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The perfect side dish for comfort, mashed potatoes are a classic! This homemade mashed potatoes recipe takes things to the next level with a rich texture that everyone will love. For any night of the week or special occasions, this is the recipe my family always asks for!

Best mashed potatoes recipe

Best Mashed Potatoes Recipe

The best mashed potatoes recipe has secret ingredients and tips to help you achieve that perfect taste and texture ratio. Don’t make those boxed mashed potato kits anymore. It’s easy to make the best mashed potatoes with a few simple ingredients that come together for big flavor!

Easy Mashed Potatoes Recipe

Making homemade mashed potatoes is easy and requires the same effort as those gross processed boxes and pre-made meals. Give your family the best with real ingredients that take little time to put together.

Mashed potatoes ingredients

Homemade Mashed Potato Ingredients

  • Yukon gold potatoes – These are the best when it comes to mashed potatoes.
  • Garlic – Adds plenty of flavor and saltiness without you needing to add too much salt.
  • Butter – For that rich flavor.
  • Milk – Helps get it that wonderful texture.
  • Cream cheese – My secret to the best mashed potatoes. Cream cheese makes mashed potatoes over-the-top amazing! Mashed potatoes with cream cheese result in extra creamy mashed potatoes that are outstanding!
  • Sea salt – Gives it just the right amount of salty flavor without going overboard.

Easy mashed potatoes recipe

How do you Make Mashed Potatoes from Scratch?

You’ll begin by getting your potatoes peeled and cubed. Then add them to cold water with garlic and sea salt. Once they boil, cook for 12 minutes longer, then drain. Meanwhile, you’ll make a mixture of butter, milk, and sea salt, melting in the microwave without boiling the milk. In the potato pan, let them dry after draining to cook off steam, then mash the potatoes and fold in the butter mixture. Cream cheese goes in next and a garnish of scallions if you desire!

I am in a long term relationship with mashed potatoes.

Expert Tips and Tricks for the Perfect Mashed Potatoes Every Time

  • Put garlic in with the potatoes. It gives them extra flavor while giving you extra nutrition and reduces the amount of salt you’ll need.
  • Combine the butter and milk first. This helps you get the perfect buttery mashed potatoes texture in this recipe.
  • Pan-dry the potatoes. It’s a step so many people skip, but letting the potatoes dry over the heat after being drained makes a huge difference.
  • Don’t overmix the cream cheese. Having it at room temperature helps so you can easily stir it in without over-combining it in this creamy mashed potatoes recipe.

How do you make mashed potatoes from scratch

How to Cook Mashed Potatoes

This easy mashed potato recipe is surprisingly simple. Mashed potatoes are cooked on the stove top. You’ll want to prep the potatoes first with peeling and cubing. After that, it goes very quickly from stove top to tabletop.

What is the best potato for mashing?

Yukon gold potatoes are the best potatoes for mashed potatoes. It’s taste and texture is a match for this cooking method.

Are russet or Yukon gold better for mashed potatoes?

Yukon gold potatoes are the absolute best for mashed potatoes. They have a naturally buttery and creamy texture whereas russets are grainier.

Are russet potatoes good for mashing?

While you can certainly make simple mashed potatoes out of russet potatoes, they will lack the creaminess that Yukon gold potatoes have. Russets are more grainy.

How to cook mashed potatoes

Should I peel potatoes for mashed potatoes?

Yes, you should. This will give you a nice smooth texture when your mashed potatoes are ready. Mashed potatoes with skin will change the smooth texture.

Do you cut potatoes before boiling for mashed potatoes?

Yes, you must cut them up first. Otherwise they will take longer to cook and hence longer to make your mashed potatoes.

How can I make mashed potatoes better

Do you need to soak potatoes before making mashed potatoes?

There is no need to soak your potatoes before making mashed potatoes. Soaking is best prior to frying or roasting.

Why soak potatoes in cold water before cooking?

Soaking is best for turning potatoes into fries. Mashed potatoes are cooked in cold water that is brought to a boil.

Is it better to boil or bake potatoes for mashed potatoes?

Boil the potatoes for mashing them. It makes it much easier to get that creamy texture that we all love with mashed potatoes.

How long do you leave potatoes to boil for mash?

Cook the potatoes for 12 minutes from the point of boiling. This will get them to the right texture for easy mashing.

