Name: Mashed Potatoes
Yield: 8

This Mashed Potatoes Recipe is rich, creamy, and buttery with the reliable texture. They’re straightforward to make, full of flavor, and always a hit at any meal.

Mashed Potatoes in a bowl topped with green onions.

author’s note

Blind Taste Test Winner Mashed Potatoes!

I grew up on my dad’s mashed potatoes. Simple, buttery, and so good. When I set out to make my own, I wanted a staple on my site that I’m proud of and that you can trust.

So my sister and I took it way too seriously and tested more than a dozen batches with blind tastings. I kept what It is satisfying to from my Dad’s method and made it a touch creamier.

A mix of Yukon golds and russets adds flavor and fluff. Starting them in cold, salted water and letting them dry briefly after draining makes all the difference. Then I run them through a ricer and fold in warm buttered cream. The result is smooth and silky with big flavor. Everyone’s “best” is personal, but this bowl is mine. The one I make for holidays and on regular weeknights too.

Potatoes cut and placed in water to boil.

Mashed Potatoes Recipe Ingredients

Ingredient	Swaps or Tips
Yukon gold or russet potatoes	Use all Yukon for rich flavor or mix with russet for extra fluff. Keep cubes the same size so they cook evenly.
Bay leaves	Remove before mashing. One leaf in the pot and one to infuse the butter if you like.
Garlic	Light garlic flavor: smash cloves and remove. Stronger flavor: finely mince and mix in at the end.
Unsalted butter	Salt at the end so you stay in control. Brown the butter for a nutty twist.
Heavy cream	Half and half or whole milk for lighter potatoes. Warm before adding.
Sour cream	Grab full-fat for the richest flavor.

Quick Tip

Using a potato ricer keeps the potatoes smooth and creamy without overworking them. Too much stirring can make mashed potatoes sticky!

Using a ricer to get the consistency smooth.

How To Make Mashed Potatoes Recipe

Potatoes: Peel, chop, and boil potatoes with salt and a bay leaf until soft. Drain.
Mash Potatoes: Use a potato ricer to make them smooth and fluffy.
Butter Sauce: Melt butter with garlic and bay leaf. Add cream and sour cream, then remove the garlic and bay leaf.
Mix Together: Stir butter sauce into the potatoes until smooth. Add salt and pepper.
Serve: Top with chives and extra butter, if you like.

Variations

Want cheesy mashed potatoes? Try my extra-creamy version with plenty of melted cheese mixed in!

Garlic infused cream, mixed with riced potatoes.

the cook’s recipe tip

My Go-To Rule for How Much To Make

Most people suggest about a third to half a pound of potatoes per person.
Since this mashed potatoes recipe is really good, I suggest making a little extra instead of too little.
If you end up with extras of this mashed potatoes recipe, use them in shepherd’s pie.