Make the creamiest, fluffiest mashed potatoes every time. This mashed potatoes recipe uses simple steps, smart technique, and common ingredients. I’ve tested Russet vs. Yukon, ricer vs. masher, butter-first vs. milk-first. Here’s the fastest path to perfect results.
Why this mashed potatoes recipe works
- Texture control: Butter first coats starch, then hot milk for silky mash.
- No gumminess: Gentle mashing, no overmixing.
- Big flavor, clean ingredients: Real butter, proper salting, optional tang from sour cream.
- Flexible: Works with Russet, Yukon Gold, or a 50/50 blend.
The Best Potatoes for Mashed Potatoes
- Russet: Light, fluffy, classic steakhouse texture.
- Yukon Gold: Naturally creamy, rich, slightly buttery flavor.
- 50/50 mix: My favorite for balance fluffy yet creamy.
Tip: Peel for smooth mash. Leave some skin on if you want a rustic finish.
Ingredients (serves 6)
- Potatoes: 1.3 kg / 3 lb (Russet, Yukon Gold, or 50/50)
- Unsalted butter (softened, not melted): 115 g / 8 tbsp / 1 stick
- Whole milk (hot): 180–240 ml / 3/4–1 cup, as needed
- Fine sea salt: 1–1 1/2 tsp for seasoning, plus salt for the pot
- Black pepper: 1/2–1 tsp, to taste
Optional, for extra creaminess or tang:
- Sour cream: 60–120 ml / 1/4–1/2 cup
- Garlic: 2–3 cloves, simmered with potatoes or roasted and mashed in
- Chives: 2 tbsp, finely sliced, for garnish
Salt for the water:
- Aim for a lightly salted pot (about 1.5–2% salinity). Easy rule: 2 tbsp Diamond Crystal kosher salt (or 1 tbsp Morton kosher) per 4 quarts/liters of water.
Equipment
- Large pot
- Colander
- Potato ricer or hand masher
- Small saucepan (to warm milk)
- Wooden spoon or silicone spatula
Step-by-Step: Creamy, Fluffy Mashed Potatoes
- Prep the potatoes
- Peel and cut into large, even chunks (quarters for big Russets; halves for medium Yukons). Rinse briefly to remove surface starch.
- Start in cold, salted water
- Add potatoes to a pot. Cover with cold water by 2–3 cm / 1 inch. Salt the water. Bring to a gentle boil. Reduce to a steady simmer.
- Cook to fork-tender
- 15–25 minutes depending on size and potato type. Pierce easily with a fork, no resistance.
- Drain and dry
- Drain well. Return potatoes to the hot pot. Place over low heat 30–60 seconds, stirring, to steam off excess moisture. Turn off heat.
- Mash with butter first
- Add softened butter. Mash with a ricer or hand masher until mostly smooth. Coating starch with fat helps prevent gluey mash.
- Add hot milk gradually
- Warm milk until steaming. Stir in 3/4 cup first, then add more as needed. Stop when the mash is creamy and holds soft peaks.
- Season and finish
- Add salt and pepper. Taste. Adjust. Fold in sour cream (optional) for extra body and tang. Garnish with chives and a small knob of butter.
Texture guide:
- Creamy and smooth: Use a ricer.
- Rustic with light texture: Use a hand masher.
Pro Tips from Testing
- Butter temperature matters: Softened butter integrates better than melted butter and keeps flavor round and rich.
- Hot dairy only: Cold milk cools the potatoes and tightens starch. Warm milk blends in fast and keeps everything silky.
- Don’t overmix: Electric mixers can work, but stop as soon as the mash turns smooth. Overbeating breaks down starch and creates gumminess.
- Dry the potatoes: That brief “steam dry” after draining changes everything. Less water, more flavor, better texture.
- Blend potatoes: For a “best of both worlds” profile, use 50/50 Russet and Yukon Gold.
Flavor Variations
- Roasted Garlic: Mash in 1–2 whole heads of roasted garlic.
- Extra Rich: Swap part of milk for heavy cream or crème fraîche.
- Herby: Fold in chives, parsley, or dill.
- Cheesy: Add 1/2–1 cup warm shredded cheddar, Gruyère, or Parmesan.
- Dairy-Free: 60 ml / 1/4 cup good olive oil + 180–240 ml / 3/4–1 cup warm oat or almond “barista” milk; add roasted garlic for depth.
