Need an easy mashed potato recipe for dinner or upcoming festivities? These creamy garlic mashed potatoes are the BEST! Garlic optional. 😉
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When it comes to entertaining, or for that matter, just getting dinner on the table on a typically busy night, the less fuss the better, right? With that in mind, I tried to pair down this classic potato recipe to just the basics. No complicated techniques, and only 30 minutes of mostly hands-off time required from start to finish. Boom!
Having said that, you can be assured that this recipe is every bit as creamy, smooth and delicious as the homemade mashed potatoes you grew up with. And if you're a garlic mashed potatoes fan, we've got you covered too. To make things as quick and easy as promised, I opted to use garlic powder in this recipe rather than fresh garlic, although you can definitely opt for the latter if you'd like! I find that garlic powder is just as tasty and also a little more kid-friendly if that's a concern.
Looking for ideas on what to serve with mashed potatoes? Try these easy roasted Brussels sprouts, this Asian sautéed Swiss chard, this roasted fennel, or this garlic sautéed broccolini. Or mix up your mashed potato game with these delicious cauliflower mashed potatoes, these mashed sweet potatoes with miso, these jicama fries or this tasty red potato salad.
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❤️ Why you'll love this recipe
- Only 10 minutes of prep time needed
- Classic holiday side dish but easy enough for every day
- Easy to customize taste and texture for everyone
- Pairs perfectly with roasted or steamed veggies alongside
- Super kid-friendly and approved
🌿 Ingredients
The ingredients are super simple in this recipe, and you should have no problem finding them at a large grocery store. See below for the best potatoes to use for good mashed potatoes (spoiler alert: I'm a huge Yukon gold fan!)
See recipe card below for exact quantities.
Best potatoes for mashed potatoes
Personally, I love using Yukon Gold or other yellow potatoes for mashed potato recipes, but brown Russet potatoes are a very close second. Sometimes I'll mix the two in the same recipe and it all works out great. Flavor and texture wise, I find that Yukon Gold are just a little touch more buttery and creamy. But, it's a subtle difference and the all-versatile Russet potato also makes a super delicious and creamy mashed potato dish.
You can also use red potatoes if you'd like! The flavor is slightly earthier but also delicious.
The nice thing about using Yukon gold, yellow or red potatoes is that you can leave the skin on if you'd like. Generally, and especially if I'm leaving the skin on, I'll try to use organic potatoes to cut down on any pesticides or sprays. Leaving the skin on also nets more fiber in the finished dish: a win-win.
📝 Instructions
Step 1: Peel the potatoes (or leave the skins on if using Yukon Gold) and chop them into 1-inch thick pieces.
Step 2: Place the chopped potatoes in a large pot and add cold water until it just covers the potatoes. Heat on the stove over high heat until it boils. Then, reduce the heat to medium and cook for 15 minutes or until the potatoes are tender when you stick a fork in them. When the potatoes are done cooking, carefully drain the potatoes over the sink using a colander.
Step 3: Meanwhile, while the potatoes are finishing up cooking, go ahead and start warming a little butter and milk in a small saucepan over low heat until the butter melts, using a whisk to incorporate the ingredients. Then, place the drained potatoes into a large mixing bowl and sprinkle some garlic powder (if using), salt and pepper over them.
Step 4: Slowly pour the warmed butter and milk mixture over the potatoes. Using a hand mixer or potato masher, slowly pour milk mixture over potatoes and blend or mash until desired consistency is reached; add a bit of extra milk if you prefer a softer consistency.
Season with some additional salt and pepper to taste, and garnish with fresh chives if you have some.
📋 Substitutions
As written, this Yukon gold mashed potatoes recipe is vegetarian and gluten free. Feel free to make any of the following substitutions as needed!
- Potatoes - Yukon gold and russet potatoes work well in this recipe, but feel free to substitute other varieties of white, yellow, red or even purple potatoes!