What can you put in mashed potatoes instead of milk

What does milk do to mashed potatoes?

Milk helps make mashed potatoes creamier. Though if you warm up that milk with the butter, it won’t cool down your hot potatoes.

What can you put in mashed potatoes instead of milk?

Use cream if you have it, or even half and half. It adds an even more luxurious texture!

What is the best tool to mash potatoes?

A potato masher works just fine for mashing potatoes. If you don’t like any lumps though, you may want to use your hand mixer to get it creamier.

How do you make mash without lumps?

You will need to use your potato masher or a hand mixer to help get rid of lumps. Some people prefer lumps while others like it smooth. You can adjust this recipe to the texture you like best.

Simple homemade mashed potatoes

How can I thicken my mashed potatoes?

With this recipe, your mashed potatoes should come out plenty thick. You’ll want to slowly add the milk and butter mixture as well as the cream cheese which will help it have that texture you’re looking for.

What can I add to bland mashed potatoes?

This recipes adds minced garlic and cream cheese. These two ingredients will keep your mashed potatoes from tasting bland.

How can I make mashed potatoes better?

The secret to making mashed potatoes better is adding garlic in with the potatoes and by adding cream cheese. This gives it that dreamy texture that everyone loves.

What goes well with Mashed Potatoes

Mashed potatoes are just wonderful with meatloaf, steak, roast chicken, pot roast, turkey, and pork tenderloin. They make the best side dish for a hearty meal and are extra tasty as a side dish to Thanksgiving turkey.

Traditional mashed potatoes recipe

How to Store Mashed Potatoes

Mashed potatoes should be kept in an airtight container in your fridge. You can move them to the freezer if you can’t finish your leftovers.

How Long Do Mashed Potatoes Last?

You have about 3 days to finish off your mashed potatoes from the fridge. From there, I recommend you portion them out to freeze for meal prep.

Classic mashed potatoes recipes

Can You Freeze Mashed Potatoes?

Yes, they freeze better than other types of potatoes. The cream cheese in this recipe really helps with that. Make sure they’re sealed in an airtight container and labeled and you can keep them for up to 10 months.

How to Reheat Mashed Potatoes?

Thaw them in the fridge overnight first. At 350F, you can bake them for about 20 to 30 minutes to bring them back to life.

Watch How To Make Mashed Potatoes (Video)

Classic Mashed Potatoes Recipe

5 from 1 vote
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 10 servings
Calories 305
The PERFECT mashed potato recipe that comes out rich and creamy everytime just like your favorite restaurants make! This easy recipe is a family favorite that has everyone coming back for seconds and asking for the recipe. Enjoy!


  • 5 lbs Yukon gold potatoes
  • 1 1/2 tbsp garlic (minced)
  • 1/2 cup butter
  • 1 cup milk
  • sea salt (pinch)
  • 4 oz cream cheese (room temperature)
  • 2 tsp sea salt
  • scallions (for garnish)


  • Peel the potatoes then cut into even 1” cubes. Transfer them to a pot of cold water. Add the garlic and sea salt into the water then bring to a boil and cook for about 12 minutes or until the potatoes are fork tender then drain the water.
  • While the potatoes are boiling, heat the butter, milk, and another pinch of sea salt in small bowl in the microwave until the butter is just melted without the milk boiling. Set aide.
  • Next, pan-dry the potatoes. Place the potatoes in the stockpot and put back over the burner. Hold the handles of the stockpot and shake gently for about 1 minute to cook off some remaining steam.
  • Next, mash the potatoes to the desired consistency. Once they reach your desired consistency, fold in the butter mixture with a spatula until they’ve soaked up the liquid. Then, fold in the cream cheese until just combined to prevent over-mixing. Taste the potatoes and season with more salt if desired. Serve warm immediately.
Calories: 305kcal
Course: Side Dish
Cuisine: American


Calories: 305kcal | Carbohydrates: 45g | Protein: 9g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 526mg | Potassium: 1017mg | Fiber: 5g | Sugar: 3g | Vitamin A: 203IU | Vitamin C: 45mg | Calcium: 84mg | Iron: 2mg

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I’m a mom of two, food and wine lover, and recipe creation enthusiast. Good food brings families together. Which is why I’m devoted to sharing my best recipes that are simple enough for even the beginner cook that your family will love!

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