If you’re on the hunt for the Best Mashed Potatoes Recipe that delivers creamy, dreamy, and downright addictive results every single time, you’ve landed in the right place. I absolutely love how this recipe balances buttery richness with just the right touch of garlic and a hint of tangy sour cream—making it perfect for weeknight dinners or special occasions. Stick with me and I’ll share all the tips and tricks I’ve picked up to help you nail these every time.

❤️

Why You’ll Love This Recipe

Creamy, Smooth Texture: You’ll get perfectly fluffy mashed potatoes without lumps every time.
Balanced Garlic Flavor: The subtle roasted garlic infuses the potatoes without overpowering them.
Easy and Reliable Method: No complicated steps—just straightforward cooking confidence that anyone can master.
Customizable: Whether you like it extra buttery or with a little tang from sour cream, this recipe adapts effortlessly.

A white round bowl filled with creamy mashed potatoes, smooth and swirled in three visible layers. On top, there is a melting pat of butter in the center with a light yellow shine from melted butter pooled around it. Small green chives are sprinkled evenly over the potatoes, along with a few specks of black pepper. The bowl sits on a white marbled surface with a green and white striped cloth and a wooden spoon placed nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients come together to create mashed potatoes that are rich in flavor and silky in texture. I always recommend using either Russet or Yukon Gold potatoes, or a mix of both, because they mash beautifully and give you that perfect balance.

Potatoes: Russets give fluffiness while Yukon Gold adds creaminess; peeling and cutting into chunks helps them cook evenly.
Garlic Cloves: Boiling them with the potatoes softens their bite and sweetens the garlic flavor to mellow perfection.
Unsalted Butter: Using unsalted butter helps you control the saltiness of the dish better, and adds that comforting richness.
Whole Milk: Adds creaminess without making the potatoes runny; warming it slightly before mixing helps it absorb better.
Sea Salt: Essential both for the cooking water and seasoning; it brings out all the subtle flavors.
Black Pepper: Freshly ground is best for bright, peppery notes that complement the butter.
Sour Cream (optional): This adds a delicious tang and extra creaminess if you want to take things up a notch.
Fresh Chives: For that fresh, mild oniony pop that finishes the dish beautifully.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how forgiving mashed potatoes are when it comes to customization. You can easily tweak this recipe based on what you have on hand or your flavor preferences—no judgment here, just delicious results!

Garlic Roasted Variation: Sometimes I roast the garlic before adding it for a deeper, caramelized flavor that makes these mashed potatoes sing.
Dairy-Free Version: Swap out butter for olive oil and use unsweetened almond milk to make it vegan-friendly without sacrificing creaminess.
Herb Infusion: Adding fresh rosemary or thyme during boiling boosts the aroma and adds complexity.
Cheesy Twist: Stir in shredded sharp cheddar or Parmesan right at the end for an extra savory punch.

How to Make Best Mashed Potatoes Recipe

Step 1: Prep Your Potatoes and Garlic

Start by peeling your potatoes and cutting them into large, uniform chunks—this helps everything cook evenly so you won’t be dealing with some mushy pieces and some still-hard ones later. Toss the potatoes and garlic cloves into a big pot, then cover with cold water by about an inch, and don’t forget to season the water generously with sea salt (about a tablespoon). This step is key because it starts the potatoes seasoning from within.

Step 2: Boil Until Fork-Tender

Bring the pot to a rolling boil over high heat, then lower to medium, keeping a gentle boil going for 15 to 20 minutes. You’ll want to check your potatoes with a fork — once it slides in easily without resistance, you’re good to go. Drain the potatoes and garlic well and return them to the pot; this helps evaporate any excess moisture that can make mashed potatoes watery.

Step 3: Mash and Add the Good Stuff

Begin mashing the potatoes and garlic using a potato masher. When they’re broken down but still a bit chunky, fold in the butter, whole milk, salt, and freshly ground black pepper. Keep mashing until you hit your preferred texture—I love totally smooth, but if you like a little bit of bite, that’s fine too. If you want to take it up a notch, fold in some sour cream at this stage for added tang and creaminess.

Step 4: Taste and Serve

Give everything a final taste test and adjust salt and pepper as needed. Serve the mashed potatoes warm with a pat of butter on top and a sprinkle of chopped fresh chives for color and brightness. Trust me, this simple garnish makes a world of difference.

👨‍🍳

Pro Tips for Making Best Mashed Potatoes Recipe

Start in Cold Water: Adding potatoes to cold water prevents the outsides from overcooking before the center is done, ensuring even texture.
Use a Potato Masher, Not a Blender: Over-processing can make potatoes gummy—masher or ricer preserves that fluffy texture.
Warm Your Dairy: Adding warm milk and butter helps them absorb better and keeps the potatoes hot.
Don’t Skip the Garlic: Boiling garlic along with the potatoes adds subtle depth without sharpness, elevating the flavor beautifully.

How to Serve Best Mashed Potatoes Recipe

A white bowl filled with smooth mashed potatoes that have a creamy texture and pale yellow color. On top, there are two small squares of melting butter with a rich yellow hue, surrounded by a shiny pool of melted butter. Small green chive pieces are sprinkled over the mashed potatoes, and a little black pepper is scattered lightly. A wooden spoon rests in the bowl on the right side, partially covered by the mashed potatoes. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top mine with a generous pat of butter that melts right in, plus freshly chopped chives for that fresh pop of color and flavor—it’s simple but makes the dish look and taste a bit more special. Sometimes, I sprinkle a little crispy bacon or grated cheese for an extra treat!

