We have an easy, no-fuss Mashed Potato recipe that works for special occasions or easy dinner nights.
Our Easy Mashed Potatoes recipe shows how to make them in just a few simple steps.
Grab the recipe down below.
Easy Mashed Potatoes
If you’re a potato fan and you love mashed potatoes, there’s no reason you shouldn’t have a tried-and-true go-to mashed potato recipe at your disposal.
So, it doesn’t matter where you’re at on the kitchen experience chart because even with many years of cooking under my belt, I am still learning and unlearning my approach to cooking, entertainment, and creating memorable eating experiences.
This one goes out to all the novice cooks (or anyone who wants to make killer mashed taters) whose need for good food outweighs their fear of failure and who are willing to roll up their sleeves and cook.
Because by going “for it,” you’ll gain confidence and knowledge, which happen to be essential ingredients in every kitchen.
If you follow the instructions, you’ll come out of the other end with your new favorite Easy Mashed Potato recipe in hand or, better yet, on your plate!
What You Will Need:
Russet & Yukon Gold Potatoes. I love leaving the skin on the potatoes because it gives them a much better taste, and the nutrient boost is highly coveted. But if you’re not a fan of leaving the skin on, by all means, grab a potato peeler and get to peeling. For this recipe, I love using two kinds of potatoes because each brings something valuable to the table, and together they make for a pretty freaking good pot of mashed potatoes. First, let’s grab some russets. Russet potatoes don’t contain much water, and when boiled and mashed, they take on a billowy texture. Yukon Gold potatoes are a different story: they’re a bit sweeter and have a smooth, waxy texture. However, if you choose to use only russet or Yukon Gold instead of both, no worries —either one makes excellent mashed potatoes. But using both —well, I can’t lie —is very satisfying!
Half & Half. If you research mashed potato recipes, you’ll find many that call for both heavy cream and milk, so I decided to use half-and-half. Plus, I don’t have to foot the bill and purchase two ingredients. Half-and-half adds creaminess and respectability to mashed potatoes, making them even better. I recommend Land O’ Lakes Half & Half.
Sour Cream. Adding a bit of sour cream adds a bit of tang to the mashed potatoes; it also joins forces with the half & half and butter to create creaminess and adds subtle savory flavor.
Butter. Garlic. Fresh Thyme & Freshly Cracked Black Peppercorns. Now, we’ve come to the flavor bomb portion of this recipe. I prefer melting the butter over low heat, then adding minced garlic and fresh thyme sprigs. Adding this step makes a huge difference because it infuses the butter with lots of garlic flavor. The fresh thyme adds a layer of herbaceousness, brightening the recipe. I also love adding freshly cracked black peppercorns to the melted butter because it lets them bloom and ensures the peppery flavor is pretty consistent throughout the mashed potatoes.
Sea Salt or Kosher Salt. There’s nothing like the zippy-do-da that is adding a measure of quality salt to almost any recipe. Salt brings it all together and enhances the flavors of everything you’ve thrown into the pot. But when it comes to making mashed potatoes, you live and perish upon the sword of either using too little salt or, even worse, dumping in too much salt. But to tell the truth, it’s better to under-salt a recipe than to over-salt a dish, because once the salt’s in there, you can’t take it out. Here are the salts you’ll find in my kitchen: Morton’s Kosher salt. Diamond Chrystal salt. And my favorite, Maldon flaky sea salt.
Easy Mashed Potatoes
8 servings
Ingredients:
- 2 lbs medium Yukon Gold potatoes, scrubbed and rinsed
- 2 lbs russet potatoes, washed and rinsed
- 2 cups half and half
- 1/4 cup sour cream
- 2 1/2 sticks of unsalted butter, 1/2 stick butter reserved
- 5 large cloves of garlic, run through a garlic press
- 5 sprigs of fresh thyme
- Add freshly cracked black peppercorns to taste.
- Add sea salt or Kosher salt to taste.
Directions:
- Wash, scrub, and quarter the potatoes.
- Place potatoes into a large stockpot and fill with water until the potatoes are just covered.
- Add a tablespoon of salt and place the stockpot over medium-high heat. Boil the potatoes for 12-15 minutes, until fork-tender.
- While the potatoes are boiling, place a small skillet over low heat, add the 1/2 stick of unsalted butter, the pressed garlic, and sprigs of fresh thyme. Keep the butter warm and let the garlic and thyme infuse it with lots of savory flavor.
- Using a colander, drain the potatoes, return them to the pot, and mash them, or run them through a potato ricer for smoother, lump-free potatoes.
- Add half-and-half, sour cream, and two sticks of butter, and use a potato masher to mix all the ingredients; continue mashing until the potatoes are smooth. Remove the fresh thyme from the melted butter and discard it.
- Add the remaining butter to the potatoes and continue to mash. Season the mashed potatoes with freshly cracked black peppercorns and salt to taste.
- Serve.
How long will mashed potatoes last in the freezer?
Mashed potatoes made with plenty of fat, like quality butter and cream, will keep for 6-12 months when stored at 0°F or below.
If the mashed potatoes are vacuum-sealed, they can last 12-24 months as long as they are stored at 0°F.
Best potatoes to use for mashed potatoes
When making mashed potatoes, there are two choices: russet or Yukon Gold.
Russet potatoes don’t contain much water, and when boiled and mashed, they have a billowy texture. Yukon Gold potatoes are a bit different.
