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The Best Mashed Potatoes Recipe (video)

The BEST Mashed Potato recipe! Smooth, fluffy, creamy and full of flavour, this side dish deserves a spot at your dinner table!

mashed potatoes

Homemade Mashed Potatoes

These mashed potatoes are honestly the best you’ll ever eat. Creamy, fluffy, buttery and smooth! All you need is 4 simple ingredients and a little time to whip up this perfect side dish.

Even if you already know how to make mashed potatoes I’ve got a few tips and tricks that will make it turn out perfectly smooth and fluffy. They’re perfect for any occasion and go with just about anything else on your dinner table!

Why these are the BEST Mashed Potatoes

  • Perfectly smooth, NEVER any lumps!
  • Full of flavour
  • Simple and easy to make, no potato ricer needed!
  • Super creamy and fluffy – the perfect texture!
  • Only 4 Ingredients
how to make mashed potatoes

Best Potatoes for Mashed Potatoes

One of the most important things when it comes to mashed potatoes is choosing the right type of potatoes. They are broken into two categories – waxy and starchy.

Waxy potatoes hold their shape and are great for salad, stews and boiling. Starchy Potatoes are fluffy and creamy so are great for roasting, mashing and frying. So make sure you are using starchy!

Popular varieties of starchy potatoes around the world are

  • Agria
  • Ukon Gold
  • Russet
  • Idaho

Tips and Tricks

Here are some of the best tips and tricks to getting perfect mashed potatoes

  • Use the right type of potatoes – Make sure you are using starchy potatoes, these will make sure you end up with the creamiest and fluffiest mash!
  • Cook the potatoes for the right amount of time – Make sure your potatoes are fluffy cooked, undercooking will lead to lumpy mash!
  • Dry out the potatoes – After you’ve cooked the potatoes and drained the water put the saucepan back on to the heat to evaporate moisture left behind. This will make them super fluffy and creamy instead of stodgy and heavy.
  • Mash the potatoes first – Mash the potatoes first before adding any butter and milk or cream. This is the best way to get out any lumps.
easy mashed potatoes

Mashed Potato Flavors

  • Garlic Mashed Potatoes – Add 2 minced garlic cloves with the butter to the potatoes.
  • Cheesy Mashed Potatoes – Add 1/2 Cup of Cheddar Cheese with the butter to the potatoes.
  • Mashed Sweet Potatoes – Swap the potatoes for sweet potatoes and follow the same recipe to make mashed sweet potatoes.

What to Serve with Mashed Potatoes

Mashed Potato Ingredients

Mashed Potatoes Ingredients

  • 1.5lb / 700g Potatoes – The most important tip for creamy mash is to make sure you are using the right type of potatoes. This recipe needs starchy potatoes not waxy. Yokon Gold and Agria are common varieties.
  • 113g / 1 Stick Butter – Good mashed potato does need this much butter. It’s an indulgent food not an everyday food. 
  • 60ml / 1/4 Cup Milk – Whole milk works best for this recipe (or cream) but a milk alternative will also work.
  • Salt + Pepper – Don’t forget salt and pepper, potatoes need a lot so keep tasting and seasoning until you get it perfect!

How to Make Mashed Potatoes

Peel the potatoes or wash them if you are leaving the skin on.

Cut into about 1″ or 3cm chunks so they cook quicker in the water and place into a medium sized saucepan.

Fill the saucepan with cold water until it covers the potatoes. Always cook the potatoes from cold water as this helps them cook more evenly.

Place the saucepan over high heat until the water comes to a boil. Turn the heat down to medium high.

Cook the potatoes for about 10-15 minutes or until they are fork tender and nearly falling apart. Make sure to cook to this point as this makes sure the potatoes will turn into a smooth mash. 

Strain the potatoes and place them back into the saucepan.

Place the saucepan back over medium heat for just a minute or two until all of the water has evaporated and the potatoes look dry.

Use a potato masher or potato ricer to mash the potatoes until smooth.

When the potatoes are smooth (give them a quick taste test to make sure) start to add the butter in thirds.

Use the masher to mash the potatoes and butter together until incorporated.

