Basic Creamy Mashed Potato Recipe
We keep things really simple with this one, making it the perfect mashed potato recipe for most of your mains.
Creamy Dreamy Mashed Potatoes: No Lumps Allowed!
Some people like lumps in their mashed potatoes. I am not that person.
In my world, the creamier and smoother, the better. I’ve tried so many supposed tricks and hacks to get the best mashed potatoes and, in my experience, it comes down to one thing.
Keeping it simple.
Simplicity is the name of the game with this recipe from start to finish—from the process down to the seasoning. We’re not getting fancy, and it still tastes great!
Tips + Tricks for What Makes a Good Mashed Potato Recipe
- Cut the potatoes into larger uniform pieces when you boil them. When cut too small, you risk too much water getting into your potatoes.
- Always start with cold water. It’s tempting to get the water going, but what this will do is cook the outside of your potatoes more quickly than the inside.
- Mash them while they’re piping hot. As soon as you drain those bad boys—even if you’re using a hand mixer—start mashing the potatoes with the beaters before turning the masher on. Then add your butter, milk, yogurt, etc. and beat them until they’re silky smooth.
- Don’t skimp out on butter—butter is flavor and it adds to that silky texture! You can keep things on the lighter side by swapping cream out for milk, and sour cream for Greek yogurt.
- Some recipes call for simmering the potatoes on the stove once they’re drained to help evaporate any excess water. I don’t do this, and my mashed potatoes turn out just fine. In my experience, it’s an unnecessary extra step.
- Add your butter first, mix, then start adding your liquid. This ensures that the potato keeps its firmer texture. Add the liquid before this, and you can end up with slop. Gruel. Prison potatoes.
- Always add your liquid bit by bit.
- Salt as you go. Potatoes are hearty and starchy and need that salt to help them sing! So keep salting and taste testing until it’s absolute perfection.
- If Greek yogurt isn’t your jam, go for the sour cream! You can also add cream cheese—flavored ones like onion & chive work beautifully, giving extra flavor.
How Long to Boil Potatoes for Mashed Potatoes
Ultimately this depends on the size of your potatoes. When cut into larger chunks as suggested in this recipe, your potatoes should be done after 15-20 minutes of boiling.
Always test them by piercing them with a fork or knife. If you can pierce the potato easily, they’re done! If there’s some resistance, give it a few more minutes.
Tasty Mains to Pair With These Mashed Potatoes
- Maple Mustard Air Fryer Pork Tenderloin
- French Onion Pork Chops
- Air Fryer Turkey Breast
- Salt and Pepper Crusted Roast Beef
- Chicken Marsala
- Greek Sheet Pan Chicken with Feta
A Simple Ingredient List
- Russet potatoes
- Greek Yogurt
- Sea salt
- Cracked black pepper
- Fresh chives
The Gist on How to Make Mashed Potatoes
- Peel the potatoes. Slice them lengthwise and then widthwise so you end up with four large quarters.
- Pop the cut potatoes into a pot and cover them with cold water.
- Bring them to a boil. Throw some salt into the boiling water and let the potatoes boil for about 15 minutes, or until they are fork tender.
- Drain the potatoes and roughly mash them up immediately. Add your butter, then start to mix the potatoes with a hand mixer or go at them with your masher for a few seconds.
- Stop, then add a bit of the milk, Greek yogurt, and a generous pinch of salt. Continue to mix or mash.
- Taste; you’ll probably find you need a bit more fluffiness and salt. Add the rest of the milk and yogurt, and another generous pinch of salt.
- Mix or mash until the potatoes are perfectly smooth and give them another taste to ensure you’ve got enough salt.
- Transfer the mashed potatoes to a serving bowl, pop in another pat or two of butter, then top with cracked pepper and fresh chives.
- These mashed potatoes will keep in the fridge in an airtight container for about 3-4 days.
Can You Freeze Mashed Potatoes?
Yes! Just transfer your mashed potatoes to a freezer bag or freezer-friendly container once they’ve cooled. They’re good in the freezer for about a year and shouldn’t lose any texture or flavor.
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Other Potato Recipes You’ll Love:
- Crispy Roasted Mini Potatoes
- Roasted Garlic Mashed Potatoes With Rosemary
- Baked Crispy Smashed Potatoes With Garlic + Rosemary
- Herb & Garlic Instant Pot Mashed Potatoes
Basic Creamy Mashed Potato Recipe
- 2 lbs russet potatoes
- 4 TBSP butter, + more for serving
- 1/2 cup milk
- 2 (heaping) TBSP plain Greek Yogurt You could also use sour cream or cream cheese
- Sea salt and cracked black pepper, to taste
- Fresh chives, sliced thin, for garnish
- Peel the potatoes and then slice them lengthwise, then widthwise, so you have four large quarters.
- Place the potato quarters into a pot, then cover them with cold water. (Just enough cold water to fully cover the potatoes.)
- Bring the water to a boil and season it with some salt. Let the potatoes boil for about 15 minutes, or until they are fork tender. You can test them with a fork or knife. If the utensil goes in without any resistance, they're ready!
- Drain the potatoes well, then roughly mash them up immediately. Add the butter, then mix the potatoes with a hand mixer or hand masher, mixing in the butter.
- Add half of the milk, half of the Greek yogurt, and a generous pinch of salt. Continue to mix or mash and give it a taste. You'll likely need a bit more creaminess and salt. Add the rest of the milk and yogurt, and another generous pinch of salt.
- Mix or mash until the potatoes are perfectly smooth; do another taste to ensure you've got enough salt.
- Transfer the mashed potatoes to a serving bowl, top them with a pat or two of butter, and then garnish with cracked pepper and fresh chives.
- These mashed potatoes will keep well in the fridge in an airtight container for about 3-4 days. You can also freeze them in an airtight freezer friendly container or bag for up to a year!