Chasing the ultimate mashed potatoes recipe? Stop clicking. This easy recipe yields supremely fluffy, ultra-creamy results that will complement Thanksgiving turkey, weeknight meatloaf, Sunday fried chicken, and anything else you can think of to serve with a pile of potato clouds.
Yukon Golds reign supreme here—rich in flavor and naturally silky even before you add dairy, but yes, russets will work in a pinch. The technique matters as much as the spuds. We boil the potatoes with their skins on in well-salted water to preserve texture and flavor. Then we pass them through a ricer or food mill to render them smooth without turning them gummy. Warm dairy infused with garlic and fresh rosemary, and a generous knob of butter swirl in seamlessly to create that dreamy, melt-in-your-mouth finish.
Feel free to make this side dish a day ahead (store in an airtight container in the fridge). Reheat gently with a splash of milk and an extra pat of butter. And when the gravy’s thin or missing? A garnish of sour cream, some chives, or a bit of salted melted butter always helps.
Tips for the best mashed potatoes
- What potatoes to use: Yukon Gold potatoes are hands-down the best potatoes for mashing. They have a naturally buttery flavor and a good level of starchiness that lends to a supremely creamy texture. But, you can also use Idaho or russet potatoes, or even a combination if preferred.
- Salt early, heavily. The water you boil your potatoes in is your first and best chance to season the spuds from within. Underseason that, and it shows.
- Keep skins on while simmering. This shields the flesh from absorbing too much water and keeps your mash from becoming soupy.
- Use a ricer or food mill—not a potato masher. Those tools give a fine, airy purée without overworking the starches into glue. Read more about why we like ricers for mashed potatoes.
- Warm your dairy. Using cold milk or cream would cool the mash and slow absorption; for the creamiest mashed potatoes, it’s critical to first heat up any liquid dairy. Your butter, however, should be cool room temperature, not melted, as melted butter will separate from the mash.
- Add liquid gradually. Depending on the size of your potatoes, their freshness, whether you cut them, and other factors, they may need more or less moisture to reach your desired consistency. Add the cream mixture in ½-cup measures until it’s to your liking, keeping in mind that it will thicken up a bit as it rests.
- Make ahead with confidence. These mashed potatoes reheat beautifully, but if you want even more guidance, try our Make-Ahead Mashed Potatoes recipe.
