Best Mashed Potatoes Recipe
Nothing says comfort quite like a bowl of creamy, dreamy mashed potatoes—and this is hands-down the Best Mashed Potatoes Recipe you’ll ever try.
Full Recipe Introduction
Mashed potatoes are the ultimate side dish for everything from weeknight dinners to holiday feasts. What makes this recipe stand out? It balances fluffy texture with rich, buttery flavor while sneaking in a touch of Greek yogurt for creaminess and tang—so you get the comfort of traditional mashed potatoes without feeling weighed down. I first whipped up this combination when hosting a cozy winter gathering for neighbors, and ever since, it’s become my go-to. Whether you’re pairing it with roasted chicken or glazed ham, it’s sure to steal the show.
Why You’ll Love This Recipe
- Ridiculously simple: just five core ingredients plus pantry staples.
- Ultra-fluffy results every time—no gluey mash here.
- Greek yogurt swap adds protein and tang without skimping on creaminess.
- Ready in under 30 minutes—perfect for busy weeknights.
- Gluten-free side that pleases everyone at the table.
- Versatile: mix in herbs, cheese, or roasted garlic for custom flavor.
- Crowd-pleaser: your guests will be begging for seconds.
- Makes excellent leftovers (more on that later).
- Foolproof even if you’ve “failed” mashed potatoes before.
Ingredients
• 3 pounds Yukon Gold potatoes, peeled and cut into 1½-inch chunks (Russets work, but Yukon Golds mash smoother)
• ½ cup whole milk, warmed (use unsweetened almond milk for dairy-free)
• ⅓ cup plain whole-milk Greek yogurt (for creaminess—avoid low-fat versions)
• 4 tablespoons unsalted butter, room temperature (grass-fed Kerrygold if you like rich flavor)
• 1 teaspoon sea salt, plus extra to taste
• ¼ teaspoon freshly ground black pepper
• Optional mix-ins: chopped chives, roasted garlic cloves, shredded cheddar
Directions
- Boil the potatoes
Place potato chunks in a large pot and cover with cold water by an inch. Stir in 1 teaspoon of salt, then bring to a simmer over medium-high heat. Cook until you can easily pierce a chunk with a fork (about 15–18 minutes). - Warm the dairy
While the potatoes cook, gently heat milk, butter, and yogurt in a small saucepan over low heat until butter just melts—this prevents cold dairy from deflating your mash. - Drain and steam
Drain potatoes in a colander, then return to the still-warm pot off the heat. Let them steam for 1–2 minutes; it helps evaporate excess moisture. - Mash and whisk
Use a potato masher or a ricer for extra-fluffy texture. Mash until no large lumps remain. If you like a super-smooth mash, push them through a fine sieve. - Fold in dairy
Slowly pour in the warm milk–butter–yogurt mixture, folding gently with a spatula until fully incorporated. Season with pepper and taste for salt. - Add final touches
If you’re going for garlic mashed potatoes, fold in 4–5 roasted garlic cloves now. Stir in shredded cheese or chopped herbs for extra flair.
Servings & Timing
Makes about 6 generous side-dish servings
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 30 minutes
Variations
• Cheesy Chive Twist: Stir in ½ cup shredded sharp cheddar and 2 tablespoons chopped fresh chives.
• Garlic Lovers’ Mash: Roast a whole head of garlic, squeeze in cloves, then mash for sweet, mellow garlic notes.
• Herb-Infused: Fold in a tablespoon each of chopped rosemary, thyme, and parsley.
• Mashed Sweet Potatoes: Swap half the Yukon Golds for peeled sweet potatoes; add a dash of cinnamon.
• Vegan Style: Use non-dairy milk and vegan butter; skip Greek yogurt or use vegan yogurt.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in meal-size portions for up to 1 month—thaw overnight in fridge.
Reheat: Warm gently on the stovetop over low heat, stirring in a splash of milk to refresh texture. For microwave, cover loosely and heat in 1-minute increments, stirring between.
Make-Ahead Tip: Prep through Step 3, then cool and refrigerate. Reheat dairy mix, combine, and finish Steps 4–6 just before serving.
Notes
• If your mash turns gummy, it’s likely overworked—stop mashing once lumps are gone.
• Always start with cold water when boiling potatoes for even cooking.
• Letting potatoes steam in the pot reduces watery mash.
• Greek yogurt adds protein and tang; you can swap for sour cream if you prefer.
• Testing tip: pinch a spoonful against the roof of your mouth—if it feels gummy, add a splash more warm milk and stir lightly.
FAQs
Q: Can I use red potatoes instead?
A: Yes—red potatoes give a slightly waxier texture but mash nicely; adjust cooking time if chunks are smaller.
Q: How do I make these vegan?
A: Swap milk for unsweetened soy or oat milk, use vegan butter, and replace Greek yogurt with a creamy plant-based yogurt.
Q: Why are my mashed potatoes gluey?
A: Overworking releases excess starch; mash gently and stop as soon as lumps disappear.
Q: Can I prep these earlier in the day?
A: Absolutely—cook and mash through Step 3, then refrigerate; finish with warm dairy before serving.
Q: What’s the best tool for mashing?
A: A ricer or food mill gives the fluffiest result; a hand masher works fine too if you prefer texture.
Q: How much garlic is too much?
A: Start with 4–5 cloves of roasted garlic; you can always stir in fresh minced garlic later if you need more zip.
Q: Are there low-fat tweaks?
A: Use low-fat Greek yogurt and reduce butter to 2 tablespoons, but expect slightly less richness.
Q: Can I add gravy directly?
A: Yes—create wells in the mash and ladle in warm gravy for classic comfort-food style.
Conclusion
With its fluffy texture, rich flavor, and healthy Greek yogurt swap, this Best Mashed Potatoes Recipe is destined to become a family favorite. Give it a whirl at your next gathering, then drop a comment below to let me know how it turned out—or share your own twist! Don’t forget to explore my roasted vegetables and savory gravy recipes for the full feast experience.
Best Mashed Potatoes Recipe
Ingredients
- 3 pounds Yukon Gold potatoes peeled and cut into 1½-inch chunks (Russets work, but Yukon Golds mash smoother)
- ½ cup whole milk warmed (use unsweetened almond milk for dairy-free)
- ⅓ cup plain whole-milk Greek yogurt (for creaminess—avoid low-fat versions)
- 4 tablespoons unsalted butter room temperature (grass-fed Kerrygold if you like rich flavor)
- 1 teaspoon sea salt plus extra to taste
- ¼ teaspoon freshly ground black pepper
- Optional mix-ins: chopped chives, roasted garlic cloves, shredded cheddar
Instructions
- Place potato chunks in a large pot, cover with cold water, add salt, and simmer until fork-tender.
- Heat milk, butter, and yogurt in a saucepan until butter melts, keeping it warm for the mash.
- Drain potatoes, let them steam in the pot to remove excess moisture.
- Use a masher or ricer for fluffy texture, mash until smooth, then whisk in warm dairy.
- Slowly mix in the warm milk–butter–yogurt, season with pepper and salt, add optional mix-ins.
