Mashed potatoes represent the pinnacle of comfort food, transforming humble potatoes into a cloud-like side dish that’s both rich and satisfying. This perfect mashed potatoes recipe creates incredibly smooth, creamy potatoes with a velvety texture that melts in your mouth. Made with the right combination of butter, cream, and careful technique, these mashed potatoes achieve that ideal balance of richness and lightness that makes them the perfect companion to any main course. Serving 8 to 10 people generously, these mashed potatoes are essential for holiday dinners, Sunday roasts, or any meal that deserves something truly special. The secret lies in choosing the right potatoes and using proper mashing techniques that create the fluffiest, most luxurious mashed potatoes you’ve ever tasted.
Serving Size: 8-10 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
- 3 pounds russet potatoes or Yukon Gold potatoes
- 1 cup whole milk, warmed
- 1/2 cup heavy cream, warmed
- 8 tablespoons unsalted butter, softened
- 1 and 1/2 teaspoons salt
- 1/2 teaspoon white pepper
- 2 tablespoons fresh chives, chopped (optional)
- Water for boiling
- Additional butter for serving
Choosing the Right Potatoes
The foundation of great mashed potatoes starts with selecting the right type of potato. Russet potatoes are the gold standard for mashing because their high starch content creates incredibly fluffy, light mashed potatoes. Yukon Gold potatoes offer a slightly creamier texture with a more buttery flavor, making them another excellent choice.
Avoid waxy potatoes like red potatoes or fingerlings, as they contain less starch and more moisture, which can result in gummy or dense mashed potatoes no matter how carefully you prepare them.
Preparing the Potatoes
Wash the potatoes thoroughly under cold running water, scrubbing away any dirt with a vegetable brush. Peel the potatoes using a sharp vegetable peeler, removing any eyes or green spots you encounter.
Cut the peeled potatoes into evenly sized chunks, roughly 1 to 2 inches in diameter. Keeping the pieces uniform ensures they cook at the same rate, preventing some pieces from being overcooked while others remain firm.
Place the cut potatoes in a large bowl of cold water as you work to prevent them from turning brown. This also helps remove excess starch from the surface.
Cooking the Potatoes
Place the cut potatoes in a large pot and cover them with cold water by about 2 inches. Add 1 tablespoon of salt to the water, which helps season the potatoes from the inside out and also raises the boiling point slightly for more even cooking.
Bring the water to a boil over high heat, then reduce the heat to medium-high to maintain a steady boil. Cook the potatoes for 15 to 20 minutes, or until they are completely tender when pierced with a fork. The potatoes should offer no resistance when tested, and a fork should slide in and out easily.
Draining and Drying
Drain the potatoes thoroughly in a large colander and let them sit for 2 to 3 minutes to allow excess moisture to evaporate. This step is crucial because excess water will make your mashed potatoes thin and watery.
For even better results, return the drained potatoes to the pot and place it over low heat for 1 to 2 minutes, stirring gently to evaporate any remaining moisture. The potatoes should look slightly dry and floury on the surface.
Warming the Dairy
While the potatoes are cooking, gently warm the milk and heavy cream in a small saucepan over low heat. You want them warm but not boiling. Warm dairy incorporates more easily into the potatoes and helps maintain the temperature of the finished dish.
Keep the warmed milk and cream mixture on the lowest heat setting until ready to use, stirring occasionally to prevent a skin from forming on top.
Mashing Technique
This is where technique makes all the difference. For the smoothest mashed potatoes, use a potato masher or potato ricer rather than an electric mixer. Electric mixers can overwork the potatoes and develop the gluten in them, resulting in gluey, sticky mashed potatoes.
Start mashing the hot, dry potatoes with a potato masher, working systematically across the pot until no lumps remain. If you have a potato ricer, this tool creates the absolute smoothest texture by pressing the potatoes through small holes.
Adding the Dairy and Butter
Once the potatoes are well mashed, add the softened butter and begin incorporating it by mashing and stirring gently. The butter should melt immediately from the heat of the potatoes.
Gradually add the warm milk and cream mixture, starting with about half the amount and stirring gently with a wooden spoon. Add more liquid as needed until you reach your desired consistency. The potatoes should be creamy and smooth but still hold their shape.
Final Seasoning
Season the mashed potatoes with salt and white pepper, starting with the amounts listed in the recipe and adjusting to taste. White pepper is preferred over black pepper because it won’t create dark specks in the finished dish, but black pepper works perfectly fine if that’s what you have.
Taste and adjust the seasoning as needed. Some people prefer more salt, while others might want a touch more pepper or even a hint of garlic powder.
Keeping Warm and Serving
Mashed potatoes are best served immediately while they’re hot and at their fluffiest. If you need to keep them warm for a short time, transfer them to a slow cooker set on warm, or keep them in a covered pot over very low heat, stirring occasionally.
For longer holding, place the mashed potatoes in the top of a double boiler over simmering water, stirring occasionally to prevent a skin from forming.
Presentation and Garnishing
Transfer the mashed potatoes to a warmed serving bowl and use the back of a spoon to create attractive swirls or peaks on the surface. Place a pat of butter in the center and sprinkle with chopped fresh chives if desired.
Some people like to drizzle a little extra cream or melted butter over the top just before serving for an even richer presentation.
Storage and Reheating
Leftover mashed potatoes will keep in the refrigerator for up to 3 days. To reheat, add a splash of milk or cream and warm them gently in a covered pot over low heat, stirring frequently. You can also reheat them in the microwave, stirring every 30 seconds and adding liquid as needed.
For make-ahead preparation, you can prepare mashed potatoes up to 2 hours in advance and keep them warm in a slow cooker or double boiler.
Common Mistakes to Avoid
Never use cold dairy products, as they will cool down your potatoes and make them harder to mix smoothly. Always warm your milk and cream before adding them.
Don’t overmix or use an electric mixer on high speed, as this develops the starch too much and creates gluey potatoes. Gentle hand mashing is always best.
Make sure your potatoes are completely tender before mashing. Undercooked potatoes will never mash smoothly, no matter how much you work them.
Flavor Variations
While classic mashed potatoes are perfect on their own, you can easily customize them. Try adding roasted garlic for depth, cream cheese for extra richness, or fresh herbs like rosemary or thyme for aromatic complexity.
Some people enjoy adding a dollop of sour cream or Greek yogurt for tanginess, while others prefer mixing in grated cheese like Parmesan or sharp cheddar for extra flavor.
These perfect creamy mashed potatoes deliver everything you want in this classic side dish: smooth texture, rich flavor, and that comforting satisfaction that makes them the ideal accompaniment to virtually any main course. Master this technique, and you’ll have a recipe that serves you well for every special occasion and family dinner.
