Kristin Maxwell
Published on
Fluffy Mashed Potatoes Recipe
Want to know the secret to the best mashed potatoes? Keep it simple with no fancy ingredients – just the right ratio of butter, cream and salt. Deliciously rich and buttery and exceptionally fluffy mashed potatoes will be the star of your meal.
Mashed potatoes are an easy side dish that is perfect for any occasion, from a casual Sunday meal to an extravagant Thanksgiving dinner. Serve them with your Thanksgiving Turkey or dinnertime classics like Chicken Fried Steak or Garlic Butter Steak Bites for the ultimate comfort food meal.
Why these Mashed Potatoes Are the Best
- They have the perfect ratio of butter, milk and cream making them the most rich and flavorful potatoes ever.
- The make ahead option give you extra time in the kitchen.
- The double mash makes them extra fluffy.
Mashed Potatoes Recipe Ingredients
I like my spuds pretty simple – no fancy whipped potatoes or crazy ingredients. Just 5 ingredients in fact.
- Potatoes – I prefer russets for mashing, the insides are nice and fluffy and they don’t get too mushy.
- Milk – warmed in the microwave or on the stovetop.
- Cream – also warmed.
- Butter – melted with the milk and cream.
- Salt – Lots of salt. That’s the key to the best potatoes! Cook them in salted water and add salt when you mash them and mix them. Potatoes are bland so salt is a necessary ingredient to elevate the flavor.
How to Make the Best Mashed Potatoes
My recipe includes a make ahead option. You can make your taters a day ahead and store them in a covered casserole dish overnight. Pour a little melted butter/cream mixture on top and bake them.
Boil the Potatoes. Cook the chopped, peeled potatoes in salted boiling water until they are fork tender. Drain and put potatoes back in the large pot. Let them sit for a few minutes untouched, to let the last bits of water evaporate, then mash them up a few times with some salt.
Prepare the add-ins. Melt the butter, milk, and cream together in the microwave (or in a small saucepan on the stove) and stir into the potatoes, reserving about a ¼ cup for when you bake them later. Melting everything together brings the additions to the same temperature as the potatoes. Adding cold milk or butter just cools down the potatoes and they won’t mash as well. You can serve the potatoes at this point, or store them overnight for tomorrow’s dinner.
Make Ahead or Bake Now. Pour the potatoes into a large baking dish. At this point, you can either cover them with foil and pop them in the fridge overnight or cook them right away. When you’re ready to heat them up, just pour that extra reserved butter mixture (set it out on the counter for about 30 minutes first or microwave to melt) over the cold potatoes and pop them in the oven until they are warmed through and golden on top. The butter on top will give the potatoes a golden and crispy top and keep them from drying out.
Expert Tips and FAQs
- Dice the potatoes in even sized chunks. This helps them to cook evenly.
- Salt the water. A lot. The potatoes absorb the water and the salt helps bring out the yummy flavor.
- The masher doesn’t matter. There are super fancy mashers out there and there are basic ones. I used a basic plastic masher from Tupperware ten years, and it worked perfectly! I now have this OXO Potato Masher and it’s great too. You can whip them with a hand mixer too, but I like the thicker consistency you get with a regular masher.
- Melt the butter and heat the milk. Rather than trying to melt the butter into the potatoes, heat the milk and butter up so they are the same temperature as the potatoes. No risk of cooling the potatoes or curdling the milk.
- Want extra creamy potatoes? Add a scoop of sour cream or cream cheese.
- Garnish with fresh minced parsley or chives and freshly cracked black pepper for a beautiful presentation.
Why are my mashed potatoes gummy?
Unfortunately once your mashed spuds have become sticky and gluey, there is no going back. This result can happen when the potatoes aren’t drained well enough or have been overcooked, but most often this is caused by over-mixing. The more they are mixed, the more starch is released which is what caused that gummy texture.
Can I make mashed potatoes in a crock pot?
Absolutely! Try my recipe for Easy Crock Pot Mashed Potatoes. They are a great option when you need your stove or oven free for other dishes.
Storage and Reheating
Storage: Once potatoes are completely cooled, store them in an airtight container in the refrigerator for 3-4 days.
Freezing: Stored completely cooled in a freezer safe container for up to 4 months.
Reheating: If frozen, thaw completely in the fridge overnight. Reheat in the microwave, or cover with foil and heat in the oven at 375 degrees.
Recipe Variations
- Garlic – Add some fresh minced garlic and cream cheese.
- Cheesy – Make them extra creamy with three kinds of cheese.
- Colcannon – These Irish Mashed Potatoes are perfect for St. Patty’s Day.
- Slow Cooker – A crock pot version of my favorite recipe.
- Instant Pot Mashed Potatoes – Easy to make and super tasty.
For more delicious potato recipes, check out these favorites:
- Grilled Potatoes Recipe
- Taco Stuffed Baked Potatoes
- Easy Breakfast Potatoes
- Cheesy Scalloped Potatoes
- Loaded Mashed Potato Puffs
- Perfect Baked Potatoes
- Easy German Potato Salad
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Make Ahead Mashed Potatoes
Want to know the secret to the best mashed potatoes? Keep it simple, no fancy ingredients – just the right ratio of butter, cream and salt.
Prep Time 15 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 20 mins
Ingredients
- 4 pounds Russet Potatoes about 8 medium
- Salt
- 1/2 cup butter 1 stick
- 3/4 cup milk
- 1/2 cup heavy cream
- Kosher salt
- 1/4 teaspoon pepper
- fresh minced parsley for garnish, if desired
Instructions
- In a 5 quart pot, boil about 2 inches of water. Once boiling, add 1 tablespoon of salt.
