This creamy mashed potatoes recipe makes perfectly fluffy, buttery mashed potatoes with simple ingredients. Made with butter, milk, salt, and pepper, these homemade mashed potatoes are an easy side dish that goes with just about anything!
There are some side dishes that never get old, and mashed potatoes are definitely one of them. They are simple, inexpensive, filling, and always good with a little extra butter or a generous spoonful of gravy. 😁
My favorite way to make mashed potatoes is they way my mom makes them. First, you mash the cooked potatoes by hand and then give them a quick whip with a hand mixer. This helps smooth out any remaining lumps and gives the potatoes a light, creamy texture. These mashed potatoes disappear every holiday dinner!
Whether you’re making a weeknight dinner, Sunday supper, or a big holiday meal, this is an easy mashed potato recipe worth keeping around.
Why You’ll Love This Creamy Mashed Potatoes Recipe
There is nothing complicated about these homemade mashed potatoes, and that’s exactly what I like about them.
Perfect with gravy: These potatoes are creamy while still having enough body to hold plenty of gravy.
Simple ingredients: You only need potatoes, butter, milk, salt, and pepper.
Creamy and buttery: A full 1/2 cup of butter adds plenty of rich flavor.
Easy to make: No potato ricer or special equipment is necessary!
Great for holidays: This recipe makes a generous batch for Thanksgiving, Christmas, Easter, or family gatherings.
Ingredients for Homemade Mashed Potatoes
You only need a handful of basic ingredients to make this creamy mashed potatoes recipe.
Potatoes
You’ll need 3 pounds of potatoes, or about 12 medium potatoes. Peel the potatoes and cut them into roughly 1-inch chunks so they cook evenly.
Butter
Use 1/2 cup butter, cut into chunks. Cutting the butter into smaller pieces helps it melt quickly into the hot potatoes.
Milk
You’ll need 3/4 cup milk to make the potatoes smooth and creamy without making them overly heavy.
Salt
Salt the cooking water before boiling the potatoes, then add 1 1/2 teaspoons salt when mashing them. Salting the cooking water helps season the potatoes as they cook.
Black Pepper
A 1/2 teaspoon black pepper adds just enough seasoning without overpowering the buttery potato flavor.
What Are the Best Potatoes for Mashed Potatoes?
Russet and Yukon Gold potatoes are both excellent choices, but they produce slightly different results.
Russet potatoes are high in starch and are especially good when you want light and fluffy mashed potatoes. Yukon Gold potatoes have a naturally buttery flavor and tend to produce a richer, creamier mash.
You can use either variety for this recipe depending on the texture you prefer.
How to Make Creamy Mashed Potatoes
1. Prepare the Potatoes
Peel and rinse the potatoes. Cut them into 1-inch chunks.
Try to keep the pieces fairly close in size. This helps them finish cooking at about the same time.
2. Boil the Potatoes
Place the diced potatoes in a large pot and fill it with enough water to cover them. Generously salt the water.
Bring the potatoes to a boil and cook for approximately 10–13 minutes, or until they are fork-tender.
The potatoes are ready when a fork can easily pierce through a piece without much resistance.
3. Drain the Potatoes
Drain the cooked potatoes well, then return them to the warm pot.
Don’t skip draining them thoroughly. Excess water can make mashed potatoes watery instead of rich and creamy.
4. Add the Butter and Seasonings
Add the 1/2 cup chunked butter, 3/4 cup milk, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper to the hot potatoes.
The heat from the potatoes will begin melting the butter right away.
5. Mash the Potatoes
Using a potato masher, mash the potatoes until most of the chunks are gone and the butter and milk are incorporated.
6. Briefly Whip Until Creamy
Using a hand mixer on medium high speed, whip the mashed potatoes for about 1 minute, stopping as soon as they are smooth and fluffy.
Don’t continue beating once the potatoes reach the texture you want. Potatoes can become sticky or gummy when they’re over mixed.
7. Serve
Transfer the mashed potatoes to a serving bowl and serve them warm.
Top with extra butter for a simple side dish, or scoop and spoon your favorite gravy over the top!
Tips for the Best Mashed Potatoes
Cut the potatoes evenly. Keeping your potato chunks close to the same size helps prevent some pieces from becoming waterlogged while others are still firm.
Salt the cooking water. Don’t rely entirely on seasoning the potatoes after they’re cooked. Salted cooking water helps season the potatoes throughout.
Don’t undercook the potatoes. If they’re still firm in the center, you’ll have a much harder time getting smooth mashed potatoes.
