There's nothing quite like a bowl of best mashed potatoes sitting on your family's dinner table. I'm talking about the kind that makes everyone reach for seconds before they've even finished their first helping. The kind where Amy asks if we can have mashed potatoes for breakfast the next morning, and honestly, I don't blame her one bit.
I've been perfecting my mashed potato recipe since John and I hosted our first Thanksgiving together years ago. Back then, I thought making good mashed potatoes just meant boiling some spuds and adding butter. Boy, was I wrong! After culinary school and countless family dinners (Bradley keeps count – we're somewhere around 200 batches now), I've figured out exactly what makes the difference between okay mashed potatoes and the kind people actually dream about.
What I love most about this recipe is how it brings together two types of potatoes for the ultimate creamy, fluffy texture. The sour cream adds this subtle tang that makes people wonder what your secret ingredient is. Trust me, once you try making mashed potatoes this way, you won't go back to your old recipe.
Speaking of comfort food that everyone loves, if you're planning a full holiday spread, you'll want to check out my perfect homemade pancake recipe for a cozy breakfast before the big meal.
Jump to:
- Why You'll Love These Best Mashed Potatoes
- The Secret To Making The Best Mashed Potatoes
- Ingredients For Homemade Mashed Potatoes
- How To Make Creamy Mashed Potatoes From Scratch
- Storage And Reheating Tips For Make Ahead Mashed Potatoes
- Pro Tips For Making The Best Mashed Potatoes Ever
- Delicious Variations On This Classic Recipe
- Frequently Asked Questions About Best Mashed Potatoes
- Recipes You May Like
- Making Memories With Homemade Mashed Potatoes
- Best Mashed Potatoes
Why You'll Love These Best Mashed Potatoes
- Simple ingredients – You probably have most of these in your kitchen right now, and everything's easy to find at any grocery store.
- Perfect texture every time – Using both russet and Yukon Gold potatoes gives you the ideal balance of fluffy and creamy that'll make these the star of your dinner table.
- Make-ahead friendly – Thanksgiving morning is chaotic enough without worrying about last-minute side dishes, so these can be prepped up to 2 days early.
- Crowd-pleasing flavor – The combination of butter, sour cream, and perfectly seasoned potatoes means even picky eaters (looking at you, Bradley) will ask for more.
- Restaurant-quality results – These taste like something you'd order at a fancy steakhouse, but you're making them in your Nashville kitchen wearing your comfy clothes.
- Customizable richness – You control exactly how creamy and buttery these get, so they're perfect whether you want them as a side or the main event.
The Secret To Making The Best Mashed Potatoes
Here's something I learned the hard way after my first few attempts at holiday cooking. Not all potatoes are created equal when it comes to mashing.
Russet potatoes give you that light, fluffy texture because they're high in starch and low in moisture. They're like little flavor sponges that soak up all that butter and cream beautifully.
Yukon Gold potatoes bring a naturally buttery flavor and creamy texture because they have more moisture and less starch. Their golden color also makes your finished potatoes look gorgeous.
When you combine both varieties, you get the best of everything. It's like having a backup plan built right into your recipe. I discovered this trick when I accidentally grabbed the wrong bag of potatoes one Thanksgiving, and John said they were the best mashed potatoes I'd ever made. Sometimes happy accidents lead to the best discoveries!
The sour cream is my secret weapon here. It adds richness and a subtle tang that keeps these potatoes from being one-note. Amy calls it "the magic ingredient," and she's not wrong. Plus, using room temperature sour cream means it blends in smoothly without cooling down your potatoes.
Ingredients For Homemade Mashed Potatoes
- 3 lb. mixed potatoes (russets and Yukon Golds), peeled and cut into 1" pieces
- Kosher salt for boiling water and seasoning
- ½ cup whole milk
- ¾ cup plus 2 Tbsp. unsalted butter (1 ½ sticks plus 2 Tbsp.), divided
- ½ cup sour cream, room temperature
- Freshly ground black pepper
- Chopped fresh parsley for serving
I always use unsalted butter because it lets me control the salt level perfectly. Bradley's gotten old enough to help me measure ingredients now, and he's surprisingly good at cutting butter into tablespoons.
The whole milk creates a creamy consistency without making the potatoes too heavy. You could use half-and-half if you want them extra rich, but honestly, with all the butter and sour cream, regular milk works beautifully.
Make sure your sour cream sits out for about 30 minutes before you start cooking. Cold sour cream can make your potatoes lumpy, and nobody wants that. I learned this lesson when I was rushing to get dinner on the table one Tuesday evening!
How To Make Creamy Mashed Potatoes From Scratch
Boiling The Potatoes
- Add your cut potatoes to a large pot and cover them completely with cold water. This is important – starting with cold water helps the potatoes cook evenly all the way through.
- Add a generous pinch of kosher salt to the water (I usually do about 2 tablespoons). This seasons the potatoes from the inside out, which makes a huge difference in the final flavor.
- Bring the pot to a boil over high heat, then reduce to medium-high and let them cook for 15 to 20 minutes. You'll know they're ready when a fork slides through easily with no resistance.
- Drain the potatoes thoroughly in a colander and let them sit for a minute to release excess steam. This might seem like a small step, but it prevents watery mashed potatoes.
- Return the drained potatoes to the pot (I use the same one to save on dishes because who wants extra cleanup?).
Mashing And Mixing
- Mash the potatoes using a potato masher or ricer until smooth. I prefer a potato masher for that homemade texture, but Bradley loves using the ricer because it makes them super fluffy. Either way works great!
- While the potatoes are cooking, warm the milk and ¾ cup butter together in a small saucepan over medium-low heat. Stir occasionally until the butter melts completely and the mixture is nice and warm, about 3 minutes.
- Pour the warm milk mixture over your mashed potatoes and stir until everything combines into a creamy, dreamy consistency. The potatoes should look glossy and smooth.
- Add the room temperature sour cream and stir it in gently until fully incorporated. This is when the magic happens and your kitchen starts smelling absolutely amazing.
- Season generously with salt and freshly ground black pepper. I always taste and adjust here because every potato batch is slightly different.
Serving Your Perfect Mashed Potatoes
- Transfer the mashed potatoes to your prettiest serving bowl (presentation matters, especially for holiday meals!).
- Top with the remaining 2 tablespoons of butter and let it melt into a golden pool on top. Add an extra crack of black pepper for that gorgeous speckled look.
- Sprinkle with freshly chopped parsley right before serving. The bright green color makes these look restaurant-fancy, and the fresh herb flavor is the perfect finishing touch.
Storage And Reheating Tips For Make Ahead Mashed Potatoes
I make these up to 2 days ahead for Thanksgiving every single year. Life's too short to spend the entire holiday in the kitchen!
To store: Let the mashed potatoes cool completely, then transfer them to an airtight container. They'll keep in the fridge for up to 4 days. I sometimes divide them into smaller containers so I can grab just what we need for dinner.
To reheat: Put the mashed potatoes in a pot over low heat and add a splash of milk or cream (about ¼ cup per 2 cups of potatoes). Stir frequently as they warm up. This takes about 10 minutes, and they'll taste just as good as when you first made them.
Slow cooker method: This is my favorite for holiday entertaining! Transfer the mashed potatoes to your slow cooker, add a bit of extra butter on top, and keep them on the "warm" setting for up to 2 hours. Stir occasionally so they don't dry out around the edges.
Microwave option: Use 50% power and heat in 1-minute intervals, stirring between each one. Add a tablespoon of milk if they seem dry. John uses this method for reheating leftovers, and it works pretty well in a pinch.
One thing I've learned is that mashed potatoes actually taste better the next day after all the flavors have had time to blend together. Amy requests leftover mashed potatoes in her lunchbox, which I never would have expected but totally understand now!
Pro Tips For Making The Best Mashed Potatoes Ever
Cut your potatoes into uniform pieces so they all cook at the same rate. I aim for about 1-inch chunks, which is roughly the size of a walnut. This was one of those basic lessons from culinary school that makes such a difference.
Don't overmix once you add the milk mixture and sour cream. Overworking mashed potatoes releases too much starch and makes them gummy instead of fluffy. I stir just until everything's combined and then stop.
Warm your serving bowl by rinsing it with hot water right before transferring the potatoes. This keeps them hot longer at the table, which matters when you're feeding a crowd and everyone's passing dishes around.
Salt the cooking water generously – it should taste like the ocean. This is your only chance to season the potatoes from the inside, and undersalted cooking water means bland mashed potatoes no matter how much you add later.
Use a ricer if you want them extra smooth and fancy. Bradley got me one for Mother's Day last year, and while it's an extra step, the results are incredibly silky. That said, a regular masher works beautifully too, and I use mine most of the time.
Let the butter and milk mixture get nice and hot before adding it to the potatoes. Cold liquid will cool down your potatoes and make them harder to mix smoothly. Plus, hot butter incorporates better!
Delicious Variations On This Classic Recipe
Garlic mashed potatoes: Roast a whole head of garlic, squeeze out the soft cloves, and mash them right into the potatoes. John requests these at least once a month because they're his absolute favorite.
Loaded mashed potatoes: Stir in shredded cheddar cheese, crispy bacon pieces, and chopped green onions. It's like a loaded baked potato but even better. Bradley thinks these should be their own food group.
Herb-infused version: Add fresh chopped rosemary, thyme, and chives along with the parsley. I do this when I'm serving them with roast chicken, and the flavors are perfect together.
Extra creamy mashed potatoes: Swap the sour cream for cream cheese (same amount). This makes them incredibly rich and tangy, almost like twice-baked potato filling.
Lighter option: Use low-fat milk and cut the butter down to ½ cup total. They won't be quite as indulgent, but they're still really good, especially if you're watching calories during the rest of the year to save room for holiday feasts!
Frequently Asked Questions About Best Mashed Potatoes
Yes! Make them up to 2 days ahead, store in an airtight container in the fridge, and reheat gently with a splash of milk or cream, stirring frequently.
Combining russets (fluffy) and Yukon Golds (buttery, creamy) creates the perfect balance of texture and flavor for ultra-creamy, restaurant-quality mashed potatoes.
Keep them in a slow cooker on the "warm" setting, or place the covered bowl over a pot of simmering water (double boiler method) for up to 2 hours.
Absolutely! Greek yogurt, cream cheese, or crème fraîche work great as substitutes, each adding their own tangy richness to the potatoes.
Recipes You May Like
- The Best Meatloaf Recipe - Another comfort food classic that pairs perfectly with these creamy mashed potatoes for the ultimate homestyle dinner
- Tuscan Chicken Recipe - The creamy sauce from this chicken is absolutely perfect for spooning over a pile of these fluffy mashed potatoes
- Southern Cinnamon Fried Apples - A sweet Southern side dish that complements the savory richness of homemade mashed potatoes at any holiday table
Making Memories With Homemade Mashed Potatoes
These best mashed potatoes have become one of those recipes that my family requests constantly. They're on our Thanksgiving table every single year, but they also show up at random Tuesday dinners when we just want something comforting and delicious.
What I love most is how this recipe brings everyone together in the kitchen. Bradley has gotten good at cutting the potatoes into even pieces, Amy loves helping me stir in all the creamy goodness, and John's official job is quality control (he tastes them about five times before they make it to the table).
The combination of fluffy russets and buttery Yukon Golds, rich sour cream, and plenty of good butter creates mashed potatoes that are honestly worth the hype. They're creamy without being heavy, flavorful without being complicated, and they make any meal feel a little more special.
So grab your potato masher and give these a try! Whether you're planning your holiday menu or just want amazing comfort food for dinner tonight, these mashed potatoes won't disappoint. They're simple, they're delicious, and they're made with love – which is really what home cooking is all about.
Don't forget to save this recipe to your Pinterest board so you can find it whenever you need the perfect side dish. Happy cooking from my Nashville kitchen to yours!
Best Mashed Potatoes
Description
There's nothing quite like a bowl of best mashed potatoes sitting on your family's dinner table. The kind that makes everyone reach for seconds before they've even finished their first helping. The combination of fluffy russets and buttery Yukon Golds, rich sour cream, and plenty of good butter creates mashed potatoes that are honestly worth the hype.
Ingredients
- 3 lb. mixed potatoes (russets and Yukon Golds), peeled and cut into 1" pieces
- Kosher salt for boiling water and seasoning
- ½ cup whole milk
- ¾ cup plus 2 Tbsp. unsalted butter (1 ½ sticks plus 2 Tbsp.), divided
- ½ cup sour cream, room temperature
- Freshly ground black pepper
- Chopped fresh parsley for serving
Instructions
- Add your cut potatoes to a large pot and cover them completely with cold water.
- Add a generous pinch of kosher salt to the water (about 2 tablespoons).
- Bring the pot to a boil over high heat, then reduce to medium-high and let them cook for 15 to 20 minutes.
- Drain the potatoes thoroughly in a colander and let them sit for a minute to release excess steam.
- Return the drained potatoes to the pot.
- Mash the potatoes using a potato masher or ricer until smooth.
- While the potatoes are cooking, warm the milk and ¾ cup butter together in a small saucepan over medium-low heat for about 3 minutes.
- Pour the warm milk mixture over your mashed potatoes and stir until everything combines into a creamy consistency.
- Add the room temperature sour cream and stir it in gently until fully incorporated.
- Season generously with salt and freshly ground black pepper.
- Transfer the mashed potatoes to your serving bowl.
- Top with the remaining 2 tablespoons of butter and let it melt into a golden pool on top.
- Sprinkle with freshly chopped parsley right before serving.
Notes
Use a mix of russet and Yukon Gold potatoes for the perfect balance of fluffy and creamy texture. Make sure your sour cream is at room temperature to prevent lumpy potatoes. These can be made up to 2 days ahead and stored in the fridge.
