Mom's Best Recipes
Recipe

Creamy Mashed Potatoes

Ultra fluffy, buttery mashed potatoes with a silky finish and just enough seasoning to make you sneak a second scoop. Simple ingredients, clear steps, big cozy payoff.

Author By Matt Campbell
4.9
A real photo of a bowl of fluffy creamy mashed potatoes with a pat of melting butter on top on a wooden table
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Mashed potatoes should feel like a warm blanket you can eat. Not gluey, not watery, not bland. Just fluffy, rich, and buttery, with a texture that holds gravy like it was born for the job.

This is my go-to method for mashed potatoes that taste like you put in way more effort than you actually did. The key is a few small moves that add up fast: pick the right potato, salt the water like you mean it, dry the potatoes after draining, and warm the dairy so it melts in instead of seizing everything up.

If you have about 30 minutes and a pot, you are dangerously close to the best mashed potatoes on your table.

A real photo of a pot of peeled potato chunks in salted water on a stovetop

Why It Works

  • Fluffy texture, not gummy: We use the right potatoes and avoid overworking them.
  • Rich and creamy without being heavy: Warmed butter and dairy absorb smoothly for that silky, restaurant vibe.
  • Big flavor from simple stuff: Well salted cooking water, butter first, and a smart hit of seasoning at the end.
  • Flexible finish: Keep them classic, or take them into roasted garlic, chive, or sour cream territory.

Pairs Well With

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Storage Tips

Refrigerate: Store cooled mashed potatoes in an airtight container for up to 4 days.

Reheat on the stove (best texture): Add potatoes to a saucepan with a splash of milk or cream. Warm on low, covered if you can, stirring gently. If they look tight, add more warm liquid a tablespoon at a time. Avoid high heat, which can dry them out or make the texture go a little off.

Reheat in the microwave (fast): Cover and heat in 45 second bursts, stirring between rounds. Add a little butter or warm milk to bring back the creaminess.

Freeze: Yes, you can freeze them, especially if they are on the richer side and made with Yukon Golds. Cool completely, pack airtight, and freeze up to 2 months. Thaw overnight in the fridge, then reheat gently with extra butter and warm dairy. If the texture looks a bit grainy, a thorough stir (or quick whisk by hand) usually smooths it out.

Leftover glow up: Spread cold mash in a buttered skillet and cook until the bottom gets crisp and golden. Flip in sections like a potato pancake situation. Add a fried egg and call it breakfast.

Common Questions

What potatoes are best for fluffy mashed potatoes?

Yukon Gold gives you a naturally buttery, creamy mash. Russets are the fluffiest. If you want the best of both worlds, do a 50/50 mix.

Why did my mashed potatoes turn gluey?

Usually one of two things: you used a blender or food processor, or you overmixed with a hand mixer (stand mixer can do it too). Potatoes have a lot of starch, and aggressive mixing turns that starch into paste. Use a potato masher or ricer, and stop as soon as they are smooth.

Do I have to peel the potatoes?

Nope. For ultra smooth mash, peel them. For a more rustic vibe, leave some skin on. Just scrub well.

Should I start potatoes in cold water?

Yes. Starting in cold water helps them cook evenly so the outside does not overcook and break down before the center is tender.

How do I know the potatoes are done?

A knife should slide in with zero resistance, and a chunk should crush easily between a spoon and the side of the pot. You will also see some edges starting to crumble, which is exactly what you want.

Can I make mashed potatoes ahead of time?

Yes. Make them up to 2 days ahead. Reheat gently with extra butter and a splash of milk or cream, keep them covered, and avoid high heat (that is where the texture gets weird). If you riced the potatoes, they can tighten up a bit in the fridge, so plan on loosening with warm dairy when reheating. For a crowd, keep them warm in a slow cooker on low with a little butter on top.

Can I freeze mashed potatoes?

Yes, with a small caveat: texture can turn a little grainy after thawing depending on the potato and how rich they are. Yukon Gold (and potatoes with more butter and dairy) generally freeze better than straight Russets. Freeze airtight up to 2 months, thaw overnight in the fridge, then reheat gently with extra butter and warm milk or cream. A good, thorough stir (or even a quick whisk by hand) brings them back.

I used to think great mashed potatoes were all about dumping in more butter and calling it a day. Which, honestly, is not the worst plan. But once I started cooking more seriously, I realized the real magic is in the little steps that feel almost too simple to matter. Salt the water. Dry the potatoes. Warm the dairy. Stir gently like you are folding in a secret.

Now these are the mashed potatoes I make when I want people to relax at the table. The kind of side dish that makes everyone a little quieter for a second because they are too busy tasting.