Say goodbye to lumpy, bland mashed potatoes—this recipe is here to save the day! With just a handful of simple ingredients and a foolproof method, these mashed potatoes turn out silky, buttery, and absolutely irresistible every single time.
Whether you’re cooking for a holiday feast or a cozy family dinner, this is the mashed potatoes recipe you’ll never want to let go of!
Why you’ll love this recipe
- Fluffy, creamy perfection: These mashed potatoes are melt-in-your-mouth dreamy, with just the right blend of milk and butter to make them velvety smooth.
- Easy yet impressive: With simple ingredients and a foolproof method, you’ll have a dish that wows on busy weeknights or at your fanciest dinner parties.
- Customizable to your taste: Want to take it up a notch? Stir in garlic, cheese, or your favorite herbs to make them your own special creation!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Potatoes: Russet potatoes are definitely a great choice for mashed potatoes, but I actually love Yukon Gold’s for this recipe. If you’re a fan of very fluffy mash, I definitely recommend going for Russet. But I really enjoy the creaminess Yukon Gold potatoes bring to this side dish, so that is usually my choice.
- Milk: I fully, fully support whole milk for mashed potatoes. Makes them extra creamy and extra decadent. We do mostly have 2% at home though, so I use that one often with great results, too. Lower fat percentages will yield a less creamy and less flavorful dish.
- Butter: I use unsalted butter and then salt the mashed potatoes to taste. If all you have on hand is salted butter, it’s perfectly fine to use! Just make sure you taste the potatoes before adding any additional salt.
- Nutmeg: I don’t know if many people add this to their potatoes, but my husband always has and it’s such a nice hint of spice. Goes perfectly with the potatoes! Feel free to omit if you’re too suspicious.
How to make mashed potatoes
Let’s make the fluffiest, dreamiest mashed potatoes together!
1. Cook the potatoes: Start by peeling your starchy potatoes and cutting them into chunks—try to keep the pieces similar in size so they cook evenly.
Pop them into a big pot and cover them with cold water. Bring the water to a boil, add a generous sprinkle of salt, and then lower the heat to a gentle simmer. In just 12–15 minutes, your potatoes will be fork-tender and ready to shine.
2. Heat the milk mixture: While the potatoes are bubbling away, grab a small saucepan. Combine the milk, butter, a pinch of nutmeg, and a little salt. Heat this over low heat until it’s steaming (not boiling!) and whisk it well to make it smooth and luscious.
3. Dry out the potatoes: Once your potatoes are tender, drain them really well. To get the best texture, return them to the pot and set it on the lowest heat possible. Shake the pot gently every few seconds—this step dries out the potatoes so they don’t turn watery.
Alternatively, just let them sit in the colander for a minute or two.
4. Mash it up: Use a potato masher for the perfect texture—no blenders, please, unless you want glue!
Start mashing the potatoes while slowly adding half of the hot milk mixture. Mash and stir, gradually adding more milk until the potatoes reach your desired creaminess.
5. Serve and enjoy: Scoop the mashed potatoes into a serving bowl, dot with extra butter, and sprinkle on fresh parsley or chives for a pop of color.
Serve immediately while they’re hot and fluffy!
Top tips for recipe success
- Pick the right potatoes: Want creamy, dreamy mashed potatoes? Stick with starchy varieties like Russets or Yukon Golds. Waxy potatoes just don’t give you that fluffy magic, so save those for potato salads!
- Dry those spuds! This step is your secret weapon. Draining the potatoes well and drying them on low heat (or in the colander) gets rid of extra moisture. Wet potatoes = sad, soupy mash, and nobody wants that!
- Don’t get carried away with mixing: Sure, you want them smooth, but over-mashing releases too much starch and turns your masterpiece into glue. Mash just enough, and stop when they’re beautifully creamy.
- Warm it up: Always use warm milk and butter. Cold ingredients can make your potatoes seize up and turn lumpy. Warm and cozy is the way to go!
- How to handle the potatoes: Peel the potatoes before cooking! Otherwise you won’t be able to handle them while they’re still hot. Cook them until soft, but not until they’re starting to dissolve (they will be too wet and turn into a sticky mess no matter what you do to them).
- Mash while hot: Once your potatoes are boiled and drained, you need to steam off any remaining water completely, as they need to be as dry as possible before mashing. But then you need to get right to mashing while they’re hot.
- A very special chef tip: This is something my trained chef husband taught me – do not skip warming the milk! It will affect the starch from the potatoes less and help even more to prevent those dreaded gloopy mashed potatoes.
Helpful recipe hints
Recipe variations
- Roasted garlic mashed potatoes: Mash in a few cloves of roasted garlic for an irresistible, savory twist. Bonus: Your kitchen will smell amazing!
- Cheesy delight: Stir in shredded cheddar, Parmesan, or even cream cheese for an extra-indulgent side dish. Because cheese makes everything better, right?
- Herb heaven: Chop up fresh parsley, chives, or rosemary for a light, fresh flavor boost. Perfect for special occasions—or just because!
