Classic Mashed Potatoes
Published Oct 04, 2025
This classic mashed potato recipe is made with Yukon gold potatoes, butter, milk, garlic, and salt, with only 10 minutes of prep time!
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my classic mashed potatoes are the best
Mashed potatoes are one of those dishes I never skip when I’m making a big family dinner. This classic mashed potato recipe is the one I grew up with. It’s made with simple ingredients, just buttery, creamy potatoes that everyone piles onto their plate.
I usually make these with Yukon Golds because they turn out fluffy without much effort. Sometimes I mash them smooth, other times I leave them a little chunky, depending on who’s eating. However, I make them, this classic mashed potatoes recipe always reminds me of holidays and Sunday dinners when a big bowl of potatoes sat right in the middle of the table. I like to eat them with plenty of chopped chives on top and, of course, turkey gravy!
Happy Cooking!
– Yumna
Mashed Potato Ingredients
- Potatoes: For the best mashed potatoes recipe, use a creamy potato like Yukon Gold. If you can’t find them, use Russet potatoes.
- Garlic: You’ll need three cloves! If you don’t like garlicky mashed potatoes, you can omit them.
- Milk: Use whole milk! For something richer, try half and half or heavy cream. If you’re dairy-free, use unsweetened, unflavored almond or coconut milk.
- Butter: I like to use unsalted butter since these easy mashed potatoes call for adding salt elsewhere! Vegan butter works, too.
- Salt: Cooking the potatoes in salted water makes them more flavorful!
How to Make the Best Mashed Potatoes
Classic Mashed Potato Recipe
This classic mashed potato recipe is made with Yukon gold potatoes, butter, milk, garlic, and salt, with only 10 minutes of prep time!
Ingredients
- 3 pounds Yukon Gold potatoes peeled and cut into chunks
- 3 garlic cloves
- 4 teaspoons salt divided
- 4 tablespoons unsalted butter softened
- 1 cup whole milk warmed
- 2 tablespoons chopped fresh chives for garnish
Instructions
- Place potatoes and garlic in a large pot and cover with cold water by 1 inch. Add 3 teaspoons of salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook until potatoes are very tender, about 15–20 minutes. Lower the heat to low.
- Drain well and return the potatoes and garlic to the hot pot for 1–2 minutes to let excess moisture evaporate.
- Mash the potatoes and garlic with a masher or ricer until smooth.
- Add the butter and remaining salt, stirring until the butter melts. Gradually mix in the warm milk until creamy, adding more milk if you prefer a looser texture.
- Transfer to a serving bowl, sprinkle with chives, and serve hot.
Equipment
Notes
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- Make sure to cook off the excess moisture. Once you’ve drained the potatoes, you’ll want to return them back to the pot and allow any water to evaporate. This way, the potatoes are creamy and not watery!
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- Cut the potatoes into big chunks. Too small of pieces and the potatoes will absorb too much water, diluting their flavor!
Nutrition
Serving: 1cup, Calories: 268kcal, Carbohydrates: 42g, Protein: 6g, Fat: 9g, Saturated Fat: 6g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 25mg, Sodium: 806mg, Potassium: 1024mg, Fiber: 5g, Sugar: 4g, Vitamin A: 304IU, Vitamin C: 45mg, Calcium: 83mg, Iron: 2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Variations
- Add roasted garlic. If you’re like me and can’t get enough garlic, you can take inspiration from my garlic mashed potatoes and add roasted garlic to these creamy mashed potatoes!
- Make them cheesy. My kids love cheesy potatoes! Mix in a cup of grated cheddar, mozzarella, or parmesan! Or swirl in goat cheese for something tangier.
- Top with caramelized onions. I think most everything’s better with caramelized onions! Cooking them slowly turns onions soft and sweet.
Recipe Tips
- Use softened butter. That way, it’s easy to mix the butter into these mashed potatoes!
- Make sure to cook off the excess moisture. Once you’ve drained the potatoes, you’ll want to return them back to the pot and allow any water to evaporate. This way, the potatoes are creamy and not watery!
- Cut the potatoes into big chunks. Too small of pieces and the potatoes will absorb too much water, diluting their flavor!
- Start the potatoes in cold water. This actually helps the potatoes cook evenly. If you added them to boiling water, the outsides of the potatoes would overcook before the insides were done.
Serving Ideas
- Turkey and gravy. Two of my Thanksgiving must-haves! After roasting the turkey, I like to make my own gravy. (It’s easy, I swear!)
- Stuffing. This mushroom stuffing is so earthy and delicious, while this Thanksgiving stuffing is made with sourdough and fresh herbs.
- Simple vegetable sides. When it comes to holiday sides, I think the simpler the better. These pan roasted Brussel sprouts are ready in 20 minutes, this roasted delicata squash has just 4 ingredients, and these garlicky mushrooms need just 10 minutes of your time.
- Cranberry sauce. My baked cranberry sauce is hands-off and cooks in the oven!
