If you’re looking for the best mashed potatoes to serve with your Thanksgiving turkey, weeknight dinners, or holiday gatherings, you’ve found your new go-to recipe. These mashed potatoes are ultra-creamy, buttery, smooth, and naturally delicious exactly how mashed potatoes should taste.

This recipe keeps things simple and classic, but includes professional chef tips that take the texture and flavor to the next level without adding any complicated steps. Whether you love your mashed potatoes silky smooth or slightly rustic, this recipe gives you the perfect base every single time.

These mashed potatoes pair perfectly with everything, think turkey, chicken, roast beef, gravy, or even by the spoonful right from the pot. 🥄

mashed potatoes

Why You’ll Love These Mashed Potatoes

  • Ultra creamy + fluffy every time
  • Made with simple pantry staples
  • Uses warm dairy (restaurant secret!)
  • Easy enough for beginners
  • Perfect for Thanksgiving or holidays
  • Make-ahead friendly
  • Reheats beautifully
  • Scales easily for large crowds

This is truly the mashed potato recipe you’ll make again and again.

Ingredients You’ll Need

Mashed Potatoes

  • 3 lbs Yukon Gold potatoes, peeled & cut into chunks
    Optional: use 50% Russet + 50% Yukon Gold for a fluffier blend
  • 1 tablespoon kosher salt (for boiling water)
  • 4–6 tablespoons butter, softened
  • ½–¾ cup warm whole milk or heavy cream
  • ½ teaspoon garlic powder (optional but delicious)
  • Salt & pepper, to taste

Optional Add-Ins

(Choose based on preference!)

  • 2–4 tablespoons sour cream — for tangy richness
  • 4 ounces cream cheese — for ultra-silky mash
  • 2–3 roasted garlic cloves — for roasted garlic mashed potatoes

How to Make Perfect Mashed Potatoes

1. Prep the Potatoes

Peel and chop your potatoes into even-sized chunks so they cook at the same rate.

2. Boil

Place potatoes in a large pot and cover with cold water.
Add 1 tablespoon kosher salt.

Bring to a boil and cook until fork-tender, about 12–15 minutes.

3. Warm Your Dairy

Heat your butter and milk (or cream) in the microwave or over low heat until warm.
This keeps the potatoes fluffy and prevents them from seizing.

4. Drain + Steam

Drain the potatoes well, then return them to the warm pot.
Let them sit for 1–2 minutes — this evaporates excess moisture.

5. Mash

Mash using one of these:

  • Potato masher (rustic texture)
  • Potato ricer (smoothest, fluffiest texture — chef’s pick)
  • Hand mixer on LOW (never high or they get gluey!)

6. Add Butter & Cream

Slowly pour in the warm butter + dairy mixture while mashing.
Add only as much liquid as needed for your perfect consistency.

7. Season to Taste

Add salt, pepper, and optional garlic powder.
Taste and adjust until it’s perfect.

8. Serve

Transfer to a serving dish and add melted butter on top.
Garnish with chives or cracked black pepper.

Expert Tips for the Best Mashed Potatoes

  • Use warm dairy — cold milk stiffens the potatoes.
  • Don’t over-mash — it can make them gluey.
  • Steam the potatoes for 1 minute after draining to remove moisture.
  • Use a potato ricer if you want the smoothest mashed potatoes ever.
  • Taste as you go — potatoes need salt to shine.

Make-Ahead Instructions

Perfect for Thanksgiving or holidays!

  1. Make potatoes as directed.
  2. Spread into a baking dish, cover with foil, and refrigerate up to 3 days.
  3. Reheat at 300°F for 25–30 minutes, stirring in warm cream as needed.

Crockpot Reheat Method

Transfer potatoes to a slow cooker on LOW for 2–3 hours.
Add warm cream or butter to loosen if needed.

Storage

  • Refrigerator: 3–4 days
  • Freezer: Up to 2 months
  • Reheat: Over low heat with added warm cream
thanksgving mashed potatoes

Variations

  • Ultra Smooth Mashed Potatoes: Use a potato ricer
  • Garlic Mashed Potatoes: Add 2–3 roasted garlic cloves
  • Sour Cream Mashed Potatoes: Add ¼–½ cup sour cream
  • Cream Cheese Mashed Potatoes: Add 4 oz cream cheese
  • Buttermilk Mashed Potatoes: Replace milk with buttermilk

Suggested Equipment

FAQ

Can I make mashed potatoes ahead of time?

