Mashed Potato Recipe
This creamy homemade mashed potato recipe delivers the ultimate comfort food side dish—fluffy, buttery, and ready in under 45 minutes.
Whether it’s a cozy family dinner or a holiday spread, these mashed potatoes bring warmth, nostalgia, and that perfect melt-in-your-mouth texture everyone loves.
Full Recipe Introduction
Mashed potatoes are the unsung heroes of any gathering. This recipe takes simple spuds—Russet or Yukon Gold—and turns them into a velvety, dreamy side that pairs beautifully with roast chicken, glazed ham or a plate of sautéed greens. What makes this a standout mashed potato recipe? It’s the little tweaks: steaming instead of boiling, warming the dairy before mashing, and a gentle hand so you don’t end up with gluey starch.
I first landed on this method one chilly November evening, testing sides for Thanksgiving. I wanted something that tasted rich but felt light on the tummy—so I swapped half the cream for Greek yogurt. The result? Creamy bliss without the heaviness. Now, I serve it all winter long, whenever comfort food calls my name.
Here’s the thing: a great mashed potato recipe shouldn’t take all afternoon or require fancy tools. If you own a potato ricer or a sturdy masher, you’re golden. You know what? I’ve even had readers blend in roasted garlic or fresh chives right at the table for a bit of flair.
Why You’ll Love This Recipe
– Ultra-creamy texture without overworking the potatoes
– Ready in about 40 minutes—no marathon kitchen session
– Perfect side dish for weeknight dinners or holiday feasts
– Customizable with garlic, herbs, or cheeses
– Uses pantry staples—no surprise grocery runs
– Feeds 6–8 people generously
– Gluten-free comfort food everyone raves about
– Makes great leftover mash for shepherd’s pie
Ingredients
– 3 pounds Russet potatoes (or Yukon Gold for a silkier finish)
– ½ cup whole milk (warmed; substitute light cream for extra richness)
– ¼ cup plain Greek yogurt (full-fat recommended for creaminess)
– 4 tablespoons unsalted butter, room temperature (I like Land O Lakes)
– 1 teaspoon kosher salt, plus more to taste (Diamond Crystal preferred)
– ½ teaspoon freshly ground black pepper
– 2 cloves garlic, smashed (optional; roast first for milder flavor)
– Fresh chives or parsley, chopped (for garnish)
Tip: Choose potatoes with smooth, unblemished skins. Let the dairy come to room temperature or gently heat it—cold milk straight from the fridge can cool down your mash and tighten the texture.
Directions
1. Prep and peel. Wash potatoes under cool running water, then peel and cut into 1–1.5-inch chunks. Uniform pieces ensure even cooking.
2. Steam or boil. Add potatoes (and garlic, if using) to a large pot. Cover with cold water by an inch, add 1 teaspoon salt, and bring to a gentle boil. Simmer 15–18 minutes until a fork slides through without resistance. Drain well.
3. Warm the dairy. While potatoes drain, heat milk and butter in a small saucepan over low heat until butter melts. This step prevents cold pockets in your mash.
4. Mash thoughtfully. Return potatoes (and garlic) to the pot. Using a potato ricer or masher, press or mash while slowly pouring in warm milk mixture. Stir gently—over-mixing releases starch and yields gummy mash.
5. Enrich and season. Fold in Greek yogurt until fully combined. Taste and adjust salt and pepper. If you like a fluffier mash, use a whisk for just a few seconds.
6. Garnish and serve. Spoon into a warmed bowl, top with a pat of butter and a sprinkle of chives. Serve hot—leftovers can be jazzed up the next day or frozen for future easy meals.
Servings & Timing
– Yield: serves 6–8 as a side dish
– Prep Time: 10 minutes (peeling and chopping)
– Cook Time: 20 minutes (boiling)
– Mash & Finish: 10 minutes
– Total Time: about 40 minutes
Variations
– Garlic-Herb: Stir in 2 tablespoons chopped rosemary and thyme with the butter.
– Cheddar-Bacon: Fold in ½ cup shredded sharp cheddar and 3 slices crumbled bacon.
– Cauliflower Mash: Replace 1 pound of potatoes with steamed cauliflower for lower carbs.
