For perfectly boiled, fork-tender potatoes that are ready for mashing, aim for a cooking time of 25 minutes. This timing consistently yields ideal results every time, ensuring your potatoes are soft enough to mash effortlessly without becoming waterlogged. I rely on this 25-minute rule for various potato preparations, whether for soups or pre-mashing, regardless of potato size. It truly is the sweet spot for achieving perfectly cooked potatoes.

It’s important to note that this 25-minute guideline refers to average-sized potatoes. If you’re using exceptionally large commercial baking potatoes, you might need to adjust the timing slightly. To ensure even cooking and easier mashing, I typically cut extra-large potatoes into quarters and regular-sized potatoes in half. For smaller varieties like baby potatoes, they can be left whole. If you’re planning to make garlic-infused mashed potatoes, peeled garlic cloves can be added directly to the pot with the potatoes for a rich, savory flavor.

Choosing the right potato is key to the best mashed potatoes. The two most popular varieties for mashing are Russet and Yukon Gold. Russet potatoes are starchy and tend to be dry and flaky when cooked. For these, incorporating extra dairy products like sour cream or cream cheese is crucial; they bind the starchy flakes beautifully, resulting in a light and fluffy mash. Yukon Gold potatoes, on the other hand, are naturally creamy once boiled due to their lower starch and higher moisture content. While they can be easily made with just milk and butter, adding the extra richness of cream cheese and sour cream enhances their flavor profile and makes them wonderfully freezer-friendly.

The most important kitchen tool for achieving perfectly whipped, ultra-light mashed potatoes is a hand mixer. While a traditional potato masher works, a hand mixer provides an unmatched consistency and airiness. I exclusively use a hand mixer to create a smooth, lump-free mash directly in the pot. Simply attach the beaters and whip the chunks of boiled potatoes (or even whole boiled potatoes) until smooth.

1. Choose Your Potatoes: Select your preferred potato variety, whether it’s starchy Russets, buttery Yukon Golds, or a blend of both for balanced texture and flavor.
2. Prepare the Potatoes: Peel the potato skins for a classic smooth mash, or leave them on for added nutrition and rustic charm, especially with red potatoes or when making garlic mashed potatoes. Cut the potatoes into uniform chunks (halves or quarters work well) to ensure even cooking.
3. Boil the Potatoes: Transfer the prepared potato chunks into a large 5-quart pot. Cover the potatoes with water, filling the pot about three-quarters full. This allows you to reserve some of the nutrient-dense, starchy cooking water for later, which is excellent for adjusting the mash consistency.
4. Cook Until Tender: Bring the water to a rolling boil and cook the potatoes for 25 minutes, or until they are easily pierced with a fork. Once cooked, carefully strain the potatoes, reserving about 1/2 to 1 cup of the starchy water in a separate bowl.
5. Steam with Dairy: Return the drained potatoes to the hot pot. Add the cream cheese, sour cream, and butter directly over the potatoes. Cover the pot with a lid and let it sit for about 5 minutes. This steaming process melts the dairy ingredients, allowing them to gently infuse into the potatoes and making them incredibly creamy and easy to mash.
6. Whip to Perfection: Using a hand mixer with the beaters attached, begin mashing and whipping the potatoes until they are smooth and lump-free. Scrape down the sides and bottom of the pot frequently to ensure everything is incorporated. At this stage, before adding any liquid, you don’t need to worry about overmixing; the potatoes can be beaten for several minutes to achieve maximum fluffiness.
7. Add Liquid & Season: Once smooth, add the salt, milk, and a portion of the reserved starchy potato water. Continue to beat just until everything is well blended and reaches your desired consistency. Be cautious at this step: once liquid is added, overmixing can activate the potato starch, leading to a gummy texture.
8. Serve Warm: Serve your delicious, creamy mashed potatoes immediately, either as a standalone side dish, topped with gravy, or alongside your favorite meat and vegetables.

Chef’s Tip: If you’re preparing a large batch of potatoes ahead of time for an event like catering, submerge the cut, raw potatoes in ice-cold water overnight. This prevents them from oxidizing and keeps them fresh. The next morning, simply drain and proceed with boiling as directed. Note: For a “smashed” potato texture rather than perfectly smooth, roughly mash the steamed potatoes by hand, then shake the covered pot vigorously to break them down, instead of using a mixer.

Yes, potatoes are naturally a vegetable, making them completely gluten-free. Gluten is typically found in grains such as wheat, rye, and barley. However, to ensure your entire mashed potato dish remains gluten-free, always confirm that any accompanying gravy is made with a gluten-free thickener, such as cornstarch, instead of wheat flour. Always check all ingredients if catering to severe gluten allergies.

