Creamy Homemade Mashed Potatoes
Creamy homemade mashed potatoes made with Yukon Gold or Russet, butter, and warm milk for a fluffy, buttery side dish perfect for any meal.
September 2025 update: I first shared how I make mashed potatoes in November 2023. The post was pretty terrible, although the recipe was written pretty well. In this update, I added a how to make them section that is more detailed and included serving suggestions. I love serving mashed potatoes with my cherry jalapeño and goat cheese meatballs. If you want some thing amazing for dinner, start there. Hope you enjoy this update.
👩🍳 My Favorite Kind of Mashed Potatoes
For me, mashed potatoes are like chips. Once I take a bite, I don’t want to stop. I don’t usually pile on gravy, but if there’s a chicken fried steak on the plate, I’ll make an exception. What I love most are mashed potatoes that are creamy without turning gummy, full of garlic, and loaded with buttery flavor. Those are the ones I crave.
These mashed potatoes are everything a good side dish should be. They’re rich and smooth but not heavy, with just the right balance of fluffy texture and velvety creaminess. The butter melts right in, the warm milk keeps them silky, and if you add a touch of garlic or herbs, they taste like the best kind of homemade comfort food.
The way I make them is something I picked up from a cooking show about twenty years ago. After boiling and draining the potatoes, I put them back in the hot pot on the stove for about thirty seconds. That little trick steams off any extra water and makes sure the butter and milk soak into the potatoes as you mash, instead of separating on top.
🛒 Ingredients
🥣 How to Make Creamy Mashed Potatoes
Start by peeling your potatoes. Russet potatoes give you that fluffy, cloud-like mash, while Yukon Gold makes them buttery and naturally rich. If you like rustic mashed potatoes, leave the skins on. Chop the potatoes into even chunks so they cook at the same pace.
Place the potato chunks in a large pot and cover with cold water. Add a little salt to season them as they cook. Bring the pot to a boil, then lower the heat to a gentle simmer. Let them cook until fork-tender, usually about 15 to 20 minutes. You’ll know they’re ready when the pieces slide easily off a fork.
Drain the potatoes thoroughly and return them to the hot pot. Set the pot over high heat for 30 seconds to steam off any leftover water. This step keeps your mashed potatoes fluffy instead of watery.
Move the potatoes to a mixing bowl and drop in the butter right away. The heat from the potatoes will melt it beautifully, coating every bite. Use a potato masher or a sturdy fork to break them down until they’re as smooth or chunky as you like.
Warm the milk or cream before adding it. Cold dairy can shock the potatoes and make them gluey. Pour in a little at a time, mixing gently until you reach your ideal creamy consistency. Some like them silky and smooth, others prefer a little texture.
Taste your potatoes and adjust the seasoning. A pinch more salt and a crack of black pepper go a long way. For extra flavor, stir in roasted garlic, fresh herbs like thyme or rosemary, or even a sprinkle of Parmesan cheese.
Scoop your homemade mashed potatoes into a serving bowl, add a pat of butter on top so it melts into a glossy pool, and serve them right away.
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Creamy Homemade Mashed Potatoes
Equipment
- Hand mixer
Ingredients
- 2 pounds Potatoes (Russet or Yukon Gold are good choices – about 2 pounds)
- 1 tsp Salt
- ½ cup Butter
- ½ cup Milk ( or Cream)
- ½ tsp Optional: Black pepper, garlic, herbs (like thyme or rosemary) for seasoning
Instructions
- Peel 2 pounds Potatoes (optional). Some people prefer mashed potatoes with the skin on, which is also fine as long as the skin is thoroughly washed. Cut the potatoes into chunks of roughly the same size. This helps them cook more evenly.
- Place the potatoes in a large pot and cover them with cold water. Add 1 tsp Salt to the water. Bring the water to a boil and then reduce the heat to a simmer. Cook for about 15-20 minutes or until the potatoes are fork-tender (they should easily slide off a fork when pierced).
- Once the potatoes are fork-tender, drain them thoroughly in a colander.
- Return to the pot and heat on high for 30 seconds to remove excess water.
- Transfer the potatoes to a large mixing bowl. Add ½ cup Butter to the hot potatoes. The heat from the potatoes will melt the butter. Use a potato masher or a fork to start mashing the potatoes and incorporating the butter. Mash until the potatoes reach your desired consistency.
- Warm ½ cup Milk in a small saucepan or microwave it briefly. This helps prevent the mashed potatoes from cooling down. Pour a bit of the warm milk or cream into the mashed potatoes and stir it in. Continue adding small amounts of milk or cream while mashing until you achieve the desired creaminess. Be careful not to add too much liquid, which can make the potatoes runny.
- Taste the mashed potatoes and add salt and pepper to your liking. For extra flavor, consider adding minced garlic, herbs, or spices of your choice. Once the mashed potatoes reach the desired consistency and taste, transfer them to a serving bowl.
- You can add a small piece of butter on top as a garnish if desired. Serve warm.
Nutrition
FAQs
Can you make mashed potatoes ahead of time?
Yes, making mashed potatoes ahead of time is a great option. Store them in an airtight container in the refrigerator and reheat gently with added milk or cream to restore their consistency.
How much mashed potatoes should you make per person?
Plan on making mashed potatoes using about ½ to ¾ cup of cooked potatoes per person, depending on the portion size and sides being served.
Serving Mashed Potatoes
Mashed potatoes work with almost anything, which is why they’re a favorite on the dinner table. They make a perfect pairing with roast turkey or baked ham during the holidays, but they’re just as good with everyday meals like roasted chicken, meatloaf, or a thick, juicy steak.
You can spoon them under beef stew or pot roast so the potatoes soak up the rich sauce. For a lighter option, serve them next to grilled salmon or roasted vegetables for a balanced plate. Leftovers are easy to turn into something new. Spread them on shepherd’s pie, stir them into soup for extra creaminess, or shape them into patties for crispy potato cakes.
Try These Other Potato Recipes
If you’re in the mood for mashed potatoes beyond the classic, there are plenty of cozy options. Parmesan Steak Bites with Roasted Garlic Mashed Potatoes make an impressive dinner without much effort, while Smoked Mashed Potatoes bring creamy texture with bold smoky flavor, bacon, and green onions. For something a little sweet, Cinnamon Mashed Sweet Potatoes with a marshmallow ribbon are perfect for fall gatherings and holiday tables.
For creamy baked potato dishes, you can’t go wrong with Four Ingredient Scalloped Potatoes. They’re cheesy, rich, and comforting, making them a great side for any meal. If you want something fresh, Crispy Smashed Potato Salad with burrata and creamy herb dressing is full of texture and bright flavors.
Potato lovers know that fries and chips are just as essential. Crispy Air Fryer Truffle Fries with Parmesan and garlic taste restaurant-quality but come together in minutes at home. Homemade Potato Chips fried in beef tallow have incredible crunch and a rich flavor you can’t get from a bag. Quick Smoked Baked Potatoes are another easy favorite, soaking up smoky flavor right on the pellet grill.
And of course, potatoes at breakfast deserve a mention. Herbed Breakfast Potatoes are perfectly seasoned and crispy, especially when made in the air fryer. To give any of these recipes an upgrade, try my homemade Potato Seasoning. It’s a simple mix with dill, tarragon, and tomato powder that takes roasted potatoes or veggies to the next level.