Side Dishes

This Best Mashed Potatoes Recipe pairs beautifully with rich gravies, roasted meats like turkey or beef, and steamed veggies. Personally, I like to serve it alongside roasted chicken and green beans for a comforting, classic meal that never fails to please my family.

Creative Ways to Present

For holiday dinners or special occasions, I like to pipe the mashed potatoes onto the plate using a large star tip to create beautiful swirls that hold any extra gravy or butter. You can also bake them in a casserole dish topped with a sprinkle of cheese and breadcrumbs for a golden crust that friends always rave about.

Make Ahead and Storage

Storing Leftovers

I store leftover mashed potatoes in an airtight container in the fridge for up to 3 days. Before sealing, I like to press a layer of plastic wrap directly onto the surface to prevent drying out or skin forming—this little trick keeps them creamy and fresh.

Freezing

Freezing mashed potatoes can be tricky, but I’ve found that adding a bit extra butter and sour cream before freezing helps retain moisture. Freeze in portions using freezer-safe containers or bags, and they’ll keep well for up to 2 months.

Reheating

To reheat, I warm them gently on the stove over low heat, stirring frequently and adding a splash of milk or butter to bring back that creamy consistency. You can also reheat in the microwave, covered loosely, stirring every minute or so to avoid cold spots.

FAQs

What type of potatoes are best for mashed potatoes?

Russet potatoes give you light, fluffy mashed potatoes, while Yukon Golds are creamier and richer. Using a mix balances fluffiness with creaminess, but you can choose based on your texture preference.
Can I make mashed potatoes ahead of time?

Absolutely! You can make mashed potatoes a day in advance and reheat gently on the stove or in the microwave, adding a touch of milk or butter to restore their creamy texture.
How do I avoid gummy mashed potatoes?

Don’t overwork the potatoes or use a blender/food processor, which breaks down starch too much. Use a potato masher or ricer and mash gently for the best texture.
Is garlic necessary in mashed potatoes?

While not necessary, cooking garlic with the potatoes softens and sweetens its flavor, giving your mashed potatoes a subtle, savory boost that I highly recommend.
Can I substitute sour cream with something else?

Yes! Greek yogurt works as a great substitute, offering a similar tang and creaminess, or you can omit it entirely if you prefer traditional mashed potatoes.

Final Thoughts

This Best Mashed Potatoes Recipe has been a go-to comfort food in my family for years, and I can’t wait for you to try it and see why. It’s forgiving, easy to tweak to your taste, and comes out rich and smooth every time. Whether you’re cooking for a crowd or just craving that classic creamy mash, this recipe is here to help you shine in the kitchen—trust me, your loved ones will be asking for seconds before you know it!

Best Mashed Potatoes Recipe

4.8 from 124 reviews

Author: Megane
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 8
Category: Side Dish
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This Best Mashed Potatoes recipe delivers creamy, buttery, and perfectly smooth mashed potatoes, enhanced with garlic and optional sour cream for extra richness. Using a mix of russet and Yukon Gold potatoes, this classic comfort side dish is seasoned with sea salt, pepper, and topped with fresh chives, making it a perfect accompaniment to any meal.

Ingredients

Potatoes and Aromatics

3 pounds potatoes (russet potatoes, Yukon Golds, or a mix), peeled and cut into large chunks
3 garlic cloves

Dairy and Seasoning

½ cup unsalted butter (1 stick), plus more for serving
1 cup whole milk
1½ teaspoons sea salt, plus more for cooking water
Freshly ground black pepper, to taste
¼ to ½ cup sour cream (optional)

Garnish

Chopped fresh chives, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Prepare Potatoes and Garlic: Place the peeled and chunked potatoes along with the garlic cloves in a large pot. Cover them with cold water by about 1 inch, then season the water generously with 1 tablespoon of salt to infuse flavor as the potatoes cook.
Boil the Potatoes: Bring the pot of water to a vigorous boil over high heat. Once boiling, reduce the heat to medium and let the potatoes simmer gently for 15 to 20 minutes until they are fork-tender, ensuring they are cooked through but not falling apart.
Drain and Return Potatoes: Drain the potatoes and garlic thoroughly in a colander, then return them to the pot to start mashing. This keeps them warm and ready for mashing.
Mash and Mix: Begin mashing the potatoes and garlic using a potato masher until partially smooth. Add the butter, milk, 1½ teaspoons of sea salt, and freshly ground black pepper to taste. Continue mashing until the potatoes reach a completely smooth and creamy consistency according to your preference.
Fold in Sour Cream: If desired, fold in ¼ to ½ cup of sour cream gently using a spatula or wooden spoon to add extra creaminess and tanginess to the mashed potatoes.
Season and Serve: Taste the mashed potatoes and adjust seasoning if needed. Serve hot, topped with an extra pat of butter and a sprinkle of freshly chopped chives for color and freshness.

Notes

Using a mix of russet and Yukon Gold potatoes adds a balance of fluffiness and creaminess.
Adding garlic cloves to the boiling water infuses subtle garlic flavor without overpowering the potatoes.
For extra smooth mashed potatoes, consider warming the milk and butter before adding them.
Sour cream is optional but adds a pleasant tang and richness.
Fresh chives provide a nice color contrast and mild onion flavor as garnish.
Do not overboil potatoes to avoid waterlogging; they should be fork-tender but firm.