If there’s one side dish that brings comfort to every meal, it’s a classic mashed potatoes recipe. Creamy, buttery, and melt-in-your-mouth smooth — these mashed potatoes are everything you want from a homemade batch. Whether you’re serving them with roasted chicken, steak, or a festive holiday dinner, this recipe guarantees fluffy, flavorful results every single time.
Forget bland or gluey mash — this version is simple, foolproof, and irresistibly rich. Once you try it, you’ll never go back to instant mash again!
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Rich and Creamy Texture: Perfectly soft potatoes whipped with butter and warm milk for the ultimate silky mash.
- Easy and Foolproof: Simple steps anyone can follow, even if you’re new in the kitchen.
- Versatile Side Dish: Pairs beautifully with nearly any main course — from grilled meats to hearty stews.
- Crowd-Pleaser: Comforting, satisfying, and always a hit at family dinners and holiday tables.
- Make-Ahead Friendly: Can be prepared ahead and kept warm without losing that fresh, fluffy texture.
These mashed potatoes stand out thanks to a simple technique — letting the potatoes steam dry before mashing. It makes all the difference for a light, cloud-like texture!
Ingredients Needed
For the Potatoes
- 1.5 kg (3 lb) potatoes, peeled and cut into 2.5 cm (1-inch) cubes — Russet, Sebago, or Maris Piper work best for fluffiness.
- 1 tbsp salt — for cooking water.
For the Flavor
- 60 g (4 tbsp) unsalted butter, chopped into small pieces.
- ½ cup whole milk, gently warmed for a smoother mash.
- ½ tsp salt, or to taste.
For Garnish
- Extra melted butter, for drizzling on top.
- Chopped fresh chives or parsley, for color and flavor.
💡 Tip: Use warm milk and soft butter — cold ingredients can make your mash gluey and heavy.
How to Make Mashed Potatoes Recipe
Step 1: Boil the Potatoes
Place the potato cubes in a large pot, sprinkle with 1 tablespoon of salt, and cover with water — about 10 cm (4 inches) above the potatoes.
Bring to a boil over high heat, then reduce to medium heat and simmer for about 15 minutes, or until the potatoes are very tender. You’ll know they’re ready when they fall apart easily when pierced with a fork.
Step 2: Drain and Steam Dry
Drain the potatoes thoroughly in a colander, then return them to the hot pot. Shake the pot gently over low heat for 1 minute — this helps evaporate excess moisture, which makes your mashed potatoes extra fluffy.
Step 3: Mash and Add Flavor
Add the chopped butter, warm milk, and salt to the potatoes. Mash everything together until smooth and creamy.
👉 Avoid overmixing! Using a food processor or blender can turn your mash gluey — stick to a potato masher or ricer for the best texture.
Step 4: Adjust Consistency
If your mashed potatoes feel too thick, add a splash more warm milk until they reach your preferred creaminess.
Step 5: Garnish and Serve
Transfer your mash to a serving bowl, use a spoon to make beautiful swirls on top, then drizzle with melted butter and sprinkle with chives or parsley.
Serving and Storage Tips
Serving Ideas
- Perfect with roast chicken, grilled steak, meatloaf, or holiday turkey.
- Top with gravy for a classic comfort meal.
- Mix in roasted garlic, cream cheese, or Parmesan for a fun twist!
Storage
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently on the stove with a splash of milk or butter to restore creaminess.
- Freeze: Freeze portions in freezer-safe containers for up to 1 month. Thaw in the fridge overnight before reheating.
Helpful Notes
- Choose the right potatoes: Starchy varieties like Russet or Maris Piper give you the creamiest mash.
- Don’t skip the steam-dry step: This removes water, helping the butter and milk absorb better.
- For ultra-smooth mash: Use a potato ricer — chefs swear by it!
- Want a lighter version? Swap milk for warm broth and reduce the butter slightly.
Classic Creamy Mashed Potatoes
Ingredients
Method
- Step 1: Boil the Potatoes
Place the peeled and cubed potatoes in a large pot. Add 1 tablespoon of salt and enough water to cover by 4 inches (10 cm). Bring to a boil, then reduce to medium heat and cook for about 15 minutes, or until tender and easily pierced with a fork. - Step 2: Drain and Steam Dry
Drain thoroughly in a colander, then return potatoes to the hot pot. Shake gently over low heat for 1 minute to evaporate moisture. This step ensures a fluffy texture. - Step 3: Mash and Add Flavor
Add butter, warm milk, and salt to the potatoes. Mash until smooth and creamy, using a potato masher or ricer. Avoid overmixing to prevent a gluey texture. - Step 4: Adjust Consistency
If too thick, add more warm milk a splash at a time until your desired creaminess is reached. - Step 5: Garnish and Serve
Transfer to a serving bowl. Swirl the top, drizzle with melted butter, and sprinkle with chives or parsley before serving.
Notes
Storage: Refrigerate up to 3 days in an airtight container. Reheat gently with a splash of milk or butter.
Freezing: Freeze for up to 1 month; thaw overnight in the fridge and reheat with added milk for creaminess.
Pro Tips: Use starchy potatoes like Russet or Maris Piper for fluffiest results. Steam dry before mashing to remove moisture. For a lighter mash, use warm broth instead of milk.
Conclusion
This mashed potatoes recipe is creamy, cozy, and the ultimate comfort food side dish. With just a few simple ingredients and a couple of key tips, you can make restaurant-quality mashed potatoes right at home — smooth, buttery, and full of flavor.
If you try this recipe, please leave a comment and a star rating below! ⭐
We’d love to hear how you served it — did you add garlic, cheese, or herbs?
Don’t forget to share it on Pinterest or Facebook so your friends can enjoy it too!
Frequently Asked Questions (FAQ)
Can I use any type of potato?
You can, but starchy potatoes like Russet or Maris Piper give the fluffiest result. Waxy potatoes (like red or new potatoes) tend to make denser mash.
Can I make mashed potatoes ahead of time?
Yes! You can prepare them a day ahead. Store in the fridge, then reheat gently with a bit of milk and butter to bring them back to life.
Can I use cream instead of milk?
Absolutely — heavy cream makes your mashed potatoes even richer and more indulgent.
Can I freeze mashed potatoes?
Yes, but freeze them in small portions. When reheating, stir in a little butter or milk to restore the creamy texture.
Why did my mashed potatoes turn gluey?
They were likely overmixed or made with cold ingredients. Always use a masher or ricer, and keep milk and butter warm before mixing in.