BY: Courtney PUBLISHED: 8 Comments UPDATED ON:
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These truly are Perfect Mashed Potatoes! Learn how to make the best mashed potatoes and all tips you’ll need to master this perfect side dish for holidays like Thanksgiving or a side dish to complete dinner.
These mashed potatoes are my go to for side dish Christmas recipes and Thanksgiving recipes. It’s gone quicker than I can make and serve them. So creamy, salty, buttery, smooth, and simply delicious.
What are the best potatoes for making mashed potatoes?
We love using Russet or Yukon Potatoes for mashed potatoes. Russet mashed potatoes result in a fluffy, creamy mashed potato, not gluey. Yukon mashed potatoes are buttery and silky smooth as well. We especially love the natural buttery flavor these potatoes have.
A good balance is to use Russet potatoes and Yukon potatoes. The fluffy light Russet paired with the buttery Yukon makes perfect mashed potatoes!
New potatoes and waxy potatoes aren’t as good. Red skin mashed potatoes can be good as well, but when cooked properly.
Recipe ingredients and notes
- Potatoes – We recommend Russet potatoes, Yukon potatoes, or a combo of both.
- Butter – Full-fat butter is the best for mashed potatoes. If you’re dairy free, you can use a plant-based alternative. Our preferred is Country Crock plant butter as it’s also nut free.
- Whole Milk or Cream – The richer the milk, the creamier the potatoes. For dairy free we use full fat Oatly milk, but you could also use Country Crock plant cream.
- Salt and Pepper – Mashed potatoes need a generous amount of salt. Season them to taste.
What to add to mashed potatoes for flavor
- Sour Cream
- Cream Cheese
- Shredded Cheese
- Parmesan Cheese
- Bacon
- Broccoli
- Caramelized Onions
- Roasted Garlic
- Herbs
- Truffles
- Flavored Butter or Flavored Oils
How to make mashed potatoes
Prepare the potatoes by scrubbing them clean. Use a vegetable brush under running water to remove all the dirt and debris. Peel the potatoes or leave the skin on if desired. Chop the potatoes into evenly sized pieces and rinse. Next, cook the potatoes using your desired cooking method.
Boil Mashed Potatoes
Add the prepared potatoes into a large pot with cold water. Bring to a boil over medium heat. Once the water is boiling, add salt to the water. Boil the potatoes for 15 minutes, or until they are easily pierced with a fork and fall apart, usually about 15 minutes. Drain the potatoes in a colander and rinse the excess starch from cooking.
While the potatoes are cooking, prepare the milk and butter in separate saucepans. Heat the milk or cream until warm, not boiling. You can use room-temperature butter or melted butter.
Place the potatoes back into the cooking pot and heat them on medium heat on the stove for about a minute, stirring continuously to prevent scorching. This will remove excess moisture in the potatoes.
Use your preferred mashing method (rice, masher, or food mill) and then stir in the prepared butter. Mix until just combined. Add in the prepared milk and stir until just combined.
Season to taste, garnish, and serve.
Instant Pot Mashed Potatoes
Insert the trivet into your instant pot and then place the pot into the instant pot. Add 3-5lbs of prepared potatoes, 1 cup of water, and salt. Place the lid onto the instant pot and set it to sealing.
Cook on manual high pressure for 10 minutes in the instant pot. Carefully quick release once done, and then use caution while draining the water from the potatoes as the pot, water, and potatoes are hot.
Leave the instant pot in warm mode and add the butter. Use a potato masher to mash the potatoes. Once the butter is mixed in then, add milk and desired seasonings.
Serve with a garnish of freshly chopped chives or parsley.
Slow Cooker Mashed Potatoes
Place 3-5lbs of prepared potatoes into the crock of your Crockpot along with 2-3 cups water or broth.
Cover and cook on high for 3-4 hours or low for 6-8 hours.
Stir the potatoes every hour and then check once the time is up. The potatoes should be fork tender. Drain the cooking liquid.
Return the potatoes to the slow cooker. Add the butter and mash, then add the milk or cream, season to taste, and serve.
Microwave Mashed Potatoes
Place the prepared potatoes into a microwave safe dish with plastic wrap on top. Place a few holes on the top for steam to escape. Microwave for 8-14 minutes, or until the potatoes are fork tender.
Carefully remove the bowl from the microwave and then mash them using your preferred tool. Add butter, milk, and seasoning to taste.
Mashed Baked Potatoes
Preheat your oven to 450 degrees F.
Scrub the potatoes clean and carefully pierce each potato a few times with a fork.
Lay the potatoes on a lined baking sheet and bake in the center oven rack for 45-60 minutes.
Once the potatoes are fork-tender remove them from the oven using pot holders.
Carefully cut the potatoes in half and scoop out the inside, and place them into a large bowl.
Mash the potatoes and add in the butter, stir, and then add in the milk.
Season to taste and serve as desired.
Tips for the best mashed potatoes
- Clean the potatoes before peeling or cutting.
