After hundreds of Mashed Potatoes recipes tested by our expert team, we chose the best Mashed Potatoes recipe of 2021! Learn how to make in 3 easy steps! This Mashed Potatoes recipe will make you feel like you are eating in a restaurant! Mashed Potatoes are super simple to make with very few ingredients. I love making Crock Pot mashed potatoes and Instant Pot mashed potatoes, but I really do think these are the best mashed potatoes ever.
This mashed potatoes recipe has just 4 simple ingredients.
Mashed Potatoes Ingredients
- 1 Cup Milk
- 2 Tablespoons Butter
- Salt And Pepper To Taste
- 2 Pounds Baking Potatoes, Peeled And Quartered
Peel potatoes and keep in cold water until ready to cook. Then cut them into evenly-sized chunks, about an inch or so thick. In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat.
Add potatoes and cook until tender but still firm, about 15 minutes. Carefully drain out all of the water. After draining the water, immediately return the potatoes to the hot stockpot.
While the potatoes are boiling you can prepare the mixture of melted butter. In a small saucepan heat butter and milk over low heat until butter is melted and mixture steams.
Using an extruding masher or a ricer, mash hot potatoes until no lumps remain. Lightly mix in about half of hot butter mixture, just until blended. Season with salt and pepper to taste.
Taste for salt and add more butter mixture until seasoned to your liking. Mix until dense and thick. When light and creamy, stop mixing immediately.
How To Make Mashed Potatoes - #1 Step
How To Make Mashed Potatoes - #2 Step
How To Make Mashed Potatoes - #3 Step
How Long to Cook Mashed Potatoes?
To check if your potatoes are ready, use a fork. If it is easy to pierce the potato, it is ready to go! Just make sure that you don’t skimp on the butter or cream. It’s the fat that helps the potatoes reheat well.
Our favorite way to reheat mashed potatoes is to just put them in the microwave (covered) for a couple minutes, and then give them a good stir before serving. Mashed potatoes will keep for two to three days in the fridge.
When you reheat them, add about a tablespoon of milk per cup of mashed potatoes and stick them in the oven to reheat. You can even make ahead and freeze mashed potatoes. To freeze homemade mashed potatoes, scoop them into an airtight container.
Press them out into a flat square and freeze it flat. This helps to make sure that the potatoes defrost and reheat evenly! Frozen mashed potatoes reheat pretty well in the oven with a little milk. To defrost, allow the mash to come up to room temperature then place in a heatproof bowl, cover with tin foil and place over a pan of very gently simmering water until hot all the way through.
Mashed Potatoes Nutrition Facts
The Best Mashed Potatoes Recipe 2021
This is the best Mashed Potatoes recipe of all time! This homemade mashed potato recipe is at the top of my list! Everybody seems to have their favorite way of making mashed potatoes. Some cook them with the peel on, some without. Some add a little of the cooking water to the mashed potatoes for extra starch. Everyone is entitled to their own opinions about exactly what constitutes the best mashed potatoes recipe.
But if I’m the one put in charge potatoes for Thanksgiving, this recipe is my idea of perfection. They can be as smooth or as chunky as you prefer. As well as being the ultimate comfort food, mashed potatoes can also be jazzed up into something really special.
This homemade mashed potatoes recipe is the only one you need. So if you’re looking for a solid homemade mashed potatoes recipe, bookmark this one. If you are interested in make ahead mashed potatoes, there are a few different ways that you can prep this recipe ahead of time and then reheat it without sacrificing good texture.
If you would like to prep just the raw potatoes ahead of time, they can hold in a stockpot of cold water for up to 4 hours. You can either store this in the fridge, or just add in a couple of ice cubes every few hours to keep the water cold.
Mashed potatoes are perfectly rich and creamy, full of great flavor, easy to make, and always a crowd fave. There are few things more delicious, comforting or simple to make than a great dollop of buttery, smooth mashed potatoes! Mashed potatoes are a great side dish to make in advance, especially during the holiday season, to free up time and oven-space. This creamy mashed potatoes recipe is shockingly good!
