Some dishes just feel like a hug on a plate, and mashed potatoes are at the top of that list. They’re the side dish that always shows up for the big moments from holiday feasts to Sunday dinners and never fails to make everyone at the table smile. There’s something about that creamy, buttery goodness that speaks to pure comfort.
This recipe takes the classic to the next level. We’re talking perfectly seasoned, velvety-smooth potatoes with a light, airy texture that practically melts on your tongue. Whether you’re serving them alongside roast chicken on a weeknight or with turkey and gravy at Thanksgiving, these mashed potatoes will be the star of the plate.
Ingredients
(Serves 6)
- 3 pounds (1.4 kg) Yukon Gold or Russet potatoes, peeled and cut into chunks
- 1 cup (240 ml) whole milk, warmed
- ½ cup (113 g) unsalted butter, softened
- 1 teaspoon salt (plus more for the cooking water)
- ½ teaspoon black pepper
- Optional: 3–4 cloves roasted garlic, ½ cup grated cheddar or Parmesan, 2 tbsp chopped fresh herbs (like chives or parsley)
Step-by-Step Instructions
Prep and Boil the Potatoes
Place the potato chunks in a large pot and cover with cold water. Add a generous pinch of salt to season the potatoes as they cook. Bring to a boil, then reduce to a gentle simmer and cook for 15–20 minutes, or until the potatoes are fork-tender.
Drain and Steam Dry
Drain the potatoes well and return them to the hot pot. Let them sit uncovered for 1–2 minutes to allow excess moisture to evaporate — this keeps your mash from getting watery.
Mash Until Smooth
Use a potato masher, ricer, or food mill to mash the potatoes until lump-free. A ricer gives the fluffiest texture, but a masher works beautifully for a more rustic feel.
Add Butter and Milk
Gently fold in the softened butter until melted, then slowly pour in the warm milk, stirring as you go. Stop once the potatoes are creamy and smooth — you might not need all the milk, depending on the potato variety.
Season and Serve
Stir in salt and pepper, then taste and adjust as needed. If you’re adding roasted garlic, cheese, or herbs, fold them in now. Serve hot, with a little extra butter on top for good measure.
Tips for Perfect Mashed Potatoes
- Choosing the Best Potatoes: Yukon Golds make for naturally creamy mash, while Russets give a lighter, fluffier texture. A mix of both is my secret for perfection.
- Butter-to-Milk Ratio: Start with ½ cup butter to 1 cup milk for every 3 pounds of potatoes. You can adjust to make them richer or lighter.
- Warm Ingredients Only: Cold butter and milk can make the potatoes seize up and turn gluey — always warm them first.
- Don’t Overmix: Once the potatoes are mashed, stir gently. Overworking them can make them gummy.
- Flavor Boosters: Roasted garlic adds sweetness, cheese brings a savory edge, and fresh herbs add brightness.
I hope you’ll try this recipe, make it your own with a few flavorful twists, and share it with your favorite people. After all, every family table deserves a little extra fluff and creaminess.