Creamy, rich, and impossibly smooth — this Perfect Mashed Potatoes recipe gives you restaurant-quality texture and flavor every time. Made with butter, cream, and a few simple tricks, it’s the ultimate comfort food side that pairs beautifully with roasted meats, stews, or vegetables.
Ingredients
- 2 lbs (900 g) Yukon Gold or Russet potatoes
- ½ cup (120 ml) milk (or heavy cream for extra richness)
- 4 tbsp (60 g) unsalted butter
- 2 tbsp sour cream (optional for creaminess)
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: garlic powder, roasted garlic, or chopped chives for flavor
Instructions
Step 1: Peel and Cut the Potatoes
Peel the potatoes and cut them into evenly sized chunks (about 1½ inches).
This ensures they cook evenly and don’t get waterlogged.
Step 2: Boil the Potatoes
Place the potato chunks in a large pot and cover with cold water by about 1 inch.
Add 1 teaspoon of salt to the water.
Bring to a boil, then reduce heat and simmer for 12–15 minutes, or until a fork slides in easily.
Step 3: Drain and Dry
Drain the potatoes well and return them to the hot pot.
Let them sit uncovered for 1–2 minutes — the steam will dry out excess moisture, leading to fluffier mash.
Step 4: Mash the Potatoes
Mash using a potato masher, ricer, or hand mixer.
For ultra-smooth mashed potatoes, a ricer gives the best texture.
Step 5: Add Butter and Cream
Warm the milk (and sour cream, if using) in a small saucepan or microwave.
Add butter to the potatoes first, stirring until melted.
Then slowly pour in the warm milk mixture, stirring continuously until creamy and smooth.
Season generously with salt and pepper.
Serving Ideas
- Top with extra butter and a sprinkle of chives.
- Add roasted garlic for Garlic Mashed Potatoes.
- Mix in shredded cheese and crispy bacon for a Loaded Mashed Potato twist.
- Serve alongside steak, roasted chicken, or holiday turkey.
Tips for Perfect Results
- Use the right potatoes: Yukon Golds for creamy texture, Russets for fluffiness.
- Don’t overmix — it can make them gluey. Mash gently and stop when smooth.
- Warm the milk and butter before adding — cold dairy makes potatoes stiff.
- Make-ahead option: Store in the fridge for up to 2 days and reheat gently with a splash of milk.
Optional Upgrade: Roasted Garlic Mash
Roast a whole head of garlic at 400°F (200°C) for 40 minutes, squeeze out the cloves, and mash them into the potatoes for a deep, sweet flavor.