Many mashed potato recipes, including various variations, call for either milk or cream, and sometimes I even use a combination of both to achieve a desired texture and richness. Heavy whipping cream undeniably adds a luxurious richness and a denser, more indulgent texture to plain mashed potatoes, making them exceptionally decadent. Milk, on the other hand, is much lighter, ideal for creating ultralight, whipped potatoes with a cloud-like consistency. Milk can also help to stretch out the mashed potatoes, making it seem like there are more servings per batch without compromising flavor. If you find yourself unable to decide between the richness of cream and the lightness of milk, Half and Half offers a perfect compromise, providing a balance of both qualities.

This particular recipe, as written, is not vegan as it heavily relies on dairy products like cream cheese, sour cream, and cow’s milk for its signature creamy and rich texture. However, to easily adapt this recipe and make delicious Vegan mashed potatoes: you can substitute the dairy components with plant-based alternatives. Opt for a high-quality vegan butter, unsweetened plain almond milk (or your favorite unsweetened plant-based milk), and a vegan-approved cream cheese alternative. These substitutions will help you achieve a surprisingly similar creamy and flavorful result.

This recipe is designed to make easy mashed potatoes accessible for any home cook, as most of the ingredients are likely already in your refrigerator! Once you master how to make homemade mashed potatoes using this method, you’ll be able to whip up a batch anytime. It truly takes only simple, classic ingredients and no fancy equipment to create a perfect pot of Classic Mashed Potatoes.

Here’s what you’ll need:

• Cream Cheese: I initially used a full 8oz package of Philadelphia cream cheese, but I’ve found that 6oz works just as well, if not better, achieving optimal richness without being overly heavy. It also helps to stretch the potato mixture without using an excessive amount.
• Sour Cream: Daisy brand is my absolute favorite for its consistent thickness and rich flavor. Some other brands can be thinner or diluted, but Daisy always delivers the perfect creamy texture.
• Butter: One 4oz stick of high-quality butter is the ideal amount for 13 medium potatoes, infusing them with a luxurious, buttery flavor.
• Seasonings: While simple salt is my primary seasoning for allowing the natural potato flavor to shine, feel free to experiment with additions like garlic salt for an extra punch, or dried chives for a subtle oniony note.
• Water or Broth: For added depth of flavor, consider cooking your potatoes in 2 cups of chicken broth instead of plain water, or simply season your cooking water with bouillon cubes or chicken stock powder. Don’t forget to repurpose part of your starchy potato water for mashing; it adds body and nutrients.
• Potatoes: Yukon Gold potatoes are widely considered the best choice for truly creamy mashed potatoes due to their naturally buttery texture. However, versatile Russet potatoes or other white varieties like Chef potatoes or Idaho potatoes will also yield excellent results.
• Milk: Using milk contributes to a lighter, more whipped potato dish, giving it an ultra-light and fluffy texture. If you prefer a richer and denser mash, heavy cream is an excellent alternative or addition.
• Fresh Herbs (Optional): A sprinkle of fresh or dried parsley as a garnish not only adds a pop of color but also a fresh, herbaceous flavor.

Note: If you have difficulty finding mushroom bouillon cubes, you can easily create your own homemade mushroom broth. Simply strain the flavorful juice released from your mushrooms as they fry. Add this concentrated, homemade mushroom broth to the simmering pot of potatoes for an umami-rich infusion.

This recipe typically yields about 12 generous servings of mashed potatoes. For boiling this quantity of potatoes, a 5-quart pot is usually sufficient. A good general rule of thumb is to use a quart-sized pot for every pound of potatoes you are cooking to ensure adequate space for boiling and mashing.

Storing mashed potatoes properly ensures you can enjoy them again without compromising on taste or texture. Leftover mashed potatoes will keep beautifully in the refrigerator for up to 4 days when stored in an airtight container. If you anticipate needing to store them for a longer period, it’s best to freeze them.

To Reheat: To revive refrigerated mashed potatoes, simply reheat them in the microwave with a splash of water or milk to restore their creamy consistency. Alternatively, mashed potatoes reheat wonderfully in a skillet on the stovetop over medium-low heat, with a little added milk or butter, stirring occasionally until heated through and smooth again.

