You’ll get light, fluffy potatoes with no lumps with this easy homemade Mashed Potatoes recipe! It’s great for holidays or dinner year-round!
Best Mashed Potatoes Recipe
For someone who has blogged for many years, you would think that I would have posted a recipe for mashed potatoes a long time ago. I guess I just always assumed it’s one of those things people know how to make!
I started getting a few questions on my Facebook page about how to make mashed potatoes that are light and fluffy and it got me to thinking, maybe I should do a recipe for mashed potatoes!
Don’t worry, I’ve gotcha covered in another post for the Perfect Gravy, too!
I have to tell you, one of my favorite comfort foods of all time is mashed potatoes with plenty of gravy! Don’t be stingy with the gravy, either!
This recipe need to be in your recipe binder no matter whether you enjoy this recipe as part of your weekly dinner menu, or use it to wow your family and friends for Thanskgiving dinner. It’s super easy, and nothing compares to creamy, fluffy mashed potatoes made from scratch!
To be honest, it is one of my favorite things when it comes to holiday meals! I could skip everything else, but don’t even think about leaving out my potatoes! 😉
How to make Mashed Potatoes
Ingredients
- russet potatoes – or you can also use Idaho or Yukon Gold potatoes (or use a combination). Strachy potatoes like these will give you the fluffiest and creamiest mashed potatoes. Avoid waxy varieties like red potatoes or fingerlings because they have a much lower starch content.
- unsalted butter – you can also use salted butter, but note that you may need to adjust the use of additional salt
- milk or chicken broth – any neutral-flavored unsweetened milk works. Milk will give you creamier potatoes than broth. You can also use half-and-half or some heavy cream for some truly decadent potatoes! Homemade or store-bought broth also works and will give you more flavorful potatoes. I usually opt for low-sodium broth if that’s what I’m using so I can control the amount of salt in the final product.
- salt and pepper – be sure to taste your potatoes and season appropriately.
Instructions
- Place the potatoes into a large pot, and cover with water.
- Bring to a boil, reduce heat to medium-low, cover, and allow to simmer until tender, about 20 to 25 minutes. Drain, and return the potatoes to the pot.
- Mash the potatoes with a potato masher a few times, then add the butter and milk or chicken broth, and salt and pepper. Continue to mash until smooth and fluffy.
Mashed Potatoes FAQs
Plan to use about 1/2-lb. of raw, uncooked potatoes per person.
For this recipe, you’ll want to cook them just until tender – about 20-25 minutes.
Properly stored, they will last about 3-5 days.
Yes! And it’s easy to do, too! Cook your potatoes following the recipe and allow them to cool completely before transferring them to a freezer-safe zip-top bag or airtight container. You can freeze the whole batch or individual portions. Freeze for up to six months.
To reheat: You can either allow the potatoes to thaw overnight in the fridge or reheat them directly from frozen! Regardless of the method, it is important to reheat all leftovers to an internal temperature of 165°F.
OVEN: Transfer the leftover potatoes in an even layer to a baking dish. Add a bit more milk or broth and butter. Cover the dish with aluminum foil and bake in a 350°F oven for about 20-25 minutes or until the potatoes reach an internal temperature of 165°F.
STOVE: Place the potatoes in a saucepan and heat over low heat, stirring occasionally, until heated through. Be sure the potatoes reach an internal temperature of 165°F.
MICROWAVE: Transfer the potatoes to a covered microwave-safe dish and microwave on 50% power for about 5 minutes, stirring occasionally until heated through and the potatoes reach an internal temperature of 165°F. Once heated through, stir the potatoes and add additional milk/broth and butter as needed.
SLOW COOKER: Place potatoes in slow cooker on low for two hours or until heated through, stirring occasionally. Be sure the potatoes reach an internal temperature of 165°F.
Recipe Tips
- Using larger pieces of potato helps prevent the potatoes from becoming water-logged while boiling. More water in your potatoes means less flavor. If you really want to protect the potatoes from water, boil them whole in their skin (adjust cooking time, if necessary), and then peel the skins after the potatoes have cooked.
- It is important to start your potatoes in cold and not boiling water. This ensures your potatoes cook evenly. Starting with boiling water will cause the outside to cook faster than the insides leaving them hard and crunchy.
- Don’t let your potatoes cool before mashing them!
- It’s important to taste your potatoes and adjust your seasonings as needed. Starchy and fatty foods like these potatoes need plenty of salt to really make them taste good – so don’t be afraid to season.
- Try to work the potatoes as little as possible. The more you mash them, the more starch is released and the more gluey and gummy they become. Use a potato masher or ricer and SKIP anything that resembles a food processor or blender!
- Need to keep your potatoes warm for awhile? Transfer them to a slow cooker and keep them on warm.
Other recipes you may enjoy
Perfect Mashed Potatoes
Equipment
Ingredients
- 6 large russet potatoes peeled and cut in half lengthwise
- ½ cup butter 1 stick
- 1 cup milk or chicken broth
- Salt and pepper to taste
Instructions
- Place the potatoes into a large pot, and cover with water.
- Bring to a boil, reduce heat to medium-low, cover, and allow to simmer until tender, about 20 to 25 minutes. Drain, and return the potatoes to the pot.
- Mash the potatoes with a potato masher a few times, then add the butter and milk or chicken broth, and salt and pepper. Continue to mash until smooth and fluffy.
Notes
- Using larger pieces of potato helps prevent the potatoes from becoming water-logged while boiling. More water in your potatoes means less flavor. If you really want to protect the potatoes from water, boil them whole in their skin (adjust cooking time, if necessary), and then peel the skins after the potatoes have cooked.
- It is important to start your potatoes in cold and not boiling water. This ensures your potatoes cook evenly. Starting with boiling water will cause the outside to cook faster than the insides leaving them hard and crunchy.
- Don’t let your potatoes cool before mashing them!
- It’s important to taste your potatoes and adjust your seasonings as needed. Starchy and fatty foods like these potatoes need plenty of salt to really make them taste good – so don’t be afraid to season.
- Try to work the potatoes as little as possible. The more you mash them, the more starch is released and the more gluey and gummy they become. Use a potato masher or ricer and SKIP anything that resembles a food processor or blender!
- Need to keep your potatoes warm for awhile? Transfer them to a slow cooker and keep them on warm.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Originally published on November 11, 2015. Updated on November 10, 2021.
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