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Home · Recipes · Side Dishes · Best Mashed Potatoes | Recipe

Published: Apr 13, 2018 by Kelly Anthony · 9 CommentsThis post may contain affiliate links. Read our disclosure policy.

Best Mashed Potatoes | Recipe

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The Best Mashed Potatoes are easier than you think! These easy mashed potatoes are made extra smooth and creamy thanks to a couple of simple ingredients, plus, the trick to the lightest, fluffiest potatoes ever!

An overhead shot of a pot of mashed potaotes with a wood spoon resting in the pot.

Homemade mashed potatoes have got to be one of my all-time favorite comfort food side dishes. It's the dinnertime side my mother made the most of growing up, and sadly, the side I make the most sparingly as an adult. Not because they're hard, not because I don't still adore them, but mostly because you can only stretch a pair of jeans so far. If only they would grow with me. But alas they won't, and when it comes to mashed potatoes, I want the real deal.

Serve these delicious Mashed Potatoes with Cabbage and Sausage Recipe for the ultimate comfort food dinner!

HOW TO MAKE THE BEST MASHED POTATOES

How 'bout a little Mashed Potato 101? Start with Russet potatoes.

HOW TO CUT AND BOIL POTATOES FOR MASHED POTATOES

Peel them using a vegetable peeler and cut them into cubes. (If you prefer mashed potatoes with the skin on, give our mashed red mashed potatoes a go!) To easily cut Russet potatoes, quarter the potatoes lengthwise and cut them into 1" cubes.

Add the cubes to a large saucepan, and cover with water by 2". Then, bring the potatoes and water to a boil, and let 'em go until fork tender.

HOW TO GET 'EM LIGHT AND FLUFFY

Here's where the perfect comes in: The trick to super light and fluffy mashed potatoes is to add them back to the saucepan after the water has been drained and return them to the heat. Then, you stir them (using a sturdy spoon) until you start to notice a film building up on the bottom of the pan. This indicates that the excess moisture has evaporated, meaning the potatoes are no longer water-logged. Removing that excess water makes for perfectly fluffy potatoes. This is a trick I picked up from my favorite cookbook author, Mr. Rick Rodgers, in his Big Book of Sides. And, let me tell ya -- it works.

An overhead shot of mashed potatoes in a pot with two slices butter that are melting. Above the pot of potatoes are more slices of butter and a wood spoon that is covered with mashed potatoes.

WHAT TO PUT IN THE POTATOES

When it comes to mashed potatoes, I want them decked out, lusciously smooth and creamy. Want to know what goes perfectly with mashed potatoes and also happens to be smooth and creamy? It's good ol' fashioned butter that does the trick. Want to know what else helps to make them creamy? You'll never guess. Just kidding, it's super obvious -- it's cream. And, this my friends, is precisely why I save them for special occasions.

Real potatoes, real butter, real cream -- real ingredients -- make all the difference in the world.

ON TO THE MASHING...

There is more than one way to mash a potato, but the easiest is probably with your handy-dandy potato masher. However, the potato masher won't necessarily ensure a smooth consistency, so if lumps aren't in your wheelhouse than a potato ricer might be the best option for you. You could also enlist the help of an electric handheld mixer or a stand mixer fitted with a paddle attachment. However, do not beat the potatoes on a speed higher than medium-low, or they could become somewhat chewy in texture.

A wood spoon full of mashed potatoes being held over a pot full of mashed potatoes.

So there you have it: The best mashed potatoes ever. They don't require fussy ingredients, and they certainly don't require a great deal of time. Perfectly rich and decadent, light and fluffy, and absolutely everything a scoop of mashed potatoes should be. Please, enjoy.

