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Creamy with a classic buttery taste, this Easy Mashed Potatoes Recipe is quick to prepare with simple ingredients and works well for everyday dinners or holiday meals.
Creamy mashed potatoes have been a family favorite for years. I usually don’t even measure the ingredients because this recipe is easy to adjust to your personal taste.
It’s a simple side dish that works just as well for weeknight dinners as it does for family gatherings and holidays like Thanksgiving, Christmas, and Easter.
If you love classic mashed potatoes, try my Cheesy Mashed Potatoes for a cheesy variation.
What Makes This Recipe Stand Out
- Easy to make. Simple ingredients and straightforward steps make these mashed potatoes easy enough for weeknight dinners or holiday meals.
- Quick to prepare. Cutting the potatoes into cubes helps them cook faster, so you can get this classic side dish on the table without much prep.
- Rich and creamy. Butter, sour cream, and milk give the mashed potatoes a smooth, creamy texture and buttery taste.
Easy Mashed Potatoes Ingredients
- Potatoes: I prefer Yukon Gold potatoes because they’re creamy, buttery, and slightly sweet. Russet potatoes also work well when I don’t have Yukon Gold potatoes on hand.
- Sour Cream: I love the flavor sour cream adds to mashed potatoes. If you don’t have sour cream, you can use plain cream cheese instead.
- Milk: Adds creaminess to the mashed potatoes. Powdered milk, half-and-half, or heavy cream also works.
- Butter: Use sweet cream butter or any good-quality, full-fat butter. Don’t use light butter spreads. Melt some extra for topping the mashed potatoes.
- Seasonings and Garnish: Salt and pepper add flavor, garlic powder is optional, and chopped chives can be mixed into the potatoes or used as a garnish.
*See the recipe card for full information on ingredients and quantities.
How to Make Mashed Potatoes
Step 1: Prepare the potatoes. Peel and dice the potatoes into 2-inch cubes. Rinse and set aside.
Step 2: Cook the potatoes. Bring a pot filled halfway with water to a boil. Add the salt and potatoes and cook until they’re fork-tender, or until a fork can be easily inserted.
Step 3: Mash the potatoes. Drain the water and return the potatoes to the pot. Add the butter, salt to taste, sour cream, garlic powder (optional), and hot milk. Mash well with a potato masher until they’re very creamy.
Note: If you’re adding garlic powder, melt the butter and garlic powder together at the same time to infuse the garlic flavor.
Step 4: Simmer the potatoes. Let the mashed potatoes simmer for a few minutes over low heat.
Step 5: Transfer and top. Remove from the heat and transfer the mashed potatoes to a serving bowl. Drizzle 2 tablespoons of melted butter on top, then add some freshly ground pepper.
Step 6: Garnish and serve. Garnish with chopped chives and serve.
Tips for Making the Best Mashed Potatoes
Drain the potatoes well. Excess water can make mashed potatoes watery, so drain them thoroughly before returning them to the pot.
Mash while they’re hot. Mash the potatoes right after draining so the butter, sour cream, and hot milk blend in easily.
Skip the food processor. A food processor can overwork the potatoes and make them sticky or gummy. A potato masher gives you better control over the texture.
Ways to Switch It Up
Cheesy Mashed Potatoes: For an extra creamy, cheesy version, mix in cream cheese, cheddar cheese, blue cheese, or any of your favorite cheeses.
Herby Mashed Potatoes: Add your favorite herbs, such as thyme, parsley, rosemary, or chopped chives.
Garlicky Mashed Potatoes: Roast a whole head of garlic in the oven, mash the cloves, and mix them into the potatoes for a mellow garlic flavor.
Loaded Mashed Potatoes: Turn them into loaded mashed potatoes by mixing in crispy bacon or turkey bacon bits before serving.
What to Serve with Mashed Potatoes
- Roasted Boneless Turkey: A great pairing for Thanksgiving or holiday dinners.
- Oven Roasted Spatchcock Chicken: Serve with mashed potatoes for an easy, hearty dinner.
- Oven Baked Whole Chicken: A classic main dish that pairs well with creamy mashed potatoes.
- Mediterranean Lamb Chops: Serve alongside mashed potatoes for a flavorful dinner.
Questions You Might Have
Yes. Pour 1 cup of water into the Instant Pot and place the peeled and cubed potatoes on a steamer rack. Cook on high pressure for 8 minutes, then quick release the pressure. Remove the potatoes and mash them with the butter, sour cream, and hot milk until creamy.
Yukon Gold and Russet potatoes both work well. Yukon Gold potatoes are naturally creamy and buttery, while Russet potatoes have a starchier texture that works well for mashing.
Storing and Reheating
Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 to 4 days.
You can also freeze the mashed potatoes in a freezer-safe container for up to 3 months. Thaw them overnight in the refrigerator before reheating.
To reheat, warm the mashed potatoes on the stovetop over low heat for about 5 to 10 minutes, stirring occasionally.
For individual portions, microwave for 1 to 2 minutes, stirring halfway through. Add a little milk or butter as needed to restore their creamy texture.
More Potato Recipes to Try
- Oven Roasted Parmesan Herbed Potatoes
- Crispy Parmesan Potatoes
- Crispy Air Fryer Roasted Potatoes
- Roasted Garlic Mashed Potatoes
- Cheesy Smashed Potatoes
Easy Mashed Potatoes
Ingredients
- 2 lbs. Yukon golden potatoes, or Russet potatoes
- ½ cup sour cream, or use cream cheese
- 2 tsps. salt, 1 for boiling, 1 to adjust the taste
- ½ cup butter, + 2 tbsps. melted for topping
- ½ cup hot milk, or heavy cream
- 1 tsp. garlic powder, optional
- chives and fresh ground black pepper, for garnishing
Instructions
- Peel and dice the potatoes into 2-inch cubes. Rinse and set aside.
- Bring a pot filled halfway with water to a boil. Add the salt and potatoes and cook until they’re fork-tender, or until a fork can be easily inserted.
- Drain the water and return the potatoes to the pot. Add the butter, salt to taste, sour cream, and hot milk. Mash well with a potato masher until they’re very creamy.Note: If you’re adding garlic powder, melt the butter and garlic powder together at the same time to infuse the garlic flavor.
- Let the mashed potatoes simmer for a few minutes over low heat.
- Remove from the heat and transfer the mashed potatoes to a serving bowl. Drizzle 2 tablespoons of melted butter on top, then add some freshly ground pepper.
- Garnish with chopped chives and serve.
Notes and Recipe Tips
- Cut the potatoes into large, even cubes so they cook evenly without absorbing too much water.
- Salt the cooking water to season the potatoes, and drain them well before mashing to prevent watery mashed potatoes.
- Avoid using a food processor because it can make the mashed potatoes sticky or gummy. Use a potato masher instead for better texture.
When should the sour cream be added? Still came out really good without.
With the milk and other ingredients. Thanks for bringing that to my attention and I appreciate the review.
yummy recipe,thank you
Thanks so much Chandra for leaving a review. Glad you enjoyed the recipe.