Our favorite homemade mashed potatoes recipe that works with skin-on and peeled potatoes. How to Make Mashed Potatoes that come out perfectly creamy every time! These are truly the best mashed potatoes. Homemade mashed potatoes are an easy side dish!
Mashed Potatoes Recipe Tips
There are few really simple techniques involved in making mashed potatoes that make a world of difference to their taste and texture. Mashed potatoes are essentially an easy dish, but we’ve found a few tips and tricks that ensure the best potatoes ever. This is an easy Mashed Potatoes recipe but it’s important to start with the right kind of potatoes.
A starchy potato such as a Russet or Idaho potato is ideal, Yukon gold makes great mashed potatoes too. If using russet potatoes, be sure to peel the potatoes before using in this recipe as russet potato peels are often unpleasant to eat.
I sometimes like to leave some of the skin on if I’m using a Yukon gold potato, I love the texture it adds to the mashed potatoes. The real key to making the best creamy mashed potatoes is to get the consistency right.
Russet potatoes are the go-to for mashed potatoes because they’re starchy and easily fall apart during cooking—exactly what you want for easy mashing. Mashed potatoes are very forgiving, and with a good masher, hot potatoes and enough butter and salt, cooks can accommodate religionists of the fluffy style and partisans of the creamy and dense.
For the very best mashed potatoes, use a hand masher or a potato ricer. Using a hand mixer, stand mixer or food processor can break down the starches in the potatoes and cause a very gluey or gummy texture. You can still get buttery smooth creamy mashed potatoes mashing by hand.
There are places you can skimp on butter and mashed potatoes is not one of them. Cream cheese, garlic, and butter added to homemade mashed potatoes can add a delicious tang! You can really add whatever toppings you love the most, mashed potatoes are very forgiving!
In general, you want to stir the liquids into your mashed potatoes until they are just combined. Otherwise if you overmix, they can crossover into gummy territory, which is no good. I always use whole cow’s milk in my mashed potatoes. But you are welcome to amp things up with half and half or heavy cream, if you prefer. Or use something lighter, or turn to mildly-flavored non-dairy milk alternatives.
I always grew up making mashed potatoes with cream cheese, and enjoy the slight extra tangy and creaminess that it adds. Be sure that your cream cheese is room temperature and cut into small 1-inch chunks, for easy melting into the potatoes. To make your mashed potatoes extra garlicky, feel free to add garlic added to this recipe.
Or, feel free to roast a head of garlic while the potatoes are boiling and add the roasted cloves to the mash for extra-rich flavor. You can add a scoop of Better then Bouillon chicken paste to add great flavor to my mashed potatoes. There are also all sorts of various seasonings that you can add to your mashed potatoes.
A few favorites of mine include Cajun Seasoning, Italian Seasoning and Everything Bagel Seasoning. When I want ultra-creamy mashed potatoes, I add a dollop of sour cream. The tanginess of sour cream cuts the richness of the butter and makes the potatoes so creamy. You can cover potatoes and place into a warm oven or transfer to a slow cooker on the low setting to keep mashed potatoes warm until ready to serve.
Mashed Potatoes Origin
The Mashed potatoes recipe for the Thanksgiving icon have a long, drawn-out history. Mashed potatoes are the glue of our thanksgiving meal, the most essential element, the only thing that must be served in some form. This is widely believed to be the first-ever recipe for mashed potatoes, appearing as early as 1747. The most successful efforts to make instant mashed potatoes during this period, however, came not from the U.S., but the United Kingdom, thanks to Theodore Rendle, who filed one of the first patents for the concoction in the U.K. in 1942.
We adore mashed potatoes and make them often. Steakhouse style mashed potatoes work best when made with small red potatoes. You can also use yukon gold potatoes, or russet potatoes. The potatoes soak up some of the liquid that they are cooked in so boiling your potatoes in chicken broth is a great way to add flavor to your mashed potatoes.
If you do not have chicken broth, you can also use water, but your mashed potatoes won’t have that extra flavor that takes them over the top.