Mashed Potatoes

No holiday meal is complete without a side of rich and creamy mashed potatoes. Mashed potatoes pair perfectly with turkey and stuffing for Thanksgiving, and they taste equally good served alongside festive ham recipes or beefy prime rib. The best mashed potatoes recipe is fancy enough to serve for company and easy enough to whip up for a weeknight dinner. This recipe is just that!

How to Make Mashed Potatoes

Looking for tips on how to make the best mashed potatoes recipe? I’ve made hundreds of mashed potatoes as a professional chef and caterer: small, 2-pound batches that get gobbled up with weeknight dinners, and enormous quantities mixed in a 50-quart stand mixer for parties and weddings. After taste-testing all those potatoes, I can confidently say that I know the secret behind a successful mashed potatoes recipe. It boils down to five simple tips.

1. Use the right potato: What are the best potatoes for mashed potatoes? We like starchy potatoes like russet potatoes. This type of potato is low in moisture and high in starch, so it breaks down and becomes fluffy when mashed. All-purpose potatoes like Yukon Gold potatoes work well, too. The skins are thin, so this type is especially well-suited for skin-on mashed potatoes. Avoid waxy potatoes. These potatoes have a gummy texture when mashed.
2. Don’t overcook the potatoes: Overcooking the potatoes makes them water-logged. They won’t be able to absorb all that delicious butter and cream, and the mashed potatoes can become soggy and loose. How long to boil potatoes for mashed potatoes depends on how large you cut the pieces. You’ll know when they’re finished when a fork easily pierces the flesh.
3. Drain the potatoes well: Any added moisture can water down the flavor and create loose mashed potatoes. After draining the potatoes, transfer them back to the hot pot, then wait five minutes before adding the warm cream. This gives the potatoes time to steam and release any excess moisture.
4. Don’t use a blender: Technically, yes, you can mash potatoes in a blender. Do we recommend it? No. It makes the texture quite gloopy. A ricer or handheld potato masher is the best way to mash potatoes. You could also use a hand mixer or stand mixer. Just be careful not to overmix with electric mixers, or the potatoes will become gluey.
5. Prepare the right amount: A good rule of thumb is to use 1/2 pound of potatoes per person. When people ask me about how many potatoes for mashed potatoes, I always recommend estimating high. People love mashed potatoes and often dig in for a second serving. It’s not usually a problem to make too many. They store well, and you can repurpose the leftovers in so many ways.

Mashed Potato Ingredients

• Russet potatoes: We like russet potatoes for mashed potato recipes, but you can also use Yukon Golds. Removing the peels creates a super-smooth mashed potatoes recipe, but feel free to leave the nutritious peels on if you like. Skin-on mashed potatoes have more texture, and they won’t be as smooth.
• Whole milk or heavy whipping cream: While most cooks mash their potatoes with milk, some prefer cream. You could also use half-and-half. It’s a matter of personal preference! Just make sure the liquid is warm.  Warming the milk helps it absorb better into the potatoes.
• Butter: Salted or unsalted butter works here. You can adjust the amount of added salt to taste.

Directions

Step 1: Prepare the potatoes

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Peel and cube the potatoes.

Editor’s Tip: Cut the potatoes into uniform pieces. Uneven pieces won’t cook at the same rate and can lead to lumpy mashed potatoes. You don’t want to cut them too small, either. Small pieces will cook faster, but they overcook quickly and can take on too much water.

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Step 2: Cook the potatoes

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Place the peeled and cubed potatoes in a large saucepan. Add enough water to cover. Bring the water to a boil, then reduce the heat to medium. Cook, uncovered, until you can easily pierce the potatoes with a fork, 20 to 25 minutes. Drain the potatoes.

Editor’s Tip: Always start potatoes in room-temperature water instead of boiling water. Otherwise, the potatoes will overcook on the outsides and make the mash a little mushy.

Step 3: Warm the butter and milk

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In a small saucepan over medium heat, melt the butter. Stir in the milk, salt and pepper. Heat through.

Step 4: Mash the potatoes

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Pour the warmed milk mixture over the potatoes. Mash until light and fluffy.

