I don’t think I’ve ever met a potato I didn’t like, but these is the BEST mashed potatoes recipe you’ll ever try. A bold statement? Sure! But seriously, homemade mashed potatoes are so good when you give them just a little bit of love.
They’re a staple on many household dinner tables, and always make an appearance during holiday in MY house.
If you want to keep things super simple, salt, pepper, butter and a little milk will be fabulous. If you want to kick it up a notch, then cream cheese, half and half and some seasoned salt/pepper are the way forward.
If you want to be SUPER fancy, add in some bacon, cheddar and green onions and you’ll have yourself some Loaded Mashed Potatoes. Sold!
I hope you love them as much as we do! Check out my Mississippi Mud Potatoes, and Lyonnaise Potatoes too!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Why you’ll love this recipe
- Easy. Simply peel, cut and boil potatoes, then mash them with your choice of mix ins.
- Delicious. Everyone loves these!
- Budget Friendly. Only a few ingredients, that you probably already have. No trip to the store needed!
- Versatile. These are “choose your own adventure” potatoes. Mix in some different flavors, to suit you and your family.
Serve these mashed potatoes with beef stew, on top of Shepherd’s Pie, under some Salisbury Steak…. you get the idea! They also make the perfect bed for Chicken Fried Steak smothered in creamy gravy.
Equipment Needed:
Potato masher or potato ricer
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
How to make Mashed Potatoes:
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Prep & Cook
- Peel and cut the potatoes into chunks.
- In a large pot, add the potatoes and salt.
- Cover the potatoes with about an inch of cold water.
- Bring to a boil, then reduce to a steady simmer, and cook until tender (the potatoes cook in about 15 minutes). You’ll know they are cooked if you can mash one against the side of the pot. You can use a knife or fork, too. They need to be soft all the way through (or you’ll have lumps!)
Mash
Drain the potatoes in a large colander and let them sit for 5 minutes. Add the potatoes back into the pot and mash roughly (you can use a potato ricer too). Just looking to break them up at this point.
Heat the half and half until warm, then add it with the butter, cream cheese, seasoned salt and pepper mix well and continue mashing until smooth.
Frequently Asked Questions
How can I make mashed potatoes better?
It sounds strange but don’t OVER mash. Using a stand mixer can make your potatoes gluey. No fun at all.
Mix up the seasonings. Add a flavored cheese in place of the cream cheese (I like the Boursin garlic/herb flavor).
How to tell if my potatoes are cooked properly?
You’ll know they are cooked if you can mash one against the side of the pot. You can use a knife or fork, too. They need to be soft all the way through (or you’ll have lumps!)
Should I soak my potatoes before making mashed potatoes?
You can, but I don’t. If you do – just soak them for 5 minutes and rinse. Doing so is a science thing – soaking cut potatoes removes excess potato starch. This means fluffy mashed potatoes (and not gluey!)
What can you put in mashed potatoes instead of milk?
Sour cream, half and half, yogurt – or just melted butter will all work if you don’t want to use milk.
What kind of potatoes are best for mashing?
I love Yukon Golds and Russet Potatoes.
Kylee’s Notes
Heat your liquid (half and half, cream, milk). Hot milk is better than cold, as it will keep your potatoes piping hot!
The less water in your potatoes when you mash them, the better it is. After draining, I sometimes add them back to the pot and set over the same element they cooked on (turned off), and let them “dry” a little so they are fluffier.
Substitutions/Additions
- Use sour cream or greek yogurt instead of half and half. Heavy cream can also be used
- A little garlic powder when mashing will make these super tasty.
What do do with leftovers
Store in a covered container in the refrigerator for up to 4 days. Reheat until piping hot!
Making ahead
If you are making these for a holiday – you can make them ahead. Simply pour the potatoes into a baking dish, and cover. Refrigerate. To serve – dot with butter, and bake in the oven until warmed through.
A crock pot/slow cooker will also keep these warm if you make them earlier in the day.
More delicious sides:
- Easy Scalloped Potatoes – there’s a video on this one, showing how EASY this is to make!
- Twice Baked Potatoes. A drool-worthy side dish, these Twice Baked Potatoes are SO good! Make a lot and freeze some for another day.
- Creamy Garlic Parmesan Risotto – Risotto in 17-25 minutes?! I’m in!
- Pan Roasted Brussels Sprouts – Roasted Brussels sprouts, paired with delicate shallots, salty bacon and a bit of parmesan – YES PLEASE
- Roasted Broccoli. The unsung hero of weeknight dinner sides. This easy recipe is hands-off and super delicious! If you want your family to eat broccoli and LOVE it, give this a try!
- Bacon Wrapped Green Beans. The BEST side for holidays! Fresh green bean bundles are easy to grab and soon to be family favorite!
- Grilled Zucchini. Perfectly Grilled Zucchini with a hint of lime, this easy recipe makes a great side dish and is super fast!
- Glazed Carrots. A simple side dish, using the sweetness of brown sugar combined with fresh rosemary. These Rosemary Glazed Carrots are great for holidays or just a regular Tuesday!
- Sauteed Green Beans. Garlic and shallots gently flavor these sautéed green beans making them a wonderful weeknight or holiday side dish!
- Red Lobster Biscuits. Soft, fluffy biscuits packed with cheddar cheese, and brushed with flavorful garlic butter after baking, these cheddar biscuits are dreamy!
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Creamy Mashed Potatoes (Make Ahead)
Ingredients
- 3 pounds potatoes (Yukon Gold or Russets are great!)
- 2 teaspoons salt
- 1 stick butter (softened)
- 4 ounces cream cheese (softened)
- 3/4 cup half and half
- 1 teaspoon seasoned salt
- 1/2 teaspoon black pepper
Directions
- Peel and cut the 3 pounds potatoes into chunks.
- In a large pot, add the potatoes, 2 teaspoons salt and enough water to cover them by about an inch.
- Bring to a boil, then reduce to a steady simmer, and cook until tender (about 15 minutes)
- Drain the potatoes in a large colander and let them sit 5 minutes.
- Add the potatoes back into the pot and mash (you can use a potato ricer instead at this point)
- Heat 3/4 cup half and half until warm, then add it with the 1 stick butter, 4 ounces cream cheese, 1 teaspoon seasoned salt, and 1/2 teaspoon black pepper. Mix well and continue mashing until smooth.
- Devour.
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Notes
- Use sour cream or greek yogurt instead of half and half. Heavy cream can also be used
- A little garlic powder when mashing will make these super tasty.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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