Mashed Potatoes Recipe

There’s something inherently comforting about mashed potatoes, don’t you think? Whether it’s a side dish at a holiday meal or a regular Tuesday night dinner, they have this magical way of making everything better. Over the years, I’ve tried dozens of versions of mashed potatoes — from extra creamy to perfectly lumpy — and I keep coming back to this one. It’s simple, it’s indulgent, and most importantly, it’s incredibly versatile. My family loves these mashed potatoes, and if you’re looking for a no-fail recipe with that perfect balance of butter, creaminess, and just a hint of garlic, I think you’re going to love it too.

There’s a little secret I learned from my grandmother that makes these mashed potatoes extra special. She always used a mix of Yukon Gold and Russet potatoes, which gives the perfect combination of fluffy and buttery textures. And the addition of cream cheese? Well, that was my own personal twist after a Thanksgiving experiment a few years back that turned out to be a major hit.

this RECIPE

My go-to comfort food memory 🥔

The first time I truly fell in love with mashed potatoes was during a family dinner at my grandparents’ house. It was one of those crisp fall evenings, the kind where you want nothing more than to bundle up in a cozy sweater and settle in for a warm meal. The potatoes were creamy, with little bits of garlic hidden like treasures, and I swear the butter was practically shimmering on top. My grandmother passed the bowl to me with a wink and a “go on, take more,” as if she already knew I’d be reaching for seconds. Ever since then, mashed potatoes have been my comfort food. Whenever I’m in need of a little nostalgic warmth or a dish that makes everything feel right in the world, this is the recipe I turn to. It’s no-frills but delivers in all the right ways.

The origin story (or, why mashed potatoes are a global fave)

Mashed potatoes have a surprisingly rich history, dating back to the 18th century when they first appeared in French culinary texts. The simplicity of the dish—boiled potatoes mashed with milk or butter—made it an instant hit across Europe and eventually the world. But potatoes themselves came from South America, specifically the Andes, where indigenous people cultivated them for thousands of years. When Spanish explorers brought potatoes back to Europe, it didn’t take long for the humble spud to find its way into recipes like mashed potatoes. Over time, different regions put their spin on it, adding ingredients like garlic, herbs, and cheese. This version, with garlic, cream cheese, and a mix of Yukon Gold and Russet potatoes, is a modern twist that honors tradition while making the dish even more indulgent.

Let’s talk ingredients: the good, the better, and the “oops I’m out of that”

• Potatoes: This recipe calls for a 50/50 mix of Yukon Gold and Russet potatoes. Yukon Golds bring a buttery, rich flavor and a creamy texture, while Russets add that fluffy, classic mashed potato feel. If you’re out of one, don’t panic. You can use all of one type, but the texture might be slightly different. If you’re going for a healthier option, you can leave the skins on for extra fiber (plus, it gives the mash a rustic vibe).
• Garlic: The minced garlic in this recipe adds a subtle depth of flavor without overpowering the dish. If garlic isn’t your thing, you can skip it or use roasted garlic for a mellower, sweeter flavor.
• Butter: Butter is non-negotiable here. It adds richness and a silky texture. I like to use unsalted butter so I can control the salt level, but salted will work too — just adjust the added salt accordingly.
• Cream Cheese: This is the secret weapon for ultra-creamy mashed potatoes. The cream cheese adds tang and a velvety texture. If you don’t have cream cheese on hand, sour cream or even a splash of heavy cream works too!
• Milk: Whole milk keeps the mashed potatoes rich without being too heavy. If you’re dairy-free, you can swap this with a non-dairy milk like almond or oat, though the texture may be slightly different.

Kitchen gear: what you need (and what you can totally skip)

For this recipe, you don’t need much beyond the basics, but a few tools can really elevate the experience.

• Stockpot: A large stockpot is essential to cook all those potatoes. You’ll want enough room for the water to fully cover the potatoes.
• Potato Masher: A good, old-fashioned potato masher will give you that perfect, slightly rustic texture. If you prefer your mashed potatoes ultra-smooth, a ricer or food mill is the way to go. Trust me, if you’ve never used a ricer, it’s a game-changer!
• Wooden spoon or spatula: For folding in all that buttery goodness without overworking the potatoes. Over-mixing can lead to a gluey texture, and nobody wants that.