- Unsalted butter - substitute salted butter and use just half the amount of additional salt; or, use olive oil or a plant-based butter for vegan/dairy free and also substitute the milk
- Whole milk - use 2%, non-fat or buttermilk instead, or substitute your favorite plant-based milk for vegan/dairy free (and substitute butter as well)
- Garlic powder - use a clove or two of fresh minced garlic instead, or leave out if you're not a garlic fan
📖 Variations
There are so many great variations on this basic recipe it's hard to list them all! Here are some of my favorites:
- Whipped potatoes - use a hand mixer or stand mixer to whip the potatoes for an extra minute or so until they are super smooth and form soft peaks
- Garlic mashed potatoes - while this recipe already contains a little garlic powder, feel free to add a little extra to taste if you're a real garlic fan, or better yet, sauté a couple cloves (or more) of freshly minced garlic when you melt the butter, before you add the milk
- Sour cream mashed potatoes - substitute sour cream or Greek yogurt for milk to make super creamy mashed potatoes, and top with bacon bits if you'd like
- Cheesy mashed potatoes - add up to a quarter cup of shredded cheese to the potatoes just before you mix them with a blender (cheddar mashed potatoes are delicious!)
- Cream cheese mashed potatoes - add up to a quarter cup of cream cheese before you mix everything, and top with fresh chives for sour cream and chives mashed potatoes
- Buttermilk mashed potatoes - substitute buttermilk for milk for a delicious tangier flavor
🔪 Equipment
I used the following equipment to make this recipe:
- vegetable peeler
- chef's knife
- cutting board
- medium pot
- small saucepan
- colander
- large mixing bowl
- hand mixer (or potato masher)
🍱 Storage
Any leftovers will store well in the fridge for up to four days. To freeze, cool the potatoes completely first and store in an airtight container for up to two months. When reheating on the stove or in the microwave, stir in a little extra milk to soften and refresh them. (Frozen mashed potatoes should be thawed overnight in the fridge before rewarming for best results.)
Pro tip: This recipe is also great for make ahead mashed potatoes! Just reheat with a little extra milk as above.
🎉 Top tip
Feel free to leave the potatoes a little chunky rather than smooth when you're mashing them. Or, leave the skins on if you're using Yukon gold potatoes. These small tweaks result in a really rustic, homemade (and crowd pleasing!) end result. 🙂
Enjoy!
💭 FAQ
Potatoes with a higher starch content such as Russet potatoes make them ideal for preparing smooth and creamy mashed potatoes. Yukon gold potatoes are equally popular and impart a naturally buttery flavor and creaminess.
Cubed potatoes (1-inch cubes) should be covered with cold water and boiled for 12-15 minutes. They are finished cooking when they are tender pierced with a fork. Make sure to drain well through a colander after boiling.
Yes; freezing mashed potatoes will allow them to stay fresh in the freezer for up to two months or more. To freeze, make sure to cool completely and use an airtight container or freezer bag to store. For best results, thaw in the fridge overnight before reheating.
Mashed potatoes can be reheated in a pot over medium low heat stirring frequently. Or, reheat in the microwave with intervals of stirring in between. Add a little milk to revive the potatoes and bring them back to a creamy consistency.
🍳 Recipe
Best Homemade Mashed Potatoes
Equipment
Ingredients
- 1 ½ pounds potatoes Yukon Gold, Russet, or a mix of both
- 3 tablespoons unsalted butter
- ½ cup whole milk or 2% milk, plus more to thin
- ½ teaspoon garlic powder optional, but recommended
- ½ teaspoon sea salt plus more to taste
- freshly ground black pepper to taste
- freshly chopped chives for garnish, optional
Instructions
- Prep: Peel the potatoes and chop into 1-inch thick pieces (if you are using Yukon Gold potatoes feel free to leave the skins on; equally delicious!) Place the potatoes into a large pot and cover with cold water until the water is just above the tops of the potatoes.
- Cook: Place the pot on the stove over high heat until the water boils, then reduce the heat to medium and cook for 15 minutes or until the potatoes are tender; drain potatoes. Separately, place butter and milk in a small saucepan over low heat until butter melts.
- Mix: Sprinkle garlic powder (if using), salt and pepper over potatoes. Using a hand mixer or potato masher, slowly pour milk mixture over potatoes and blend or mash until desired consistency is reached; add a bit of extra milk if you prefer a softer consistency.
- Enjoy: Season to taste with additional salt and pepper, and garnish with fresh chives if desired; serve immediately.
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