook.

Variations

Sometimes I add roasted garlic or a dollop of sour cream for extra flavor. I’ve also stirred in cream cheese for extra richness or swapped the heavy cream for plant-based milk and olive oil for a dairy-free version. If I want a cheesy twist, I fold in grated Parmesan or cheddar.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm them gently on the stovetop or in the microwave, adding a splash of milk or cream to loosen them. They can also be frozen in portions, then reheated with extra butter for a smooth finish. Best Mashed Potatoes Recipe

FAQs

What’s the best type of potato to use?

I prefer Yukon Golds for their creamy texture, but Russets make fluffier mashed potatoes. Sometimes I use a mix of both for the best of both worlds.

Do I have to peel the potatoes?

No, if I’m using Yukon Golds, I often leave the skins on for a more rustic texture. For smoother mashed potatoes, I peel them.

Can I make mashed potatoes ahead of time?

Yes. I often make them a few hours ahead and keep them warm in a slow cooker or double boiler. They reheat beautifully with a little extra cream.

How do I make them extra smooth?

I use a potato ricer for ultra-smooth potatoes. A hand mixer works too—just be careful not to overmix, or they can get gluey.

Can I make this recipe dairy-free?

Yes. I substitute olive oil or vegan butter and use unsweetened almond or oat milk. They’re still creamy and delicious.

Conclusion

These Best Mashed Potatoes are creamy, buttery, and always comforting—just the way I like them. They’re perfect for holidays, Sunday dinners, or anytime I want the ultimate side dish. With a few simple ingredients and the right technique, they turn out perfect every time.