Step-by-step: My foolproof method (and a few hard-learned lessons)

1. Prep your potatoes: Cut the potatoes into 1-inch chunks. You can peel them or leave the skins on depending on your texture preference. I like leaving the skins on the Yukon Golds for a little extra bite and nutrition.
2. Boil the potatoes: Place the potatoes in a large stockpot filled with cold water. Add the garlic and a tablespoon of salt to the water. This is key! Starting the potatoes in cold water helps them cook evenly. Bring it to a boil, then reduce the heat and cook for 10-12 minutes, or until the potatoes are tender.
3. Drain and dry the potatoes: After boiling, drain the potatoes and return them to the hot pot. Set the pot over low heat for about a minute and gently shake to evaporate any excess water. This keeps your potatoes from becoming watery (trust me, I’ve learned this the hard way).
4. Mash and mix: Use your masher, ricer, or food mill to break down the potatoes. Start by folding in half the melted butter mixture and mix gently. Once incorporated, add the rest of the butter and cream cheese. Be gentle here—over-mixing can turn your potatoes into a gluey mess!
5. Taste and season: Taste and adjust the seasoning with more salt if needed. Don’t skimp on the seasoning; it’s the difference between good mashed potatoes and mind-blowing ones.

Playing with flavors: variations and adaptations

• Vegan mashed potatoes: Swap out the butter for vegan butter or olive oil, the cream cheese for a vegan cream cheese (or just skip it), and use a non-dairy milk like almond or soy. The result is just as creamy but totally plant-based.
• Herb-infused: Add fresh rosemary, thyme, or even a hint of sage to the butter-milk mixture for a fragrant twist.
• Cheesy mashed potatoes: Want to make it extra indulgent? Stir in some shredded cheddar or parmesan cheese for a decadent, cheesy version.
• Roasted garlic mashed potatoes: Replace the minced garlic with roasted garlic for a sweeter, more mellow flavor. Simply roast a head of garlic in the oven, then squeeze out the soft cloves into the mashed potatoes. Game-changing.

How to serve: make it look (and taste) fabulous

When it comes to presentation, I love keeping things simple but elegant. Serve the mashed potatoes in a warm dish and top with freshly-cracked black pepper and chopped chives or green onions. For a bit of texture, you can drizzle on some extra melted butter or even a light sprinkle of crispy bacon bits.

Pair it with roasted meats, like turkey or beef, or serve alongside grilled vegetables for a lighter meal. Don’t forget the gravy if you’re feeling traditional—just pour it in a small dish on the side so everyone can drizzle as much or as little as they’d like.

Drink pairings: a little something for everyone

For me, a creamy, comforting dish like mashed potatoes calls for something that contrasts nicely. A crisp white wine, like a Sauvignon Blanc or Chardonnay, works beautifully to cut through the richness. If you’re more of a beer person, a light lager or a pale ale would be a great match. For non-alcoholic options, a sparkling water with lemon or iced herbal tea works perfectly to keep things refreshing.

Storage and reheating tips

If you somehow manage to have leftovers (unlikely, but it happens), store them in an airtight container in the fridge for up to 4 days. To reheat, the best way is on the stove with a splash of milk to revive that creaminess. Microwave works too, but just be sure to stir them frequently and add a little liquid to prevent them from drying out.

Adjusting for a crowd

Need to scale the recipe up or down? This mashed potato recipe is super easy to adjust. For a smaller batch, just halve the ingredients. If you’re feeding a crowd, simply double the recipe — just be sure you have a big enough pot! When scaling up, taste as you go to ensure the seasoning stays balanced.

A few things to keep in mind…

• Don’t over-mix: It’s tempting to keep stirring, but overworked potatoes become gluey.
• Salt early: Adding salt to the boiling water helps season the potatoes from the inside out.
• Milk not boiling: Avoid boiling the milk and butter — you want it warm but not scalding to keep the potatoes creamy and smooth.

Ready to make your new favorite mashed potatoes?

There’s something so satisfying about mastering a classic dish like mashed potatoes. With just a few simple ingredients and a bit of love, you’ll have a side dish that’s rich, creamy, and undeniably comforting. I can’t wait for you to try this recipe and make it your own — whether you’re keeping it classic or adding your own twist, I know you’ll love it!

FAQs

1. Can I make mashed potatoes ahead of time?
   Yes! You can make them a day ahead and reheat them gently on the stove with a splash of milk or butter to bring them back to life.
2. Can I use other types of potatoes?
   Absolutely. Red potatoes or even sweet potatoes would work, though the texture might be a little different.
3. Why did my mashed potatoes turn out gluey?
   Over-mixing is usually the culprit. Mash gently and mix just until everything is combined.
4. Can I freeze mashed potatoes?
   Yes! They freeze well, but I recommend adding a little extra butter or cream when reheating to bring back the creamy texture.
5. What can I use instead of cream cheese?
   Sour cream, Greek yogurt, or even a splash of heavy cream will work as substitutes.

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