Tips for Perfect Mashed Potatoes
Mastering perfect mashed potatoes is easy (and I’ve included all of my best tips below). They come out perfectly creamy every time; creamy, delicious, and fluffy!
Mashed potatoes (and stuffing) are the best part of any holiday meal and the perfect side for almost any meal!
Potatoes are great and can be baked, fried, or cooked in a Potato Casserole. Homemade mashed potatoes definitely top the list of favorites for us!
Choosing Potatoes for Mashed Potatoes
The best kind of potatoes for mashed potatoes those that are very starchy like Russet or Idaho potatoes. Yukon gold work too but they’re more buttery and not quite as starchy.
If you’d like, leave some of the skin on if using Yukon gold potatoes. The skin adds texture.
Other Ingredients
This recipe is for classic mashed potatoes so there are no additions of cheeses or spices but of course, you can add those if you’d like.
- Butter: This is one place where there really are no substitutes. Add real butter to the potatoes and plenty of it. I prefer salted if I have it but unsalted works and the potatoes can be salted to taste.
- Cream/Milk: I use warmed whole milk in this recipe, but cream also works if you have it on hand. Remember to heat the dairy for the best potatoes.
- Garlic/Seasonings: Again, keeping this recipe simple, I simply add salt & pepper. If you’d like a little bit of garlic, chop a few cloves and let them boil with the potatoes. Chives are great in this recipe too (add with the butter).
How To Make Mashed Potatoes
Mashed Potatoes are super simple to make with very few ingredients. You can make them in the Crock Pot or Instant Pot, but I really do think the best mashed potatoes are a simple classic.
- PREP: Peel and chop potatoes (per recipe below).
- BOIL: Cook potatoes in boiling water until tender.
- MASH: Mash with other ingredients until nice and smooth and creamy.
Tips for the Best Mashed Potatoes
The real key to making the BEST creamy mashed potatoes is to get the consistency right.
- Drain Well: I usually let them sit about 5 minutes or so to completely drain or even drain well and put them back in the warm pot for a few minutes to make sure all liquid is evaporated.
- Mash by Hand: Use a hand masher or a potato ricer for the creamiest potatoes. A hand mixer, stand mixer or food processor can work but it can also break down the starches in the potatoes and cause a gummy texture.
- Add BUTTER! There are places you can skimp on the butter and this is not one of them. I like to use salted butter and lots of it (but you can use unsalted season yourself). Butter adds a creamy and… well, buttery texture.
- Heat the Cream: Heat your milk/cream before adding. This keeps the potatoes hot and absorbs better. Add cream/milk a little a time to get the right consistency.
Cream cheese, garlic, and butter added to homemade mashed potatoes can add a delicious tang! You can really add whatever toppings you love the most, mashed potatoes are very forgiving!
How Long To Boil Potatoes For Mashed
Potatoes should always be placed in cold salted water and brought to a boil, this helps them cook evenly. The length of time you need to boil the potatoes entirely depends on how big they are cut.
I quarter my potatoes and boil them about 15 minutes. To check if your potatoes are ready, use a fork and if it is easy to pierce the potato, it is done!
To Make Ahead
Mashed potatoes can be made up to 48 hours in advance. Follow the recipe as directed and cool completely. Refrigerate.
To reheat, they can be placed in a casserole dish in the oven for 30-40 minutes. Stir in a little bit of warm cream/milk if needed. You can also reheat these in the microwave stirring occasionally or even on low in the slow cooker for a couple of hours.
Freezing Mashed Potatoes
You can freeze mashed potatoes and they reheat pretty well in the oven with a little milk. To freeze, scoop them into a plastic freezer bag and press flat (this helps them thaw quickly). When you reheat them, add about a tablespoon of milk per cup of potatoes and place them in the oven to reheat (or microwave stirring occsionally).
They are an easy side dish and go perfectly with Mushroom Salisbury Steak, Crock Pot Pork Chops, and of course a roast turkey!
Got Leftovers?
I have four words for you. Loaded Mashed Potato Cakes.
How to Make Mashed Potatoes
Fluffy, creamy and buttery, these are literally the PERFECT mashed potato.
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Peel and quarter potatoes, place in cold salted water.
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Bring to a boil and cook uncovered 15 minutes or until fork tender. Drain well.
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Heat milk on the stove top (or in the microwave) until warm.
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Add butter to the potatoes and begin mashing. Pour in milk a little at a time while using a potato masher to reach desired consistency.
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Season with salt and pepper. Serve hot.
- Drain Well: I usually let them sit about 5 minutes or so to completely drain or even drain well and put them back in the warm pot for a few minutes to make sure all liquid is evaporated.
- Mash by Hand: Use a hand masher or a potato ricer for the creamiest potatoes. A hand mixer, stand mixer or food processor can work but it can also break down the starches in the potatoes and cause a gummy texture.
- Add BUTTER! There are places you can skimp on the butter and this is not one of them. I like to use salted butter and lots of it (but you can use unsalted season yourself). Butter adds a creamy and… well, buttery texture.
- Heat the Cream: Heat your milk/cream before adding. This keeps the potatoes hot and absorbs better. Add cream/milk a little a time to get the right consistency.
Calories: 243, Carbohydrates: 42g, Protein: 5g, Fat: 6g, Saturated Fat: 4g, Cholesterol: 17mg, Sodium: 75mg, Potassium: 981mg, Fiber: 2g, Sugar: 2g, Vitamin A: 235IU, Vitamin C: 13mg, Calcium: 61mg, Iron: 1.9mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Keyword mashed potatoes
