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Our easy homemade mashed potato recipe uses simple ingredients yet provides light, fluffy, creamy, smooth, and buttery results. Whether it's a weeknight dinner or a holiday celebration, these potatoes deliver flavor.
Jump to:
- ❤️ Why you'll love this recipe
- 🧾 Ingredients
- 🍲 Equipment
- 🔪 Instructions
- ❄️ Storage
- 👩🏻🍳Expert Tips
- 📖 Variations
- 📋 Frequently Asked Questions
- Serving Suggestions
- Traditional Irish Recipes
- Holiday Recipes
- Similar recipes
- 📖 Recipe
- 💬 Comments
❤️ Why you'll love this recipe
- This mashed potato recipe has such a creamy texture, you won't be disappointed.
- Simple ingredients with many variations to create recipes any night of the week as well as being on your Holiday table.
🧾 Ingredients
- Potatoes: There are different types of potatoes to use depending on where you like. In North America, Yukon Gold or Russet Potatoes provide the best flavor.
- Yukons have a buttery texture.
- Russets contain a bit more starch. We love a combo of the two which produces the most amazing mash potatoes
- In the UK, try starchy potatoes such as Maris Piper or King Edward. In Australia, look for Kiplfer or Desiree potatoes, both are starchy.
- Warm Milk will help get fluffy smooth potatoes. A cold liquid will cook down the veggies too fast. Whole milk, 1 or 2% percent milk all work well. Heavy cream can be used for a much richer flavor.
- Sour Cream: Adds a tang to the mash.
- Seasoning: A simple seasoning of salt, pepper, and bay leaf is a must for a great mash.
- Yellow onion or shallot, finely chopped add umami flavors to the dish.
- Unsalted butter adds creaminess and allows control over the sodium.
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🍲 Equipment
🔪 Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
Step 1: Place cut potatoes, onion, bay leaf, salt, and pepper in a large pot of cold water.
Step 2: Bring to a boil over medium-high heat.
Step 3: Reduce heat to low. Simmer potatoes until fork-tender, about 20 -25 minutes.
Step 4: Drain the potatoes in a colander. Gently shake to remove as much water as possible. Discard the bay leaf.
Step 5: Return the potatoes back into the pot.
Step 6: Turn heat to low for about 30 seconds. Shake the pot to allow any excess water to fall to the bottom of the pot and absorb.
Step 7: Mix in warm milk and butter. Use a hand masher to mash potatoes. If needed add more milk and/or butter.
Taste, add additional salt and pepper, milk, and/or butter, to taste. Give another stir to the spuds.
Seasoning
Layering the flavors is key to the best, from scratch mashed potatoes. Seasoning the potato water with salt, pepper, bay leaf, and onion is very important to begin flavoring the veggies. When adding in the milk and butter, be sure and do a taste test, and when needed, re-season.
Can be topped with more butter, chopped parsley, dill, or chives. (optional)
❄️ Storage
Store raw potatoes in a cool dark location with good ventilation. I store them in a basket in the pantry closet.
Prepare Ahead
For a big celebration with lots of preparation or a weeknight dinner, the potatoes can be scrubbed, peeled, placed in a large pot of cold water, and stored in the refrigerator until ready to cook.
Be sure to drain the water and put the potatoes, onions, and seasoning in fresh cold water before cooking.
Keeping Warm
If you have to make mashed potatoes ahead of time, they can be stored in the refrigerator in a covered airtight container for up to 2 days. Reheat in a slow cooker on warm for about 1 hour before serving.
The cooked potatoes can be kept in a warm 175°F oven once they are hot to keep warm until serving time.
The mashed potatoes can alsobe heated in the microwave for about 1-2 minutes depending on the manufacturer's instructions.
Leftovers
Leftover potatoes can be kept in the refrigerator in an airtight-covered container for up to 3 days.
Potatoes can be frozen for up to 3 months in a well-sealed bag or container.
Reheat by defrosting them overnight in the refrigerator and reheating in the oven or microwave.
They can also be heated in a casserole dish in the oven at 350°F for about 20 minutes.
👩🏻🍳Expert Tips
- For the best flavor, use Yukon Gold or Russet Potatoes. Yukons have a buttery texture. Russets contain more starch. We love a combo of the two.
- Scrub the spuds before peeling. They are root vegetables and should be thoroughly cleaned.
- Cut the potatoes into the same size, about 1 ½to 2-inch cubes for even cooking.
- Be sure to dice the onion into very small pieces. They will be mashed in but you do not want large pieces.