Pour in the warm milk and switch to a spatula to mix until combined. You should end up with creamy, fluffy and smooth mashed potatoes.

Season with salt and pepper, mix and give taste test to make sure the levels are correct.

Transfer the mashed potatoes to a serving bowl and top with a little extra butter and some chives to garnish.

How to Use Up Leftover Mashed Potato

Mashed potato can be kept in the fridge for up to 3 days and reheated but there are so many ways to turn them into something new! Here are a few of my favourites

  • Potato Cakes or Potato Fritters
  • Potato Top topping for Pies
  • Croquettes
  • Gnocchi
  • Potato Bread

How to Reheat Mashed Potatoes

Mashed Potatoes can be reheated in a saucepan or in the microwave

Saucepan

Place the potato into a saucepan and heat over low heat, stirring occasionally until hot.

Microwave

Place the mashed potato into a heat proof bowl and heat in the microwave in 30 second bursts, stirring in between until hot.

Homemade mashed potatoes

Mashed Potato FAQ

How Long are Mashed Potatoes Good For?

Mashed Potatoes will keep in an airtight container in the fridge for up to 3 days. They can also be frozen for up to 3 months.

Can I add other flavourings?

Yes you can! Garlic, Cheese, Cream Cheese and different seasoning powders add really great flavor!

How to keep Mashed Potatoes Warm

Place a lid on your saucepan and wrap the base in a tea towel to keep the warm for up to 30 minutes.

More Potato Recipes

The Best Mashed Potatoes

The Best Mashed Potatoes

Yield: 6 Serves
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

The BEST Mashed Potato recipe! Smooth, fluffy, creamy and full of flavour, this side dish deserves a spot at your dinner table!

Ingredients

  • 1.5 lb / 700g Starchy Potatoes
  • 1 Stick / 8 Tbsp / 115g Butter
  • 1/4 Cup / 60ml Milk or Cream
  • Salt + Pepper

Instructions

  1. Peel the potatoes or wash them if you are leaving the skin on.
  2. Cut into about 1″ or 3cm chunks so they cook quicker in the water and place into a medium sized saucepan.
  3. Fill the saucepan with cold water until it covers the potatoes. Always cook the potatoes from cold water as this helps them cook more evenly.
  4. Place the saucepan over high heat until the water comes to a boil. Turn the heat down to medium high.
  5. Cook the potatoes for about 10-15 minutes or until they are fork tender and nearly falling apart. Make sure to cook to this point as this makes sure the potatoes will turn into a smooth mash. 
  6. Strain the potatoes and place them back into the saucepan.
  7. Place the saucepan back over medium heat for just a minute or two until all of the water has evaporated and the potatoes look dry.
  8. Use a potato masher or potato ricer to mash the potatoes until smooth.
  9. When the potatoes are smooth (give them a quick taste test to make sure) start to add the butter in thirds.
  10. Use the masher to mash the potatoes and butter together until incorporated.
  11. Pour in the warm milk and switch to a spatula to mix until combined. You should end up with creamy, fluffy and smooth mashed potatoes.
  12. Season with salt and pepper, mix and give taste test to make sure the levels are correct.
  13. Transfer the mashed potatoes to a serving bowl and top with a little extra butter and some chives to garnish.

Notes

How Long are Mashed Potatoes Good For?

Mashed Potatoes will keep in an airtight container in the fridge for up to 3 days. They can also be frozen for up to 3 months.

Can I add other flavourings?

Yes you can! Garlic, Cheese, Cream Cheese and different seasoning powders add really great flavor!

How to Reheat Mashed Potatoes

Saucepan - Place the mashed potato into a saucepan and heat over low heat, stirring occasionally until hot. Make sure to keep stirring so it doesn't burn.

Microwave - Place the mashed potato into a heat proof bowl and heat in the microwave in 30 second bursts, stirring in between until hot. About 3-4 minutes.

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 269Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 48mgSodium: 238mgCarbohydrates: 26gFiber: 3gSugar: 2gProtein: 4g

Nutrition Information is estimated and not always correct.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Jackline nampaso

Friday 17th of July 2020

Amazing

Carina

Monday 20th of July 2020

Thank you 😊

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