If you’re searching for the Best Mashed Potatoes Recipe, you’ve come to the right place! This recipe has quickly become a staple in my kitchen because it’s ridiculously creamy, perfectly smooth, and bursting with flavor thanks to a subtle infusion of roasted garlic and just the right amount of butter and sour cream. Whether you’re hosting a holiday dinner or just craving some serious comfort food, these mashed potatoes will hit the spot every single time.
Why You’ll Love This Recipe
- Ultra Creamy Texture: The combination of butter, milk, and optional sour cream makes these mashed potatoes insanely smooth and rich.
- Flavor-Packed Garlic: Cooking the potatoes with whole garlic cloves infuses just the right garlicky hint without overpowering.
- Simple Ingredients: You only need basic pantry staples, but the results feel special and homemade.
- Family Favorite: My family goes crazy for this recipe, making it perfect for gatherings big and small.
Ingredients You’ll Need
This recipe shines because of how well these ingredients work together: starchy and buttery potatoes, rich butter, and just a splash of milk for creaminess. Oh, and don’t skip the garlic – it’s what really elevates the flavor.
- Potatoes: Russet, Yukon Gold, or a mix; I like Yukon Gold for their naturally buttery texture.
- Garlic cloves: Roasting them gently with the potatoes softens the flavor so it’s mellow and delicious.
- Unsalted butter: Using unsalted lets you control the saltiness perfectly.
- Whole milk: For the richest creamy texture—you can substitute with cream if you want extra indulgence.
- Sea salt: For seasoning both the cooking water and the mashed potatoes themselves.
- Freshly ground black pepper: Adds just the right hint of spice.
- Sour cream (optional): This is my secret weapon for tang and velvety smoothness, but you can leave it out if preferred.
- Chives: For that fresh, bright garnish that also adds a mild oniony note.
Variations
One great thing about the Best Mashed Potatoes Recipe is its versatility — I like to keep it classic, but you can absolutely make it your own by adding different mix-ins or tweaks based on your mood or occasion.
- Cheesy Mashed Potatoes: I sometimes stir in shredded sharp cheddar or Parmesan for an irresistible twist that my family loves.
- Herb Infused: Fresh rosemary, thyme, or parsley added while mashing can bring a lovely earthy note I discovered when experimenting for holiday dinners.
- Dairy-Free Version: Swap butter and milk for olive oil and your favorite plant-based milk for a still-creamy and delicious vegan mash.
- Chunky Mashed: If you prefer a bit of texture, mash just slightly and leave some small potato chunks; it’s a comforting rustic option I often make for casual meals.
How to Make Best Mashed Potatoes Recipe
Step 1: Prep and Cook Potatoes and Garlic
Start by peeling your potatoes and cutting them into large, evenly sized chunks—this helps everything cook at the same rate. Toss the potatoes and whole garlic cloves into a big pot and cover with cold water by about an inch. Don’t skip salting the water; I use about a tablespoon of salt here to season the potatoes from the inside out. Bring it to a rolling boil over high heat, then reduce to medium and simmer until the potatoes are fork-tender, about 15 to 20 minutes. The garlic will soften, becoming wonderfully mild and buttery.
Step 2: Drain and Start Mashing
Drain the potatoes and garlic well, returning them to the pot or a warm bowl. Begin mashing with a potato masher – I like doing this right in the pot so cleanup is minimal. When the potatoes are partially mashed, it’s time to add in the butter (feel free to splurge here—don’t be shy) along with your milk, salt, and pepper. Keep mashing until they reach your perfect consistency; I love mine super smooth, but some like a little texture, and that’s totally fine.
Step 3: Fold in Sour Cream and Final Seasoning
If you’re using sour cream (and I highly recommend it), fold it in gently at this stage. It adds such a creamy tanginess that elevates the whole dish. Taste and adjust with more salt or pepper if you need. Serve immediately topped with a pat of butter and a sprinkle of fresh chives for that final burst of color and flavor.
Pro Tips for Making Best Mashed Potatoes Recipe
- Choose the Right Potatoes: Yukon Golds give a naturally buttery texture, while Russets are perfect for fluffy, smooth mash. Mixing the two can be magical.
- Don’t Overwork the Potatoes: I learned that using a food processor makes them gluey—stick to a masher or ricer for the best texture.
- Heat Your Dairy: Warm your milk and melt your butter before mixing, so the potatoes stay hot and absorb the richness better.
- Season in Layers: Salting the cooking water and then seasoning at the end means your potatoes have flavor in every bite.
How to Serve Best Mashed Potatoes Recipe
Garnishes
I always top my mashed potatoes with a small pat of butter that slowly melts into the warm potatoes, along with a good sprinkle of fresh chopped chives. The chives add a pop of color and a mild onion flavor that balances the richness beautifully. Sometimes I add a bit of crispy bacon bits or a dash of smoked paprika if I’m feeling fancy.
Side Dishes
These mashed potatoes are a dream alongside roasted chicken, grilled steak, or holiday favorites like turkey with gravy. I also adore pairing them with sautéed green beans, glazed carrots, or a crisp Caesar salad to round out the meal.
