Whether you’re serving mashed potatoes at Thanksgiving dinner or making them on a casual weeknight, I’ve got you covered with this foolproof homemade mashed potato recipe. Other recipes require adding sour cream or cream cheese to get a creamy consistency. But this recipe keeps things simple by using only the bare necessities for mashed potatoes: whole milk, salted butter, and yukon gold potatoes. There are a few tricks to making the BEST mashed potatoes every time with these simple ingredients, and also some tricks that will save you time and energy, so it’s easy to whip these up in a jiffy.
What kind of potatoes are best for mashed potatoes?
I recommend using Yukon Gold potatoes for mashed potatoes. Yukon Gold potatoes will consistently deliver the best creamy, buttery texture for mashed potatoes. And because they have thin, delicate skins, you don’t need to peel them. I’ve also had good results with using red or white potatoes for mashed potatoes. Russet potatoes are another good option, and will result in fluffier mashed potatoes. You also need to peel them, since russet peels are tough and thick. I recommend using russet potatoes for classic baked potatoes or twice baked potatoes, to make the most of their skin.
So… I don’t have to peel the potatoes?
NOPE! This recipe leaves the skin on the potatoes for a few reasons: Yukon Gold potatoes have very delicate, thin skins, which are perfect for leaving in these mashed potatoes. Just make sure you wash the potatoes really well- I recommend using a vegetable brush for this.
Tips for making the BEST, EASIEST homemade mashed potatoes
You don’t need a bunch of extra ingredients or fancy equipment to make the best mashed potatoes. Just follow these tips and tricks for making the most out of such simple ingredients for the most delicious, easy to make mashed potatoes ever!
Do I need to melt the butter and warm up the milk?
NO! Don’t bother melting the butter or warming up the milk. There, I said it. Blasphemy, you say? Feel free to heat them up if you want! But I have found that pre-heating the milk or melting the butter does not make any difference in the finished product. I just add the butter, still in stick-form, cold from the fridge, to the potatoes, and let their heat melt it. Then, I add cold whole milk to the pot and mash it up. Fewer dishes to wash!
How long to boil the potatoes
This will depend on how small you cut the pieces. I recommend cutting the potatoes into roughly 2 inch pieces, which will take about 30 minutes to boil. You’ll know they’re done when you can pierce them easily, through the center of each piece, with a fork.
Variations
I love this simple mashed potato recipe for… well, it’s simplicity! That said, I’m not against dressing these homemade mashed potatoes up. Here are some suggestions.
What to serve with homemade mashed potatoes
Besides the obvious (Mashed Potatoes and Gravy, like classic turkey gravy or mushroom gravy), here are some great main dishes that go well with this classic side dish.
Salisbury Steak Whole Roast Chicken Pot Roast Meatloaf Pan-Seared Steak with Brown Butter Sauce Juicy Slow Cooker Boneless Turkey Breast
What to do with leftover mashed potatoes
Mashed potatoes are best served fresh, but are also great reheated. I like to serve them with a fried egg on top and a runny yolk. You can stir them into soup as a thickener. You can also make Shepherd’s Pie or Mashed Potato Cakes with leftover mashed potatoes! Did you make this Homemade Mashed Potato recipe? Please click the stars below to comment and Rate this Recipe!
