Introduction

Oh, mashed potatoes. Just the words conjure up feelings of cozy nights, holiday feasts, and that comforting hug in a bowl we all crave. There’s something truly magical about a perfectly creamy, buttery mound of mashed potatoes. And guess what? You can absolutely nail that homemade goodness without any fuss. I’m so excited to share my go-to recipe for the BEST mashed potatoes – it’s incredibly simple, surprisingly quick, and guaranteed to become your new favorite side dish. Seriously, it’s a game-changer!

Why You’ll Love This Recipe

Fast: From start to finish, you’ll have these fluffy potatoes ready in under 30 minutes. Perfect for weeknight dinners!
Easy: No fancy techniques needed here. Just simple steps that anyone can follow.
Giftable (Kind Of!): While you can’t exactly wrap them up, these are the kind of potatoes that make any gathering feel special. They’re a guaranteed crowd-pleaser!
Crowd-Pleasing: Whether you’re serving them to family, friends, or a potluck, everyone adores a bowl of these perfectly seasoned, creamy mashed potatoes.

Ingredients

Gathering your ingredients is the first step to mashed potato perfection. Here’s what you’ll need:

4 lbs Russet potatoes, peeled and quartered: Russets are my absolute favorite for mashing because they have a lovely fluffy texture. Make sure to peel them and cut them into uniform pieces so they cook evenly.
1 1/2 tsp salt, divided: Salt is crucial for bringing out the flavor of the potatoes. We’ll use some in the cooking water and some for seasoning at the end.
6 tbsp butter, melted: Good quality butter makes a world of difference! Melt it gently, no need to brown it.
1 1/2 cups whole milk, heated until warm: Warm milk incorporates beautifully without cooling down your potatoes. Whole milk gives the creamiest result, but I’ll share alternatives in the substitutions section!
1 tsp garlic powder: A little hint of garlic adds a subtle savory depth that everyone loves.
1/4 tsp black pepper: Freshly ground black pepper is best for that subtle kick.

How to Make It

Alright, let’s get mashing! It’s as easy as 1, 2, 3…

Prep the potatoes: Place your peeled and quartered Russet potatoes in a large pot. Cover them with cold water by about an inch. This ensures they cook evenly from the inside out. Now, add 1 teaspoon of the salt to the water.
Boil until tender: Bring the water to a rolling boil over high heat. Once it’s boiling, reduce the heat to medium and let them simmer for about 15-20 minutes. You’ll know they’re ready when you can easily pierce them with a fork – they should be super tender!
Drain them well: This is a super important step! Drain the potatoes thoroughly in a colander. Return the empty pot to the stove for a minute on low heat to dry out any residual moisture from the pot. Then, add the drained potatoes back into the warm, dry pot.
Add the flavor: Now for the magic! Add the melted butter, warm milk, garlic powder, the remaining 1/2 teaspoon of salt, and the black pepper to the pot with your perfectly cooked potatoes.
Mash to creamy perfection: Grab your trusty potato masher and get to work! Mash until the potatoes are wonderfully smooth and creamy. I like to stop when there are just a few tiny lumps, but you do you! If you want them super smooth, a potato ricer is your best friend.
Taste and serve: Give your mashed potatoes a taste and adjust the seasoning if needed. Add a pinch more salt or pepper if your heart desires. Serve these beauties immediately while they’re warm and fluffy!

Substitutions & Additions

This recipe is fantastic as is, but here are a few ideas to make it your own!

Milk alternatives: If you don’t have whole milk, you can use 2% milk, half-and-half for extra richness, or even a splash of heavy cream. For a dairy-free option, unsweetened almond milk or oat milk can work, though they might not be quite as creamy.
Butter boost: Feel free to increase the butter for an even richer flavor – you really can’t go wrong with more butter!
Herbs and Spices: For a touch of freshness, stir in some chopped fresh chives, parsley, or even a pinch of dried dill. A little paprika or a dash of nutmeg can also add a lovely warmth.
Cheesy goodness: Who doesn’t love cheese? Stir in some shredded cheddar, Parmesan, or Gruyère cheese for a cheesy mashed potato delight!
Garlic lovers: If you’re a big garlic fan, you can absolutely roast a head of garlic and mash it in for an incredible roasted garlic flavor.

Tips for Success

A few little tricks can elevate your mashed potato game even further!

Start with cold water: Always start your potatoes in cold water. This helps them cook more evenly.
Don’t over-boil: Over-boiling can make potatoes watery and hard to mash. Keep an eye on them!
Warm your liquid: Adding cold milk will cool down your potatoes and make them harder to mash smoothly. Warm it up slightly!
Avoid a food processor or blender: I know it’s tempting for speed, but these kitchen gadgets can break down the starch cells too much, resulting in gluey, gummy mashed potatoes. Stick to a masher or a ricer for the best texture.
Prep ahead: You can peel and quarter the potatoes a day in advance and store them submerged in cold water in the refrigerator. Just drain and cook as usual!

How to Store It

Leftover mashed potatoes are a gift that keeps on giving! Here’s how to store them:

Refrigeration: Once completely cooled, store your mashed potatoes in an airtight container in the refrigerator for up to 3-4 days.
Reheating: To reheat, you can gently warm them in a saucepan over low heat, stirring frequently. You might need to add a splash more milk or butter to bring them back to their creamy glory. You can also reheat them in the microwave, stirring halfway through.

FAQs

Can I use a different type of potato? While Russets are ideal for fluffy mashed potatoes, Yukon Golds will also work well, giving you a slightly creamier and more buttery flavor. Avoid starchy potatoes like new potatoes, as they tend to be waxy and don’t mash as well.
Why are my mashed potatoes gluey? This usually happens if you overwork them, especially with a food processor or blender. Mash them gently until just combined!
How do I make my mashed potatoes extra creamy? For ultimate creaminess, use warm whole milk or half-and-half, and don’t be shy with the butter! A touch of cream cheese or sour cream can also add extra richness.

BEST Fluffy Mashed Potatoes

A simple, quick, and creamy mashed potato recipe that's perfect for any occasion. Guaranteed to be a crowd-pleaser with its fluffy texture and delicious flavor.

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Prep Time 10

Cook Time 20

Servings 8 servings

Equipment

Large pot
Colander
Potato Masher Or potato ricer

Ingredients

Main ingredients

4 lbs Russet potatoes peeled and quartered
1.5 tsp salt divided
6 tbsp butter melted
1.5 cups whole milk heated until warm
1 tsp garlic powder
0.25 tsp black pepper freshly ground

Instructions

Place peeled and quartered Russet potatoes in a large pot. Cover with cold water by about an inch. Add 1 teaspoon of salt to the water.
4 lbs Russet potatoes
Bring the water to a rolling boil over high heat. Reduce heat to medium and simmer for about 15-20 minutes, or until easily pierced with a fork.
Drain the potatoes thoroughly in a colander. Return the empty pot to the stove for a minute on low heat to dry any residual moisture. Add the drained potatoes back into the warm, dry pot.
Add the melted butter, warm milk, garlic powder, remaining 1/2 teaspoon of salt, and black pepper to the pot with the potatoes.
4 lbs Russet potatoes
Mash the potatoes with a potato masher until smooth and creamy. Stop when there are just a few tiny lumps, or use a potato ricer for extra smoothness.
Taste and adjust seasoning if needed. Serve immediately while warm and fluffy.

Notes

For extra creaminess, use warm whole milk or half-and-half, and don't be shy with the butter. A touch of cream cheese or sour cream can also add extra richness.