Creamy Mashed Potatoes – made the old fashioned way! These potatoes are fluffy, flavorful, and so simple to make. Because when it comes to mashed potatoes, simple really is best!
The older I get, the more I realize how nostalgic food really is. How so much of what we love is based on what we grew up with and the memories attached to it. Which probably explains why we eat the same meal for Thanksgiving (and maybe even Christmas) every single year.
Of course, we all know the usual suspects: turkey, stuffing, cranberries, green bean casserole and, of course, mashed potatoes. And if there’s one thing I know about mashed potatoes, it’s that people feel VERY strongly about them. And usually want them to taste exactly how they remember them from childhood!
So if you find yourself in charge of bringing the mashed potatoes, look no further. THIS is the recipe you need. It’s simple, nostalgic, and perfectly delicious. Just like Grandma made! And I’ve included all my best tips and tricks, so it’s basically foolproof, too!
what you’ll need for this recipe
Potatoes – I used 4 pounds of Russet potatoes, but Yukon Gold also work well. See below for a breakdown of the differences!
Milk – I used 1 cup half & half, which is half milk, half heavy cream. Substitute regular milk for lighter mashed potatoes or heavy cream for even creamier mashed potatoes.
Butter – I used 1/2 cup salted butter, which adds delicious flavor and a buttery texture to mashed potatoes. Feel free to adjust the amount to taste.
Salt & pepper – I added 1 teaspoon salt and 1/2 teaspoon pepper. Add to taste!
what kind of potatoes are best for mashed potatoes?
The best potatoes for mashed potatoes are Russet or Yukon Gold because of their high starch content. Russets are high in starch and low in moisture, resulting in the lightest, fluffiest mashed potatoes that readily absorb butter and cream. Yukon Golds are creamier and more dense than Russets, with a natural buttery flavor. They absorb less water than Russets, making them less prone to gumminess. Either variety works well OR use a combination of the two! You’ll want to avoid waxy varieties such as red potatoes, new potatoes, or fingerlings, which have low starch and high moisture content and tend to result in lumpy mashed potatoes.
how to make the best mashed potatoes
Boil the potatoes. Peel and wash the potatoes, then cut them into quarters. For larger potatoes, you may need to cut them into sixths. Place them in a large pot and add water to 1 inch above the potatoes. Bring to a boil, the reduce heat to medium-low and cover. Simmer for 15-20 minutes or until potatoes are fork-tender.
Drain & dry. Remove potatoes from heat and drain well in a colander. Return the drained potatoes to the pot, place on the stove, and heat over high heat 30 seconds – 1 minute to dry the potatoes. Remove from heat.
Mash. Use a potato masher to mash the potatoes by hand, going around the entire pot twice. Then add the butter and half and half and mash to desired consistency. Add more liquid if necessary to reach desired consistency. *Note: Be careful not to over-mash, which will result in gummy potatoes.
Season. Season with salt & pepper to taste.
Recipe Variations
- Substitute milk or heavy cream for the half & half
- Substitute Yukon Gold potatoes for russet
- Use more or less butter to taste
- Add 1 cup sour cream or 8 ounces plain cream cheese for extra creaminess
- Add fresh garlic or herbs to taste
- Add garlic powder, onion powder, or any of your favorite seasonings
- Add shredded cheddar cheese
garlic mashed potatoes
To make Garlic Mashed Potatoes, peel and minced 4-8 fresh garlic cloves. Add them to a small saucepan with the butter, and heat over medium heat until the butter is completely melted. Whisk in the half & half and heat until warm, then add the mixture to the potatoes while mashing.
storing & reheating mashed potatoes
Leftover mashed potatoes can be stored in an airtight container in the refrigerator for 4-5 days.
To reheat mashed potatoes, transfer desired amount to a small saucepan. Add liquid 1 Tablespoon at a time (I use milk or half & half) and heat over medium-low heat, stirring often, until warmed through.
Tips for Success
Choose your potatoes wisely. For fluffy potatoes, use Russets. For richer, denser potatoes, use Yukon Golds.
Boil until completely fork tender. If potatoes are under-cooked, no amount of mashing will make them smooth and creamy. Be sure you can easily pierce them with a fork before draining.
Don’t over-mash. Mash just until desired consistency is reached. Over-mashing will result in gummy potatoes, which will be very disappointing!
More Potato Recipes You’ll Love
If you like potatoes as much as we do, be sure to try some of these favorites!
The Best Mashed Potatoes
Equipment
- 1 large pot
- 1 potato masher
Ingredients
- 4 pounds potatoes Russet or Yukon Gold
- 1 cup half & half OR milk or cream
- 1/2 cup salted butter
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Peel the potatoes and cut them into quarters. (For larger potatoes, you may need to cut them into sixths.)
- Place in a large pot and add water to 1 inch above the potatoes. Bring to a boil, then reduce heat to medium-low, cover, and simmer 15-20 minutes or until fork-tender.
- Remove from heat and drain well in a colander.
- Return drained potatoes to the pot, place on the stove, and heat over high heat 30 seconds – 1 minute to completely dry them. Remove from heat.
- Use a potato masher to mash by hand, going around the entire pot twice.
- Add the butter and half & half and mash to desired consistency. Add more liquid if necessary. *Note: Be careful not to over-mash, which will result in gummy potatoes.
- Season with salt & pepper to taste.
Notes
Recipe Variations
- Substitute milk or heavy cream for the half & half
- Substitute Yukon Gold potatoes for russet
- Use more or less butter to taste
- Add 1 cup sour cream or 8 ounces plain cream cheese for extra creaminess
- Add fresh garlic or herbs to taste
- Add garlic powder, onion powder, or any of your favorite seasonings
- Add shredded cheddar cheese
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