The Best Mashed Potatoes

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!

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Prep Time: 15

Cook Time: 20

Servings:

Calories: 211kcal

Author: Cathy Trochelman

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

Storing & Reheating

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!

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