Make-Ahead, Reheating, Freezing
- Make-ahead (24–48 hours): Cool, cover, and refrigerate.
- Oven reheat: Spread in a buttered casserole, splash 2–4 tbsp milk or cream, dot with butter, cover, and bake at 325°F / 165°C for 30–40 minutes, until hot. Stir once midway.
- Slow cooker hold: Keep on “Warm” 1–3 hours; stir in a splash of hot milk if texture tightens.
- Freezing: Freeze up to 1 month in airtight containers. Thaw overnight. Reheat gently with warm milk and a little butter, stir just to combine.
Troubleshooting
- Watery: Return to pot over low heat and stir to steam off moisture. Add a tablespoon of butter. If needed, stir in a spoonful of instant potato flakes to restore body.
- Gluey: Don’t keep mixing. Repurpose as potato cakes or shepherd’s pie topping.
- Bland: Add salt in layers pot water + final seasoning. Finish with salted butter and a pinch of flaky salt on top.
- Too stiff: Warm more milk and fold in a little at a time.
FAQ
What is the trick to good mashed potatoes?
Cold start in salted water, drain and steam‑dry, mash in softened butter first, add hot milk, don’t overmix, use Russet or Yukon (or both).
How to make the best mashed potatoes?
Peel and chunk potatoes, simmer in salted water until tender, drain and steam‑dry, mash with butter, add hot milk to desired creaminess, season and serve.
What are the ingredients for mashed potatoes?
Potatoes, butter, hot milk or cream, salt, black pepper. Optional: sour cream or cream cheese, garlic, chives, Parmesan or cheddar.
Is milk or cream better for mashed potatoes?
Cream makes them richer and silkier; milk is lighter. A 50/50 mix is a great balance. Always add dairy hot.
Conclusion
Perfect mashed potatoes come down to a few smart moves: start in cold salted water, drain and steam‑dry, mash in softened butter first, then add hot milk. Don’t overmix. Choose Russet for fluffy, Yukon Gold for creamy, or blend both for balance. From there, make it yours with sour cream, roasted garlic, herbs, or cheese. Make them ahead, reheat gently, and serve with your favorite mains. Save this recipe, pin it for the holidays, and enjoy silky, spoonable potatoes every time.
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Mashed Potatoes Recipe (Creamy, Fluffy, Never Gummy)
Silky, fluffy mashed potatoes that never turn gummy. Butter first, then hot milk. Simple steps. Big comfort.
- Total Time: 35 minutes
- Yield: 6 servings (about 3/4 cup each)
Ingredients
- Potatoes: 3 lb (1.3 kg), Russet, Yukon Gold, or 50/50
- Unsalted butter: 8 tbsp (115 g), softened
- Whole milk: 3/4–1 cup (180–240 ml), hot
- Fine sea salt: 1–1 1/2 tsp, to taste
- Black pepper: 1/2–1 tsp, to taste
Optional add‑ins:
- Sour cream: 1/4–1/2 cup (60–120 ml)
- Garlic: 2–3 cloves (simmered with potatoes or roasted)
- Chives: 2 tbsp, finely sliced
Pot water salting (recommended):
- 2 tbsp Diamond Crystal kosher salt (or 1 tbsp Morton kosher) per 4 qt/l water
Instructions
- Peel and cut potatoes into large, even chunks. Rinse briefly.
- Place in a large pot. Cover with cold, salted water by 1 inch.
- Bring to a gentle boil. Simmer until fork‑tender, 15–25 minutes.
- Drain well. Return potatoes to the hot pot. Stir over low heat 30–60 seconds to steam‑dry. Turn off heat.
- Add softened butter. Mash with a ricer or hand masher until mostly smooth.
- Pour in hot milk a little at a time. Stir until creamy and fluffy.
- Season with salt and pepper. Fold in sour cream or garlic if using. Garnish with chives. Serve hot.
Notes
- Butter first, then hot milk. This keeps starch from turning gluey.
- Dry the potatoes after draining. Less water, better texture.
- For fluffy and creamy at once, use a 50/50 Russet + Yukon blend.
- Make‑ahead: Cool, cover, and refrigerate up to 2 days. Reheat covered at 325°F/165°C with a splash of milk and a few dots of butter, 30–40 minutes.
- Dairy‑free: Use 1/4 cup good olive oil + warm plant milk (barista style). Add roasted garlic for depth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American