5.0 from 3,027 votes
The Best Mashed Potatoes Recipe
Fluffy, creamy and buttery, these are absolutely PERFECT every time.
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 10 servings
Calories: 209 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 4 pounds potatoes russet or Yukon gold
- 3 cloves garlic optional
- ⅓ cup melted salted butter
- 1 cup milk or cream
- salt to taste
- black pepper to taste
Instructions
- Peel and quarter potatoes, place in a pot of cold salted water.
- Add cloves of garlic (if using) & bring to a boil, cook uncovered 15 minutes or until fork-tender. Drain well.
- Heat milk on the stove top (or in the microwave) until warm.
- Add butter to the potatoes and begin mashing. Pour in heated milk a little at a time while using a potato masher to reach desired consistency.
- Season with salt and pepper. Serve hot.
Cup of Yum
Notes
- To Make Ahead
- Follow the recipe below and allow the mashed potatoes to cool completely. Once cooled, store in an air-tight container in the refrigerator until ready to use.
- To Heat the Potatoes for Serving spread them into a greased casserole dish and dot with butter. Bake at 325°F until the butter melts and the potatoes are heated through, about 35-40 minutes (you may need more or less time based on the shape of the dish and the amount of potatoes). If you'd like a browned crust, bake uncovered.
- Drain Well: I usually let them sit about 5 minutes or so to completely drain, or even drain well and put them back in the warm pot for a few minutes to make sure all liquid is evaporated.
- Mash by Hand: Use a hand masher or a potato ricer for the creamiest potatoes. A hand mixer, stand mixer or food processor can work, but it can also break down the starches in the potatoes and cause a gummy texture.
- Add BUTTER! There are places you can skimp on the butter and this is not one of them. I like to use salted butter and lots of it (but you can use unsalted and season potatoes to taste). Butter adds a creamy and... well, buttery texture.
- Heat the Cream: Heat your milk/cream before adding. This keeps the potatoes hot and it absorbs better. Add cream/milk a little a time to get the right consistency.
Nutrition Information
Serving
0.5cup
Calories
209
(10%)
Carbohydrates
34g
(11%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
17mg
(6%)
Sodium
74mg
(3%)
Potassium
798mg
(23%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
238IU
(5%)
Vitamin C
11mg
(12%)
Calcium
57mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 209
% Daily Value*
| Serving | 0.5cup | |
| Calories | 209 | 10% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 17mg | 6% |
| Sodium | 74mg | 3% |
| Potassium | 798mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 238IU | 5% |
| Vitamin C | 11mg | 12% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.