Best Mashed Potatoes
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This isn’t just any Best Mashed Potatoes—it’s a beloved family recipe passed down through generations. Made with Idaho Russets and a few simple ingredients, it captures the authentic taste and texture of classic mashed potatoes.
Serve with Thanksgiving Turkey, Glazed Ham, or Prime Rib.
Quick Look: Best Mashed Potatoes
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Servings: 6 people
- Dietary Info: Gluten-Free, Vegetarian
- Method: Stovetop
- Technique: Boil peeled potatoes until tender, then mash with butter, milk, sour cream, and seasonings until smooth and creamy.
- Flavor & Texture: Rich, buttery, and creamy with a silky smooth texture that’s fluffy yet hearty.
Comforting Mashed Potatoes Made Simple
My husband was born and raised in Idaho, and this homemade mashed potatoes recipe is his great-grandmother’s! It is the perfect side dish for a weeknight dinner or your Thanksgiving feast along with our turkey gravy recipe or mushroom gravy. We know you’ll love this easy recipe just like our herb butter turkey rub.
- Perfectly Creamy and Fluffy: Idaho Russet potatoes are naturally fluffy, and with the right balance of butter, cream, and sour cream, this recipe delivers that dreamy, cloud-like consistency that melts in your mouth.
- Foolproof Technique: Using warm milk or cream is a tried-and-true technique that prevents the potatoes from getting gluey, ensuring they turn out perfectly smooth every time.
It’s simple, comforting, and perfected through years of family love—every bite is creamy, flavorful, and unforgettable. You’ll also love my garlic red potatoes or Italian mashed potatoes!
Made With Amore,
“Made these mashed potatoes last night with Elena’s filet mignon recipe. Both turned out super delicious and my guest agreed that I never use another mashed potato recipe ever ever again.”
– Heidi Danzl
Table of Contents
Simple Ingredients
These mashed potatoes are easy to make and require only a few essential ingredients.
- Russet Potatoes or Yukon Gold Potatoes: Idaho Russets are ideal for mashed potatoes, giving a fluffy, smooth texture with just the right starchiness.
- Salted Butter: Adds richness and a buttery depth that coats every bite with a savory, melt-in-your-mouth flavor.
- Whole Milk or Heavy Cream: Brings creaminess and a silky texture, making the potatoes ultra-smooth and luxurious.
- Sour Cream: Adds a subtle tanginess and extra creaminess, elevating the flavor profile with a hint of complexity.
- Sea Salt and Black Pepper: Essential seasonings to bring out all the flavors in the potatoes and balance the richness perfectly.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Milk or Cream: Use dairy-free milk (such as almond or oat milk) for a lighter texture or half-and-half for a richer consistency. You can also use chicken broth.
- Sour Cream: Swap with Greek yogurt for a lighter tang, or use cream cheese for added richness.
- Butter: For a dairy-free option, substitute with vegan butter or olive oil.
- Cheesy Mashed Potatoes: Stir in shredded cheddar, Parmesan, or Gruyère for a cheesy twist. You will also love these baked cheesy potatoes.
How To Make the Best Mashed Potatoes
These mashed potatoes are irresistibly creamy, buttery, and comforting, perfect as a side for weeknight dinners or special holiday feasts! Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Peel and cut the potatoes. We like to use all Idaho russet potatoes.
- Add the potatoes to a large pot of salted cold water. Bring to a boil and cook on medium heat until potatoes are fork-tender.
- Pour in the warm milk into the cooked potatoes.
- Add the cold cubes of butter to the mashed potatoes.
- Use a potato masher, electric mixer, or hand mixer to mix the potatoes until they have a creamy texture. Make sure not to overmix, or they will get gluey-like.
- Add in a bit of sour cream and stir again to combine.
- Mix potatoes and sour cream until smooth and combined.
- Serve mashed potatoes in a bowl with gravy over the top or as a side dish to your favorite holiday meal. Enjoy!
Best Mashed Potatoes FAQs
Idaho Russet potatoes are ideal due to their high starch content, which creates a fluffy, creamy texture. Yukon Golds work well, too, adding a buttery taste and slightly denser texture.
Avoid over-mixing, as too much mashing releases starch, making them gluey. Add the milk gradually with a potato masher or ricer for a fluffy texture.
For ultra-smooth potatoes, use a potato ricer or a food mill. An electric mixer works too, but avoid over-mixing to keep the texture light.
Add about 1-2 tablespoons of salt to the cooking water. Potatoes absorb salt while cooking, which enhances their flavor from within.
Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheating: Reheat gently on the stovetop or microwave, adding a splash of milk or cream to restore creaminess. Stir occasionally until heated through.
Freezing: Add extra butter and cream to prevent them from becoming grainy. Freeze in an airtight container and reheat slowly on the stovetop with a bit of milk or cream.
Serving Suggestions
I love serving these creamy mashed potatoes as the ultimate side with dishes like Juicy Roast Turkey Breast, Fresh Ham Roast, Pan-Cooked Steak, or Chicken With Creamy Mushroom Sauce. For an extra cozy touch, pair them with another side, like Oven Roasted Zucchini And Yellow Squash, and Pignoli Cookies for dessert!
My Pro Tips
Recipe Tips
- Use Idaho Russet Potatoes: Due to their high starch content, these are the gold standard for fluffy, creamy mashed potatoes. Yukon Golds also work.
- Start with Cold Water: Place potatoes in cold, salted water and bring them to a boil. This ensures even cooking and prevents a mushy texture. Cut the potatoes before boiling!
- Warm the Butter and Cream: Heating these before adding to the potatoes helps them absorb more evenly, preventing a gluey or gummy texture.
- Adjust for Consistency: Add milk or cream gradually until you reach your desired texture—some like them thicker, while others prefer them more velvety.
- Season Generously: Potatoes need a good amount of salt to bring out their flavor. Taste as you go and adjust with sea salt and black pepper.
More Potato Recipes
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Mashed Potatoes Recipe
Ingredients
- 3 pounds russet potatoes, or Yukon Gold or a mix, but we recommend Idaho Russets, peeled and cut into large chunks
- ½ cup salted butter, at room temperature, cut into chunks
- 1 cup whole milk or heavy cream, you may not use all to reach desired consistency
- ⅓ cup sour cream
- Sea salt and black pepper, to taste
Instructions
- Prepare Potatoes: Peel and quarter the potatoes, then place them in a pot of cold salted water.
- Boil: Bring the pot to a boil, then cook uncovered for about 15 minutes or until the potatoes are fork-tender. Do not overcook —we don't want them mushy!
- Drain Potatoes: Drain the potatoes well and transfer them to a large mixing bowl. Let the steam release a bit.
- Warm Milk or Cream: In a small saucepan or microwave-safe bowl, heat the milk or heavy cream until warm (do not boil).
- Mash Potatoes: Add the butter to the potatoes and mash with a potato masher.
- Incorporate Milk Gradually: Slowly pour the warm milk or heavy cream, mashing continuously to reach your preferred consistency. (Tip: Use an electric mixer for an ultra-smooth texture, but be careful not to overmix, as this can make the potatoes gluey.)
- Finish with Sour Cream: Add the sour cream, then mix until thoroughly combined. Season to taste with sea salt and black pepper.
- Serve: Transfer the mashed potatoes to a serving dish. Optional: Add a dollop of butter and a sprig of thyme on top just before serving for an elegant touch.
Notes
- Use Idaho Russet Potatoes: Due to their high starch content, these are the gold standard for fluffy, creamy mashed potatoes. Yukon Golds also work.
- Start with Cold Water: Place potatoes in cold, salted water and bring them to a boil. This ensures even cooking and prevents a mushy texture. Cut the potatoes before boiling!
- Warm the Butter and Cream: Heating these before adding to the potatoes helps them absorb more evenly, preventing a gluey or gummy texture.
- Adjust for Consistency: Add milk or cream gradually until you reach your desired texture—some like them thicker, while others prefer them more velvety.
- Season Generously: Potatoes need a good amount of salt to bring out their flavor. Taste as you go and adjust with sea salt and black pepper.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Outstanding recipe and results. Easy to understand and make. As a single person (widow) a batch can last awhile. I freeze leftovers in single servings. I use your reheating suggestions and they turn out great.
Thank you!
Thank you so much for sharing this with me. I’m truly glad the recipe has been helpful and that the freezing and reheating tips are working well for you. Knowing it brings ease and comfort to your kitchen means more than I can say. 💛
OMG! These are so good! I’ve made them twice so far. A big hit for us!
Can’t beat a family recipe! I am thrilled you love them as much as we do!
Can’t wait to try these! Could I use a potatoes ricer prior to combining the other ingredients with the butter?
You will want to use a potato ricer just for the potatoes, yes! That works great and then add the other ingredients and mix.
I put my husband in charge of this dish and he felt quite proud of himself. Can’t mess up a great recipe! Will definitely be replacing my old mashed potatoes recipe.
YAY! Great news that he can make this with great success. I’, glad it is now tradition!