– Truffle Twist: Drizzle 1 teaspoon truffle oil over finished mash and garnish with parsley.
– Spicy Chipotle: Blend in 1 teaspoon chipotle powder and garnish with green onions.
– Sweet-Potato Hybrid: Swap half the Russets for sweet potatoes, add a pinch of cinnamon.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 3 days. Add a splash of milk before reheating to restore creaminess.
Freezer: Freeze in resealable bags or containers for up to 2 months; squeeze out air first to prevent ice crystals.
Reheat: Thaw overnight in the fridge, then heat gently on the stovetop or microwave in 1-minute bursts, stirring in a bit of milk or butter.
Make-Ahead: Full mash can be made up to 24 hours ahead—keep covered in a warm casserole dish; reheat in a 325°F oven for 15–20 minutes.
Notes
• Avoid using a blender or food processor—they can overwork starch and make your mash gluey.
• Steaming potatoes over boiling water instead of submerging cuts down on water absorption, so your mash stays fluffy.
• Taste mid-mash: sometimes you need a pinch more salt or a dab more yogurt for brightness.
• If you like tang, swap Greek yogurt for sour cream (same amount).
• For a lighter mash, replace half the butter with olive oil—extra heart-healthy monounsaturated fats.
FAQs
Q: Can I skip peeling the potatoes?
A: Yes—if you scrub them well, skins add fiber and a rustic look. Yukon Gold skins are thin and tasty.
Q: How do I keep mashed potatoes warm?
A: Place them in a heat-proof bowl set over simmering water, covered, or use a slow cooker on the “warm” setting.
Q: Why did my mash turn gummy?
A: Over-mixing releases starch. Mash while the potatoes are hot, then stop stirring once textures meld.
Q: Can I use milk powder instead of fresh milk?
A: You can, though fresh milk gives better flavor—rehydrate per package instructions and warm before mixing.
Q: What’s the best potato for mashing?
A: High-starch varieties like Russets yield fluffy mash, while Yukon Gold gives a richer, creamier bite.
Q: Are these mashed potatoes vegan-friendly?
A: Swap butter for vegan spread and use unsweetened plant milk for a dairy-free version.
Q: How do I transport mashed potatoes without them drying out?
A: Pack in an airtight container, add a knob of butter on top, and seal tightly. Reheat with a few tablespoons of milk.
Q: Can I make this gluten-free?
A: Absolutely—potatoes are naturally gluten-free, and all other ingredients here are safe too.
Conclusion
This mashed potato recipe ticks every box: creamy texture, simple steps, and room for creativity. It’s the comfort food side dish that feels like a hug on a plate. Give it a try, and don’t forget to leave a comment below—tell me how you made it your own or share your favorite mash hacks!
Mashed Potato Recipe
Ingredients
- 3 pounds Russet potatoes (or Yukon Gold for a silkier finish)
- 1/2 cup whole milk (warmed; substitute light cream for extra richness)
- 1/4 cup plain Greek yogurt (full-fat recommended for creaminess)
- 4 tablespoons unsalted butter, room temperature (I like Land O Lakes)
- 1 teaspoon kosher salt, plus more to taste (Diamond Crystal preferred)
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic, smashed (optional; roast first for milder flavor)
- Fresh chives or parsley, chopped (for garnish)
Instructions
- Wash potatoes under cool running water, then peel and cut into 1–1.5-inch chunks. Uniform pieces ensure even cooking.
- Add potatoes (and garlic, if using) to a large pot. Cover with cold water by an inch, add 1 teaspoon salt, and bring to a gentle boil. Simmer 15–18 minutes until a fork slides through without resistance. Drain well.
- While potatoes drain, heat milk and butter in a small saucepan over low heat until butter melts. This step prevents cold pockets in your mash.
- Return potatoes (and garlic) to the pot. Using a potato ricer or masher, press or mash while slowly pouring in warm milk mixture. Stir gently—over-mixing releases starch and yields gummy mash.
- Fold in Greek yogurt until fully combined. Taste and adjust salt and pepper. If you like a fluffier mash, use a whisk for just a few seconds.
- Spoon into a warmed bowl, top with a pat of butter and a sprinkle of chives. Serve hot—leftovers can be jazzed up the next day or frozen for future easy meals.
