Making mashed potatoes might seem simple, but a few key tips will deliver the creamiest, most flavorful potatoes you’ve ever tasted. Nobody wants gluey, dense mash—read on to learn how to get perfect results every time. Homemade mashed potatoes elevate any meal, and choosing the right potato is the first step.
I make mashed potatoes every Sunday for our large family dinner. If I serve anything other than roasted pork loin, mashed potatoes with gravy, Amish potato rolls and garlic green beans, I hear about it. After years of practice, I’ve refined the process so my mashed potatoes are consistently outstanding.
How to Make Mashed Potatoes
Step 1. Use Yukon Gold Potatoes and Avoid Russets for Mashing
Step 2. Use Milk, Cream, Butter and Garlic for Rich Flavor
Step 3. Use a Hand Mixer for Smooth, Fluffy Texture
Step 1 – While Russets and Idahos are great for baking and frying, Yukon Gold potatoes are the best choice for mashed potatoes. They have a naturally creamy texture and a subtle buttery flavor that elevates the final dish. The pale yellow color is a visual sign of their richness and creaminess.
Step 2 – Don’t skimp on dairy if you want truly delicious mashed potatoes. Start with milk and finish with a bit of heavy cream to create a luscious texture. For a 5 lb bag of Yukon Golds, I use about a quarter cup of butter plus a splash of milk and roughly a third cup of heavy cream. I also add garlic powder—about a teaspoon for that quantity—to add depth without overpowering the potatoes. The butter, cream and garlic together make the flavor memorable.
Step 3 – For mashing, many cooks reach for a traditional potato masher. While a masher works, my preferred tool is a simple electric hand mixer. It quickly whips the cooked potatoes, dairy and seasonings into a smooth, fluffy mash without overworking the starches. Some people prefer a potato ricer for an ultra-light texture; I’ve tried one but find the hand mixer faster and the result creamier for large batches.
Watch a short demonstration to see how these steps come together and how quickly you can transform cooked potatoes into a silky bowl of mashed potatoes.
How to Make Mashed Potatoes
A straightforward recipe for creamy garlic mashed potatoes that serve a crowd.
Ingredients
- 5 pounds Yukon Gold potatoes
- 1 tsp salt (for cooking)
- 8 cups cold water (to cover potatoes)
- 1/4 cup butter
- 3/4 cup milk
- 1/3 cup heavy cream
- 1 tsp garlic powder
- 1/2 tsp pepper
Instructions
- Peel and chop the potatoes into evenly sized pieces. Place them in a large pot with the salt and cold water. Bring to a boil, then reduce the heat, cover and simmer until the potatoes are fork-tender. Drain thoroughly.
- Return the drained potatoes to the pot or a warmed mixing bowl. Add butter, milk, heavy cream, garlic powder and pepper. Use a hand mixer on low to combine and whip until smooth and fluffy. Add additional milk, a little at a time, to reach your desired consistency. Taste and adjust salt and seasoning as needed. Serve immediately.
Notes
To reheat leftovers, add a splash of milk or cream and reheat gently on the stovetop or in the microwave, stirring occasionally to restore creaminess.
- Author: Carole Jones
Nutrition
- Serving Size: 1/10th
- Calories: 238
- Sugar: 1g
- Sodium: 476mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 23mg
Perfect Mashed Potatoes Video
My friend, this post contains affiliate links which may provide me with a small compensation if you make a purchase at no additional cost to you. I only recommend products I use and trust. ~Carole