Mashed Potatoes Recipe

A delightful serving of mashed potatoes, topped with rich gravy and a sprinkle of herbs, elegantly presented in a green bowl on a rustic wooden board.

Mashed 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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Prep Time: 10

Cook Time: 25

Total Time: 35

Course: Side Dish

Cuisine: American

Keyword: mashed potatoes

Servings:

Calories: 532kcal

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

US Customary - Metric

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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

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