Best Mashed Potatoes Recipe

Mashed potatoes are the ultimate comfort food, and this mashed potatoes recipe delivers everything you want—creamy texture, rich flavor, and just the right touch of garlic. Whether you’re prepping for Thanksgiving or craving a cozy side for dinner, these mashed potatoes are sure to satisfy.

Why You’ll Love This Recipe

this recipe

• Rich & Creamy: Butter, milk, and optional sour cream create an indulgent mash
• Garlicky Goodness: Boiled garlic infuses the potatoes with subtle savory depth
• Make-Ahead Friendly: Perfect for prepping ahead of holiday meals
• Customizable: Adjust the butter, sour cream, or even add cream cheese or herbs
• Family-Approved: Loved by picky eaters and potato purists alike

Ingredients

• 3 pounds Yukon Gold or Russet potatoes (or a mix), peeled and chopped
• 3 garlic cloves
• ½ cup (1 stick) unsalted butter
• 1 cup whole milk (warm)
• 1½ teaspoons sea salt, plus more for boiling
• Freshly ground black pepper, to taste
• ¼ to ½ cup sour cream (optional but recommended)
• Chopped chives (for garnish)

Instructions

1. Prep the Potatoes: Peel and chop potatoes into even chunks. Halve small Yukon Golds and quarter or sixth larger Russets.
2. Boil with Garlic: Add potatoes and whole garlic cloves to a large pot. Cover with cold water by 1 inch, add 1 tablespoon of salt, and bring to a boil.
3. Cook Until Fork-Tender: Reduce heat and gently boil for 15–20 minutes, or until potatoes are easily pierced with a fork.
4. Drain & Steam Dry: Drain well and return potatoes to the pot. Let them sit for 1–2 minutes to evaporate excess moisture.
5. Mash & Mix: Begin mashing. Add butter, warm milk, salt, and pepper. Mash until smooth and fluffy.
6. Stir in Sour Cream: For extra richness and a tangy kick, fold in the sour cream (if using).
7. Taste & Adjust: Season to taste. Add more butter, salt, or sour cream as desired.
8. Garnish & Serve: Transfer to a serving bowl. Top with butter, chopped chives, and a few extra grinds of black pepper.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 8 servings

Nutrition Facts (Estimated per serving)

• Calories: ~280
• Fat: 15g
• Carbohydrates: 32g
• Protein: 4g
• Sodium: 420mg
• Fiber: 3g
• Sugar: 2g

Tips & Variations

• Make Ahead: Store mashed potatoes in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk or melted butter to restore creaminess.
• Dairy-Free: Swap butter for olive oil and use oat milk or almond milk.
• Fluffy Finish: Use a hand mixer at the end for an ultra-fluffy consistency (don’t overmix!).
• Extra Flavor: Stir in roasted garlic, fresh thyme, or a handful of shredded cheese.
• Top It Off: Serve with mushroom gravy or crispy shallots for a gourmet touch.

FAQs

What are the best potatoes for mashed potatoes?
Yukon Golds offer creamy texture and flavor, while Russets are fluffy and starchy. Use one or both!

Can I skip the sour cream?
Yes, but it adds great tang and creaminess. You can also sub with Greek yogurt or cream cheese.

How do I avoid gluey mashed potatoes?
Don’t overmix! Stick with a masher or use a ricer. Avoid blenders or food processors.

Can I freeze mashed potatoes?
Yes! Portion them into airtight containers or freezer bags. Thaw overnight and reheat gently with added milk or butter.

Creamy Mashed Potatoes

These mashed potatoes are rich, creamy, and packed with flavor thanks to garlic, butter, and optional sour cream. A perfect side dish for any meal!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 7

Course: Side Dish

Cuisine: American

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• – 3 pounds Yukon Gold or Russet potatoes peeled and chopped
• – 3 garlic cloves
• – ½ cup unsalted butter
• – 1 cup whole milk
• – 1½ teaspoons sea salt
• – Freshly ground black pepper to taste
• – ¼ to ½ cup sour cream optional
• – Chopped chives for garnish

Equipment

• – Large pot
• Potato masher
• – Colander

Method

 

1. Peel and chop potatoes evenly.
2. Add to a large pot with garlic and cover with cold salted water.
3. Bring to a boil, then simmer until fork-tender (15–20 mins).
4. Drain and return potatoes to pot.
5. Mash with butter, warm milk, salt, and pepper.
6. Fold in sour cream if using.
7. Adjust seasoning. Garnish with chives and serve.

Notes

– Use a mix of Yukon Gold and Russet for best texture.
– Store leftovers in fridge for up to 3 days.
– Add roasted garlic or cream cheese for variety.

Conclusion

This mashed potatoes recipe is everything you want in a classic side dish—rich, creamy, flavorful, and versatile. Whether it’s for a holiday spread or a simple weeknight meal, you’ll come back to this go-to mash again and again. Be sure to try it with [crispy smashed potatoes], [easy mushroom gravy], or [oven-roasted vegetables] for the full comfort food experience.