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This isn’t just any mashed potatoes recipe—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.
Why you’ll love these mashed potatoes…
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! For a vegetarian main dish, serve with mushroom gravy.
Table of Contents
Recipe Ingredients
These best 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 the recipe card for quantities.
How To Make Mashed Potatoes
We love to use real Idaho potatoes for this easy mashed potatoes recipe, but you can use Yukon Gold or a mix of both.
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!
This is a tried-and-true family favorite recipe passed down through generations of Idaho descendants from my husband’s family. He grew up eating the classic mashed potatoes, and everyone who has tried them says they are the “best mashed potatoes EVER.“
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.
Yes, but with some modifications. 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.
Substitutions, Variations, and Add-ins
Here are some alternatives to this creamy mashed potatoes recipe:
Substitutions
- Butter: For a dairy-free option, substitute with vegan butter or olive oil.
- 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.
Variations
- Garlic Mashed Potatoes: Add 2-3 cloves of roasted garlic or minced garlic to the warm milk for a flavorful garlic infusion.
- Cheesy Mashed Potatoes: Stir in shredded cheddar, Parmesan, or Gruyère for a cheesy twist.
- Herb Mashed Potatoes: Mix in fresh herbs like chives, parsley, or thyme for a burst of freshness.
Add-Ins
- Bacon Bits: Sprinkle in crispy bacon bits for a smoky, savory addition.
- Caramelized Onions: Fold in caramelized onions for a sweet, savory depth.
- Truffle Oil: Drizzle a small amount of truffle oil for a luxurious flavor boost.
- Green Onions or Scallions: Add chopped green onions for a touch of sharpness and color.
How to Make Ahead, Store, and Reheat Mashed Potatoes
This creamy side dish is great to make ahead of time and easy to store and reheat.
- Make Ahead: Prepare the mashed potatoes as directed, then cool them to room temperature. Transfer to an airtight container and refrigerate for up to 2 days.
- Storage: Store leftovers in an airtight container in the refrigerator 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. For extra freshness, add a small pat of butter before serving.
- Crock-Pot (slow cooker): Set to: “high” for about one hour, covered, or until hot.
- Instant Pot: Select the “warm” setting for about one hour, covered, or until hot.
- Oven: In an oven-safe baking dish, heat, covered, at 350°F for 30 minutes or until hot.
My Pro Tip
Recipe Tips for Best Mashed Potatoes
- 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.
- Mash Carefully: Use a potato masher for a rustic texture or an electric mixer for ultra-smooth potatoes. Either way, avoid over-mixing to keep the potatoes light and fluffy.
- 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.
- Finish with Sour Cream: This adds an extra layer of creamy richness and a subtle tang that brightens the dish without overpowering it.
What to Serve with Mashed Potatoes
Mashed potatoes are versatile and pair well with nearly any main dish, making them a go-to side for any meal!
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Best Mashed Potatoes Recipe
- Total Time: 25 minutes
- Yield: 4–6 servings 1x
Description
This isn’t just any mashed potato recipe—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.
Ingredients
- 3 pounds russet potatoes (or Yukon Gold or a mix, but we recommend Idaho Russets), peeled and cut into large chunks
- 1/2 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)
- 1/3 cup sour cream
- Sea salt and black pepper, to taste
Instructions
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Prepare Potatoes: Peel and quarter the potatoes, then place them in a pot of cold salted water.
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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!
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Drain Potatoes: Drain the potatoes well and transfer them to a large mixing bowl. Let the steam release a bit.
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Warm Milk or Cream: In a small saucepan or microwave-safe bowl, heat the milk or heavy cream until warm (do not boil).
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Mash Potatoes: Add the butter to the potatoes and mash with a potato masher.
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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.)
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Finish with Sour Cream: Add the sour cream, then mix until thoroughly combined. Season to taste with sea salt and black pepper.
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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.
- Prep Time: 5 min
- Cook Time: 20 minutes
- Category: Savory
- Method: American
- Cuisine: American
Really the best mashed potatoes I’ve ever made. My family loved them
Happy you loved this family favorite recipe.
These were a hit! We loved them. They are pretty much how I do mashed but all your tips and tricks really made the difference! Thanks so much for sharing Elena! I hope you had a beautiful Thanksgiving day.
Yay! So happy the tips helped. We had a wonderful holiday and I hope you did as well.
Do the Yukon Gold potatoes in this recipe get peeled? The recipe does not say to but I don’t see any flecks of skin in your photo. Thank you for your response.
I am so sorry, Elena. I meant to post my question on the SIMPLE Mashed Potatoes with Carmelized Onions recipe. My question is for that recipe. Thank you. 🙏🏻
Hi! You can really do either based on your preference. I love it both ways!
Can these be made ahead of time and reheated?
YES! Absolutely!
A tried and true family recipe that NEVER disappoints! You will love this foolproof recipe. It is a a treasured recipe and everyone that’s tried it agrees it is “THE BEST”.