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No holiday meal would be complete without a big bowl of creamy dreamy mashed potatoes

These are the BEST mashed potatoes, incredibly buttery and creamy, easy to make, and the perfect addition to every meal.

I’ve included all of my best tips and a complete “how to make mashed potatoes” guide for absolute perfection every time!

plated The Best Mashed Potatoes with butter

How to Mashed Potatoes That Are Always Perfect

Mashed potatoes (and stuffing) are the best part of any Thanksgiving or holiday meal and the perfect side with almost anything! They go especially well with sauces, gravy or things like Salisbury steak, beef tips, or Swiss steak.

  • Below I’ve shared my favorite tips and tricks for creamy and fluffy mashed potatoes each and every time.
  • They are so buttery and creamy, nobody can resist (and anyone can perfect them)!
  • This mashed potatoes recipe is simple so it’s perfect alongside almost anything.
  • They are great on their own and of course, served with turkey and gravy, holiday meals, or just as good ol’ comfort food.

The Best Mashed Potatoes Recipe

Fluffy, creamy and buttery, these are absolutely PERFECT every time.

ingredients  

  • ▢4 pounds potatoes russet or Yukon gold
  • ▢3 cloves garlic optional
  • ▢⅓ cup salted butter melted
  • ▢1 cup milk or cream
  • ▢salt to taste
  • ▢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.

video

notes

  • 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.

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.

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By uvu44

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