I love this recipe because it delivers restaurant-quality mashed potatoes with minimal effort. The combination of starchy potatoes, warm milk, and plenty of butter creates a velvety texture I can never resist. I also appreciate how customizable the mash can be—whether I want it extra creamy, lightly seasoned, or enhanced with herbs. It’s simple, reliable, and always crowd-pleasing.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 pounds starchy potatoes (Russet or Yukon Gold), peeled and cut into chunks ½ cup milk 4 tablespoons butter ⅛ teaspoon ground nutmeg ½ teaspoon salt (plus more for boiling water)
Directions
I begin by adding the potato chunks to a large pot and covering them with cold water. I bring the pot to a boil, salt the water generously, then reduce the heat and simmer until the potatoes are tender—usually 12–15 minutes. While they cook, I heat the milk, butter, salt, and nutmeg in a small saucepan until steaming, whisking everything together.
Once the potatoes are soft, I drain them thoroughly. I like to return them to the pot over low heat for 30–60 seconds, shaking every few seconds so they dry out without burning. Dry potatoes make a fluffier mash. Then, while the potatoes are still hot, I mash them using a potato masher. I pour in half of the hot milk mixture and mix it in gently. I add the remaining milk mixture gradually until I reach the perfect creamy consistency.
To serve, I often add a little extra butter on top and sprinkle with fresh chives or parsley.
I sometimes replace part of the milk with heavy cream for a richer mash. If I want a hint of tang, I stir in a spoonful of sour cream. For a garlicky version, I simmer a few crushed garlic cloves in the milk mixture. I also enjoy folding in roasted garlic, shredded cheese, or fresh herbs when I want a more flavorful twist. If I’m cooking for a holiday meal, I make a larger batch and keep it warm in a slow cooker.
storage/reheating
I store leftover mashed potatoes in an airtight container in the refrigerator for up to three days. When reheating, I warm them gently on the stovetop or in the microwave with a splash of milk or a bit of butter to restore their creaminess. For make-ahead meals, I prepare the potatoes in advance and reheat them just before serving. I also freeze mashed potatoes in portioned containers for up to two months; when thawed overnight, they reheat beautifully with a little extra milk.
FAQs
How do I keep mashed potatoes from turning gummy?
I avoid over-mixing. Mashing gently and stopping once the texture is smooth prevents too much starch from releasing.
Can I use waxy potatoes?
I don’t recommend it because waxy potatoes tend to become gluey. Starchy varieties like Russet or Yukon Gold always give me the fluffiest results.
How can I make the mashed potatoes creamier?
I add more butter or swap some milk for heavy cream. Folding in sour cream also creates an extra luscious texture.
Can I make mashed potatoes ahead of time?
Yes, I make them ahead and reheat gently with added milk or butter to bring back the creaminess.
Why do I need to warm the milk?
I warm the milk because adding cold liquid can cool the potatoes and cause lumping. Warm ingredients blend more smoothly.
Conclusion
This homemade mashed potato recipe is one I rely on whenever I want a comforting, dependable side dish. The ingredients are simple, the method is easy, and the results are always creamy, smooth, and satisfying. Whether I’m cooking a holiday spread or a relaxed family dinner, this recipe never fails to bring warmth and comfort to the table.
