Name: Classic Mashed Potatoes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 4 1/2 pounds potatoes (half gold, half yellow); 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup whole milk; 6 tablespoons butter; 2 large cloves garlic, minced; 1/2 cup sour cream; Chopped fresh chives or green onions; Thyme (optional); Freshly-cracked black pepper

Jump to Recipe· 4.7 from 25 reviews

If you’re on the hunt for Classic Mashed Potatoes Recipe, then get ready to mark this one as a keeper! I promise, these mashed potatoes are everything you want – creamy, flavorful, and just cozy on the inside. I’ve made mashed potatoes plenty of times, but this recipe stands out because of how smooth and rich it gets, and it’s surprisingly simple. Stick around, and I’ll walk you through exactly how to nail this classic comfort food.

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Why This Recipe Works

The Perfect Potato Mix: Using half Yukon gold and half yellow potatoes offers the ideal balance of creaminess and texture.
Warm Dairy Addition: Warming the milk and butter before mixing keeps the potatoes silky smooth instead of gluey.
Garlic Infusion: Fresh minced garlic mashed right in boosts flavor without overpowering the dish.
Sour Cream for Tang: The sour cream adds just enough tang to brighten up the richness and keep things light.

The BEST Mashed Potatoes, creamy mashed potatoes, homemade mashed potato recipe, easy mashed potatoes, ultimate mashed potatoes - Inside a white pot with a black rim, there is a thick layer of light yellow mashed potatoes with a smooth, creamy texture and some small lumps. On top of the mashed potatoes, there is a small but distinct dollop of white sour cream, surrounded by two piles of seasonings: one pile of fine white salt and another pile of coarse black pepper, both sitting close together near the center. The pot rests on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this recipe plays a role in making The BEST Mashed Potatoes Recipe shine. I tend to look for fresh, high-quality ingredients because they really elevate the end result. Here’s why these items make such a fantastic team:

The BEST Mashed Potatoes, creamy mashed potatoes, homemade mashed potato recipe, easy mashed potatoes, ultimate mashed potatoes - Flat lay of halved gold and yellow potatoes with smooth, firm skins showing creamy yellow and pale interiors, two large garlic cloves with papery white skins, fresh bright green chives and slender green onions with crisp leaves, a small pile of fresh thyme sprigs with tiny green leaves, a rich slab of golden butter with a glossy surface, a dollop of silky white sour cream, and whole black peppercorns scattered naturally, all arranged with care to showcase their fresh textures and vibrant colors, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Potatoes: Using a mix of gold and yellow potatoes provides creamy texture with just enough structure.
Salt: Adding salt to the cooking water seasons the potatoes from the inside out.
Whole milk: Whole milk keeps your mash creamy and rich, and warming it helps mix better.
Butter: Butter adds indulgent flavor and silkiness.
Garlic: Fresh garlic introduces a subtle savory punch that’s perfect for mashed potatoes.
Sour Cream: This ingredient adds a little tang and extra creaminess that’s unexpected but so satisfying.
Black pepper: Freshly cracked for a nice hint of heat without overpowering the dish.
Fresh herbs & toppings: Chopped chives, green onions, or thyme lighten up the dish and add freshness visually and on the palate.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I’m all about making this recipe your own! While I love the traditional version, it’s easy to swap or add things depending on what you’ve got on hand or prefer. Don’t be shy about customizing — that’s what makes it truly “yours”.

Variation: I sometimes swap sour cream for crème fraîche to get a slightly richer, smoother flavor — it’s a little indulgence that wows my guests.
Dairy-Free Mod: Use unsweetened almond milk and plant-based butter for a dairy-free version that’s still creamy.
Extra Garlic: If you love garlic, roast it first and mash it in for a milder, sweeter garlic note.
Herb Boost: Stir in some fresh rosemary or parsley with the toppings for a bright herbal twist.

Step-by-Step: How I Make The classic Mashed Potatoes Recipe

Step 1: Prep Your Potatoes Just Right

Peeling is optional — I’ve done it both ways and peeled gives a creamier texture, but leaving skins on adds a rustic note and extra nutrients. Once peeled (or not), chop the potatoes into evenly sized chunks. This helps them cook evenly and speeds up cooking time. I usually err on the side of bigger chunks so they don’t become waterlogged.

Step 2: Boil with a Pinch of Salt

Put the chopped potatoes into a large pot and cover with cold water. Always start with cold water to prevent the outsides from overcooking while the inside catches up. Add a generous pinch of salt to the water — it seasons the spuds right through, making every bite flavorful. Bring to a boil, then reduce to a simmer for about 15-20 minutes until fork-tender but not falling apart.

Step 3: Warm Butter and Milk

While your potatoes are working their magic, warm your milk and butter together in a small saucepan over low heat. This is key — adding cold dairy cools down the potatoes and can make mashed potatoes gluey or lumpy. Stir occasionally until the butter is fully melted and integrated.

