Homemade mashed potatoes are easy to make and come out so creamy, smooth and delicious! The special trio of add-ins in this recipe ensures they are extra flavorful.
Mashed potatoes are a staple at our Thanksgiving table.
I think my dad would balk if we were to skip them.
Although, that doesn’t mean I can’t also sneak in my bourbon sweet potato casserole, but we simply cannot go without the classic mashed potatoes.
My kids have really taken to them too, especially my daughter. She loves potatoes all the ways - like me! - and she really adores some creamy, smooth, buttery mashed potatoes.
And they are the perfect accompaniment to my quick chicken and gravy and skillet pork chops with gravy. Those are great easy weeknight dinners to add to your rotation.
So I’ve started making them more often at home as a regular dinner side dish.
(And for my fellow potato lovers, also check out these mashed sweet potatoes.)
And if you think, like I used to, that they are a big production, or hard to get right, or just too much to deal with, then let me tell you, that’s just not true. You can totally make amazing mashed potatoes at home.
Homemade mashed potatoes are surprisingly easy to make. You cook your potatoes in a big pot of water until tender, then drain, add your mix-ins and mash away.
Also, we’re using a trifecta of add-ins to get the most flavorful, creamiest, most silky and perfect mashed potatoes.
(I’ve done lots of tweaking and perfecting over the years and this combo is killer!)
We’ve got melted butter of course, we’ve also got milk or heavy cream (either works) plus some cream cheese to really take the flavor over the top.
(I do have some tips and substitutions for you if you need to switch that out though; just keep reading. Again, I’ve tried these lots of ways!)
Oh, and if you are planning these for Thanksgiving and you are worried about space on your stove and juggling lots of things, definitely check out my Instant Pot mashed potatoes. They are foolproof and just as creamy and delicious as this classic version.
Or if you want a lightened up version for just the everyday, check out these healthy mashed potatoes.
So without further ado, let’s dive in and get cooking.
Now, I’ve got some notes and substitutions coming up on how to make mashed potatoes. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making classic mashed potatoes:
- Yukon gold potatoes make the creamiest mashed potatoes in my opinion. However, you could also use this same method and recipe and substitute red potatoes (we love those too!)
- Be sure your potatoes are similarly sized so they’ll cook evenly. If you have a couple of really large potatoes, cut them in half before putting them in the pot.
- To peel or not to peel… is up to you! We love leaving the skin on our potatoes and mashing it right in. It’s rustic. And so much easier. Also, Yukon peels are pretty thin. However, you can peel your potatoes before or after they are cooked before you mash them if you prefer.
- We are using some of the reserved cooking liquid for these potatoes, so make sure to save some.
As for substitutions:
You can use milk or heavy cream for the liquid here. Even skim milk is fine (that’s what I usually have on hand). The richer your milk, the richer your potatoes will be.
The butter is the butter, you should probably stick with it. Add extra if you like, especially for serving.
The cream cheese adds a really great boost of creaminess and helps with the texture. If you don’t have any, you could substitute some sour cream or plain Greek yogurt. Or skip it and just use additional milk or cooking liquid to get to the desired consistency.
I’m all about making a recipe work for you!
And of course, everyone has their own ideas about the perfect consistency for mashed potatoes. If you like them chunky, just a few mashes will be needed. Just be sure to stir them well to get all the milk, butter and cream cheese added in.
If you like really creamy mashed potatoes, just mash them a little longer until they get nice and smooth.
I use a really simple plastic potato masher (similar to this one). If your potatoes are properly cooked through and you add the right amount of liquids and add-ins, the potatoes should be really easy to mash.
Oh, and because this is a key question to ensure everyone is happy, no one is fighting over the last spoonful and for planning purposes…
How much mashed potatoes do you need?
- You can plan on about ½ pound of potatoes per person when making mashed potatoes. So 4 pounds of potatoes would make enough mashed potatoes to serve about 8 people, while 2 pounds of potatoes is enough for a family of 4. (If you are hoping for leftovers, add an extra pound of potatoes.)
- This recipe calls for 3 pounds of potatoes, but you can certainly adjust this to suit your needs. (Of course, you have to be able to fit all of the potatoes in your pot.)
Finally, let’s talk toppings.
You know I love nothing more than to share topping ideas whenever possible. And while these mashed potatoes are plenty flavorful enough on their own, you can certainly add some extras if you’d like.
Topping ideas for mashed potatoes:
- Extra pats of butter
- Chopped fresh chives
- Shredded cheddar cheese (mixed in or melted on top)
- Cooked, crumbled bacon
- Chopped fresh green onions
- Fresh herbs, such as parsley
- Hot turkey gravy
Choose your favorites!
And lastly, since I know many of you are making these for a holiday spread, if you need some more classic Thanksgiving and holiday side dishes, here are a few of our favorites.
Check out classic Thanksgiving dressing, baked mac and cheese and green bean casserole for some other holiday favorites for your big meal. Nom, nom nom!
I hope you give these mashed potatoes a try for some truly creamy, delicious and easy taters.
Enjoy!
XO,
Kathryn
Creamy Mashed Potatoes
Ingredients
- 3 lbs. medium Yukon gold potatoes, well scrubbed
- 1 teaspoon kosher salt
- ¼ to ⅓ cup milk or heavy cream (see notes)
- ¼ cup unsalted butter, melted
- ¼ cup plain cream cheese (optional, see notes)
- up to ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Place the potatoes in a large pot and cover with water. (For any especially large potatoes, cut them in half so the potatoes are roughly the same size and will cook evenly.) Add salt. Bring to a boil then reduce heat to maintain a low boil. Cook for about 25-30 minutes, or until tender.
- Drain the potatoes, reserving ½ cup of the cooking liquid.
- Transfer the potatoes to a large bowl. Add ¼ cup of the milk as well as the butter and 2 tablespoons of the reserved cooking liquid. Mash the potatoes until desired consistency (depending on whether you prefer chunky or very smooth).
- Add the cream cheese, ¼ teaspoon of salt and pepper and continue to mash. (Or if you like chunky potatoes, just stir the cream cheese in until well incorporated to avoid extra mashing.) Add an additional 2 tablespoons of the reserved cooking liquid and/or milk, as needed, to get the potatoes to your desired consistency.
- Season to taste, adding the remaining salt if needed, and serve hot.
Notes
- Extra pats of butter
- Shredded cheddar cheese (mixed in or melted on top)
- Cooked, crumbled bacon
- Chopped fresh green onions
- Fresh herbs, such as parsley
- Hot turkey gravy
Nutrition
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