Fluffy Mashed Potatoes Recipe
Creamy, fluffy, and rich, homemade mashed potatoes are the ultimate comfort food side dish. Whether you’re making them for a holiday dinner, Sunday roast, or a cozy weeknight meal, they’re always a crowd-pleaser.
This recipe gives you soft, buttery mashed potatoes with just the right amount of seasoning, perfect for soaking up gravy or enjoying on their own.
Ingredients
3 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
1/2 cup (1 stick) unsalted butter, room temperature
1 cup whole milk or heavy cream, warmed
1/2 cup sour cream (optional, for extra richness)
Salt, to taste
Freshly ground black pepper, to taste
Chopped parsley, for garnish (optional)
Extra butter for topping
Instructions
1. Boil the potatoes
Place the peeled and cut potatoes into a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce to medium and simmer for 15–20 minutes, or until the potatoes are fork-tender and easily break apart. Be careful not to overcook them, or they may become waterlogged and lose flavor.
2. Drain and dry
Drain the cooked potatoes thoroughly in a colander. Return them to the hot pot and let them sit for a minute or two off the heat. This step helps steam off any excess moisture, which is key for fluffy mashed potatoes.
3. Mash to your liking
Use a potato masher, ricer, or hand mixer to begin mashing the warm potatoes to your desired consistency. For ultra-smooth mash, a ricer works best. For more rustic texture, a masher is perfect.
4. Add butter and cream
Add the softened butter and mix until fully melted and incorporated. Slowly pour in the warm milk or cream while mixing, adjusting the amount to achieve the creaminess you like. If using sour cream, fold it in at this point for extra tang and silkiness.
5. Season well
Season generously with salt and freshly ground black pepper, tasting as you go. Mash again lightly if needed to fully blend the flavors.
6. Serve
Spoon into a serving bowl, top with a pat of butter and sprinkle with chopped parsley or extra cracked pepper.
Cooking Tips
Choose the right potatoes: Yukon Golds are creamy with a rich flavor, while Russets make a fluffier mash. You can even use a mix for the best of both worlds.
Don’t skip warming the milk/cream: Cold liquid can cool the potatoes and make the mash less cohesive. Warm dairy helps everything meld smoothly.
Avoid overmixing: Overworking the potatoes, especially with a hand mixer, can lead to a gluey texture. Mash just until smooth.
Flavor add-ins: Try roasted garlic, cream cheese, chives, or grated Parmesan stirred in for a twist.
Serving Suggestions
Pair with roast chicken, beef, or turkey
Serve alongside meatloaf or pork chops with a ladle of gravy
Use as a topping for shepherd’s pie
Swirl with garlic butter for a decadent side
Offer at holiday tables with cranberry sauce and stuffing
These homemade mashed potatoes are the perfect combination of creamy, buttery, and satisfying. They’re easy enough for a weeknight but delicious enough to steal the spotlight at your next holiday meal.
