Classic Mashed Potatoes
Updated Oct 05, 2026
Mashed potatoes made with Yukon golds, butter, garlic, and warm milk for a creamy, smooth texture. An easy classic side for the holidays or any dinner.
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I don’t really want mashed potatoes to surprise me. I want them buttery, salty, and ready for gravy. That’s pretty much what this classic mashed potato recipe is. I use Yukon Golds most of the time because I like the way they mash. I do go back and forth on the texture of mashed potatoes. Sometimes I mash the poatoes really smooth, and sometimes I leave a few pieces in there, especially if that’s what everyone else wants.
Recipe testing notes
For the past 10 years, I’ve tested every recipe multiple times before sharing it! These notes give you a peek into my process of developing and testing.
For a long time, I went straight from draining the potatoes to mashing them, and I could never figure out why they sometimes felt a little watery even though I hadn’t added much milk yet. Letting them sit back in the hot pot for a minute or two fixed that. You can actually see the extra steam coming off, and the potatoes are much drier before the butter goes in.
I learned the cold-milk thing the annoying way. I poured it straight from the fridge once, and the potatoes tightened up instead of loosening into that creamy texture I wanted. Now I warm the milk first. It mixes in so much easier, and I don’t have to keep working the potatoes just to get everything combined.
Happy Cooking!
– Yumna
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Mashed Potatoes Ingredients
- Potatoes: I recommend a creamy potato like Yukon Gold, but Russet potatoes work if that’s what you have. Peel them for a smoother mash and cut them into big similar-sized chunks so they cook evenly. If the chunks are too small, the potatoes will absorb too much water, diluting their flavor. Read more of my tips on how to cut potatoes.
- Garlic and salt: Peel the garlic cloves, but leave them whole. If you don’t like garlicky mashed potatoes, you can just skip it. You’ll need some salt for the cooking water and some for the drained potatoes.
- Butter and milk: You’ll also need unsalted butter and whole milk. Vegan butter works, too. Soften the butter and warm the milk before adding them so they mix in more easily. For richer mashed potatoes, try half and half or heavy cream. If you’re dairy-free, use unsweetened, unflavored almond or coconut milk. Start with the measured cup of milk, then add more a tablespoon at a time if you prefer a looser texture.
How to Make Creamy Mashed Potatoes
These step-by-step photos walk you through how to make this easy Mashed Potatoes Recipe. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Mashed Potatoes recipe below
1. Boil potatoes and garlic
Cover the potato chunks and whole garlic cloves with cold water and add salt. Bring to a boil, then simmer until the potatoes are very tender. Drain well and return everything to the hot pot briefly to let excess moisture evaporate.
2. Mash and add the butter
Use a masher or ricer to break down the warm potatoes and softened garlic. Stir in the butter and remaining salt while the potatoes are still hot so the butter melts into them.
3. Pour in the warm milk
Add the milk gradually, gently stirring between additions. This gives you a chance to check the consistency before adding more liquid.
4. Stir Mashed Potatoes
Stop mixing once the milk is incorporated and the potatoes reach the texture you want. Transfer to a bowl and sprinkle with chives before serving.
Full Mashed Potatoes Recipe
Mashed Potato Recipe
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
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Cheddar. Fold in ½ cup freshly shredded cheddar while the potatoes are hot. Taste before adding any extra salt.
- Goat cheese. Swirl in 4 ounces of softened goat cheese after mixing in the butter and milk. Leave a few streaks instead of fully blending it in, then taste before adding the remaining teaspoon of salt.
- Sour cream. Stir in ¼ cup sour cream after the butter, then add the milk gradually, stopping when the potatoes reach your preferred consistency.
Recipe Tips
- Start the potatoes in cold water. This helps them cook evenly. If you added them to boiling water, the outsides of the potatoes will overcook before the insides are done.
- Check more than one potato chunk. A fork should slide through easily, and the chunk should break apart with little pressure. Check a few of the larger pieces before draining.
- Cook off the excess moisture. After you drain the potatoes, return them to the pot over low heat before mashing so excess water can evaporate. This helps make creamy mashed potatoes, not watery ones.
Serving Ideas
- Turkey and gravy. Two of my Thanksgiving must-haves! After roasting the Thanksgiving turkey, I like to make my own gravy from the drippings.
- Stuffing. Try my classic Thanksgiving stuffing, vegetarian butternut squash stuffing, or savory mushroom stuffing.
- 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 take just 10 minutes.
Troubleshooting
Too much mixing can release excess starch and make the potatoes sticky, especially if you use a blender or food processor. Next time, use a masher or ricer and stir only until the butter and milk are incorporated.
The potatoes may have needed more cooking time, or they may have cooled before you mashed them. Make sure the chunks are very tender before draining. For a smoother result, pass the hot potatoes and garlic through a ricer before adding the butter and milk.
Comments
Super easy and delicious! Thank you!
Yay! So glad you liked it!! Thanks!