The FINEST Mashed Potatoes dish

Get ready for mashed potato perfection with our FINEST Mashed Potatoes Recipe — rich, buttery, and so silky they practically melt in your mouth, they’re the stuff of dreams. Plus, they’re a breeze to whip up, making them the reliable side dish for holidays and weeknight dinners!

A bowl of mashed potatoes topped with black pepper, herbs, and butter.

What Are the Finest Potatoes for Mashed Potatoes?

Yukon gold potatoes or Russet potatoes are widely considered to be the finest potatoes for mashed potato recipes.

Yukon Gold are yellow potatoes with a thin skin and a rich, buttery flavor.
Russet potatoes are white potatoes that have a high natural starch content, meaning they yield super fluffy mashed potatoes.

For this recipe, we use a combination of both so you get an incredible flavor and a soft, airy texture. Yum!

Ingredients in Mashed Potatoes

Every mashed potato recipe is a little bit different, but here’s what we use to make the absolute finest mashed potato recipe ever! Don’t forget to scroll down to the recipe card below for the complete ingredients and instructions.

Potatoes – We use a combination of yellow and white potatoes for a taste and texture that will knock your socks off.
Garlic Cloves – Two cloves add depth to the flavor, enhancing the savoriness.
Salt and Black Pepper – Adjust to taste.
Whole Milk – This is key to creating an ultra-silky texture. Other milk varieties can be used, but the taste and texture will change slightly.
Sour Cream – Technically optional, this is our secret weapon to taking these mashed potatoes to a whole new level of silky while adding a satisfying tangy taste.
Toppings – Serve your potatoes plain, or top them with fresh chives, green onions, thyme, or freshly cracked black pepper.

Pro Tips for The Finest From-scratch Mashed Potatoes

Cut the potatoes. To speed up the cooking time, cut the potatoes into chunks before boiling.
Boil the potatoes well. You need your potatoes to be so tender a fork slides right through. Otherwise, they’ll be super difficult to mash and won’t taste great.
Drain the potatoes. Set your potatoes aside in the colander for a few minutes to really make sure all the liquid is drained. This will prevent your mashed potatoes recipe from becoming runny.
Mash by hand. We highly recommend using a potato masher or potato ricer to mash the potatoes by hand. A food processor or hand mixer can also be used, but they have a tendency to break down the starch too much, creating a gummy consistency.

Peeled white and yellow potatoes in a large pot.

Boiled potatoes being mashed with a potato masher in a pot.

How to Make Mashed Potatoes

We create the finest mashed potatoes by cooking them in a pot on the stove.

Peel the potatoes. Use a vegetable peeler to peel the skin from the potatoes. Or, leave the skin on for a chunkier, more rustic texture.
Boil. Place the potatoes in a large pot, and submerge them in cold water. Add a generous pinch of salt. Then, bring the liquid to a boil over high heat. Reduce the heat to medium, and allow the potatoes to simmer until they’re fork-tender.
Heat the liquids. In a separate saucepan, heat the whole milk and butter over low heat until the butter is completely melted. Stir occasionally to combine.
Mash. Drain the potatoes in a colander, and return them to the pot. Then, mash the potatoes and garlic together.
Combine. Add the warm milk mixture, stirring to combine and continuing to mash. Stir in the sour cream until smooth.
Serve. Adjust the seasonings to taste, and add your garnishes of choice before serving.

Flavor Variations

Swap the Sour Cream – Replace the sour cream with Greek yogurt or plain cream cheese for a similar flavor and silky texture.
Add Cheese – Make cheesy mashed potatoes by stirring in your go-to cheese. Gouda, cheddar, or Parmesan all taste memorable and melt in well!
Loaded Mashed Potatoes – Stir in sharp cheddar cheese, crumbled bacon, chopped green onions, and jalapeños for a flavor-loaded side dish.
Vegan – Make this recipe vegan-friendly by using plant-based butter and sour cream.
Sweet Potatoes – Swap out the yellow and white potatoes for sweet potatoes, and follow the same instructions, adjusting the boiling time as needed.
Seasonings – Stir in seasonings like Ranch, Old Bay, Italian Seasoning, Everything Bagel Seasoning, or anything you like finest to give the flavor a new twist.
Gravy – Skip the garnishes and enjoy your mashed potatoes with gravy instead.
Broth – Infuse more savory into the potatoes by boiling them in chicken broth or vegetable broth instead of water.

A bowl of the best mashed potatoes topped with butter, pepper, and herbs.

More Variations

We’re so in love with mashed potatoes, we’ve put together a couple of other ways to whip them up, too. You’ll need to modify the ingredients just a bit, but we definitely encourage you to experiment with these other downright tasty options! And? Don’t miss out on our Greek-Inspired Mashed Potatoes, either!