Yukon Gold potatoes are a bit sweeter and have a smooth, waxy texture.
You can use russet or Yukon Gold instead of both, and no worries—either one makes excellent mashed potatoes.
But using both —well, I can’t lie —is very satisfying!
Can I make mashed potatoes ahead of time?
Yes, you can make mashed potatoes 1-2 days before using them.
They can last 3-5 days in the fridge.
You can also make them ahead of time and freeze them.
How long can you store mashed potatoes?
If you are storing them in the fridge, mashed potatoes will last 3-5 days, but they will not keep for long because of the high dairy content, such as butter and cream.
Can you freeze potatoes?
Absolutely! Two ingredients make freezing mashed potatoes ideal: butter and cream.
The more fat in your mashed potatoes, the more freezer-stable they will be. I
prefer freezing portioned mashed potatoes.
After making the potatoes, allow them to cool down completely, then make single-cup portions and place them on a sheet pan (OXO) lined with parchment paper or a silicone baking mat, like this one (Silpat) or this one (OXO), then place the portions in a freezer-safe resealable bag.
If you have a vacuum sealer, even better. You can also freeze the mashed potatoes in large portions.
Place the cooked potatoes into gallon-size freezer bags and wrap them in aluminum foil. Make a date on each bag so it is first in, first out.
What recipes pair well with mashed potatoes?
Mashed potatoes pair well with many foods, such as chicken, turkey, fish, red meat, lamb, venison, and especially pot roast, steak, and meatloaf.
As well as spinach, kale, broccoli, and root vegetables like carrots and Brussels sprouts.
I enjoy caramelized onions and brown gravy over mashed potatoes. 100% comfort food!
Check out some of the ways we enjoy making mashed potatoes: Smashed Cheesy Sweet Potatoes, Baked Butternut Squash Potatoes, Spinach & Bacon Smashed Potatoes.
What makes mashed potatoes so creamy?
When it comes to creamy mashed potatoes, it is all about the butter and heavy cream. Top chefs recommend a 60/40 ratio of potatoes and butter.
For other ingredients that make creamy potatoes, try half-and-half and cream cheese.
See how we make our creamy potatoes with Alfredo sauce.
What about vegan mashed potatoes?
The best vegan mashed potatoes are made with quality ingredients. For super-delicious, creamy vegan mashed potatoes, use a 50/50 blend of unsweetened almond milk and organic coconut milk.
And vegan butter is a must. We love these two vegan buttery spreads (Miyoko’s Creamery or Earth Balance Original).
Melt 3-6 tablespoons of vegan butter, then drizzle it over the vegan mashed potatoes just before serving.
Adjust sea salt or Kosher salt and freshly cracked black peppercorns to your taste, and it’s done!
Can I Make Mashed Potatoes Ahead Of Time?
Yes, you can make the mashed potatoes up to two days in advance. After cooking the potatoes, let them cool slightly, then transfer them to an airtight container and refrigerate.
Tips On Reheating Mashed Potatoes
Reheat in the Oven: Place mashed potatoes in an oven-safe dish, cover with foil, and warm at 350°F for 20–25 minutes. Add a splash of half-and-half or a few pats of butter to bring back the creaminess.
Reheat on the Stovetop: Reheat over low heat, stirring frequently. Add a small amount of half-and-half or butter to loosen the texture as needed.
Pro Tip: If you’re serving for a crowd, keep your mashed potatoes warm in a slow cooker on the “keep warm” setting for up to 2 hours before serving.
Now that you have our Easy Mashed Potatoes recipe, you have added another dependable dish to your growing collection of go-to recipes.
And as always, if you have any questions, leave them in the comments section down below.
Oh, and I highly recommend getting a potato ricer. But if you like those lumps (I don’t mind them at all) in your potatoes, then use a potato masher and call it a day.
Easy Creamy Mashed Potatoes- Basic Recipe To Follow
Ingredients
- 2 lbs medium Yukon Gold potatoes scrubbed and rinsed
- 2 lbs russet potatoes washed and rinsed
- 2 cups half and half
- 1/4 cup sour cream
- 2 1/2 sticks of unsalted butter 1/2 stick butter reserved
- 5 large cloves of garlic run through a garlic press
- 5 sprigs of fresh thyme
- Add freshly cracked black peppercorns to taste.
- Add sea salt or Kosher salt to taste.
Instructions
- Wash, scrub, and quarter the potatoes.
- Place potatoes into a large stockpot and fill with water until the potatoes are just covered.
- Add a tablespoon of salt and place the stockpot over medium-high heat. Boil the potatoes for 12-15 minutes, until fork-tender.
- While the potatoes are boiling, place a small skillet over low heat, add the 1/2 stick of unsalted butter, the pressed garlic, and sprigs of fresh thyme. Keep the butter warm and let the garlic and thyme infuse it with lots of savory flavor.
- Using a colander, drain the potatoes, return them to the pot, and mash them, or run them through a potato ricer for smoother, lump-free potatoes.
- Add half-and-half, sour cream, and two sticks of butter, and use a potato masher to mix all the ingredients; continue mashing until the potatoes are smooth. Remove the fresh thyme from the melted butter and discard it.
- Add the remaining butter to the potatoes and continue to mash. Season the mashed potatoes with freshly cracked black peppercorns and salt to taste.
- Optional Garnish: a sprinkle of thyme leaves, chives or a pat of butter on top before serving.
- Serve.
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