There’s something undeniably comforting about a bowl of creamy, velvety mashed potatoes that feels like a warm hug. This Best Mashed Potatoes Recipe delivers the perfect balance of buttery richness and fluffy texture, making it a standout side dish. With just 15 minutes of prep and 30 minutes of cooking, you’ll have a dish that’s both effortless and impressive. The secret lies in the smooth, melt-in-your-mouth consistency and the subtle hint of garlic that elevates every bite.
Whether it’s a holiday feast or a cozy weeknight dinner, these mashed potatoes are guaranteed to steal the show. The golden butter swirls and creamy peaks create a feast for the eyes, while the rich, savory flavors satisfy every craving. In under 45 minutes, you’ll have a dish that’s as comforting as it is delicious, perfect for sharing with loved ones. It’s the kind of recipe that turns simple ingredients into something truly unforgettable.
Ingredients for the Best Mashed Potatoes
- 3 pounds potatoes (russet potatoes, Yukon Golds, or a mix), peeled and cut into large chunks
- 3 garlic cloves
- ½ cup unsalted butter (1 stick), plus more for serving
- 1 cup whole milk
- 1½ teaspoons sea salt, plus more for the cooking water
- Freshly ground black pepper, to taste
- ¼ to ½ cup sour cream (optional, for extra creaminess)
- Chopped fresh chives, for garnish
Step-by-Step Instructions
- Prepare the potatoes: Place the potatoes and garlic in a large pot and cover with cold water by 1 inch. Season the water with 1 tablespoon of salt.
- Cook the potatoes: Bring the water to a boil over high heat, then reduce the heat to medium and gently boil for 15 to 20 minutes, or until the potatoes are fork-tender (easily pierced with a fork).
- Drain and mash: Drain the potatoes and return them to the pot. Begin mashing the potatoes and garlic with a potato masher.
- Add butter and milk: When the potatoes are partially mashed, add the butter, milk, 1½ teaspoons of sea salt, and several grinds of black pepper. Continue mashing until the potatoes reach your desired consistency (smooth or slightly chunky).
- Fold in sour cream (optional): If using sour cream, gently fold it into the mashed potatoes with a spatula or wooden spoon until fully incorporated.
- Season and serve: Taste and adjust seasoning if needed. Serve warm, topped with a pat of butter and a sprinkle of fresh chives.
Perfect Pairings: Serving Suggestions
These creamy mashed potatoes are a versatile side dish that pairs beautifully with roasted chicken, grilled steak, or a hearty vegetarian stew. For a comforting meal, serve them alongside gravy or a dollop of cranberry sauce. They also shine as part of a holiday spread, complementing dishes like turkey, green bean casserole, and stuffing.
Make It Your Own: Recipe Variations
Customize your mashed potatoes to suit your taste! Swap whole milk for heavy cream for extra richness, or use garlic-infused olive oil instead of butter for a unique twist. For a dairy-free version, try coconut milk and vegan butter. Add-ins like cheddar cheese, crispy bacon bits, or roasted garlic can elevate the flavor even further.
Quick Tips for Time-Saving Success
To save time, peel and chop the potatoes the night before and store them in a bowl of cold water in the fridge. When boiling, cut the potatoes into smaller chunks to reduce cooking time. If you’re short on time, use a hand mixer instead of a potato masher for smoother results in less time.
Storage and Reheating Made Easy
Store leftover mashed potatoes in an airtight container in the fridge for up to 3 days. To reheat, add a splash of milk or butter and warm them on the stovetop over low heat, stirring frequently. For the microwave, cover the dish and heat in 30-second intervals, stirring in between, until warmed through.
Essential Equipment for Fluffy Results
For the best mashed potatoes, use a potato masher for a rustic texture or a ricer for ultra-smooth results. A large pot with a lid is essential for boiling, and a wooden spoon or spatula helps fold in ingredients evenly. Don’t forget a sharp knife for peeling and chopping!
Best Mashed Potatoes Recipe
Ingredients
- 3 pounds potatoes, russet potatoes, Yukon Golds, or a mix, peeled and cut into large chunks
- 3 cloves garlic
- ½ cup unsalted butter, 1 stick, plus more for serving
- 1 cup whole milk
- 1½ teaspoons sea salt, plus more for the cooking water
- Freshly ground black pepper
- ¼ to ½ cup sour cream, optional
- Chopped fresh chives, for garnish
Instructions
- Place the potatoes and garlic in a large pot and cover with cold water by 1 inch. Season the water with a tablespoon of salt.
- Bring the water to a boil over high heat, then reduce the heat to medium and gently boil for 15 to 20 minutes, or until the potatoes are fork-tender. Drain the potatoes and return to the pot.
- Begin to mash the potatoes and garlic with a potato masher. When they are partially mashed, add the butter, milk, salt, and several grinds of pepper. Continue mashing until the potatoes reach your desired consistency (we like them totally smooth), then use a spatula or wooden spoon to fold in the sour cream, if using.
- Season to taste and serve topped with butter and chives.