- If you are making gravy, when draining the potato water, save a cup of the potato water to add to the gravy. The starchy water adds amazing flavor to the gravy.
- Hand-mashing the potatoes ensures light and fluffy spuds.
📖 Variations
- Add roasted garlic to the drained potatoes for a nice kick.
- Mix in cooked chopped bacon and green onions for a tasty and decadent side dish.
- Add fresh herbs for flavor, chopped rosemary and thyme are two of my favorites.
- Add ⅓ cup cream cheese or homemade Boursin cheese to the mashed potatoes for extra creamy potatoes.
- While we use Russet potatoes, another favorite to use is Yukon Golds for a great mashed potato from scratch.
📋 Frequently Asked Questions
For mashed potatoes, how many potatoes per person should I make?
A ½ pound per person will yield enough. If you are having lots of side dishes ⅓ pound per person.
Can I make the potatoes vegan mashed potatoes?
Yes. Use vegan butter and dairy-free milk such as almond or oat milk. I make this for my oldest daughter and it is just as delicious as the original recipe.
For mashed potatoes, how many potatoes per person should I make?
A ½ pound per person will yield enough. If you are having lots of side dishes ⅓ pound per person.
How do I prevent gluey potatoes?
1. The water should be cold when adding the potatoes.
2. Bring the water to a boil, then reduce to simmer. The potatoes will not break apart if simmered till fork tender.
3. Once the water is drained, return the potatoes back to the same pot. Place over low heat for about 30-40 seconds. This ensures excess water will dry up to prevent a watery mash
4. Gently hand-mash the potatoes while they are still hot.
5. Don't use a food processor, electric hand mixer, or stand mixer to "mash" the potatoes. They can also overwork the veggies and risk them becoming mushy or gluey.
6. Use high-starch potatoes, like Russet or Yukon.
What type of potatoes can be used to make mashed potatoes?
Use high-starch potatoes, like Russet, Yukon Gold, or white potatoes.
Red potatoes are best for smashed potatoes, roasted potatoes,corned beef, and cabbage.
Serving Suggestions
Marinated Chicken Drumsticks is a classic dinner that pairs so well with these fluffy buttery mashed potatoes.
A few favorites to serve with this homemade mashed potato recipe would be Salisbury Steak, a classic ground beef patty with a flavorful mushroom gravy that makes a delicious meal.
Instant Pot Lentil Stew topped with these amazing mashed potatoes is another comfort food meal you will enjoy.
Pork Chops and Sauerkraut paired with these mashed potatoes, another hearty meal loaded with flavor. Air Fryer Fish Sticks are crispy and crunchy and a family favorite with these taters.
Cranberry Pot Roast is all my childhood favorite that my hubs and kids still enjoy
A perfect side dish for any night. Even better with your holiday dinner. Enjoy them with roasted turkey breast for a fabulous Holiday celebration. For smaller celebrations, enjoy Air Fryer Turkey breast alongside these creamy spuds.
Cube Steak and Mushroom Gravy would be the perfect main dish for these potatoes.
These potatoes would be the perfect side with our maple glazed ham.
Traditional Irish Recipes
Don't be quick to discard leftover potatoes. They make great fried potatoes and breakfast potatoes. Make a cottage pie with the leftovers for a meal full of comfort.
Irish Bangers with Guinness Gravy is one of our favorite dinners to serve with classic mashed potatoes.
Holiday Recipes
Maple Glazed Ham, Honey Glazed Ham, and Bourbon Glazed Ham are all perfect main dishes to serve with these creamy mashed potatoes.
Slow Cooker Turkey and Gravy is the perfect recipe to pair with traditional mashed potatoes.
One of my favorite Holiday dinners, Praline Pecan Glazed Ham would be a delicious main course for these fluffy mashed potatoes.
Don't forget to make my Instant Pot Beer Braised Short Ribs with these taters, you won't be disappointed!
Every great mashed potato will benefit from this Make Ahead Gravy Recipe.
Similar recipes
You may enjoy some of my other favorite potato recipes.
Instant Pot Mashed Potatoes have a buttermilk base and they're super creamy and always a hit.
Another favorite is Oven Roasted Potatoes, made on a sheet pan for the crispiest results. Roasted Red Potatoes with garlic and herbs, super simple with a creamy interior with a nice crispy exterior.
Foil Wrapped Cheesy Potatoes, baked or grilled, are so darn good.
Easy Homemade Potato Salad is one of my favorites. Everyone always asks for the recipe.
Funeral Potato Recipe, is a flavorful traditional hash brown potato casserole perfect for potlucks and family dinners.