6 MORE POTATO RECIPES YOU'LL LOVE

  • Loaded Mashed Potato Casserole features buttery mashed potatoes with cream cheese, crispy thick-cut, bacon, freshly grated Cheddar, and chopped green onions. The perfect make-ahead side dish casserole!
  • Smashed Potatoes feature baby gold potatoes (or red potatoes) smashed and smeared with a garlic-Parmesan butter, then roasted to crispy perfection.
  • Twice-Baked Potatoes with Cheddar and Bacon are the best way to eat a loaded baked potato! Made with cream cheese, Cheddar, bacon, and chives!
  • Cheesy Mashed Potatoes feature creamy mashed potatoes with an über cheesy makeover! With three kinds of cheeses, these potatoes are baked until hot and bubbly and served up in casserole form for the ultimate comfort food side dish!
  • Cheesy Bacon Ranch Potatoes require no dressing and no packet! Just a little seasoning and you’ve got a perfect batch of crispy, oven-baked Cheesy Bacon Ranch Potatoes.
  • Sweet Potato Souffle is an easy Thanksgiving-inspired dish that begins with a creamy sweet potato base. It ends with a crunchy, buttery pecan streusel topping that could not be more delicious!
Quick and Easy Mashed Potatoes
Print Recipe
4.24 from 21 votes

Best Mashed Potatoes

Homemade mashed potatoes made with Russet potatoes, butter, and cream.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Side Dish
Cuisine: American
Keyword: Cheesy Mashed Potatoes
Servings: 8 Servings
Calories: 340kcal
Author: Kelly Anthony

Ingredients

  • 4 Russet potatoes peeled, quartered lengthwise and cut into 1” chunks
  • ¾ cup unsalted, room temperature butter
  • 1 cup heavy whipping cream, warmed (in the microwave is fine)
  • 1 ½ teaspoons  Kosher salt
  • ½ teaspoon  black pepper

Instructions

  • Add potatoes to a medium-sized saucepan, fill to cover with water by 2 inches and place over medium-high heat. Allow to come to a boil and reduce to a rapid simmer. Simmer for 20-25 minutes, until the potatoes are fork tender.
  • Strain the potatoes and place back into the saucepan over medium-low heat. Stir the potatoes around until a slight film develops on the bottom of the pan, about 5 minutes. This is an optional step, however it aids in releasing any excess moisture from the potatoes, making them lighter and fluffier.
  • Add butter, cream, salt and pepper to the potatoes and mash using a wooden spoon, a whisk or a handheld mixer on low speed until smooth to your liking. Serve and enjoy.

Nutrition

Calories: 340kcal | Carbohydrates: 20g | Protein: 3g | Fat: 28g | Saturated Fat: 18g | Cholesterol: 87mg | Sodium: 377mg | Potassium: 472mg | Fiber: 1g | Sugar: 1g | Vitamin A: 969IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 1mg

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Comments

  1. Aleta says

    August 28, 2018 at 3:38 am

    This is definitely one of the best mashed potato recipes I've ever seen! I love your tips on how to make them light and fluffy, and that you don't add a mile long list of ingredients. Excellent recipe, thanks for sharing!

    Reply
    • Kelly Anthony says

      August 28, 2018 at 3:25 pm

      Thank you, Aleta! Yup! Mashed potatoes don't need all that much help 😉

      Reply
  2. Dawn says

    August 29, 2018 at 12:39 pm

    Nothing beats a comforting side of tatos with lots of butter! I could dive right into that right now! Seriously making me hungry, girl 😉

    Reply
  3. Mackenzie says

    September 02, 2018 at 8:42 pm

    That photo of the melting butter shows everything that is perfect about mashed potatoes! I recently lost ricer in a move so I haven't been making mashed potatoes that frequently (to my dismay of my children), so I'll have to pull out that masher and put this recipe to good use.

    Reply
  4. Wendy says

    September 02, 2018 at 11:14 pm

    Good quality butter makes such a difference. Such a great side for practically anything!

    Reply
    • Kelly Anthony says

      September 03, 2018 at 5:35 pm

      Thanks, Wendy! Agreed!

      Reply
  5. Chelsey says

    September 03, 2018 at 4:39 am

    LOVE mashed potatoes and these look deee-vine! Perfect comfort dish for the upcoming fall season! Definitely going to have to make these soon.

    Reply
  6. Mike says

    November 29, 2020 at 8:23 pm

    Made this for the first time, just sheer perfection, followed the instructions to the letter, didn’t need to use a masher, just stirred the cream and butter in with a wooden spoon. Absolutely perfect! The best mashed potato ever! Thank you

    Reply
    • Kelly Anthony says

      November 29, 2020 at 8:32 pm

      Thank you so much, Mike!

      Reply
4.24 from 21 votes (18 ratings without comment)

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I’m Kelly Anthony — a baker, home chef, and mom with a passion for food and an adoration for entertaining.

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