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.
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.
Notes
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.
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