Mashed potato recipes
The Ingredients
Ingredient Amount Notes
Yukon Gold potatoes 4 lbs The gold standard for creamy mashed potatoes
Unsalted butter 1 cup (2 sticks) Cut into cubes, room temperature
Heavy cream 1 cup Warm (not cold)
Whole milk ½ cup Warm (optional, for adjusting consistency)
Kosher salt 1 tablespoon Plus more to taste
White pepper ½ teaspoon Optional, for classic flavor (black pepper works too)
Why Yukon Golds? Their high starch content and thin skin create the creamiest texture. Russets work, but Yukon Golds are the gold standard.
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The Method: Simple Steps, Perfect Results
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Step 1: Prep the Potatoes
Peel the potatoes and cut them into even 1½-inch chunks. Uniform size ensures even cooking.
Step 2: Boil
Place potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon salt. (Yes, the water should taste well-salted—this seasons the potatoes from within.)
Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, until potatoes are fork-tender (a knife should slide in with no resistance).
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Step 3: Drain and Dry
Drain potatoes thoroughly. Return them to the pot over low heat for 1-2 minutes, shaking gently, to evaporate any excess moisture. This step is crucial for creamy (not watery) potatoes.
Horticulture
Step 4: Rice or Mash
For the absolute smoothest texture, pass potatoes through a ricer or food mill into a large bowl. (If you don’t have one, a masher works—just be gentle and don’t overwork.)Food
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Step 5: Add Butter
Add the cubed butter to the hot potatoes. Stir gently until melted and incorporated.
Step 6: Add Cream
Slowly pour in the warm cream, stirring gently until absorbed. The potatoes will look almost soupy at this point—don’t worry, they’ll thicken.
Step 7: Season
Add white pepper and additional salt to taste. Stir gently to combine.
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Step 8: Adjust Consistency
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If needed, add warm milk a little at a time until you reach your desired consistency.
Step 9: Serve
Transfer to a warmed serving bowl, create a slight well in the center, and add a pat of butter if desired. Serve immediately.
Pro-Tips for Mashed Potato Perfection
1. Don’t Overwork the Potatoes
Over-mixing releases too much starch and turns them gluey. Stir gently, just until combined.
2. Warm Your Dairy
Cold cream or milk will cool down your potatoes. Warm them gently before adding.
3. Salt the Water
This is your only chance to season the potatoes from within. Don’t skip it.
4. Dry the Potatoes
That extra minute over low heat after draining removes excess water that would otherwise make your potatoes watery.
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5. Use a Ricer
If you want truly velvety, lump-free potatoes, invest in a ricer. It’s a game-changer.
6. Keep Them Warm
Mashed potatoes cool quickly. Transfer to a warmed bowl, cover with foil, and place over a pot of simmering water to keep warm.
Endless Variations
Garlic Mashed Potatoes:
Roast 1 head of garlic (cut top, drizzle with oil, wrap in foil, bake at 400°F for 40 minutes). Squeeze out the soft cloves and mash into the potatoes.
Sour Cream & Chive:
Replace half the heavy cream with sour cream. Fold in ½ cup chopped fresh chives.
Horseradish Mashed Potatoes:
Stir in 2-3 tablespoons prepared horseradish. Perfect with prime rib.
Parmesan Mashed Potatoes:
Fold in 1 cup freshly grated Parmesan cheese at the end.
Horticulture
Roasted Garlic & Rosemary:
Add 6-8 roasted garlic cloves and 2 tablespoons finely chopped fresh rosemary.
Bacon Cheddar:
Fold in 1 cup shredded sharp cheddar and ½ cup cooked, crumbled bacon.
Vegan:
Use plant-based butter and warm oat milk or unsweetened almond milk. Add ¼ cup nutritional yeast for savory depth.
Make-Ahead and Reheating
Make-Ahead:
Prepare potatoes as directed, transfer to a buttered baking dish, cover, and refrigerate for up to 2 days. To reheat, dot with additional butter, cover with foil, and bake at 350°F for 20-25 minutes until hot.
Slow Cooker Method for Parties:
Prepare potatoes, transfer to a slow cooker, and keep on WARM for up to 2 hours. Stir occasionally and add warm milk if needed.
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Reheating Leftovers:
Stovetop: Gently warm over low heat, stirring in a splash of warm milk.
Microwave: Individual portions, 1-2 minutes, stirring halfway.
Oven: 350°F for 15-20 minutes, covered.
What to Serve Them With
Roast turkey or chicken – The classic pairing
Prime rib or steak – Essential for soaking up jus
Gravy – Obviously
Roasted vegetables – A complete plate
Cheese
Meatloaf – Comfort food perfectionFood
Your Mashed Potato Questions, Answered
Can I use russet potatoes instead?
Yes! Russets make fluffy, light mashed potatoes. They’re slightly less creamy than Yukon Golds but still excellent.
My potatoes are gluey. What went wrong?
Either overworked or over-processed (like in a food processor). Next time, use a ricer and stir gently.
Can I peel the potatoes ahead of time?
Yes, but submerge them in cold water to prevent browning. Drain and dry before cooking.
Can I freeze mashed potatoes?
Yes! Portion into freezer-safe containers, cool completely, and freeze for up to 3 months. Thaw in refrigerator and reheat gently with a splash of warm milk.
What’s the best way to keep them warm for a crowd?
Transfer to a slow cooker on WARM. Stir occasionally and add warm milk if they thicken.
Can I make these dairy-free?
Yes! Use plant-based butter and unsweetened oat milk or almond milk. Add a little extra fat for richness.
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