Why these Mashed Potatoes recipes Deserve a Spot on Every Table
When it comes to comfort food sides, nothing beats a big, warm bowl of creamy, buttery mashed potatoes. Whether you’re planning a holiday dinner or just want a cozy weeknight meal, this easy mashed potatoes recipe is the kind you’ll turn to again and again.
It’s:
- Fluffy and rich with just the right amount of butter
- Simple and flexible, perfect for any skill level
- Easy to pair with gravy, beef, or roasted chicken
- A budget-friendly side that still feels like a treat
Plus, these potatoes can be made ahead, hold up great for leftovers, and reheat like a dream (yes—even in the microwave).
Buttery, Creamy, and Totally Foolproof
We’re skipping the fuss here—no overcomplicated steps, just classic mashed potatoes done right. All you need are good spuds, some butter, a splash of cream or milk, and a little seasoning. Want to go fancy with garlic or cheese? You can do that too—but the base recipe is so good, it doesn’t need it.
This version works equally well with:
- Gravy-drenched meatloaf or beef stew
- Thanksgiving turkey and cranberry sauce
- Or even simple veggies and eggs for a weekday win
Pair it with our Hearty Beef Stew or Ultimate Meatloaf Recipe for the perfect comfort food combo.
Ingredients You’ll Need for this Perfect Mashed Potatoes recipe
The best mashed potatoes aren’t just about butter (though there’s plenty of that). It’s about choosing the right kind of potato, using the right ratio of liquid to starch, and mashing just enough to get them fluffy—not gluey.
Best Potatoes to Use: Yukon Gold vs. Russets
Not all potatoes mash the same! Your results will vary depending on the texture and starch content.
Yukon Gold Potatoes
- Naturally buttery and rich
- Creamy texture with a bit more density
- Great for everyday mashed potatoes
Russet Potatoes (aka Idaho)
- Light, fluffy, and absorbent
- Ideal for ultra-smooth, classic holiday-style mash
- Slightly less flavor on their own, but a great base
Want the best of both worlds? Use a 50/50 mix for fluffy texture + rich flavor.
Butter, Cream & the Secret to Extra Fluffiness
Here’s what you’ll need for that perfectly decadent texture:
- Butter (salted or unsalted): Use a lot — start with ½ cup per 2 lbs of potatoes
- Milk or Heavy Cream: Warm it before adding so it doesn’t cool your potatoes
- Salt: Always salt your water when boiling
- Optional add-ins:
- Sour cream or cream cheese (for tang and richness)
- Garlic (roasted or fresh)
- Black pepper, chives, or a pinch of nutmeg for a subtle twist
- Sour cream or cream cheese (for tang and richness)
Pro Tip: Don’t add all the liquid at once—start with ½ cup and add more until the texture is just right.
How to Make This Easy Mashed Potatoes Recipe
Whether you like them fluffy and whipped, creamy and dense, or rustic with some texture, this process has you covered. Here’s how to do it right every time:
1. Peel and Cut the Potatoes
- Peel 2 to 3 pounds of Yukon Gold or Russet potatoes
- Cut into evenly sized chunks, about 2-inch cubes
- This ensures they cook evenly and mash smoothly
Tip: Salt your boiling water like you would pasta—this seasons the potatoes from the inside out.
2. Boil Until Fork-Tender
- Place potatoes in a large pot and cover with cold water
- Add 1 tablespoon salt
- Bring to a boil, then reduce to simmer
- Cook for 15–20 minutes, or until a fork easily slides into the center
Drain immediately once tender—don’t let them sit in water or they’ll get waterlogged.
3. Mash While They’re Hot
Return potatoes to the warm pot or place in a large mixing bowl.
- Add room-temp or warm butter and heated milk or cream
- Mash with one of the following:
- Potato masher for a rustic texture
- Hand mixer for fluffy and whipped
- Ricer for ultra-smooth and silky (restaurant-style)
- Potato masher for a rustic texture
Start with about ½ cup of warm milk and add more as needed until you reach your desired consistency.
Avoiding Gluey Mashed Potatoes
Overmixing activates the starch and creates a gummy, sticky mess.
