The Secret to Perfect Mashed Potatoes
It started with Thanksgiving dinner, years ago, when I made mashed potatoes that could best be described as… glue. Too thick, too heavy, and not even the gravy could save them. Determined not to let that happen again, I tested, tweaked, and tasted until I found the method that made my family swoon—the BEST mashed potatoes recipe I’ve ever made.
These mashed potatoes are creamy without being heavy, smooth without turning gummy, and buttery in all the right ways. The secret? It’s not just the butter or the cream (though those help). It’s the small details: the right potato, perfect drainage, and the gentle mixing that keeps everything light and fluffy.
Once you try this version, it’s hard to go back to anything else. Whether you’re prepping for a holiday feast or a cozy weeknight dinner, these potatoes are the kind that make people close their eyes after the first bite.
You only need simple ingredients—russets or Yukon golds, real butter, cream, and sour cream—but when combined with a few chef-approved steps, they transform into velvety perfection.
Why This Is the BEST Mashed Potatoes Recipe
What sets this mashed potatoes recipe apart is how each step layers flavor and texture. It’s not just about boiling and mashing—it’s about treating the potatoes right from start to finish.
Start with russet or Yukon gold potatoes for that perfect balance of fluff and creaminess. Boil them in salted water until they’re fork-tender, not falling apart. Then, and this is key, drain them completely. Any leftover moisture can ruin the texture.
The melted garlic-infused butter adds richness without overwhelming the dish, while the warm cream and sour cream blend in for that silky, dreamy consistency everyone craves. Mixing them just until combined ensures they stay light—never gluey or dense.
Finally, that drizzle of golden butter on top and a sprinkle of paprika turns this humble side into something beautiful. It’s the kind of comfort food that’s both nostalgic and impressive—the definition of the best mashed potatoes recipe you’ll ever need.
How to Make the BEST Mashed Potatoes Every Time
Choose the Right Potato and Handle with Care
If you’ve ever wondered why your mashed potatoes turn gummy or lumpy, it often starts with the potato itself. For the best mashed potatoes recipe, the type of potato makes all the difference.
Russet potatoes are the classic choice—they’re starchy and light, perfect for creating a fluffy texture. If you prefer something richer and creamier, go for Yukon Golds. Their natural buttery flavor means your mash will taste incredible even before you add any butter.
Once you’ve chosen your potatoes, peel and cut them into even-sized cubes. This ensures they cook uniformly, so you don’t end up with hard chunks or overcooked pieces. Boil them in generously salted water, which is your first opportunity to season from within. Don’t skip it—this small step helps you achieve flavor that runs all the way through.
The next crucial step? Drain completely. Even a little excess water can turn your mash into soup. After draining, let the potatoes steam dry for a few minutes. Some people even blot them gently with a paper towel to make sure no moisture lingers.
Build Flavor with Warm Butter, Garlic, and Cream
The true magic of this mashed potatoes recipe lies in the butter and garlic. By slowly infusing the butter with smashed garlic cloves, you create a foundation that’s fragrant, mellow, and deeply flavorful—never harsh or overpowering.
Once you’ve strained out the garlic, keep that butter warm and ready. The warmth matters because cold butter can shock the potatoes and cause them to seize up, making the texture heavy.
The same goes for your cream. Warm it gently before adding so everything blends seamlessly. Add your butter first, then the cream, mixing just enough to incorporate it all. A hand mixer on low speed or a potato ricer helps achieve that smooth, airy finish without overworking the starch.
Finally, fold in the sour cream for tang and body. This is what makes the texture silky and the flavor balanced. Season generously with salt and a touch of pepper, and you’ll have mashed potatoes that feel like velvet on the tongue.
Every spoonful is rich, but never greasy. Creamy, yet light. Exactly what you’d expect from the best mashed potatoes recipe—comfort in its most elegant form.
BEST Mashed Potatoes Recipe
Ingredients
- 3 pounds russet or yukon gold potatoes peeled and cut into large cubes
- ▢1 sticks + 2 tbsp unsalted butter divided
- ▢7 cloves garlic cloves individually smashed with the back of a knife
- ▢3/4 cup warm heavy cream
- ▢3/4 cup sour cream
- ▢1 teaspoon salt plus more to taste
Instructions
- Melt 1 stick of butter on a low heat in a small saucepan. Continue to keep warm on a low heat until white milk solids rise to the top, remove milk solids. Add smashed garlic and cook on low to infuse the garlic. Cook for 15 minutes. REMOVE GARLIC CLOVES AND DISCARD, keep butter warm over a low heat.
- While the butter melts and garlic cooks, add potatoes to a medium pot and fill with water making sure all potatoes are covered, Season water liberally with salt. Bring to a boil and reduce to a simmer until potatoes are fork-tender, about 20 minutes.