Preparing mashed potatoes in advance is a fantastic way to ease the stress of meal prep, especially for holidays or large gatherings. To prep your mashed potatoes ahead of time, simply follow the recipe instructions to cook and mash them. Once prepared, spread the mashed potatoes evenly into a 13×9 inch baking dish. Allow them to cool completely to room temperature before covering the dish tightly with aluminum foil. They can then be refrigerated for up to 4 days.

Oven Reheating Instructions: When you’re ready to serve, place the covered baking dish into a preheated 350°F (175°C) oven and bake for approximately 30-45 minutes, or until the potatoes are thoroughly heated through and steaming. Remove foil for the last 10 minutes if you prefer a slightly crisp top.

Microwave Reheating Instructions: For smaller portions or quicker reheating, store the mashed potatoes in a glass bowl covered with plastic wrap. Before microwaving, poke a few holes in the plastic wrap with a fork to allow steam to escape. Microwave on high for up to 14 minutes, stirring once halfway through, until hot. If reheating in smaller, individual portions (e.g., 3-4 cups), microwave in a glass bowl, stirring every 3 minutes, until desired temperature is reached.

Crock-Pot Reheating Instructions: Mashed potatoes reheat exceptionally well in a slow cooker, making it an excellent option for potlucks or keeping them warm during church or other events. Transfer your prepared mashed potatoes into the crockpot. Set it to “warm” or “low” for about 2 hours to gently heat them through. If you’re in a rush, heat on “high” for up to 1 hour, stirring occasionally to prevent sticking and ensure even heating.

Yes, making mashed potatoes in a slow cooker is a convenient “set it and forget it” method, perfect for busy days when you want to come home to a delicious meal. The slow cooker gently cooks the potatoes, ensuring they are tender and ready for mashing without constant supervision.

1. If time allows for a slow and easy dinner, cube your potatoes into 1-inch chunks for even cooking.
2. Transfer the cubed potatoes into a 6-quart slow cooker and cover them with approximately 1 liter of water.
3. Cook on the “high” setting for 5-6 hours, or until the potatoes are incredibly tender.
4. Once cooked, carefully drain the potatoes, making sure to reserve some of the cooking water. Return the potatoes to the slow cooker and add the cream cheese, sour cream, and butter. Cover and let them steam for a few minutes until the butter has fully melted.
5. Then, using a hand mixer, whip the potatoes until they are smooth and creamy. Gradually mix in the milk and part of the reserved potato water until you’ve achieved your desired consistency.

For those looking for the quickest way to get creamy mashed potatoes on the table, the Instant Pot is your best friend. This pressure cooker drastically cuts down cooking time, delivering tender potatoes in minutes.

1. If you have this handy pressure cooker, start by cubing your potatoes into 1 or 2-inch pieces.
2. Pour 2 cups of water and a pinch of salt into the bottom of the Instant Pot, then add the cubed potatoes.
3. Secure the lid and set the Instant Pot to pressure cook on high for 12 minutes. Allow for a 5-minute natural pressure release, then carefully turn the valve to quick-release any remaining pressure.
4. Drain the potatoes, reserving a bit of the liquid. Return the hot, drained potatoes to the Instant Pot. Add the cream cheese, sour cream, and butter, then cover with the lid again for a few minutes to allow the steam to melt the butter and dairy.
5. Using a hand mixer, whip the potatoes on high until they are smooth and fluffy. Finally, mix in the milk and a portion of the reserved potato water until you’ve reached your desired creamy consistency.

While I used large Yukon Gold Potatoes for these ultra-light whipped mashed potatoes, many varieties can be used to achieve delicious results. Understanding the characteristics of different potatoes will help you choose the best type for your desired texture:

• Russet Potatoes (Burbank): These oblong potatoes are known for their high starch content and dry, flaky flesh when cooked. Their texture makes them excellent for mashing, especially when combined with generous amounts of dairy. The starch breaks down easily, resulting in wonderfully light and fluffy mashed potatoes.
• Idaho Potatoes: Similar to Russet, Idaho potatoes are another high-starch variety that excels in baking, boiling, and mashing. They produce a light, airy mash with a slightly coarser texture if not thoroughly whipped.
• Yukon Golds: My personal favorite for their inherent creaminess. These waxy potatoes are lower in starch and higher in sugar and moisture. This composition makes them naturally smooth and buttery when mashed, often requiring less added dairy to achieve a luxurious consistency. They offer a rich flavor and a dense, velvety texture.
• Red Potatoes (Red Bliss): These fall into the waxy category. Since red potatoes are typically smaller and have thin, flavorful skins, they can be difficult to peel. For a rustic mash, simply leave the skins on when boiling. They create a mashed potato with a slightly firmer texture and a delightful pop of color.
• White or Yellow Potatoes: Often labeled as all-purpose cooking potatoes, these varieties have white or yellow flesh and are generally more economical. They offer a good balance of starch and moisture, making them versatile for mashing, though they may not be as inherently creamy as Yukon Golds or as fluffy as Russets without careful preparation.