Here’s how to prevent that:
- Use the right tool (avoid food processors or blenders)
- Don’t overwork the potatoes—mash until just smooth
- Add butter first before adding liquid—this coats the starch and prevents overhydration
Final Touches
- Taste and adjust salt and pepper
- Garnish with chives, cracked pepper, or a drizzle of gravy
Want to make it ahead? Scroll down for make-ahead and reheating tips in the next section.
Make-Ahead Tips and Reheating Tricks
Mashed potatoes are one of the few comfort food sides that actually taste just as good (or better) the next day—if you reheat them right. Here’s how to make them ahead and keep them creamy.
How to Prep Mashed Potatoes in Advance
You can make mashed potatoes 1–2 days ahead with no problem. Here’s how to do it:
- Follow your regular recipe and let the potatoes cool slightly
- Transfer them to a baking dish or airtight container
- Cover tightly and refrigerate
- Optional: Dot with butter before storing to lock in moisture
Want to save freezer space on busy holiday weeks? You can even make them up to a week in advance and freeze (see below).
How to Reheat Without Losing Texture
Avoid drying them out with these methods:
➤ Stovetop:
Place in a pot with a splash of milk or cream, stir over low heat until warmed through. Add more liquid if needed.
➤ Microwave:
Reheat in 1-minute intervals, stirring between each one. Cover with a damp paper towel to prevent drying. Add butter or cream at the end.
➤ Oven (best for large batches):
Cover dish with foil and reheat at 350°F for 25–30 minutes, stirring halfway through and adding a little milk if needed.
For extra flavor, reheat with a bit of chicken stock or garlic-infused butter!
Can You Freeze Mashed Potatoes?
Yes! Mashed potatoes freeze well if they contain plenty of fat (butter, cream, or sour cream).
- Let them cool completely
- Scoop into freezer bags or containers
- Flatten to freeze quickly and reheat evenly
- Thaw in fridge overnight and reheat with added butter or cream
What to Serve with Mashed Potatoes recipe
Mashed potatoes are one of the most versatile sides around. You can dress them up for holidays or keep them simple for quick weekday dinners. Here’s how to make them shine, no matter what’s on the menu.
Best Meat Pairings: Beef, Chicken, Turkey
These are the classic mains that pair perfectly with mashed potatoes:
- Meatloaf – Try our Ultimate Meatloaf Recipe
- Beef Stew – Rich gravy and tender beef are a perfect match
- Roast Chicken – A Sunday dinner staple
- Turkey with Gravy – Holiday classic, but great year-round
- Braised short ribs or pork chops – Use the juices as gravy!
Keyword Tip: beef and mashed potatoes, mashed potatoes with meat, mashed potatoes and gravy
Budget-Friendly Pairings & Cheap Meal Ideas
Mashed potatoes are a star when you need to stretch a dollar. Here’s how to build cheap meals with mashed potatoes and gravy:
- Salisbury steak or hamburger patties with onion gravy
- Fried eggs + mashed potatoes + hot sauce = weeknight win
- Canned or shredded chicken with gravy over mashed potatoes
- Frozen veggie medley with instant gravy for a $3 meal
- Gravy made from pan drippings + leftover mashed potatoes = comfort in minutes
Add canned corn, peas, or beans to bulk up cheap meals without breaking your budget.
Potato Recipes with Gravy: Ideas to Mix It Up
Mashed potatoes and gravy don’t have to be basic. Try these variations:
- Garlic mashed potatoes with mushroom gravy
- Sour cream + chive mash with peppercorn gravy
- Whipped mashed potatoes with turkey pan drippings
- Loaded mashed potato bowls with shredded meat, cheese, and veggies
- Mashed potato pie: Line a dish with mash, top with beef or veggies, bake till golden
Thanksgiving Mashed Potatoes and Gravy
Want a holiday-level plate? Here’s the trifecta:
- Buttery mashed potatoes
- Homemade turkey gravy or giblet gravy
- Crispy stuffing + cranberry sauce on the side
Pro tip: Add roasted garlic to your mashed potatoes and finish with a drizzle of gravy infused with fresh thyme or rosemary.