Yes! They can be made up to 3 days in advance.

How do I keep mashed potatoes warm for hours?

Use a slow cooker on WARM with a splash of cream.

Why are my mashed potatoes gluey?

Over-mixing releases starch. Use a ricer or mash gently.

Can I freeze mashed potatoes?

Yes, freeze up to 2 months in airtight bags.

What are the best potatoes for mashed potatoes?

Yukon Golds for creaminess, Russets for fluffiness. A mix is ideal.

More dishes for you to love

A dish filled with creamy mashed potatoes, topped with melted butter and garnished with finely chopped chives. The mashed potatoes appear smooth and velvety, with shallow dips holding pockets of melted butter, and the chives add a touch of green.

Get the Recipe:
Perfect Mashed Potatoes (Ultra Creamy & Fluffy)

Prep: 10 minutes
Cook: 15 minutes
Mash + season + finish: 5 minutes
Total: 30 minutes
Yield: 8 people
The best creamy mashed potatoes, so fluffy, buttery, and easy to make. A perfect holiday side dish with warm dairy, Yukon Gold potatoes, and simple seasonings.
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Ingredients
 

Mashed Potatoes

  • 3 lbs Yukon Gold potatoes, peeled and cut into chunks
  • 1 tablespoon kosher salt, for the boiling water
  • 4 –6 tablespoons butter, softened
  • ½ –¾ cup warm whole milk or heavy cream
  • ½ teaspoon garlic powder, optional
  • Salt and pepper, to taste

Optional Add-Ins

  • 2 –4 tablespoons sour cream
  • 4 oz cream cheese
  • 2 –3 roasted garlic cloves

Equipment

Instructions
 

Prep the Potatoes

  • Peel and chop potatoes into evenly sized chunks so they cook evenly.

Boil

  • Place potatoes in a large pot, cover with cold water, and add 1 tablespoon kosher salt.
  • Bring to a boil and cook until fork-tender, about 12–15 minutes.

Warm the Dairy

  • Warm the milk or cream with the butter until melted.
  • Warm dairy blends more smoothly and keeps potatoes fluffy.

Drain and Steam Dry

  • Drain potatoes well, then return them to the warm pot for 1–2 minutes.
  • This evaporates excess moisture.

Mash the Potatoes

  • Mash using:
  • a potato masher (rustic),
  • a potato ricer (smoothest), or
  • a hand mixer on low speed

Add Butter and Dairy

  • Slowly pour the warm butter mixture into the potatoes while mashing.
  • Use only as much liquid as needed for your perfect texture.

Season and Serve

  • Add salt, pepper, and garlic powder.
  • Taste and adjust.
  • Serve warm with melted butter on top.

Make-Ahead Instructions

  • Mashed potatoes can be made up to 3 days ahead.
  • Transfer to a baking dish, cover tightly, and refrigerate.
  • To reheat:
  • Bake at 300°F for 25–30 minutes, stirring in warm cream if needed.
  • Slow Cooker Method:
  • Place mashed potatoes in a slow cooker on LOW for 2–3 hours.
  • Stir in warm cream or butter to loosen, if needed.

Notes

Storage

  • Refrigerator: 3–4 days
  • Freezer: Up to 2 months in airtight containers
  • Reheat: Low heat with added warm cream

Variations

  • Garlic Mashed Potatoes: Add roasted garlic
  • Sour Cream Mashed Potatoes: Add ¼–½ cup sour cream
  • Cream Cheese Mashed Potatoes: Add 4 oz cream cheese
  • Buttermilk Mashed Potatoes: Replace milk with buttermilk
  • Ultra Smooth: Use a potato ricer

 

Author: Kaylen Carrera
Course: Side Dish
Cuisine: American
Serving: 8g
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For the step-by-step version of this recipe, check out the How to Make Perfect Mashed Potatoes Story.