Step 4: Mash with Garlic Goodness

Drain the potatoes well and return them to the pot. Add the fresh minced garlic and start mashing with a potato masher until you get a creamy consistency. If you love garlic, this step really infuses that gentle savory hint right into the potatoes.

Step 5: Add Dairy Gradually

Slowly add your warm butter and milk mixture, mashing and mixing as you go. This gradual addition is helpful to control the consistency — you want creamy but still fluffy, not watery. Next, fold in the sour cream and continue mixing. This adds a lovely tang and richness to the final dish.

Step 6: Season and Garnish

Taste your potatoes and adjust with salt and freshly cracked black pepper. The seasoning is essential because potatoes can feel bland without it. Then, finish by topping with sliced chives, green onions, or a light sprinkle of thyme for extra freshness and color.

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Pro Tips for Making The classic Mashed Potatoes Recipe

Even Chunk Sizes: Cutting potatoes into uniform pieces ensures even cooking and prevents lumps.
Don’t Overmix: Mash just enough to get creamy, but avoid overworking which can make potatoes gummy.
Use Warm Dairy: Adding warm milk and butter helps keep the mash smooth and silky.
Season Early and Taste Often: Salt your cooking water and taste before serving to get the seasoning just right.

How to Serve The classic Mashed Potatoes Recipe

The BEST Mashed Potatoes, creamy mashed potatoes, homemade mashed potato recipe, easy mashed potatoes, ultimate mashed potatoes - A white round plate holds a thick layer of creamy mashed potatoes with a soft, fluffy texture. Two square pats of pale yellow butter sit on top near the center, slightly melting into the potato. Small green sprigs of fresh thyme are scattered across the surface, adding a touch of color. Ground black pepper is lightly sprinkled over the dish. The plate is placed on a white marbled surface, and a silver spoon with a black handle is tucked under the right edge of the plate. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

For garnishes, I usually keep it simple and fresh: finely chopped chives or green onions for that pop of green and subtle onion flavor work beautifully. On special occasions, I like sprinkling fresh thyme leaves or a dash of freshly cracked black pepper to bring some aroma and visual appeal.

Side Dishes

This mashed potato recipe pairs perfectly with classic comfort foods — think roasted chicken, pot roast, or grilled steak. I love adding a side of sautéed green beans or glazed carrots for color and balance, plus some homemade gravy or browned butter sauce to drizzle over.

Creative Ways to Present

For holidays or dinner parties, I’ve tried serving these mashed potatoes in a pretty piping bag to create decorative swirls on plates. A sprinkle of paprika or a tiny sprig of fresh herb on top makes them look elegant. Or, try layering them in a casserole with cheese and breadcrumbs for a golden baked version that’s always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I usually pop leftovers into an airtight container and store them in the fridge. They keep well for up to three days, though I recommend reheating gently to keep that creamy texture.

Freezing

Personally, I prefer fresh mashed potatoes, but I have frozen leftovers successfully by placing them in freezer-safe containers and thawing overnight in the fridge. When reheated slowly with a splash of milk, they come back creamy but may lose a bit of their fresh charm.

Reheating

For reheating, I like warming mashed potatoes in a saucepan over low heat, stirring frequently. Adding a little extra milk or butter helps revive the creamy texture without drying out. Microwaving works too, but stir every 30 seconds for even heating.

FAQs

Can I use russet potatoes for this mashed potato recipe?

Absolutely! Russet potatoes are starchy and create fluffy mashed potatoes, which many people love. However, mixing russets with Yukon gold or yellow potatoes, as in this recipe, adds creaminess and a better overall texture.
How do I avoid lumpy mashed potatoes?

To avoid lumps, cut potatoes evenly, cook until fork-tender, and mash immediately while still hot. Also, use a potato masher or ricer rather than a blender, which can overwork and make potatoes gummy.
Can I make The BEST Mashed Potatoes Recipe ahead of time?

Yes! You can prepare and mash the potatoes ahead, then store them covered in the refrigerator. When you’re ready, reheat carefully with extra milk or butter to restore the creamy texture.
Is it better to peel potatoes when making mashed potatoes?

Peeling yields a smoother texture and classic look, but leaving some skin on adds rustic flavor and nutrients. It’s really a matter of personal preference.
How much garlic should I add to mashed potatoes?

This recipe calls for two large cloves of garlic, minced fresh. It’s enough to add a subtle flavor without overpowering the potatoes, but if you’re a garlic lover, roasting a head and mixing in gives a sweeter, milder taste.

Final Thoughts

I have to admit, this recipe for The BEST Mashed Potatoes Recipe has become my go-to whenever I want that comforting, creamy side that everyone asks for seconds of. It’s pretty simple, forgiving, and always delivers on taste and texture, which is why I love sharing it with friends and family alike. Give it a whirl—I’m confident you’ll find it just as delightful and versatile in your kitchen as I do in mine.