Transform basic mashed potatoes into a culinary masterpiece with these flavorful ideas for savory fillings, toppings, or by simply returning to classic, comforting preparations reminiscent of grandma’s cooking. You can also pack extra nutrition into your mashed potatoes by leaving the skins on certain varieties and repurposing the starchy potato water from boiling.

1. Infused Melted Butter Mixture: Take your butter to the next level by melting it with sea salt and fresh herbs. Sprigs of fresh thyme, rosemary, or tarragon gently infuse the butter with aromatic flavors, which you can then drizzle over your mashed potatoes.
2. Loaded Mashed Potatoes: For a hearty and indulgent dish, top your creamy goodness with classic loaded potato ingredients. Think crispy crumbled bacon, generously grated sharp cheddar cheese, and a sprinkle of spicy jalapeños for an exciting kick.
3. Basic Mashed Potatoes: To create a simple, classic mashed potato dish, you can omit the cream cheese and sour cream. Instead, focus on adding just butter, salt, and milk to your perfectly boiled potatoes for a timeless, comforting side.
4. Sour Cream Mashed Potatoes: If you’re a fan of a tangy, extra-creamy profile, simply increase the amount of sour cream to a full cup (8oz) in your recipe. This adds a delightful richness and a subtle zest.
5. Garlic Mashed Potatoes: For a wonderfully aromatic mash, peel a small head of garlic cloves and add them directly to the boiling water when cooking your potatoes. They will soften and sweeten, becoming easy to mash right along with the potatoes.
6. Mashed Red Potatoes: Embrace the rustic appeal by leaving the skins on red-skinned potatoes. Boil them as directed, ideally with garlic cloves, then mash them together. The skins add color, texture, and a boost of nutrients.
7. Mashed Sweet Potatoes: To venture into a sweeter, earthier territory, substitute sweet potatoes for regular potatoes. Omit the sour cream and instead add 2 tablespoons of brown sugar or 1/4 cup of maple syrup to the recipe, then proceed with the mashing steps.
8. Cheesy Mashed Potatoes: For all the cheese lovers, this variation is a must. Sprinkle a generous amount of your favorite melting cheese (such as cheddar, Monterey Jack, or Gruyere) into the freshly whipped mashed potatoes, allowing it to melt into gooey perfection. Alternatively, sprinkle cheese over a casserole dish of mashed potatoes for a bubbly, golden crust when baking ahead.

Creamy mashed potatoes are an incredibly versatile side dish that pairs beautifully with a wide array of main courses, vegetables, and breads. Here are some of our favorite pairings:

• Squash Dinner Rolls: These soft, fluffy rolls are perfect for soaking up any extra mashed potato goodness. Serve them hot, slathered with extra butter and perhaps a dollop of jam for a truly comforting experience.
• Cranberry Sauce: A quintessential Thanksgiving classic, the tartness of cranberry sauce provides a wonderful contrast to the rich creaminess of the mashed potatoes.
• Dill Pickles: For a refreshing and zesty counterpoint to this creamy dish, crisp dill pickles offer a delightful vinegary side that cuts through the richness.
• Whole Wheat Sourdough Bread: This hearty, artisan-style bread is substantial and satisfying, perfect for a robust meal. Enjoy it with fresh garlic cloves or use it to scoop up generous portions of mashed potatoes.
• Parmesan Crostini Recipe: These crunchy, savory toasts are ideal for dipping into a warm bowl of creamy taters, adding a delightful textural contrast.
• Meatloaf: A classic comfort food pairing! The rich glaze of a good meatloaf is simply amazing when served alongside mashed potatoes and fresh green beans.
• Country Gravy: Nothing complements a bed of mashed potatoes quite like a generous ladle of homemade country gravy. It’s a match made in culinary heaven.
• Roasted Turkey: Another quintessential holiday pairing. Roasted turkey and creamy mashed potatoes are a Thanksgiving staple. And if you have leftovers, be sure to make these Leftover Turkey Melts!

Print Recipe
Rate This Recipe
Pin Recipe

BEST Creamy Mashed Potatoes Recipe

Equipment

• 5-quart pot
• Hand mixer

Ingredients

Instructions

Notes for Success: