The Secret to the Best Mashed Potatoes You’ll Ever Eat
Hi guys I grew up in Idaho and I know all about potatoes. I even helped the farmers harvest them with my friends. Let me share with you the Secret to the Best Mashed Potatoes You’ll Ever Eat!
Mashed potatoes are one of life’s simple joys — creamy, buttery, and the perfect sidekick to everything from Thanksgiving turkey to a weeknight roast chicken.
The foundation of perfect mashed potatoes starts with the right spud. You want a starchy potato that breaks down easily and soaks up butter and cream like a dream.
✅ Best choice….Russet potatoes (classic, light, and fluffy)
✅ Runner-up….Yukon Golds (a bit creamier and naturally buttery)
If you are feeling bold? Mix them half-and-half for the ultimate texture combo.
The best mashed potatoes are more than a side dish — they’re a comfort ritual. Warm, rich, and perfectly seasoned, they remind us that sometimes the simplest food is also the most soulful.
A Few Tips for Perfect Mashed Potatoes…..
- Warm your dairy – cold milk or butter can cool your potatoes and make them dense.
- Use a ricer – for the smoothest, lump-free texture.
- Add cream cheese – for tangy, rich mashed potatoes that hold up beautifully for holidays.
Ingredients You’ll Need
- 2 lbs Russet potatoes (or half Russet, half Yukon Gold for extra creaminess)
- 1/2 cup unsalted butter, softened
- 1 cup warm whole milk or heavy cream
You can make these mashed potatoes 1–2 days ahead. To reheat…..
- Warm them gently on the stove or in the oven.
- Add a splash of cream or butter and stir until creamy again.
They’re just as good the next day — maybe even better!
These fluffy mashed potatoes are pure comfort in a bowl — simple ingredients, perfected technique, and all the cozy flavor you crave. Once you try this recipe, you’ll never go back to boxed or instant mashed again.
Scroll down below and make some for Thanksgiving. Your family will love them.
Ingredients
- 2 lbs Russet potatoes (or half Russet, half Yukon Gold for extra creaminess)
- 1/2 cup softened unsalted butter
- 1 cup warm whole milk or heavy cream
- Kosher salt and black pepper, to taste
Instructions
- For light and fluffy mashed potatoes, use starchy potatoes like Russets. Yukon Golds work too if you prefer a naturally buttery flavor.
- Add peeled and chopped potatoes to a large pot of cold, salted water. Bring to a gentle boil and cook until tender, about 15–20 minutes.
- Drain well, then return the potatoes to the warm pot for a minute or two. This step evaporates moisture, giving you a fluffier mash.
- Mash the potatoes with butter first to coat the starches, then slowly add warm milk or cream until smooth and creamy. (Use a potato masher or ricer — never a food processor, or your potatoes will turn gluey!)