Ultimate Mashed Potatoes
Add Preferred SourceMashed potatoes are the ultimate comfort food. They’re rich, creamy, and packed with buttery goodness. This recipe makes the best mashed potatoes—fluffy, flavorful, and smooth, with just the right amount of garlic and a touch of brown butter on top. They are perfect every time!
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I love making these mashed potatoes for Sunday roasts, Thanksgiving, or anytime I want a warm, cozy side dish. Using bith cream and whole milk gives them a creamy texture, while roasted garlic adds incredible flavor. They’re perfect with roast turkey, chicken, or even as a topping for shepherd’s pie.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make the Best Mashed Potatoes
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I keep this recipe simple, but the key to perfect mashed potatoes is using the right technique. Follow these steps for smooth, creamy potatoes every time.
Roast the Garlic
Heat the oven to 400ºF (200°C). Cut a head of garlic in half, drizzle with olive oil, and bake for 12 minutes until soft and golden brown.
Boil the Potatoes
Peel and quarter 4 pounds of Yukon Gold or russet potatoes. Place them in a large pot with cold water, add a pinch of salt, and bring to a boil. Cook for 20-25 minutes until fork-tender. Drain well.
Mash and Mix
Use a potato masher or a potato ricer to mash the drained potatoes with the roasted garlic.
Stir in heavy cream, whole milk, fresh thyme, butter, salt, and black pepper with a wooden spoon until smooth and creamy.
Brown the Butter
In a small saucepan, melt 3 tablespoons of butter over medium heat. Let it cook for 2-3 minutes until golden brown and nutty. Remove from heat immediately.
Serve and Enjoy
Spoon the mashed potatoes into a serving dish. Drizzle with brown butter, sprinkle with fresh thyme, and season with extra black pepper.
Ingredients
- 1 head garlic
- 1 teaspoon extra virgin olive oil
- 4 pounds potatoes peeled and quartered
- 2 cups heavy cream
- 2 cups whole milk
- 3 sprigs fresh thyme
- 6 tablespoons salted butter at room temperature
- Salt and black pepper
- 3 tablespoons butter for the brown butter
Video
Instructions
- Heat the oven to 400ºF (200°C). Cut the garlic in halves, pour olive oil, and bake for 12 minutes, until soft and browned.1 head garlic, 1 teaspoon extra virgin olive oil
- In the meantime, peel and boil the potatoes for 20-25 minutes, until the potatoes are fork tender.4 pounds potatoes
- Drain the potatoes. Pass the potatoes and roasted garlic cloves through a potato ricer, or mash them directly in the pot with a potato masher.
- Add the heavy cream, milk, thyme, butter, salt and pepper.2 cups heavy cream, 2 cups whole milk, 3 sprigs fresh thyme, 6 tablespoons salted butter, Salt and black pepper
- Brown the butter in a small skillet at medium – you just have to bring it past the melting stage for 2-3 minutes, as soon as it starts to get brown, remove it from the skillet.3 tablespoons butter
- Serve the mashed potatoes with the browned butter, fresh pepper, and thyme.
Notes
- Potatoes: Yukon Golds are the best potatoes for creamy texture, but russets work too if you prefer fluffier potatoes.
- Skin on: Leaving the skins on adds texture, fiber, and a rustic feel. It also saves time! Just be sure to scrub them well.
- Start with cold water: Dropping potatoes into boiling water makes them cook unevenly. Always start with cold water and bring to a boil.
- Don’t over-mash: Overworking the potatoes releases too much starch, making them gluey. A potato masher or ricer keeps them light and fluffy.
- Can I use a blender or food processor? A blender will overwork the potatoes and turn them into a gummy mess. Stick to a masher or ricer for the best texture.
- Warm the dairy: Cold milk or cream can cool the potatoes too quickly. Warming them before adding helps everything blend smoothly.
- Brown butter: It only takes a few extra minutes, but browned butter adds a nutty depth that makes these mashed potatoes irresistible.
- Salt at every stage: Salt the water when boiling, then season the potatoes as you mix. It builds layers of flavor.
- Extra richness: A dollop of sour cream or cream cheese makes them extra tangy and creamy.
- Make ahead: Make them up to 2 days in advance, store in an airtight container, and reheat with a splash of milk or butter to keep them creamy.
- Leftover ideas: Turn them into potato pancakes, shepherd’s pie, or mix them into soups for extra creaminess.
Storage and Reheating Instructions
- Fridge: Keep them in an airtight container in the refrigerator for up to 4 days.
- Reheat: To reheat, add a splash of milk or butter and warm them on the stovetop or in the microwave, stirring occasionally.
- Freeze: You can also freeze mashed potatoes in a freezer bag for up to 3 months—just thaw overnight in the fridge and reheat.
Nutrition
Recipe Notes and Tips
I have a few tricks to make sure these mashed potatoes turn out creamy and flavorful every time.
- Potatoes: Yukon Golds are the best potatoes for creamy texture, but russets work too if you prefer fluffier potatoes.
- Skin on: Leaving the skins on adds texture, fiber, and a rustic feel. It also saves time! Just be sure to scrub them well.
- Start with cold water: Dropping potatoes into boiling water makes them cook unevenly. Always start with cold water and bring to a boil.
- Don’t over-mash: Overworking the potatoes releases too much starch, making them gluey. A potato masher or ricer keeps them light and fluffy.
- Can I use a blender or food processor? A blender will overwork the potatoes and turn them into a gummy mess. Stick to a masher or ricer for the best texture.
- Warm the dairy: Cold milk or cream can cool the potatoes too quickly. Warming them before adding helps everything blend smoothly.
- Brown butter: It only takes a few extra minutes, but browned butter adds a nutty depth that makes these mashed potatoes irresistible.
- Salt at every stage: Salt the water when boiling, then season the potatoes as you mix. It builds layers of flavor.
- Extra richness: A dollop of sour cream or cream cheese makes them extra tangy and creamy.
- Make ahead: Make them up to 2 days in advance, store in an airtight container, and reheat with a splash of milk or butter to keep them creamy.
- Leftover ideas: Turn them into potato pancakes, shepherd’s pie, or mix them into soups for extra creaminess.
How to Store Leftover Mashed Potatoes
Leftover mashed potatoes store well and taste just as good the next day. Keep them in an airtight container in the refrigerator for up to 4 days.
To reheat, add a splash of milk or butter and warm them on the stovetop or in the microwave, stirring occasionally.
You can also freeze mashed potatoes in a freezer bag for up to 3 months—just thaw overnight in the fridge and reheat.
Our Top 3 Money-Saving Tips for This Recipe
Making the best mashed potatoes doesn’t have to break the bank! Here are some smart ways to save money while keeping all the flavor.
- Buy potatoes in bulk: They last for weeks when stored in a cool, dark place.
- Use russet potatoes instead of Yukon Gold potatoes: They’re often cheaper and still make fluffy mashed potatoes.
- Skip the heavy cream: Whole milk or a splash of chicken broth works just fine.
What to Serve With Mashed Potatoes
Mashed potatoes go with just about everything, but they’re especially great with classic comfort foods.
Serve them alongside roast chicken, beef Wellington, or roast turkey with a generous pour of turkey gravy.
They also pair well with meatloaf, slow-cooked beef stew, or as a topping for cottage pie.
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