Learn everything you need to know to make perfect, buttery, creamy mash with this Best Ever Mashed Potatoes recipe.
Serve this recipe alongside Roasted Brussels Sprouts and Oven Baked Chicken Thighs for a delicious dinner any night of the week.
The Only Mashed Potatoes Recipe You’ll Ever Need
This recipe is incredibly delicious. It’s a family favorite. Now I know the perfect mash will vary from person to person and that’s why I’m including tips and tricks to make this recipe YOUR ultimate mashed potato recipe!
Why This Recipe Works
- Cooking the potatoes in well-seasoned water ensures a wonderfully flavorful finish.
- Using cream as well as milk gives a balance of creamy, rich flavor that everyone will love!
- Heating the cream before mashing the potatoes allows them to marry easily avoiding over mixing.
Which Potatoes
Using the right potato is key to the perfect mash. Starchy potatoes work best. My recommendation for the US is to use Yukon Gold or Russet Potatoes. If you’re in the UK, Maris Piper potatoes work great!
Just don’t use waxy potatoes as they don’t break down well enough for mashing and they won’t absorb the butter or milk as well.
For Creamy mashed potatoes, I recommend Russets, but if you don’t mind a few lumps, Yukon Gold has the best flavor.
The Best Tool For The Job
I personally like using a potato ricer. I feel it gives the best results (more fluffy with fewer lumps). It’s also super quick and simple to use.
That said, people have been using an old fashioned masher since the beginning of time, so if that’s what you like – go for it!
Good tools are always worth having. I own and recommend this ricer and this smooth OXO masher makes a wonderfully smooth, creamy mash. (As an Amazon Associate, a small commission is made from qualifying purchases).
How to Make Mashed Potatoes
- Boil the potatoes until fork-tender.
- Warm cream and butter in a pan.
- Mash the potatoes into the butter mixture.
- Season and serve.
Step by Step Instructions
Cut your potatoes into evenly-sized pieces, about an inch or so thick. Then transfer them to a large pot full of cold water.
Always start with cold water when cooking potatoes. Using hot or boiling water will cause uneven cooking.
Add salt to the water. Then bring the water to a boil and boil the potatoes for about 10-12 minutes.
Salt the water well. Potatoes absorb water as they cook. If your water has no flavor neither will your potatoes.
While the potatoes cook, gently warm the cream and milk in a small saucepan (don’t allow to come to a boil).
Cook until a fork inserted goes in easily.
Use a fork and not a knife to check for doneness. A fork should slide easily into the potato when cooked. A knife is sharp and will slide into the potato even if it’s not cooked.
Carefully drain out all of the water.
Add the warmed half and half mixture to the pot you cooked the potatoes in with 2 teaspoons of sea salt and the butter.
Mash the potatoes into the butter mixture with a ricer or potato masher.
Be sure to mash your potatoes as soon as possible. Waiting too long will result in sticky, starchy mash potatoes.
Don’t use a blender, mixer, or food processor to mash your potatoes. It can easily result in a rubbery mess.
Add more butter or half and half a little at a time until it reaches your desired consistency and creaminess. Taste for seasoning, and season to taste.
Serve and enjoy every last bite.
How To Make Make Ahead
Mashed potatoes are a great side to make in advance. If it’s just an hour or so in advance, leave them in the pot you mashed them and put the pot in a large pan of simmering water to keep them warm.
To re-heat from chilled, reheat them in the oven on low heat, covered with a lid or foil, for 20 to 30 minutes.
When reheating, you may need additional butter or milk to bring them back to the creaminess they had when fresh.
Tips For Best Results
- Salt the water well. Potatoes absorb the cooking water as they cook. If your water doesn’t have any flavor neither will your potatoes.
- Use Starchy Potatoes. My recommendation is Russets, Yukon Gold, or in the UK, Maris Piper potatoes work great! Just don’t use waxy potatoes as they don’t break down well enough for mashing and they won’t absorb the butter or milk as well.
- Cut your potatoes before boiling. Large, whole potatoes won’t cook evenly. So cut your potatoes into evenly sized smaller pieces for quicker, even cooking.
- Use a fork and not a knife to check for doneness. A fork should slide easily into the potato when cooked. A knife is sharp and will slide into the potato even if it’s not cooked.
- Don’t overcook the potatoes. As soon as a fork can be inserted easily into the potatoes, they’re ready to go.
- Be sure to mash your potatoes as soon as possible after draining. Waiting too long will result in a sticky, starchy mess.