- While the water is coming to a boil, rinse, peel and dice potatoes into one inch chunks. Place potatoes into boiling water and cover with the lid. (Water should be enough to cover the potatoes). Cook over medium-low heat for 20-25 minutes, or until potatoes are fork tender.
- Remove from heat and drain. Place potatoes back into the pan and sprinkle with 1 teaspoon salt. Mash several times with a potato masher.
- In a small saucepan, add butter with milk, cream, and ¼ teaspoon pepper, and place over medium-low heat until butter is melted. Reserve ¼ cup and set aside. (Or melt in the microwave).
- Pour the half of the butter mixture over the mashed potatoes and mix well. Add more of the butter mixture until potatoes are light and fluffy.
- Pour potatoes into a greased 9″x13″ pan. Cover and refrigerate for up to 24 hours.
When you are ready to bake:
- Pour remaining butter mixture over the top of the potatoes (you may need to melt in the microwave). Bake uncovered in a preheated 350 degree oven for 40-45 minutes. Stir before serving, if desired.
- *If baking immediately (while potatoes are still hot), reduce baking time.
Notes
This recipe will make anywhere from 8 to 12 people, depending on portion size. If serving a lot of sides such as for Thanksgiving dinner, they will go a little further.
Storage: Once potatoes are completely cooled, store then in an airtight container in the refrigerator for 3-4 days.
Freezing: Stored completely cooled in a freezer safe container for up to 4 months.
Reheating: If frozen, thaw completely in the fridge overnight. Reheat in the microwave, or cover with foil and heat in the oven at 375 degrees.
Nutrition
Calories: 340kcalCarbohydrates: 43gProtein: 6gFat: 17gSaturated Fat: 11gCholesterol: 51mgSodium: 128mgPotassium: 993mgFiber: 3gSugar: 3gVitamin A: 620IUVitamin C: 13mgCalcium: 71mgIron: 2mg
Made this recipe 3 times now. Always delicious.
That’s awesome Gayla! Thanks for stopping by.
Did I read this correctly that you only cook the potatoes in 2” of water? I’ve always covered them completely but then again maybe that is why I don’t make good mashed potatoes!
In theory, when using a 5 quart pot, 2 inches should be enough to cover the potatoes. But yes, they should be covered with water. I updated the recipe to make that more clear.
Hi,
Can I just heat them up on top of stove instead of casserole dish? I will be making 15 lbs. These taste like just made, correct? I don’t want 30+ people thinking they are day old but time wise this would help me out!
Yes you can make them on the stove. Just mash them in the large pot and add the cream/butter mixture. I would start with maybe half, and then adding 1/4 cup at a time. Since the baked version calls for pouring some on top, you don’t want them to be too thin.
These look amazing. I can’t wait to try them, do i dare try a new recipe on thanksgiving day? Especially with such a staple menu item?! yeah… i think I’m going to try it!! What’s the green stuff sprinkled on top?
Sprinkled on top would be parsley. And I promise you they are amazing!!
I need to cook for a crowd. Do you think this can be doubled and put in an extra large casserole dish or would you make two separate batches? Also, could you use gold or red potatoes for this method, skin on or off?
This recipe is pretty flexible, so yes to both questions!
Does it really take 45 minutes to heat these through? I don’t want them to burn.
Can these potatoes be done in a slow cooker?
I haven’t tried with this specific recipe.
Can I make these potatoes 2 day before?
Hi! Yes you can definitely make them two days ahead. Just cover and refrigerate.
I make a day ahead version too, but I use softened cream cheese. I also dry my potatoes, but after draining, I place them back in the pan over low heat. As I mash and stir them around, they dry and the steam escapes. I use about 1/2-3/4 c. half and half, and 1 stick of butter (also softened) and an 8oz package of cream cheese, softened (Philadelphia is the best!). I put that all in after the first mash and gently stir it all together. You’re right! Never use an electric mixer on potatoes or you will get the equivalent of glue! While I do cook them in salted water, I think the amount of salt you may be encouraging newer cooks to add, may be their downfall. After I add the aforementioned ingredients, keeping in mind that I sometimes use salted, or sometimes unsalted butter, I taste the potatoes. It is only then that I add more salt if needed. And then it’s Lowery’s seasoned salt, in small amounts and tasting after each addition (Oh OK, I’m “snacking”, but that’s tasting isn’t it?). It took me many years as a new cook to really figure out the amount of salt that is in salted butter, and face it, that is what most new cooks use.
I’m only adding these suggestions now, because it’s “tis the season” and many new cooks will be producing their first family Thanksgiving dinner. I personally make ahead as much of the meal as I can, then we deep fry the Turkey (90 mins tops). And after years of being all-in the kitchen, have turned into let me shove this in the oven, set the timer, will be right back! I hope you don’t take offense, but salt is a powerful thing and can make or break a dish. And this is coming from someone whose greatest treat is eating a lemon like a grapefruit sprinkled with a lot of SALT. Not against salt at all, where would we be with out it? Just want new cooks to be successful as they search for recipes for their family dinners.
I use evaporated milk and as much butter as I dare.. Never thought about salting the water…will do that this time.
I am DEFINITELY trying this for Thanksgiving this year Kristin!!! Never seen them made like this and they sound amazing! 🙂
Vanessa
It sounds weird, but adding just a splash of vanilla will blow your mind. We first had it at a fancy restaurant–vanilla bean mashed potatoes. Now, we’re never going out and buying vanilla bean, so we just use a bit of extract. It’s delicious and very very subtle. People will remark that the potatoes are tastier, but they won’t be able to tell why. I promise it’s good!