Creative Ways to Present
For special occasions, I like piping the mashed potatoes into pretty swirls using a star tip on a pastry bag, then topping them with a sprinkle of paprika and fresh herbs. It’s such a simple trick but instantly makes the dish feel special and gift-worthy.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3-4 days. When you’re ready to enjoy them again, gently reheat with a splash of milk and a little extra butter to bring back the creamy texture.
Freezing
I’ve had good luck freezing mashed potatoes by letting them cool completely, then packaging in freezer-safe bags or containers. When thawed, stirring in a bit more milk or cream helps restore creaminess, although the texture can be slightly less fluffy than fresh.
Reheating
The best way I’ve found to reheat leftovers is gently on the stovetop over low heat, stirring frequently. Adding a splash of warm milk or cream and a pat of butter helps revive the silky smooth texture without drying out the potatoes.
FAQs
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What type of potatoes is best for mashed potatoes?
Russet potatoes are great for light and fluffy mashed potatoes, while Yukon Gold potatoes offer a naturally buttery and creamy texture. I often mix the two for a perfect balance of flavor and consistency in the best mashed potatoes recipe.
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Can I make mashed potatoes ahead of time?
Yes! You can make mashed potatoes a day ahead and store them in the refrigerator. Reheat gently on the stove or in the microwave with a little milk or butter added to restore creaminess. Just avoid freezing unless you’re okay with a slight change in texture.
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How do I keep mashed potatoes from becoming gluey?
Over-mixing or using a food processor can make mashed potatoes gluey. Stick to mashing by hand with a potato masher or use a ricer for a light and fluffy texture. Also, don’t overwork the potatoes once the dairy is added.
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Is it necessary to cook garlic with the potatoes?
Cooking whole garlic cloves alongside the potatoes softens their flavor and infuses a gentle garlicky aroma into the mash without the harsh bite raw garlic can bring. It’s a subtle step that makes a big flavor difference.
Final Thoughts
I absolutely love how this Best Mashed Potatoes Recipe turns out every single time—it’s simple, comforting, and adaptable to whatever you have on hand. When I first tried roasting the garlic with the potatoes, it changed the whole game for me, making the mash extra flavorful without being overwhelming. If you want creamy potatoes that feel like a warm hug in every bite, give this recipe a try—you won’t regret it. I hope your family enjoys it as much as mine does!
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Best Mashed Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 8
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Description
This Best Mashed Potatoes recipe delivers creamy, smooth, and flavorful mashed potatoes perfect for any meal. Using a combination of russet and Yukon Gold potatoes, along with garlic, butter, whole milk, and optional sour cream, this classic side dish is easy to prepare, comforting, and delicious. Garnished with fresh chives, these mashed potatoes are ideal for family dinners or holiday feasts.
Ingredients
Potatoes and Aromatics
- 3 pounds potatoes (russet, Yukon Gold, or a mix), peeled and cut into large chunks
- 3 garlic cloves
Dairy and Seasonings
- ½ cup unsalted butter (1 stick), plus more for serving
- 1 cup whole milk
- 1½ teaspoons sea salt, plus more for cooking water
- Freshly ground black pepper, to taste
- ¼ to ½ cup sour cream (optional)
Garnish
- Chopped fresh chives, for garnish
Instructions
- Prepare Potatoes and Garlic: Place the peeled and chunked potatoes along with the garlic cloves in a large pot. Cover them with cold water by about 1 inch and season the water with 1 tablespoon of salt to enhance flavor.
- Cook Potatoes: Bring the water to a rolling boil over high heat, then reduce the heat to medium and gently boil the potatoes and garlic for 15 to 20 minutes, or until the potatoes are fork-tender when pierced.
- Drain and Return: Drain the cooked potatoes and garlic thoroughly and return them to the pot to prepare for mashing.
- Initial Mashing: Using a potato masher, begin mashing the potatoes and garlic until partially broken down.
- Add Dairy and Seasonings: Incorporate the unsalted butter, whole milk, sea salt, and freshly ground black pepper into the potatoes. Continue mashing until the mixture is smooth and creamy, adjusting texture to your preference.
- Fold in Sour Cream: If using, gently fold the sour cream into the mashed potatoes with a spatula or wooden spoon to add extra creaminess and tang.
- Final Seasoning and Serve: Taste the mashed potatoes and adjust seasoning if necessary. Serve immediately, topped with additional butter and a sprinkle of freshly chopped chives for a fresh finish.
Notes
- Use a mix of russet and Yukon Gold potatoes for the best balance of fluffiness and creaminess.
- For richer mashed potatoes, substitute some or all of the whole milk with heavy cream.
- If you prefer chunkier texture, mash to your desired consistency without overworking the potatoes.
- Sour cream is optional but adds a nice tang and creaminess.
- Make sure to season the cooking water and the final dish adequately for well-rounded flavor.
- Leftover mashed potatoes can be stored covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/8 recipe (about ¾ cup)
- Calories: 220
- Sugar: 2 g
- Sodium: 430 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 30 mg