Sweet Potato Casserole with Marshmallows is a classic holiday casserole everyone loves.
Love a good potato casserole? Check out this easy sweet potato casserole topped with a pecan crunch.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
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📖 Recipe
Homemade Mashed Potatoes Recipe
Homemade mashed potatoes recipe, smooth, creamy, light and fluffy. A great side dish for meats and poultry. Can be made ahead and re-heated.
5 from 7 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: best homemade mashed potatoes, homemade mashed potatoes, homemade mashed potatoes recipe
Prep Time: 15 minutes minutes
Cook Time: 25 minutes minutes
0 minutes minutes
Total Time: 35 minutes minutes
Servings: 8 servings
Calories: 247kcal
Author: Eileen Kelly
Equipment Needed:
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Ingredients
- 4 pounds Russet or Yukon Gold potatoes Note 1
- water, enough to cover potatoes while they cook
- 1 medium white onion or shallot peeled and diced Note 3
- 2 teaspoon salt, divided Note 2
- 1 teaspoon pepper, divided Note 2
- 1 bay leaf Note 2
- 1 cup milk, warmed Note 4
- ½ cup sour cream
- 4 Tablespoons unsalted butter, room temperature
- diced parsley, chives, dill, favorite gravy optional garnish
US Customary - Metric
Instructions
Wash, peel, and cut potatoes into equal size chunks, about 1 ½ - 2 inch chunks.
Place the potatoes into a large stockpot, cover with enough water so all potatoes are submerged and covered with the water. Add in the onion, salt, pepper, and bay leaf.
Place the pot over medium heat-high heat. Bring to a boil. Reduce heat to low, cover with a lid and simmer until fork tender, about 15-20 minutes.
Remove pot from the heat. If making a gravy, see note below. Otherwise, drain the potatoes in a colander, discard potato water and bay leaf.
Return the potato mixture to the original pot over medium-high heat. Shake the pot and stir potatoes to ensure water evaporates. About 5 seconds, remove the pot from the heat.
To the pot, add the butter, milk, sour cream remaining salt, and black pepper. Use a potato masher to hand mash the potatoes until creamy, smooth, and no lumps, about 1 to 2 minutes.
If needed, add a bit more milk. Taste for seasoning, if needed, add additional salt and black pepper, to taste. Mash another 5-6 seconds to blend any last minute seasoning.
Taste again to ensure potatoes are seasoned to your liking.
Optionally, garnish with fresh herbs, ready to serve.
Notes
Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.
Note 1: Yukon Gold make a nice and creamy mash. Russet potatoes are a bit more starchy. A mix of the two potatoes is my preferred way of making this recipe. Experiment with the two types of potatoes. We do not recommend red skinned taters, too waxy for mash.
Note 2: It's very important to season the water with the seasoning. The salt and pepper add much needed flavor.
Note 3: Use either yellow onions or shallots. Both are great in the potatoes
Note 4: Use a microwave to warm the milk or simmer on a small saucepan over medium heat to warm the milk.
- Onions or Shallots: When dicing onion or shallot, remember they are going to be included in the mashed potatoes so finely dice. They add great flavor.
- Water: The potato water should be seasoned with salt and pepper. Additional salt and pepper can be used as the potatoes are mashed. Alwayscheck seasoning and re-season if needed.
- Mashing: for best results, a hand masher delivers great potatoes.
- Milk: Use either full-fat, 2% or 1% milk. We do not recommend skim milk, gives a watery texture to the spuds. Use either a microwave or stovetop to heat the milk before adding to the potatoes to ensure a smooth texture.
- Making Gravy: If making a gravy, keep a cup of the potato water to add into the gravy. It adds amazing flavor to the gravy. My Mom's fantastic tip :).
- Vegan Potatoes: Make these potatoes Vegan using vegan butter and coconut milk.
Variations to making mashed potatoes
- Change up the recipe and add in roasted garlic.
- Loaded mashed potatoes, add some chopped cooked bacon and green onions.
Serving suggestions:
- Kept warm in a covered pot that is oven safe or casserole dish in the oven on 170°F/77°C to keep warm until ready to serve.
- Transfer the potatoes to a slow cooker. Keep on warm setting for a large party.
- Can be made ahead and reheated the second day at 350°F for about 15 minutes, stirring occasionally.
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
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Nutrition
Serving: 1serving | Calories: 247kcal | Carbohydrates: 43g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 317mg | Potassium: 997mg | Fiber: 3g | Sugar: 3g | Vitamin A: 205IU | Vitamin C: 13.2mg | Calcium: 67mg | Iron: 2mg
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