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–+ servings
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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