Cheesy Baked Mashed Potatoes

Ingredients

2 1/2 pounds Yukon gold potatoes, peeled and chopped
2 cups whole milk or milk of choice
4 cloves minced garlic
Kosher salt to taste
Pepper to taste
4 tablespoons butter
1/2 cup sour cream
1 cup shredded mozzarella cheese or cheese of choice

Instructions

Preheat oven to 375°F.
In a large baking dish, add potatoes, milk, garlic, salt, and pepper. Cover and bake for 50–55 minutes or until potatoes are fork-tender.
Add butter, sour cream, and shredded cheese. Use a potato masher and mash until silky.
Serve warm!

Silky Slow Cooker Mashed Potatoes

Ingredients

3 pounds Yukon gold potatoes, peeled and chopped
2 cups low-sodium vegetable broth
4 garlic cloves
3 tablespoons butter
1/4 cup sour cream
1 teaspoon fresh thyme
1 cup Parmesan cheese
1 teaspoon salt
1 teaspoon black pepper
Milk or cream as needed

Instructions

Place the potatoes, broth, and garlic in a 4-quart slow cooker.
Cover and cook on HIGH for 3–4 hours or on LOW for 6–7 hours, or until the potatoes are tender, stirring occasionally.
Mash the potatoes until smooth, then stir in the butter, sour cream, thyme, and Parmesan cheese. Season with salt and pepper.
Add a splash of warm milk or cream as needed until the desired texture is reached.
Store in an airtight container in the fridge for 1–2 days.

overhead of mashed potatoes in a crockpot with butter

How to Store, Freeze, and Reheat

Store: Once cooled, leftover mashed potatoes can be transferred to an airtight container and stored in the fridge for up to three to four days.
Freeze: Spread the potatoes evenly in a pan, cover them tightly with aluminum foil, and keep them frozen for up to six months.
Reheat: Allow your mashed potatoes to thaw in the fridge overnight. Then, warm them in the microwave, stirring every two minutes or so.

Or, place them back in the oven at 350 degrees Fahrenheit, and warm them covered for about 20 minutes or until heated through. Add an extra splash of milk or melted butter as needed to freshen them back up!

Common Questions about Mashed Potatoes

Do I need to peel the potatoes?

It’s up to you! Peeling gives you that ultra-smooth, classic texture, but leaving the skins on adds a rustic vibe and extra nutrients. Both ways are tasty!

How do I avoid lumpy mashed potatoes?

Make sure to boil the potatoes until they’re fork-tender and mash them while they’re still hot. A potato ricer or food mill helps keep things super smooth if you want zero lumps.

Are mashed potatoes gluten-free?

They are! As long as you’re sticking to basic ingredients like potatoes, butter, milk, and seasonings, mashed potatoes are naturally gluten-free.

What can I add to mashed potatoes for extra flavor?

We love garlic and sour cream, but cream cheese and Parmesan cheese both bring extra richness and depth, too. A sprinkle of chives or fresh herbs on top also adds a pop of fresh flavor!

More Potato Recipes

On the prowl for more potatoes? We have loads of recipes to satisfy your comfort food cravings!

Greek-Inspired Yukon Gold Mashed Potatoes

Lemon Greek Potatoes Recipe

Crackly Smashed Potatoes

Dairy-Free Mashed Sweet Potatoes

A bowl of creamy mashed potatoes topped with melting butter and chopped chives, with a gold spoon resting inside. The bowl sits on a light-colored marble surface.

the Ayyem kitchenServings: 10 servings

Prep: 15 mins
Cook: 20 mins
Total: 35 mins

Make the FINEST mashed potatoes recipe with whole milk and sour cream for the smoothest texture and richest flavor ever! Email

Ingredients

4 1/2 pounds potatoes half gold, half yellow
1 teaspoon salt
1 cup whole milk
6 Tablespoons butter
2 large cloves garlic minced
1/2 cup sour cream
1/2 teaspoon black pepper
Toppings: chopped fresh chives or green onions thyme, or freshly-cracked black pepper

Instructions

Peel the potatoes, if desired. Chop them for a shorter cooking time.4 1/2 pounds potatoes
Place the potatoes in a large pot, and cover them with cold water. Add a generous pinch of fine sea salt to the water.1 teaspoon salt
Bring the pot to a boil over high heat. Then, reduce the heat to medium, and simmer for about 15-20 minutes or until the potatoes are fork-tender.
While the potatoes are cooking, in a separate saucepan, heat the whole milk and butter over low heat until the butter is completely melted. Stir occasionally to combine.1 cup whole milk, 6 Tablespoons butter
Once the potatoes are tender, drain them in a colander, and return them to the pot.
Mash the potatoes and garlic using a potato masher until they are smooth and silky.2 large cloves garlic
Gradually add the warm milk and butter mixture to the mashed potatoes while continuing to mash and mix. This will help make the potatoes silky.
Stir in the sour cream, and continue to mash and mix until everything is well combined. For a creamier consistency, can add more milk or sour cream as desired.1/2 cup sour cream
Taste the mashed potatoes, and adjust the seasoning with salt as needed.1/2 teaspoon black pepper
Serve the silky mashed potatoes hot, garnished with choice of toppings such as chopped fresh chives or green onions, a sprinkle of thyme, or freshly-cracked black pepper.Toppings: chopped fresh chives or green onions