What’s the best potato for mashed potatoes?

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.

How do I prevent mashed potatoes from getting gummy?

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.

How do I get super-smooth mashed potatoes?

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.

How much salt should I add to the cooking water?

Add about 1-2 tablespoons of salt to the cooking water. Potatoes absorb salt while cooking, which enhances their flavor from within.

Can I freeze mashed potatoes?

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.

Best Mashed Potatoes Recipe

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

Units Scale

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

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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.

Prep Time: 5 min
Cook Time: 20 minutes
Category: Savory
Method: American
Cuisine: American