This post may contain affiliate links. Please read our disclosure policy.
If there’s one dish that belongs at every family dinner, it’s a good bowl of Homemade Mashed Potatoes. This recipe strikes that perfect balance of being easy enough for a Tuesday night but special enough for your holiday table!
You Will Love These Homemade Mashed Potatoes
I know that mashed potatoes might seem basic, but when done right, they’re absolutely magical. These homemade mashed potatoes are pure comfort food at its finest – creamy without being gluey, rich with butter, and they pair beautifully with just about any main dish you can think of.
This recipe honors simplicity – no fancy techniques required, just good ingredients treated right. And when you set this bowl on your table, don’t be surprised when folks go quiet for a minute as they take that first bite!
Nikki’s Recipe Rundown
- Taste: Rich, buttery flavor that pairs perfectly with most main dishes!
- Texture: Smooth and fluffy without lumps, but still has enough body to hold up to gravy.
- Ease: Ready in about 30 minutes with basic kitchen tools and simple ingredients.
- Pros: Uses common pantry ingredients, pairs with anything, and leftovers are just as good!
- Considerations: Don’t overmix potatoes; they will get gummy. Make sure to gently mix until fluffy.
Creamy Mashed Potato Recipe Ingredients
- Russet Potatoes: The starchy texture makes these perfect for fluffy mashed potatoes.
- Kosher Salt: Boil the potatoes in salted water to season right from the beginning!
- Garlic: Totally optional, but adds a subtle depth of flavor.
- Salted Butter: Don’t skimp here! Butter adds richness and so much flavor. I like to use salted, but you can use unsalted and add more salt to taste at the end.
- Heavy Cream or Milk: Heavy cream makes the richest mashed potatoes, but milk will also work well!
Best Potatoes for Mashed Potatoes
Russets are my go-to for mashed potatoes because of their high starch content, which makes them fluffy when mashed. Yukon Golds are a close second, though! They’re naturally buttery and make for a creamier mash. You can also use a mix of both for the best of both worlds.
Variations and Substitutions
These creamy mashed potatoes have so many different variations! Here are some ideas for variations and substitutions that you might find handy:
- Sour Cream or Cream Cheese: Add a dollop of sour cream or cream cheese for extra tanginess.
- Cheese: Fold in shredded cheddar for cheesy mashed potatoes!
- Herbs: Mix in chives, green onions, or fresh herbs like parsley or thyme.
- Lighter Option: Substitute some of the butter and cream with chicken broth for a lighter version
- Loaded Mashed Potatoes: Top with cheese, bacon, sour cream and chives! Make the potatoes ahead and enjoy them in a Loaded Mashed Potato Casserole
Want to Save this Recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
By submitting this form, you consent to receive emails from Soulfully Made.
How To Make Creamy Mashed Potatoes
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Prep the Potatoes
Peel and half or quarter potatoes (depending on their size). Rinse.
Place the potatoes in a large pot and add cold water to cover 2 inches over the potatoes. Add 1 tablespoon of kosher salt to the water. Add cloves of garlic (if using).
Step 2 | Boil Until Tender
Bring to a boil, cover with the lid propped open slightly, reduce heat to a simmer and cook for 15-20 minutes or until fork-tender. When they’re cooked through, a fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
Remove from heat and drain well into a colander. Place the potatoes (and garlic if using) back into the pot, cover with a lid, and let sit for 5 minutes.
Step 3 | Melt the Butter
Meanwhile, in a saucepan over medium-low heat, melt butter.
Then add in heavy cream and heat until warm.
Step 4 | Mash & Enjoy
Pour in heated butter and cream mixture a little at a time while using an electric hand mixer on medium to medium-low to lightly beat until light and fluffy.
Do not over mix or they will get starchy and gummy. You can also use a potato masher and mash them if preferred.
Season with salt and pepper as you mix to taste. Serve hot.
Can You Make Mashed Potatoes Ahead of Time
Absolutely! Make them up to two days ahead and store them in the refrigerator. To reheat, place in a covered baking dish at 350°F for about 30 minutes, or microwave with a bit of extra butter or cream. They won’t be quite as perfect as freshly made, but they’ll still be delicious.
