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Best Mashed Potatoes Recipe
If you’re hankering for the Best Mashed Potatoes Recipe—creamy, buttery comfort food that’s ready in under an hour—this one’s for you.
I’ve been working on this mashed potatoes recipe for years, tweaking and tasting until it hit just the right balance of fluff and flavor. What makes it special? Tender Yukon Golds meet a whisper of garlic, a dollop of Greek yogurt, and just enough butter to make it feel indulgent without weighing you down. You know what? It’s the perfect side for any gathering—whether you’re swapping stories around the Thanksgiving table or whipping up a Tuesday night dinner. Plus, with simple swaps (like almond milk or vegan butter), it can suit almost any diet. Let me explain why this is the best mashed potatoes recipe you’ll find—and why it’s become a family favorite.
Why You’ll Love This Best Mashed Potatoes Recipe
- Ultra-creamy texture without heavy cream—thanks to Greek yogurt
- Ready in about 30 minutes, so you can focus on other dishes
- Flexible: easily make it vegan, low-fat, or extra cheesy
- Crowd-pleaser at holiday feasts, potlucks, or casual dinners
- Uses everyday ingredients you probably already have
- Foolproof instructions for fluff, never gluey potatoes
- Kid-approved—little ones even lick the spoon clean
- Perfect for make-ahead meal prep (just reheat gently)
Ingredients
• 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes (Russets work too for extra fluffiness)
• 4 garlic cloves, smashed (optional, but boosts flavor)
• ½ cup whole milk, warmed (substitute unsweetened almond milk or oat milk)
• ¼ cup unsalted butter, room temperature (try Kerrygold for depth, or swap in olive oil for dairy-free)
• ¼ cup plain Greek yogurt or sour cream (full-fat for richness, light version to trim calories)
• 1 teaspoon kosher salt (plus extra for water)
• Freshly ground black pepper, to taste
• 2 tablespoons chopped fresh chives or parsley, for garnish
• Pinch of freshly grated nutmeg (a cozy touch, especially in fall)
Tips on choosing and prepping:
– Go for Yukon Gold if you like a buttery flavor straight from the potato.
– Cut your potatoes evenly so they cook at the same rate.
– Warm dairy before adding—cold milk or butter can make the mash gluey.
Directions
- Bring potatoes and garlic to a boil
Place potato cubes and smashed garlic in a large pot, cover with cold water, add a big pinch of salt, then bring to a gentle boil over medium-high heat. Stir once or twice so nothing sticks. - Simmer until tender
Once bubbling, lower heat to medium and cook for 15–20 minutes. You’ll know they’re done when a fork slides right through a cube—no resistance. - Drain and dry potatoes
Drain in a colander, return to the still-warm pot, and let them steam-dry for 1 minute. This helps any excess water evaporate. - Mash with love
Use a potato masher or ricer (richer fluff!). Mash potatoes and garlic together until just about all lumps are gone—don’t overdo it. - Stir in warm dairy
Over low heat, combine warm milk and butter just until melted. Slowly pour into potatoes, stirring gently with a wooden spoon or spatula until silky. - Add yogurt and seasonings
Fold in Greek yogurt, then season with salt, pepper, and a tiny grating of nutmeg if you’re feeling festive. Taste and tweak. - Keep it cozy
Transfer to a warmed serving bowl, top with chives or parsley, and a small pat of butter if you dare. Serve hot.
Servings & Timing
Makes about 6 generous side-dish servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Variations
• Loaded-Style: Stir in crumbled bacon, shredded cheddar, and green onions.
• Garlic-Roasted Twist: Roast 6 garlic cloves on a sheet pan first, then mash in for a sweeter note.
• Vegan Swap: Use dairy-free butter and unsweetened oat milk instead of milk & yogurt.
• Herby Lemon: Add zest of one lemon plus a handful of fresh dill or tarragon.
• Spicy Kick: Fold in chopped jalapeños and pepper jack cheese for a Tex-Mex flair.
Storage & Reheating
Refrigerate leftovers in an airtight container for up to 3 days—seriously, they mash back to life when reheated. Freeze in meal-sized portions (zip-lock bags) for up to 2 months. To reheat: warm gently on the stove over low heat with a splash of milk, or microwave in 30-second bursts, stirring between. Make-ahead tip: complete through step 5, cover, chill, then finish with yogurt and garnish just before serving.
Notes
When I first tested this recipe, I mashed too vigorously with a hand mixer—oops, ended up with gluey potatoes! Lesson learned: slow and steady wins the race. Also, letting your potatoes sit in the colander for just a minute helps steam off extra liquid, so you don’t need to dilute the mash. Finally, warming your milk and butter isn’t just a kitchen trope—it really helps them absorb, giving you that silky mouthfeel you crave.
FAQs
Q: Can I use russet potatoes instead of Yukon Gold?
A: Absolutely—russets yield an even lighter, fluffier texture, though they might need an extra splash of milk.
Q: Why did my mashed potatoes turn gummy?
A: Likely from over-mixing or adding cold dairy—use a ricer or masher, keep dairy warm, and stir gently.
Q: How do I make this recipe dairy-free?
A: Swap butter for vegan margarine or olive oil and use almond or oat milk plus dairy-free yogurt.
Q: Can I prepare the mash a day ahead?
A: Yes—complete through step 5, cool, and refrigerate; finish with yogurt, seasonings, and garnish before serving.
Q: Is it okay to freeze mashed potatoes?
A: Totally—flash-freeze in portions, then thaw overnight in the fridge and reheat with a little milk.
Q: What’s the purpose of smashing garlic first?
A: Crushing garlic releases more flavor and mellows its bite when boiled with potatoes.
Q: How can I keep mashed potatoes warm without drying out?
A: Use a slow cooker on “warm” setting with a pat of butter on top, or cover tightly with foil in a low oven (200°F).
Q: Can I add cheese directly to the hot mash?
A: Yes—fold in cheese off the heat so it melts evenly without clumping.
Conclusion
This Best Mashed Potatoes Recipe is the secret to crowd-pleasing, dreamy potatoes that never disappoint—light enough for weeknights, rich enough for holiday feasts. Give it a whirl, then let me know how it turns out (bonus points for pics!). And if you need a gravy that sings, check out my easy turkey gravy recipe next—your taste buds will thank you.
Best Mashed Potatoes Recipe
Ingredients
- 2 pounds Yukon Gold potatoes peeled and cut into 1-inch cubes
- 4 cloves garlic smashed
- 1/2 cup whole milk whole milk warmed
- 1/4 cup unsalted butter unsalted butter room temperature
- 1/4 cup plain Greek yogurt or sour cream
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 2 tablespoons fresh chives or parsley chopped, for garnish
- Pinch of freshly grated nutmeg
Instructions
- Place potato cubes and smashed garlic in a large pot, cover with cold water, add salt, then bring to a gentle boil. Simmer until tender.
- Once bubbling, lower heat and cook until potatoes are fork-tender. Drain and steam-dry.
- Use a potato masher or ricer to mash potatoes and garlic. Don't overdo it.
- Combine warm milk and butter, then fold into potatoes until silky.
- Fold in Greek yogurt, season with salt, pepper, and nutmeg. Taste and adjust seasoning.
- Transfer to a warmed serving bowl, garnish with chives or parsley, top with a pat of butter, and serve hot.
