Homemade Mashed Potatoes are a popular favorite since they are delightfully rich, creamy, flavorful, and quick to make. Such a simple side dish that is great for the holidays or whenever you want something hearty to serve.
I have worked on mashed potatoes for years to get it just right and this is it! They are fluffy mashed potatoes but also creamy and full of flavor. I made the common error of mashing them too much and using cold ingredients. I also used a hand mixer so many times but found that definitely was leading to the potatoes being gummy. It was so exciting when I got the potatoes exactly how I wanted them, everybody in my house knew about it. They even heat well, so you can make them ahead and heat up, if desired. Give them a try and let us know what you think!
Try some of our other favorite side dishes, such as Cheesy Hash Brown Casserole, Cheesy Broccoli Casserole, Baked Buffalo Chicken Dip, or Slow Cooker Macaroni and Cheese.
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Ingredients for Easy Mashed Potatoes
- potatoes, Yukon gold or Russet
- cloves garlic
- unsalted butter
- milk
- sour cream
- salt to taste
- pepper to taste
FAQs
Russet potatoes are a popular choice for their starchy texture, which yields fluffy mashed potatoes. Yukon Gold potatoes are also excellent due to their creamy texture and buttery flavor.
Yes, you can make mashed potatoes ahead of time. Store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a bit more milk or butter to restore their creamy texture.
To keep mashed potatoes warm, place them in a heatproof bowl over a pot of simmering water (double boiler method) and cover them with a lid or aluminum foil. Stir occasionally and add a bit of milk or butter if they start to dry out.
To avoid gluey mashed potatoes, use starchy potatoes like Russets or Yukon Golds, avoid over-mashing, and do not use a food processor or blender, which can overwork the potatoes and release too much starch.
Top Tips
- Cutting the potatoes before boiling makes them cook more evenly. I always grew up (like probably many of you) with whole potatoes being boiled. Cooking them cut into pieces is much better for time and not having one potato not cooked while others are mushy.
- You may choose to leave the skin on for Yukon Gold potatoes for a little more texture. Russet or Idaho have thicker skins and it generally recommended to peel them.
- Drain the potatoes well, then return to the pot and simmer over low heat for 5-10 minutes. This enables the potatoes to steam and dry with any moisture left in the pot.
- Do not overmix! The biggest tip for mashed potatoes is to not overmix or you will end up with potatoes that have a consistency of a gummy, glue-like texture. Using a hand held potato mashed or potato ricer works best. Using a mixer could lead to overmixing more easily.
- Store in the refrigerator for up to 4 days in an air tight container.
How to make Homemade Mashed Potatoes
- Peel and cut potatoes into 1 inch pieces. Place into a pot of cold, salted water.
- Add cloves of garlic or minced garlic.
- Bring to a boil, uncovered, about 15 minutes or until potatoes are fork tender. Drain well.
- Add potatoes back to the pot and simmer, covered, about 10 minutes. This will allow potatoes to steam and dry any water leftover in the pot. Add stick of butter.
- Begin mashing the potatoes and butter.
- Heat milk in microwave or in a small saucepan on the stovetop. Slowly add to potatoes.
- Add room temperature sour cream, salt and pepper.
- Mash to desired consistency. Serve hot and enjoy!
Best Homemade Mashed Potatoes Recipe
Ingredients
- 4 pounds potatoes, Yukon gold or Russet
- 3-5 cloves garlic or 1 tablespoon minced
- ½ cup (1 stick) unsalted butter
- ½ cup milk
- ½ cup sour cream
- salt to taste
- pepper to taste
Instructions
- Peel and cut potatoes into 1 inch pieces. Place into a pot of cold, salted water.
- Add cloves of garlic or minced garlic.
- Bring to a boil, uncovered, about 15 minutes or until potatoes are fork tender. Drain well.
- Add potatoes back to the pot and simmer, covered, about 10 minutes. This will allow potatoes to steam and dry any water leftover in the pot. Add stick of butter.
- Begin mashing the potatoes and butter.
- Heat milk in microwave or in a small saucepan on the stovetop. Slowly add to potatoes.
- Add room temperature sour cream, plus salt and pepper.
- Mash to desired consistency. Serve hot and enjoy!
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