Recipe Tips
- Make sure to heat the butter and cream! Heating it up before adding it to the potatoes prevents lumps and keeps everything warm before serving.
- Avoid over-mixing. If you over-mix, the potatoes can become gummy and chewy instead of soft and fluffy!
- For extra smooth potatoes, use a potato ricer instead of a mixer, then stir in the butter and cream mixture.
- If you like the potatoes a little chunkier, hold out some of the potatoes when mixing, add them in at the end, and gently mash.
- Always start potatoes in cold water, not hot, for even cooking!
How to Store Creamy Mashed Potatoes
Storage: Refrigerate leftover mashed potatoes in an airtight container for up to 4 days.
Freeze: You can also freeze them for up to 1 month – just place them in a freezer-safe container and thaw them in the fridge before reheating and serving.
How to Serve Homemade Mashed Potatoes
Serve your fluffy mashed potatoes hot with a pat of butter melting on top! They go with absolutely everything, but I love them with lemon butter chicken, air fryer chicken drumsticks, or holiday meals featuring instant pot turkey breast and turkey gravy.
For easy weeknight dinners, serve them with slow cooker salisbury steak, stuffed pepper meatloaf, or mini bacon BBQ cheddar meatloafs!
Best Mashed Potato Recipe FAQs
Cream makes richer, more decadent mashed potatoes, while milk creates a lighter version. If you’re looking for the ultimate comfort food experience, go with heavy cream. For everyday mashed potatoes, whole milk works beautifully. If you’re somewhere in between, half-and-half is your friend.
Yes! Melting the butter helps it incorporate more evenly throughout the potatoes. When you melt it together with the cream or milk, you’re creating a warm mixture that blends beautifully into the hot potatoes without cooling them down or creating lumps.
For extra fluffy mashed potatoes, make sure you’re using starchy potatoes like russets, drain them thoroughly. Use a ricer for the absolute fluffiest texture – it makes tiny, even pieces without overworking the starches. And remember to add the warm butter and cream mixture gradually while mixing gently.
Hungry for more easy, home-cooked, delicious recipes?
Sign up for my free recipe club to get family-friendly recipes in your inbox each week! Find me sharing daily meal-time inspiration on Pinterest, Facebook, and Instagram.
Best Recipe for Mashed Potatoes
Ingredients
- 4 pounds of russet potatoes, 8-10 medium
- ½ to 1 tablespoon kosher salt, for boiling potatoes
- 3 whole cloves of garlic, optional
- 1 cup salted butter, 2 sticks (plus more for serving)
- 1 to 1 ¼ cup heavy cream or milk
- Salt, to taste
- Black pepper, to taste
Instructions
- Peel and half or quarter potatoes (depending on their size). Rinse. Place the potatoes in a large pot and add cold water to cover 2 inches over the potatoes. Add 1 tablespoon of kosher salt to the water.4 pounds of russet potatoes, ½ to 1 tablespoon kosher salt
- Add cloves of garlic (if using).3 whole cloves of garlic
- Bring to a boil, cover with the lid propped open slightly, reduce heat to a simmer and cook for 15-20 minutes or until fork-tender. When they’re cooked through, a fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
- Remove from heat and drain well into a colander. Place the potatoes (and garlic if using) back into the pot, cover with a lid, and let sit for 5 minutes.
- Meanwhile, in a saucepan over medium low heat, melt butter. Then add in heavy cream and heat until warm.1 cup salted butter, 1 to 1 ¼ cup heavy cream or milk
- Pour in heated butter and cream mixture a little at a time while using an electric hand mixer on medium to medium low to lightly beat until light and fluffy. Do not over mix or they will get starchy and gummy. You can also use a potato masher and mash them if preferred.
- Season with salt and pepper as you mix to taste. Serve hot.Salt, Black pepper
Want to Save this Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
By submitting this form, you consent to receive emails from Soulfully Made.
Notes
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
©️Soulfully Made
