Best Mashed Potatoes Recipe

I finally made the Perfect Mashed Potatoes that make people forget about the turkey and come back for seconds.

I’m obsessed with these mashed potatoes because they actually taste like something worth fighting over at the table. I love a bowl that’s silky and full of real butter and heavy cream, not some fluff pretending to be substance.

These are my go-to for Creamy Thanksgiving Mashed Potatoes and yes, I call them my idea of Perfect Mashed Potatoes for a reason. They hold up beside roast and gravy and still sing on their own.

But they’re not fussy. Serious comfort that tastes honest.

Worth every spoonful. I crave them daily.

Ingredients

• Potatoes, the starchy heart, give you creamy, silky mash you’ll love.
• Kosher salt, it seasons every bite so the potatoes actually sing.
• Butter, adds richness and that cozy, melt-in-your-mouth comfort factor.
• Heavy cream, basically makes the texture luxe and unbelievably smooth.
• Whole milk, it thins things just enough so it’s never gluey.
• Sour cream, plus a tangy lift that keeps things from tasting flat.
• Garlic (optional), it sneaks in warmth and a little savory punch.
• Black pepper, freshly ground gives mild heat and a proper finish.
• Chives or parsley (optional), they add color and a bright herb note.

Ingredient Quantities

• 2 pounds Yukon Gold or Russet potatoes
• 1 tablespoon kosher salt
• 6 tablespoons unsalted butter
• 1/2 cup heavy cream
• 1/4 cup whole milk
• 1/4 cup sour cream
• 2 cloves garlic (optional)
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fresh chives or parsley (optional)

How to Make this

1. Peel (or not, if you like skins) and cut 2 pounds Yukon Gold or Russet potatoes into uniform 1 to 1 1/2 inch chunks so they cook evenly.

2. Rinse the cut potatoes, place them in a large pot, cover with cold water by about an inch, then add 1 tablespoon kosher salt.

3. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork tender, about 15 to 20 minutes. Don’t overcook though or they get waterlogged.

4. While the potatoes cook, warm 6 tablespoons unsalted butter, 1/2 cup heavy cream and 1/4 cup whole milk in a small saucepan over low heat until the butter melts. Add 2 crushed garlic cloves if you want garlic flavor, let them steep for a few minutes, then remove the garlic. Keep the mixture warm.

5. Drain the potatoes thoroughly in a colander and return them to the hot pot for 1 minute so excess steam escapes and they dry out a bit. This keeps the mash from being gummy.

6. Mash the potatoes with a ricer, food mill, or a hand masher until mostly smooth but still a little rustic, whatever texture you like. Don’t use a blender or food processor or they become gluey.

7. Slowly stir in the warm butter and cream mixture, adding a little at a time until you reach a creamy but not soupy consistency.

8. Fold in 1/4 cup sour cream, then season with 1/2 teaspoon freshly ground black pepper and more kosher salt to taste. Taste and adjust, because potatoes can need more salt than you expect.

9. Transfer to a serving bowl, top with 2 tablespoons chopped fresh chives or parsley if using, a pat of butter if you want, and serve hot.

Equipment Needed

1. Chef’s knife
2. Cutting board
3. Large pot with lid
4. Colander or fine mesh sieve
5. Small saucepan
6. Potato ricer, food mill, or hand masher (pick one)
7. Measuring cups and spoons
8. Wooden spoon or heatproof spatula
9. Large serving bowl and a clean kitchen towel for drying potatoes

FAQ

Best Mashed Potatoes Recipe Substitutions and Variations

• Butter: swap with 6 tablespoons olive oil or 6 tablespoons unsalted ghee. Olive oil gives a lighter, slightly fruity flavor, ghee keeps richness and won’t water out as fast if you reheat.
• Heavy cream: use 1/2 cup half and half or 1/2 cup evaporated milk for a similar creaminess but with fewer calories. Half and half is closest, evaporated milk gives a slightly caramel note.
• Sour cream: replace with 1/4 cup plain Greek yogurt for tang and protein. It’s a bit thicker and brighter, so stir it in off heat to avoid breaking.
• Fresh chives or parsley: use 2 tablespoons chopped green onions or 2 tablespoons dried parsley if you don’t have fresh herbs. Green onions give a sharper oniony pop, dried herbs work in a pinch but add them earlier so they rehydrate.

Pro Tips

1. Warm the butter and cream more than you’d think. Cold dairy cools the potatoes fast, so the mash stays creamy if you add warm liquid. Don’t boil it though, just hot enough that the butter melts.

2. Let the drained potatoes sit in the hot pot for a minute or two so steam escapes. It sounds small, but drying them a bit keeps the mash from getting gluey when you add the dairy.

3. Salt the cooking water like the ocean. Potatoes soak up salt while they cook, and if you underdo it the finished mash will be bland. You can always add more at the end, but this helps from the start.

4. If you want extra flavor without heavy tasting garlic, gently steep smashed garlic cloves in the warm butter and cream then remove them. It gives a mellow garlic note, not a punchy raw garlic hit.