Is there anything more comforting than a big bowl of creamy mashed potatoes? This classic side dish is a must-have at family dinners, holidays, and Sunday suppers. Made with plenty of butter, cream, and just the right seasonings, these mashed potatoes are rich, fluffy, and full of flavor. They’re simple enough for a weeknight yet special enough for a holiday table—because let’s be honest, no plate of roast turkey, beef, or chicken is complete without them!

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If you want to make The Best mashed potatoes, then you've come to the right place! Creamy, buttery, soft and whipped to perfection.

Saying that our family loves mashed potatoes is a huge under statement. We LOVE mashed potatoes! It’s one of the rare foods everyone agrees on, so I make them quite often. I have discovered little tips and tricks to no fail, creamy, dreamy, fluffy, delicious mashed potatoes.

And I have definitely had my share of potato fails! One Thanksgiving about 10 years ago, somehow I made the potatoes so gummy that we had to throw them out. It was like a brick in the pot. There was no saving these spuds. Sadly, I used all the potatoes we had- on THANKSGIVING! It was a disaster.

I’ve learned since then and I’m happy to report I have the blue print for lick your plate clean potatoes. Serving a large crowd? Free up stove space with Crock Pot Mashed Potatoes.

extra cheesy mashed potatoes

The Potato

My favorite potatoes to use are yellow or red. Of course russets work too, but I find red or yellow potatoes to make the fluffiest mashed potatoes. Skin on of off? Totally up to you! Just make sure to scrub your spud thoroughly.

If you do peel them, throw those peels into some oil with salt and pepper until crispy. SO GOOD!

Cut the potatoes into chunks. Make sure to cut them all the same size so they cook at the same time. A smaller dice will have a shorter cook time. I just let them go until they are fork tender and easily pierced (basically when they fall apart on your fork they are ready). It usually takes anywhere from 12-20 minutes depending how big the chunks are.

The Water

Always cold. After chopping your potatoes add them to a large pot and fill the pot with cold water. Place on the stove and bring the water to a boil. Let the water come to a boil with the potatoes.

If you add potatoes to the boiling water, that could turn them gummy.

Once the water boiling you add 1-3 tablespoons of salt. A good rule of thumb is 1 tablespoon of salt to every pound of potatoes. Potatoes love salt and they can handle it. You can also use stock or broth in place of the water for more flavorful potatoes.

Milk and Butter

Of course using a higher fat milk will yield a richer more delicious potato. I prefer to use heavy cream or whole milk. But use whatever you have on hand. I aways start with 1/2 cup of butter (1 stick) and add more as needed.

The trick to creamy mashed potatoes is warm milk and butter. I start with 1 cup of milk and 1 stick of butter and I warm them together in a small pan while the potatoes are cooking. Careful not to boil the milk. You want it warm enough for the butter to melt into the milk.

Extras

I also add in a big scoop of sour cream, garlic or garlic powder and plenty of salt and pepper. Other add-ins like softened cream cheese or Boursin cheese are delicious! Try different herbs and spices like rosemary, sage, or saffron.

My kids aren’t very adventurous so I tend to stick to the basics.

how to cook mashed potatoes in the crock pot

Technique

There are lots of ways to make your potatoes creamy and dreamy. Everyone’s taste is different; some like it lumpy and some want no lumps in sight! I’m in between. I have found that mashing the warm potatoes after adding all the ingredients, using a potato masher, to break up the large chunks, then going in with a hand held electric mixer is the perfect consistency for me.

When using an electric mixer, keep it at a medium speed to prevent them from seizing up and getting “gummy”. To high of a speed is not good for dreamy potatoes.

Some love to use a ricer or food mill before adding anything to the cooked potatoes. If you have one, that’s a great technique to get ultra creamy potatoes with no lumps.

What’s your favorite mashing method? Let me know in the comments below!

Loaded Mashed Potatoes

Are you a fan of the loaded mashed potato? To your mashed potatoes add in bacon bits, chives or green onions, and shredded cheddar cheese to take them over the top!

Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish!

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Tip

Keep a small pack of dried potato flakes on hand. If you are ever preparing your mashed potatoes and you add too much liquid and the potatoes are too funny for your liking, add some of the potato flakes to thicken the mashed potatoes.

FAQ’s

Can I make mashed potatoes ahead of time?
Yes! You can make them up to 2 days in advance. Store in an airtight container in the refrigerator, then reheat gently on the stovetop or in the oven with a splash of cream or milk to bring back the creamy texture.

How do I reheat mashed potatoes?
Reheat on the stovetop over low heat or in the microwave, stirring occasionally. Add a little extra butter, milk, or cream to keep them smooth and fluffy.

Can I freeze mashed potatoes?
Absolutely. Let them cool completely, then freeze in airtight containers for up to 2 months. Thaw in the fridge overnight and reheat with extra cream or butter for the best texture.

What type of potatoes work best?
Yukon Golds are great for creamy, buttery mashed potatoes, while Russets make them extra fluffy. A mix of the two is a delicious option as well.

Can I make them lighter?
If you want a lighter version, you can use milk instead of heavy cream and reduce the butter slightly. They’ll still be creamy and delicious!

Serve Alongside These Mains

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