This Mashed Potatoes Recipe is rich, creamy, and buttery with the perfect texture. They’re easy to make, full of flavor, and always a hit at any meal.
author’s note
Blind Taste Test Winner Mashed Potatoes!
I grew up on my dad’s mashed potatoes. Simple, buttery, and so good. When I set out to make my own, I wanted a staple on my site that I’m proud of and that you can trust.
So my sister and I took it way too seriously and tested more than a dozen batches with blind tastings. I kept what I love from my Dad’s method and made it a touch creamier.
I use a mix of Yukon golds and russets for flavor and fluff. I start the potatoes in cold, salted water and let them dry for a minute after draining. Then I run them through a ricer and fold in warm buttered cream. The result is smooth and silky with big flavor. Everyone’s “best” is personal, but this bowl is mine. The one I reach for on holidays and on regular weeknights too.
Mashed Potatoes Recipe Ingredients
| Ingredient | Swaps or Tips |
|---|---|
| Yukon gold or russet potatoes | Use all Yukon for rich flavor or mix with russet for extra fluff. Keep cubes the same size so they cook evenly. |
| Bay leaves | Remove before mashing. One leaf in the pot and one to infuse the butter if you like. |
| Garlic | Light garlic flavor: smash cloves and remove. Stronger flavor: finely mince and stir in at the end. |
| Unsalted butter | Salt at the end so you stay in control. Brown the butter for a nutty twist. |
| Heavy cream | Half and half or whole milk for lighter potatoes. Warm before adding. |
| Sour cream | Grab full-fat for the richest flavor. |
Quick Tip
Using a potato ricer keeps the potatoes smooth and creamy without overworking them. Too much stirring can make mashed potatoes sticky!
How To Make Mashed Potatoes Recipe
- Potatoes: Peel, chop, and boil potatoes with salt and a bay leaf until soft. Drain.
- Mash Potatoes: Use a potato ricer to make them smooth and fluffy.
- Butter Sauce: Melt butter with garlic and bay leaf. Add cream and sour cream, then remove the garlic and bay leaf.
- Mix Together: Stir butter sauce into the potatoes until smooth. Add salt and pepper.
- Serve: Top with chives and extra butter, if you like.
Variations
Want cheesy mashed potatoes? Try my extra-creamy version with plenty of melted cheese mixed in!
How To Know How Much To Make
- Most people suggest about a third to half a pound of potatoes per person.
- Since this mashed potatoes recipe is really good, I suggest making a little extra instead of too little.
- If you end up with extras of this mashed potatoes recipe, use them in shepherd’s pie.
Storage
Let the mashed potatoes recipe cool to room temp. Move them to a container with a tight lid and keep in the fridge for up to 3-4 days.
Serve Mashed Potatoes With:
Mashed Potatoes Recipe
Equipment
- Ricer for potatoes
Ingredients
Instructions
- Thoroughly wash and peel the potatoes. Cube the potatoes into golf-ball-sized pieces.
- Place in a strainer and rinse under cold water until the water comes out clear. Place in a large pot and cover with cold water. Add 1 tablespoon salt and 1 bay leaf; stir and bring to a boil. Reduce to a simmer and cook until potatoes are fork-tender; about 15–20 minutes. When a potato can easily be pierced, drain the potatoes and make sure to get rid of all the extra moisture. Let them dry for about 5 minutes. Discard the bay leaf.
- While potatoes are still hot, put them through a ricer and add back into the pot you cooked them in.
- Meanwhile, melt 8 tablespoons butter on low heat in a saucepan. Add the second bay leaf and 2 cloves of garlic (mashed) if desired. Add heavy cream and sour cream. Once the mixture is combined and smooth, remove from heat and discard the bay leaf and garlic. Alternatively, you can mince the garlic and add it to the finished potatoes for extra garlicky potatoes. (I like a barely garlic-infused mashed potato, so I discard it at this point.) Pour the butter mixture over the riced potatoes. Stir with a wooden spoon until smooth. Season to taste with salt and pepper.
- If desired, add fresh chives to the top and the remaining 2 tablespoons melted butter. Serve hot.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What’s the best way to reheat using the microwave making these for thanksgiving and have a 3hour drive
Hey David, I haven’t reheated these in the microwave much so I can’t say for sure, but I’d put them in a microwave-safe bowl and heat in 1-minute increments, stirring between each, until they’re warmed through.