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This is by far our favorite and BEST Mashed Potatoes. They’re buttery, fluffy, very creamy and made with only 5 ingredients. The fail-proof method is simple and really easy, even for beginner cooks!
Secrets to the best mashed potatoes
After decades of hosting and cooking holiday meals, I can tell you without a doubt this is my favorite basic mashed potato recipe.
Here are the important steps you need to follow:
- Peel and cut the potatoes into 1/2-inch slices. Make sure they’re uniform in size so they’ll cook at the same rate.
- Rinse the raw potato slices under cold water to remove the sticky starch coating on each slice. This helps ensure the potatoes will be fluffy and not gummy.
- Cover the potatoes with cold water and bring to a boil. Cook until just fork tender not falling apart.
- Drain the potatoes very well in a colander (affiliate link). After draining, return the cooked potatoes to the pot and heat for a few minutes on the stovetop. This will ensure they’re dry which makes for much better mashed potatoes.
- Melt your butter and heat the half-and-half or whole milk before adding to the mash. Don’t add all the half-and-half right away. You can always add more after you see the texture and consistency.
- Use a potato masher (affiliate link) not an electric mixer. Whipping the potatoes with a mixer will also make them gummy.
- Check the seasoning. Stir in more salt if needed.
What is the best potatoes to use for mashed potatoes?
There are two kinds of potatoes I use for this recipe. Both russet and Yukon Gold potatoes work well for mashed potatoes. I often pick whichever potato looks best at the grocery store. I honestly don’t have a big preference.
Russet potatoes are low moisture high starch potatoes which cook up light and fluffy. Think perfectly cooked baked potatoes, yum. 😁
Yukon Golds are considered a medium starch potato. They’re easy to recognize with a nice golden color and buttery flavor. Yukons work well in soups, stews and are great mashed. They’re like a cross between a russet and a waxy potato.
So the short answer is either will work well for this recipe.
What you need to know about our Best Mashed Potato Recipe
- We use unsalted butter for this recipe. If you use salted butter, omit adding additional salt until you can check the seasoning.
- These mashed potatoes are best left simple without a lot of extras.
- Whether you cut the potatoes in 1/2-inch slices or 3/4-inch slices, just make sure they’re all uniform in size.
- When serving I add extra butter to the hot potatoes so each person will scoop out some with each spoonful of potatoes. I also like to place a few butter balls or pats on top that will melt over time ensuring everyone gets extra buttery potatoes!
- This recipe is easily cut in half.
- Season well and garnish with fresh cracked black pepper.
How to make fluffy mashed potatoes that aren’t gluey or gummy
Long ago we used an electric hand mixer to whip the potatoes. However, as we’ve all learned through the years with lots of trial and errors, using a mixer causes the potatoes to be gummy and not as light and fluffy. Potato mashers were invented for a reason!
Once the half-and-half is added, gently fold the potatoes together with a spatula or wooden spoon.
Storing
These potatoes are best eaten the day they’re made. However, they will be fine if you want to make them about an hour ahead, cover and keep warm in a low oven until needed.
Leftover mashed potatoes are a blessing in my house. We always want enough so make at least a few of my mom’s old-fashioned Mashed Potato Cakes. They’re so light and pillowy soft in the middle with a crisp golden crust on the outside. So good!
Classic Mashed Potato Recipe
Mashed potatoes are a very important contributor to the successful of holiday meals. There’s no need to overdo it with loads of add-ins and variations. This basic, classic recipe is best if you’re planning to serve the potatoes with gravy, dressing and all the trimmings.
Add-ins and Variations
If you’re not afraid the family will disown you on Thanksgiving, these mashed potatoes can easily be adapted to your favorite add-ins.
Think loaded mashed potatoes with chopped cooked bacon, shredded cheese, green onions, chives and a little sour cream.
Other seasonings that would be good include cayenne, paprika and garlic.
Loaded mashed potatoes are great served with just about any grilled meats or burgers.
Best Mashed Potatoes
Ingredients
- 4 pounds Russet or Yukon Gold potatoes
- 12 tablespoons unsalted butter plus more for serving
- 1 ½ cups half-and-half (12oz) or whole milk
- 1 ½ teaspoons table salt
- fresh cracked black pepper
Instructions
- Peel the potatoes and cut into 1/2-inch slices. Try to keep them all the same thickness so they’ll cook evenly. Transfer the sliced potatoes to a large colander. Rinse under cold running water while tossing and separating the slices by hand so the starchy, sticky coating will be washed away. This only takes a minute.
- Transfer rinsed potatoes to a large pot or Dutch oven. (Keep the colander handy for draining the cooked potatoes.) Cover the potatoes with fresh cold water by at least 1-inch. Bring to a boil over high heat then reduce to medium-high. Boil until fork tender, about 15 to 20 minutes.
- While the potatoes are cooking microwave the butter until melted. Set aside and keep warm.
- Pour the half-and-half into a microwave safe measuring cup or small saucepan. Heat until steaming. Set aside and keep warm.
- Once tender, pour the cooked potatoes into the colander set inside a sink. Allow the potatoes to drain completely, tossing a few times to allow for better drainage.
- Pour the potatoes back into the Dutch oven and set over medium-high heat. Heat for a few minutes, stirring occasionally until all potatoes are dry. This will help create a creamier mash.
- Add melted butter and salt to the pot and mash everything together using a potato masher. Keep mashing until no large lumps of potato remain.
- Add about 1 and 1/3 cups of the warm half-and-half. Using a spatula or wooden spoon, stir until the liquid is absorbed and the potatoes are thick and creamy. Add more half-and-half if desired for a creamier French style mashed potato. Check the seasoning and add more salt if needed.
- Scoop the potatoes into a serving dish. Top with pats of butter or drizzle with more melted butter. Sprinkle with pepper and serve immediately.
Recipe Notes
- Don’t over-salt the potatoes especially if serving with a semi-salty gravy.
- Keep the potatoes warm by covering and storing in an oven set at the lowest temperature for up to an hour.
- Recipe can be cut in half easily.
- For something different garnish with minced chives or parsley, paprika and plenty of fresh cracked black pepper.
- Leftovers are great for making our Mashed Potatoes Cakes.
- For loaded mashed potatoes substitute sour cream for some of the half-and-half and add cooked chopped bacon, chives or sliced green onion and/or shredded cheese
Nutrition
More great holiday sides
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Sweet Potato Casserole
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