- Drain potatoes, making sure to get rid of ALL excess moisture. VERY IMPORTANT! I like to let them drain for a few minutes in the colander and then blot them with a dry paper towel.
- While potatoes are still hot, pass through a ricer and add back to the same pot you cooked them in. (I rice them into the pot.)
- Pour in warm melted butter, salt, and warm cream. Use a hand held mixer on a medium speed until the potatoes are whipped and butter is incorporated, about 2-3 minutes, max. Do not over mix. Add sour cream and use the mixer on the lowest setting to mix until smooth, another minute or so. (Sour cream does not need to be at room temperature or warm.) DO NOT OVER BEAT. Season to taste with salt and pepper.
- Transfer to serving dish. Melt remaining two tablespoons of butter and pour over potatoes. Sprinkle with paprika and chopped parsley.
Notes
Serving: 1g, Calories: 338kcal (17%), Carbohydrates: 43g (14%), Protein: 6g (12%), Fat: 17g (26%), Saturated Fat: 10g (63%), Cholesterol: 56mg (19%), Sodium: 433mg (19%), Potassium: 1009mg (29%), Fiber: 3g (13%), Sugar: 2g (2%), Vitamin A: 616IU (12%), Vitamin C: 13mg (16%), Calcium: 80mg (8%), Iron: 2mg (11%)
Mastering Texture: Secrets to the Creamiest Mashed Potatoes
Avoid These Common Mistakes
Even the simplest recipes can go wrong if you miss a few small details—and mashed potatoes are no exception. To keep your mashed potatoes recipe foolproof, watch out for these easy-to-fix missteps.
1. Overmixing the potatoes.
Once your potatoes are cooked, riced, and mixed with butter and cream, it’s tempting to keep beating for that ultra-smooth look. But resist! Overmixing activates the potato starch, turning them gluey instead of fluffy. Stick to short bursts with a hand mixer or use a potato masher for more control.
2. Using cold butter or cream.
Cold ingredients shock the potatoes, which prevents them from absorbing fat properly and can make them dense. Always use warm butter and cream—it’s the key to that silky texture.
3. Not draining properly.
Excess water is your enemy. After boiling, drain the potatoes thoroughly and let them rest in the colander for a few minutes. A quick steam-dry ensures the butter and cream cling beautifully to the potatoes instead of sliding off.
4. Forgetting to season early.
Salt the cooking water generously. If you wait until the end to add salt, you’ll never achieve that deep, well-rounded flavor. Think of the salt in the water as your first seasoning step, not your last.
Make-Ahead and Reheating Tips
When you’re juggling a big meal—like Thanksgiving or a family dinner—it helps to know you can prep the best mashed potatoes recipe in advance without losing texture.
You can make them up to two days ahead and still keep them light and luscious. After mixing, let the mashed potatoes cool slightly, then transfer them to an oven-safe dish. Cover tightly with plastic wrap and refrigerate.
To reheat, stir in a splash of warm cream or melted butter, then bake covered at 350°F (175°C) for 20–25 minutes, or until heated through. For extra creaminess, give them a gentle stir halfway through. You can also reheat them over low heat on the stove, adding cream as needed.
If you need to keep them warm for a buffet or dinner service, transfer the hot mash to a slow cooker on the “keep warm” setting. Stir occasionally and drizzle a little melted butter on top to maintain that silky finish.
By following these small steps, you’ll never face cold, gummy, or dull mashed potatoes again. Every bite will taste freshly made—exactly as the best mashed potatoes recipe should.
Frequently Asked Questions
1. What’s the best type of potato for mashed potatoes?
Russet potatoes make the fluffiest mash, while Yukon Golds give a creamier, buttery finish. You can even mix the two for the perfect texture balance.
2. How can I fix mashed potatoes that are too thick?
Simply stir in a few tablespoons of warm heavy cream or milk until you reach your desired consistency. Add gradually to avoid making them runny.
3. Why did my mashed potatoes turn gluey?
Overmixing is usually the culprit. Once the butter and cream are added, mix just until smooth. Working the potatoes too long releases starch and makes them dense.
4. Can I make mashed potatoes ahead of time?
Yes! Prepare them a day or two in advance, refrigerate, then reheat gently with a splash of cream or melted butter. They’ll stay creamy and flavorful.
Conclusion
A bowl of buttery, cloud-like mashed potatoes is pure comfort—simple ingredients turned into something extraordinary. This truly is the best mashed potatoes recipe, balancing the rich flavor of garlic-infused butter with the velvety texture of perfectly whipped potatoes.
It’s not just a side dish—it’s a memory on a plate. Whether you’re pairing it with a Sunday roast, serving it at Thanksgiving, or sneaking a spoonful straight from the pot, these mashed potatoes never fail to impress.
Once you’ve mastered this recipe, every holiday, dinner, and cozy night in gets a little bit more delicious.
