This Easy Mashed Potatoes recipe needs a place at your table this holiday season! Deliciously creamy and indulgent, you won’t want to make this side dish any other way! These Mashed Potatoes have a secret, they’re boiled in milk!
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What’s in this Easy Mashed Potatoes Recipe?
The secret to beautifully creamy easy mashed potatoes is to boil the potatoes in a cream (or whole milk) and water mixture. The potatoes suck up all the goodness from the cream and result in flavorsome potatoes that are beautifully smooth.
- Heavy Cream: Adds so much extra flavor to these potatoes. You can also use whole milk.
- Water: Helps create enough liquid to boil the potatoes in.
- Potatoes: I swear by Yukon golds; they turn out fluffy, smooth, and full of flavor. You want to use a high-starch potato, so russets will also work well. Avoid waxy potatoes, like red or white varieties, as they require a lot of mashing and can become gloopy.
- Salt + Pepper: Enhance the natural flavor of the potatoes.
- Unsalted Butter: Add richness and creaminess to the potatoes.
Pro Tip: The potatoes should be boiled until fork tender. Don’t under or overcook them.
Variations on Simple Mashed Potatoes
These easy mashed potatoes are also super simple to flavor any way you like. I love to add a bit of Parmesan cheese and fresh parsley to mine, but you could stir in any fresh herbs (sage, rosemary, or thyme would be yummy), cheeses (mozzarella, cheddar, or pepper jack are my faves), or spices (like garlic powder, onion powder, or cayenne pepper) to add a bit more flavor. They’re the perfect blank slate for any meal.
Not exactly! They do provide a good amount of potassium, but they are high in carbohydrates, fat, and calories, so enjoy them in moderation as part of a balanced diet.
These potatoes should take about 15-25 minutes to cook to fork tender.
I prefer to cut my potatoes into cubes so they boil faster and absorb the milk more readily.
Yes, that’s exactly what we’re doing in this easy mashed potatoes recipe!
If you don’t have milk, heavy cream, half-and-half, or plant-based milk will work. Coconut milk is another good choice!
Using a good old potato masher works just fine for these, or you can use a food mill or ricer for a fluffier texture.
Butter helps make the potatoes richer and creamier. Without it, you may notice your potatoes seem a bit dry or crumbly.
Make sure to use a light hand when mashing to avoid the gluey texture that comes from overworking the potatoes.
Yes, these potatoes freeze well for up to 2 months!
How to Make Ahead and Store
You can make these easy mashed potatoes up to 1 day in advance of when you plan to serve them. Prepare the recipe as directed, let cool completely, then cover and place in the refrigerator until ready to serve. Before serving gently reheat them on the stovetop, and add about 1 cup of the milk-water (slowly) and stir to combine.
Store leftover mashed potatoes in an airtight container in the refrigerator for up to 4 days.
How to Freeze and Reheat
Scoop 1-cup mounds of these easy mashed potatoes onto a lined baking sheet and freeze uncovered until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 2 months. Let thaw overnight in the refrigerator before reheating in a Dutch oven over medium-low heat or in the microwave on high for 1 minute.
Serving Suggestions
These easy mashed potatoes are the perfect side dish for all of your favorite main dishes! They really go with everything– stuffed pork loin, honey baked ham, hamburger steaks, air fryer meatloaf, garlic rosemary turkey breast, pork crown roast, or whatever you’re serving for dinner. And of course, they’re a must with your Thanksgiving turkey or Christmas dinner.
5-Star Review
“If you’re looking for the best, this recipe is so easy and creamy. Perfect!!!” – Kellie Hemmerly
Easy Mashed Potatoes Recipe
Ingredients
- 2 cups heavy cream or whole milk
- 3 cups water
- 3 pounds Yukon Gold potatoes peeled and cubed
- 2 tablespoons kosher salt divided
- 1½ teaspoon ground black pepper divided
- ½ cup unsalted butter cut into 6-8 pieces (1 stick)
Optional Garnishes
- Extra butter
- Chopped fresh parsley
- Freshly grated cheese
Instructions
- Combine the cream, water, potatoes, 1 tablespoon of kosher salt, and 1 teaspoon of black pepper in a large saucepan set over medium heat.2 cups heavy cream, 3 cups water, 2 tablespoons kosher salt, 1½ teaspoon ground black pepper, 3 pounds Yukon Gold potatoes
- Bring just to a boil, reduce heat to low, and simmer for 15-25 minutes, or until the potatoes are fork-tender.
- Drain the potatoes in a colander set over a medium-sized heatproof bowl (reserve the potato milk/water).
- Return the potatoes to the pan and set the heat to medium-low. Stir gently until the excess moisture evaporates from the potatoes, about 1 minute.
- Add the butter, 1½ teaspoons kosher salt, and ½ teaspoon black pepper. Mash the potatoes until smooth and creamy (or fluff adding some of the reserved potato milk-water, when/if necessary. (Note: If not serving the potatoes immediately, save about 1 cup of the milk-water to add before serving. Be sure to add the milk-water in ¼-cup increments to ensure the potatoes stay fluffy. No one likes watery mashed potatoes.)½ cup unsalted butter
- Transfer potatoes to a serving bowl, dot with 3-4 tabs of butter (or drizzle with melted butteand garnish with parsley or cheese, if desired.Chopped fresh parsley, Freshly grated cheese, Extra butter
Video
Becky’s Tips
- The potatoes should be boiled until fork tender. Don’t under or overcook them.
- You can cook these potatoes ahead of time and keep them covered with foil.
- Garnish the easy mashed potatoes with your favorite toppings; fresh herbs, parmesan, or simply black pepper.
- Nutritional information does not include optional garnishes.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
I used a 2 water to 1 lactase “milk”, adding 2x the chopped garlic (from a jar), and my husband loved it! Thanks for the idea!
Thanks for sharing, Barb!
I am not sure what I did wrong, and I am a pretty good cook, but I got “curds” when I tried this recipe…Overall the flavor was good, but the “curds” kind of turned me off…Any thoughts on this?
For me, the trick to successful milk mashed potatoes is to keep the milk just below boiling. They take longer to cook than when boiled in water, but the results are amazing. I use only milk, no water. And I fill the pot with milk to about half the depth of the potatoes. I use a lid and the potatoes basically steam from the below-boiling milk. When tender, I just throw in a little butter and mash right in the pot. No need to drain and mash separately with butter. If you have covered the potatoes with milk, you should pour some out before mashing, so you don’t end up with potato soup.
could I replace the milk with buttermilk
All you need to make a substitute for buttermilk in baking recipes is milk and white vinegar or lemon juice!
Made these but subbed almond milk instead of cream and used vegan butter as well. Best potatoes EVER!
Yum! Great substitutions, Danielle!
Gawd…
If you’re looking for the best, this recipe is so easy and creamy. Perfect!!!
Thank you, Kellie!
These turned out so wonderful! Boiling them in milk is KEY! Going to make these for Thanksgiving!!
Yum! They’re going to love this!
We made this because it called for yukon gold potatoes which are our favorite! So creamy and delicious!
I’m so happy to hear you loved them!
The boiling them in milk makes all the difference – so creamy and decadent!
I’m so happy you enjoyed them, Erin!
Yesssssss! using milk in the water in the best way to make mashed potatoes. They come out so creamy!
Right!! I’m glad you loved them!