- Bacon lover’s dream: Crumble crispy bacon on top or fold it into the mash for a smoky, salty punch. Yes, please!
- Instant pot: I love using my instant pot for mashed potatoes! See my recipe for Instant Pot Mashed Potatoes.
Storage tips
Leftover love: Got extras? Store them in an airtight container in the fridge for up to three days. Reheat either in the oven in a casserole dish, or gently on the stove with a splash of milk and a pat of butter.
Or make Leftover Mashed Potato Pancakes with Cheese or Irish Boxty – they’re almost better than the mashed potatoes themselves.
We also love using leftover mashed potatoes to make Shepherd’s Pie!
Serving ideas
- Casual night in: Serve alongside juicy baked chicken breasts, garlic roasted broccoli, and finish with a warm apple crisp for a relaxed evening.
- Holiday feast: Pair with garlic herb pork tenderloin, honey roasted carrots, and finish with a decadent pumpkin cheesecake to impress your guests.
- Simple family dinner: Enjoy with air fryer meatloaf, cheesy broccoli casserole, and chocolate chip cookies for a comforting, kid-approved meal.
- Comfort food classic: Match with beef stroganoff, sautéed green beans, and finish with a slice of banana bread for a cozy, satisfying spread.
- Weeknight quick fix: Pair with baked salmon, roasted sweet potatoes, and fruit salad for a fast yet delicious meal.
More potato recipes
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Homemade Mashed Potatoes
Recipe details
Ingredients
- 2 pounds starchy potatoes Russet or Yukon Gold work best, peeled and cut into chunks
- ½ cup milk see notes
- 4 tablespoons butter or more for a more indulgent dish
- ⅛ teaspoon ground nutmeg
- ½ teaspoon salt plus more for cooking the potatoes
Instructions
- Cook the potatoes: Add potatoes to a large pot and cover with cold water. Bring to a boil and salt generously. Reduce heat to a simmer and cook until potatoes are fork-tender, about 12-15 minutes.
- Heat milk: While potatoes are cooking, combine milk, butter, salt and nutmeg in a small saucepan. Heat gently until steaming. Whisk well.
- Drain potatoes: Once cooked, drain potatoes very well. Place potatoes back in the pot and set over lowest heat for 30-60 seconds, uncovered, shaking the pot every 5-10 seconds. Allow them to get really dry, but don't burn them! Alternatively, just let them sit in the colander for 2 minutes. Do not cool them any longer than this.
- Mash: Mash hot potatoes using a potato masher. Add ½ of hot milk mixture and incorporate with potato masher. Gradually add more as needed, but be careful: Adding too much milk will turn your creamy mashed potatoes into soup!
- Serve: Dot with a little additional butter and sprinkle with fresh parsley or chives, if you like. Serve immediately.
Notes
Ingredient notes
- Potatoes: Use Russets or Yukon Gold for the creamiest texture. Avoid waxy potatoes, as they can make the mash gluey.
- Milk: Whole milk is best for richness, but 2% or cream can work if needed. Warm it before adding to the potatoes to prevent lumps.
- Butter: Unsalted is recommended for better control of seasoning, but salted works if you reduce added salt.
- Nutmeg: Adds a subtle depth of flavor, but it’s optional if you prefer a more traditional taste.
Recipe tips
- Dry the potatoes: After draining, return them to the pot over low heat or let them sit briefly in the colander. This removes excess moisture and ensures fluffier results.
- Mash gently: Over-mixing releases too much starch and can make your mashed potatoes gummy. Use a potato masher and mash just enough to achieve a creamy texture.
- Add milk gradually: Start with half the milk mixture, then slowly add more until you reach the perfect consistency. Too much milk can make the mash soupy.
- Keep ingredients warm: Warm milk and butter blend more easily with the potatoes, giving you smooth and creamy results.
Storage tips
- Make ahead: Prepare the mashed potatoes ahead of time and reheat gently with a splash of milk or butter to restore creaminess.
- Leftovers: Store in an airtight container in the fridge for up to three days. Reheat with a pat of butter or splash of milk to refresh the texture.
- Freezing: Portion mashed potatoes into airtight containers and freeze for up to two months. Thaw overnight in the fridge and reheat slowly, stirring in milk or butter as needed.
Nutrition
More recipe information
Recipe first published on 10/20/2017. Updated with new photos, video and better text on 03/12/2021. Recipe was also re-tested and overhauled from using too much milk, too little butter and a technique that didn’t work for some readers. Now it truly is perfect! Updated on 12/09/2024 with new photos and improved text; butter was reduced a little but it’s optional to use more.
Cay says
Great
Nora says
I’m so glad, Cay!
Janita says
I made these to put on top of your Shepherds Pie recipe and you are so right – divine! I had no idea that I had been both boiling and mashing potatoes for WAY too long my whole life! This recipe is genius. Thank you!
Sarah says
Came out great!
TS says
Like a lot! Nice and velvety.
Karen says
Wow, wow, wow!!!
I’ve been doing mashed potatoes for 23 years as my mother taught me. But today I made them following your tips and wow… I really noticed the difference, they are amazing: fluffy, light and delicious!!!