The Best Mashed Potatoes (2024)

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The Best Mashed Potatoes in the world are just 3 ingredients (plus salt and pepper) and so simple, they barely even need a recipe. You’ll want these at your table for all the major holidays (and probably a lot of the minor ones, too).

No matter what’s on the menu for the holidays, mashed potatoes shouldalways make an appearance.

There are millions of recipes out there, but if you’re looking for an old-school, classic mashed potato recipe that really lets the flavor of the potato shine, make this one. It is tried and true and absolutely foolproof.

Recipe ingredients

Ingredient notes

• Potatoes:For the fluffiest, smoothest, and most flavorful mashed potatoes, choose high-starch potatoes likeRusset, Idaho, or Yukon gold potatoes. Waxy potatoes (such as new, red, or white varieties) require more mashing to become creamy which could result in gluey, pasty spuds.
• Butter before milk: Always add the butter first so the butter fat coats the potato starch molecules. Then, add the hot milk to make them creamy. If you mix up the order, you could end up with gluey spuds. (Thanks Cook’s Illustrated for this tip!)

Step-by-step instructions

1. In a large pot or saucepan, add potatoes and 2 tablespoons salt. Add cold water to cover potatoes by 1 inch. Over medium-high heat, bring to boil and partially cover pot.

2. Cook until potatoes are fork-tender, stirring once or twice, about 10 to 15 minutes. Drain well, tossing in colander to remove excess water.

3. Wipe pot dry. Return potatoes to pot and mash to a uniform consistency. Using a rubber spatula, fold in melted butter mixture until just incorporated.

4. Slowly stir in 1 ½ cups hot milk. Add more milk, 1 tablespoon at a time, to adjust the consistency as desired.

5. Season to taste with salt and pepper.

Recipe tips and variations

• Yield: This recipes makes about 12 cups mashed potatoes, enough for 12 (1-cup) servings.
• Storage: Store leftovers covered in the refrigerator for up to 4 days.
• Make ahead: Peel and cube the raw potatoes up to 24 hours in advance. Cover with water and chill in the refrigerator.
• Freezer: Not recommended; mashed potatoes wind up watery and unappetizing after thawing from frozen.
• Speed: For faster cooking, cut the potatoes into smaller, 1-inch pieces.
• Sour cream: For a tangy, creamy mashed potato, stir ½ cup sour cream into the finished mashed potatoes. It tastes great!
• Fresh herbs:Use the extra fresh herbs to make an herb butter to mix into your mashed potatoes, or simply garnish the spuds with a sprinkle of fresh chopped chives.
• Assisted mixing: If you don’t want to mash your potatoes by hand, add them to the bowl of a stand mixer fit with the paddle attachment or an electric mixer.
• Make-Ahead Mashed Potatoes: This freezer-defying recipe uses cream cheese and egg whites for more staying power in the cold, and it’s part of my complete Make Ahead Thanksgiving menu.
• Slow Cooker Mashed Potatoes: Add the peeled, cubed potatoes and 1 ½ cups milk to the bottom of a crock pot. Sprinkle with 1 tablespoon salt, cover, and cook on HIGH for 3 to 4 hours, stirring every hour or so. Mash to a smooth consistency and stir in ½ cup (1 stick) butter until smooth. Season to taste with salt and pepper.
• Instant Pot Mashed Potatoes: Add the peeled, cubed potatoes to the bottom of a pressure cooker. Add cold water to cover and 1 teaspoon salt. Close the lid, set the valve to seal, and cook on manual pressure for 8 minutes. Turn off the instant pot and quick-release the pressure. Drain potatoes well, return to pot, and mash well. Stir in remaining ingredients.
• Garlic Mashed Potatoes:Toast garlic in a skillet (or roast whole bulbs of garlic in the oven), peel, mince, and add to your mashed potatoes. You’ll need about 2 bulbs (40 cloves garlic) for every 5 pounds of potatoes.
• Cauliflower mash:For a low-carb, highly satisfying side dish, try Cauliflower Mashed Potatoes (without a potato in sight).
• Boursin Mashed Potatoes:Soft-skinned small red potatoes mixed with fresh herbs and a block of Boursin cheese. You don’t even have to peel the potatoes!
• Mashed Sweet Potatoes:These mashers are flavored with fresh thyme and a touch of brown sugar. Or try Sweet Potato Casserole with a delicious marshmallow topping.
• Small batch:Making mashed potatoes for your next date night in? Try my scaled-downMashed Potatoes for Tworecipe.
• Irish twist: Colcannon is a delicious version of mashed potatoes with cooked kale or cabbage stirred in. You’ll love that extra texture and color!
• Loaded Mashed Potatoes: Top your mashed potatoes with plenty of shredded cheddar cheese, crispy cooked bacon, and thinly-sliced scallions.
• Potatoes on top: Delicious mashed potatoes are critical for the best possible Shepherd’s Pie.