- Don’t use a blender, mixer, or food processor to make your mash. It can easily result in sticky, rubbery mash.
- Get a good ricer or masher. Good tools are always worth having. I own and recommend this ricer and this smooth OXO masher makes a wonderful smooth mash.
- Leftover Mash Potatoes can dry out and may need additional butter or milk to bring them back to the creaminess they had fresh.
Other Indulgent Sides
FAQs
Typically a half-pound of potatoes per person is enough for a side dish. So to calculate, if you are cooking for six, use 3lbs of potatoes..
Stored in an airtight container, they will keep for up to three days in the fridge.
Yes, they can be frozen in an airtight container for up to three months. To defrost, allow them to come up to room temperature before reheating.
Yes, they are a great side to make in advance. If it’s just an hour or so in advance, leave them in the pot you mashed them and put the pot in a large pan of simmering water to keep them warm.
If they’ve been chilled, the best way to reheat them is to place in the oven on a low heat, covered with a lid or foil, for 20 to 30 minutes. Reheated mashed potatoes can dry out and may need additional butter or milk to bring them back to the creaminess they had when fresh.
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Let’s Make Best Ever Mashed Potatoes
Ingredients
- 3 pounds potatoes (Yukon gold, Russet or Maris Piper) peeled
- 8 tablespoons unsalted butter
- ¼ cup half-and-half
- ¾ cup milk
- Salt and Freshly ground black pepper to taste
- Additional butter for serving optional
Instructions
- Cut the potatoes into evenly-sized chunks (about an inch or so thick), and transfer them to a large stockpot full of cold water (and 1 tablespoon salt) filled so the water line sits about 1 inch above the potatoes.
- Bring the water to a boil over high heat, reduce heat to medium-high (or whatever temperature is needed to maintain the boil) and continue cooking for about 10-12 minutes, or until a fork or knife inserted in the potato goes in easily.
- While the potatoes cook, in a seperate pot, gently heat the butter, half and half, milk together (Do not boil).
- Carefully drain the potatoes and add them back to the pot with the butter, and warmed milk mixture.
- Mash the potatoes into the butter mixture with a ricer or potato masher. Combine by gently stirring with a wooden spoon or spatula to incorporate. The potatoes will gradually absorb the liquid and turn into a creamy mixture.
- Add more butter, or half and half a little at a time until it reaches your desired consistency and creaminss. Taste for seasoning and add salt as needed. Serve warm.
Tips + Notes
-
- Salt the water well. Potatoes absorb the cooking water as they cook. If your water doesn’t have any flavor neither will your potatoes.
- Always start with cold water when cooking potatoes. Using hot or boiling water will cause uneven cooking.
- Evenly cut your potatoes before boiling. Large, whole potatoes won’t cook evenly. So cut your potatoes into evenly sized smaller pieces for quicker, even cooking.
- Use a fork and not a knife to check for doneness. A fork should slide easily into the potato when cooked. A knife is sharp and will slide into the potato even if it’s not cooked.
- Don’t overcook the potatoes. As soon as a fork can be inserted easily into the potatoes, they’re ready to go.
- Be sure to mash your potatoes as soon as possible after draining. Waiting too long will result in sticky, starchy mashed potatoes.
- Don’t use a blender, mixer, or food processor to mash potatoes. It can easily result in a very sticky, rubbery mash.
dorothy says
My husband is very picky when it comes to Mashed Potatoes. I have tried about 15 different recipes now to find the one “like his mom used to make.” My search is finally over! Thank you!
Erren Hart says
That’s so wonderful to hear! I’m so happy you enjoyed the recipe so much! Thanks for letting me know! 🙂
Jocelyn says
Turned out excellent. Totally delicious! Fast and easy to make!
Erren Hart says
I’m delighted to hear you liked it so much! 🙂
Jennifer says
I am confused. In this article, you say that Yukon Gold or Russet potatoes are starchy, which is why you recommend them. And you specifically say NOT to use waxy potatoes.
In this other recipe here:
https://www.errenskitchen.com/perfect-crispy-roast-potatoes/
you say that for roasting, “a good rule of thumb would be to choose a waxy potato” and recommend Yukon Gold or Russet again.
I know that starchy and waxy are opposite types of potatoes. So which are these two types: starchy or waxy?
Erren Hart says
Hi Jennifer, I’m sorry I confused you! Russet and Yukon gold are good, all-around potatoes, they are great for anything from roasting to mashing.