Fluffy, buttery, and oh-so comforting, Mashed Potatoes are the ultimate side dish. Perfect for Thanksgiving, Christmas, or a simple family dinner, these creamy potatoes pair beautifully with gravy, roasted meats, or even on their own. With just a few pantry staples, you can whip up this cozy, budget-friendly recipe that always earns a spot on the dinner table.
Why You’ll Love These Mashed Potatoes
- Simple ingredients – budget-friendly and always available.
- Versatile side – pairs with almost any meal.
- Holiday favorite – Thanksgiving and Christmas must-have.
- Customizable – make them garlicky, cheesy, or herby.
Tips for Success
- Use starchy potatoes (russet or Yukon gold) for best texture.
- Add butter before milk — it coats starch granules for creamier potatoes.
- Taste as you go — potatoes need more salt than you think!
- For extra richness, use half-and-half or cream instead of milk.
Variations & Add-Ins
- Garlic Mashed Potatoes: Add 4–5 roasted garlic cloves.
- Cheesy Mashed Potatoes: Stir in shredded cheddar or parmesan.
- Herb Mashed Potatoes: Mix in fresh parsley, thyme, or rosemary.
- Loaded Mashed Potatoes: Top with bacon, cheddar, and green onions.
Serving Ideas & Pairings
- Classic: with turkey and gravy at Thanksgiving.
- Comfort food: alongside meatloaf or Salisbury steak.
- Simple dinner: serve with roast chicken and vegetables.
- Holiday spread: pair with candied yams, green bean casserole, and stuffing.
Frequently Asked Questions
1. Can I make mashed potatoes ahead of time?
Yes — prepare up to 24 hours ahead, refrigerate, and reheat with added milk.
2. Can I freeze mashed potatoes?
Yes, freeze in portions up to 2 months. Thaw and reheat with cream or butter.
3. How do I fix watery mashed potatoes?
Mash in a little instant potato flakes or simmer briefly to thicken.
4. What potatoes are best?
Russet for fluffy, Yukon gold for creamy. Red potatoes work for a chunkier texture.
5. How long do mashed potatoes last in the fridge?
3–4 days stored in an airtight container.
Creamy Mashed Potatoes
Ingredients
Method
- Boil potatoes – Place cubed potatoes in a large pot. Cover with water, add a pinch of salt, and bring to a boil. Cook 15–20 minutes until fork-tender.
- Drain & mash – Drain well, then return potatoes to the pot. Mash with a potato masher, ricer, or hand mixer.
- Add flavor – Stir in butter, warm milk (a little at a time), sour cream, salt, and pepper until smooth and creamy.
- Serve – Transfer to a serving bowl, top with melted butter and herbs, and serve warm.
Notes
- Russet potatoes = fluffy mash. Yukon golds = creamier, buttery flavor.
- Warm milk blends smoother and prevents gummy potatoes.
- Don’t over-mash — it can make potatoes gluey.
- Make-ahead: Prepare 1 day in advance, refrigerate, and reheat with a splash of milk.