Recipe Variations

• Make dairy-free mashed potatoes: Use a dairy-free butter substitute, or swap in another fat such as olive oil or an infused oil like garlic or truffle oil. Instead of the milk, use chicken broth or a nondairy milk alternative such as almond, rice or oat milk. Just make sure you use an unsweetened, unflavored version!
• Add tang: Fold in a little sour cream or strained (Greek-style) yogurt to balance out all the buttery, creamy indulgence.
• Mix in your favorite flavors: Fold in cream cheese, roasted garlic, crumbled bacon, shredded cheddar cheese or a few tablespoons of thinly sliced green onions, snipped chives or chopped parsley.
• Get creative with it: You can get really creative with the mix-ins! Add chorizo and salsa to add smoke and spice, or top with cheese curds and gravy to turn mashed potatoes into poutine. Other fun options include sun-dried tomatoes and pesto, harissa and lemon juice, or diced green chiles, toasted cumin and mustard seeds.
• Give them a crispy top: Transfer the mashed potatoes to a broiler-safe dish. Top the potatoes with 2 tablespoons bread crumbs or crushed potato chips. Sprinkle with 1 tablespoon grated Parmesan cheese. Broil until golden brown, one to two minutes.

Can you make mashed potatoes ahead of time?

It’s easy to make mashed potatoes ahead of time. You have a few options. If you only want to prep the potatoes ahead of time, peel and chop the potatoes. Store them in water in the refrigerator for up to 24 hours. When ready to cook, drain the potatoes, and proceed as directed.

You can also fully prepare the mashed potatoes recipe ahead of time. Keep them warm until ready to serve, or let them cool, then store in an airtight container in the refrigerator. When you’re ready to eat, reheat them using one of the methods below.

Wondering how to keep mashed potatoes warm? Our favorite method uses a slow cooker. Choose the warm setting, and hold the mashed potatoes, covered, for up to two hours. Check the temperature from time to time to make sure they stay above 135°F. Fluff the potatoes up before serving, and whip in warmed cream or butter as needed.

How to Reheat Mashed Potatoes

The easiest way to reheat mashed potatoes is in the microwave. Reheat them on high, stirring every 30 seconds, until heated through. If needed, stir in extra milk or butter, 1 tablespoon at a time. You can also reheat mashed potatoes in a 350° oven. Let the mashed potatoes sit on the counter while the oven preheats. Then pop them in the oven, covered, for 15 to 20 minutes, until heated through.

How long are mashed potatoes good for?

Mashed potatoes are good for up to four days in the refrigerator. Let the potatoes cool. Then, store them in an airtight container in the fridge.

Can you freeze mashed potatoes?

You can freeze Thanksgiving leftovers like mashed potatoes. To freeze them in individual portions, dollop the mashed potatoes onto a baking sheet. Freeze until solid. Then transfer the frozen dollops to a freezer-safe resealable plastic bag. Alternatively, you can freeze the potatoes in bulk in a freezer-safe container. Store in the freezer for up to two months.

To reheat frozen mashed potatoes, thaw them in the fridge overnight. Then reheat as directed.

Mashed Potatoes Tips

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How long do you boil potatoes for mashed potatoes

We boil our peeled, cubed potatoes for 20 to 25 minutes, until they are easily pierced with a fork. How long to boil potatoes for mashed potatoes really depends on the potato’s size. For example, you could boil your potatoes whole. However, they would take longer to cook through compared to smaller cubes.

How do you add flavor to mashed potatoes?

Adding extra butter or salt is the easiest way to add flavor to mashed potatoes. You can also add toppings or mix-ins to make mashed potatoes shine. Some of our favorites include cream cheese, sour cream, crumbled bacon, green onions and cheddar cheese. Check out the Variations section above for more ideas.

How do you thicken mashed potatoes that are too creamy?

If your mashed potatoes are too loose or creamy, add a thickener like cornstarch or potato starch. Add the thickener, 1 teaspoon at a time, until the potatoes reach the desired thickness. You can also add more potatoes to thicken up mashed potatoes. I always keep a box of instant mashed potatoes on hand for this very reason!

What do you do with leftover mashed potatoes?

There are many ways to use up leftover mashed potatoes. Turn the potatoes into a baked potato casserole with crumbled bacon and melted cheese, or use them to make skillet shepherd’s pie. Feel free to get creative and think outside the box. Leftover mashed potatoes make fantastic loaded stuffed potato pancakes and stuffin’ muffins.