- Cut potatoes into evenly sized chunks to ensure even cooking.
- Season the potatoes generously. They like a lot of salt.
- Always start with cold water.
- Drain the potatoes well so your mash isn’t watery.
Storage and reheating tips
- Refrigerate: Place leftover mashed potatoes into an airtight container in the refrigerator. Enjoy within 3 days.
- Freeze: Freeze mashed potatoes in large portions or small portion sizes. Ensure you’re using an airtight container and enjoy within 10-12 months.
How to reheat mashed potatoes
- Microwave: Use a microwave safe dish and microwave for about a minute, stir the potatoes and check if more time is needed, about 30 seconds each time.
- Stovetop: Place the potatoes into a pot with a little more milk and stir over medium heat until warmed.
How to serve
This is best served as a side dish but can be served with all of your favorite meals or even chopped up into a vegetable bowl.
Frequently asked questions
How many potatoes per person?
Use 1/2lb of potatoes per person.
Can you freeze mashed potatoes?
Yes, you can freeze mashed potatoes! We like to scoop portions of mashed potatoes into souper cubes, but you can also use a freezer-safe container.
Can you peel potatoes ahead of time?
Yes, you can peel potatoes beforehand, but you’ll want to fully submerge them in clean water in the refrigerator until you’re ready to use them. We recommend waiting to chop until you’re ready to prepare them and using them within 12-24 hours.
Can you get sick from mashed potatoes?
You should be careful about keeping potatoes at room temperature for too long. We suggest leaving them out for no more than 30 minutes. Refrigerate leftover mashed potatoes within 30 minutes. If you intend to keep them out longer, we suggest using one of the mentioned how to keep mashed potatoes warm methods mentioned above.
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Perfect Mashed Potatoes Recipe
Author: Courtney
These truly are Perfect Mashed Potatoes! Learn how to make the best mashed potatoes and all tips you'll need to master this perfect side dish for holidays like Thanksgiving or a side dish to complete dinner.
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Course: Side Dish
Cuisine: American
Keyword: classic mashed potatoes, how to make mashed potatoes, mashed potatoes, perfect mashed potatoes
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 10 servings
Calories: 176kcal
Ingredients
- 3lbs Russet Potatoes
- 2lb Yukon Potatoes
- 1 – 1 1/2 cups full-fat milk we use full fat oat milk for dairy free
- 1/2 – 1 cup butter room temperature or melted, we use Country Crock plant butter for dairy free
- salt and pepper to taste
Instructions
Scrub the potatoes to clean and then peel them if desired. Chop the potatoes into even pieces.
Place potatoes into a large pot with cold water and place on medium heat to boil.
Once boiling, add a sprinkle of salt and keep an eye on the potatoes and remove once they can be easily mashed with a fork. About 15 minutes.
While the potatoes are cooking, warm the milk in a sauce pan to a simmer, but not boiling. Keep the butter out at room temperature or melt in a separate saucepan.
Drain potatoes in a colander and quickly rinse the excess starch off of the potatoes. Pour the potatoes back into the pot and cook off the excess water on medium heat, stirring constantly for about 1 minute.
Mash the potatoes using a stand mixer, strainer, food mill, ricer, or potato masher. Do not over mash.
Mix the potatoes with the prepared butter, and then once combined add in the warm milk. Stir to combine and season to taste.
Nutrition
Serving: 1serving | Calories: 176kcal | Carbohydrates: 23g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 393mg | Potassium: 766mg | Fiber: 4g | Sugar: 2g | Vitamin A: 235IU | Vitamin C: 19.4mg | Calcium: 105mg | Iron: 5.5mg
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
nutrition disclaimer
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About Courtney
Family, Food, and Photography are Courtney's passions and you'll see all of that on this blog. She is happily married to her husband Chris and together they have two amazing kiddos!
Reader Interactions
Comments
Yum. I just ate dinner and now I’m hungry again 🙂
Reply
I’m stopping by from Robin’s Mingle Monday! Hi There!!
Mashed Potatoes in the Kitchen Aid? I have always been afraid to use it for fear of making something more akin to school glue than luscious mashed taters. I think you may have just saved me some time for Thanksgiving.
Reply
Courtney I never used my mixer either, and I’m so glad I figured it out.
It makes them so smooth, without the effort!
🙂Reply
- Courtney
I was nervous about them becoming gluey too, but they come out smooth and perfect every time 🙂
Reply
I love freshly ground pepper, really makes a difference!
Reply
- Anonymous
I use russet potatoes, because theyll hold up a little better with the mixer and then–the best part–I put on the wire wisp attachment and whip em up on a high speed for a bit. Mmm. Super fluffy.
Reply
- Joseph Ng
This is perfect love mashed potatoes and nothing is better than having the recipe to make it constant every time =)
Reply
- Wing Sau Chiang
never thought of using my kitchenaid for mash potatoes. going to have to give this one a try.
Reply