Drain them well. Water left in the pot can thin the potatoes and dilute their buttery flavor.
Mash before using the mixer. The potato masher does most of the work. The hand mixer should simply finish smoothing and fluffing the potatoes.
Don’t over mix. Once they’re creamy, stop mixing. Overworking cooked potatoes can make their texture gluey instead of fluffy.
How Do You Know When Potatoes Are Done Boiling?
The easiest way to check potatoes is with a fork.
Pierce one of the larger potato chunks with a fork. It should slide into the potato easily, and the potato should feel very soft.
For 1-inch chunks, this generally takes about 10–13 minutes of boiling, although the exact cooking time can vary slightly depending on the type of potato and the size of your pieces.
Can I Make Mashed Potatoes Ahead of Time?
Yes. Mashed potatoes can be prepared ahead of time and refrigerated until you’re ready to serve them.
Because refrigerated mashed potatoes tend to thicken, you may need to add a small splash of milk when reheating. Reheat them gently and stir periodically until they’re hot and creamy again.
Add another tablespoon or two of butter before serving if desired.
How to Store Leftover Mashed Potatoes
Allow leftover mashed potatoes to cool, then transfer them to an airtight container and store them in the refrigerator.
When reheating, add a little milk if the potatoes seem too thick or dry. Heat carefully until warmed through. They can burn easily if you are reheating on the stove.
Leftover mashed potatoes are also great for turning into potato cakes or using as a topping for shepherd’s pie.
Frequently Asked Questions
Why did my mashed potatoes turn gummy?
The most common culprit is overworking the potatoes. Mixing potatoes too aggressively releases more starch and can turn a fluffy mash into a sticky or gluey one.
Mash them first with a potato masher, then use the hand mixer only briefly to finish smoothing and fluffing them.
Can I use whole milk for mashed potatoes?
Absolutely! Whole milk works especially well because it provides creaminess and richness while keeping the mashed potatoes lighter than recipes made with heavy cream.
Can I use 2% milk?
Yes. You can make this recipe with 2% milk as well. The potatoes may be slightly less rich than when made with whole milk, but the butter still provides plenty of flavor.
Should I melt the butter first?
You don’t have to. Cutting the butter into chunks allows it to melt quickly when added directly to the hot potatoes.
Should I peel potatoes for mashed potatoes?
For this smooth and creamy mashed potato recipe, I prefer peeling the potatoes first. If you like a more rustic mashed potato, you can leave some or all of the skins on.
What to Serve With Mashed Potatoes
These creamy mashed potatoes go with just about any hearty, home-cooked meal. Since they’re buttery and simply seasoned, they’re especially good with meats, gravy, and vegetables.
For an easy comfort-food dinner, serve them with my Easy Crock Pot Chuck Roast with Brown Gravy. The tender beef and rich brown gravy are perfect spooned right over a big helping of mashed potatoes!
You could also pair them with my Pan-Fried Boneless Skinless Chicken Thighs for an easy weeknight dinner, or serve them alongside my Juicy Baked Pork Tenderloin for a simple Sunday supper.
For a vegetable on the side, my Bacon Green Beans would make this an especially good holiday or comfort-food meal.
And don’t forget the bread! Add a batch of my Soft Buttery Dinner Rolls for soaking up any extra gravy left on the plate.
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So I decided there is nothing better than to enjoy food and drink and to find satisfaction in work. Then I realized that these pleasures are from the hand of God. For who can eat or enjoy anything apart from him? -Ecclesiastes 2:24-25 NLT
Easy Creamy Mashed Potatoes Recipe
Ingredients
- 3 pounds potatoes peeled and cut into 1-inch chunks (about 12 medium potatoes)
- Salted water for boiling
- 1/2 cup butter cut into chunks
- 3/4 cup milk
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
Instructions
- Peel and rinse the potatoes, then cut them into 1-inch chunks.
- Place the potatoes in a large pot and cover them with water. Generously salt the water.
- Bring to a boil and cook for 10–13 minutes, or until the potatoes are tender and easily pierced with a fork.
- Drain the potatoes thoroughly and return them to the warm pot.
- Add the chunked butter, milk, salt, and black pepper.
- Using a potato masher, mash the potatoes until the larger chunks are gone and the ingredients are well combined.
- Using a hand mixer on medium speed, whip the potatoes for up to 1 minute, stopping as soon as they are smooth and fluffy. Do not overmix. They could turn gummy.
- Serve immediately with extra butter or top with your favorite gravy.
Notes
Don’t forget to save this recipe on Pinterest and share it with your friends! 🥔
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