There are mashed potatoes, and then there are buttery mashed potatoes made right. This isn’t your average scoop of spuds next to the turkey—we're talking velvety, cloud-like potatoes with just the right amount of richness, fluffiness, and a touch of indulgence. Whether you're serving them for a weeknight dinner or as the creamy foundation for a holiday feast, this recipe promises light, creamy, ultra-smooth mashed potatoes that will leave your guests asking for seconds (or thirds).
Forget gluey or dry potatoes—we’re using a few smart techniques, classic ingredients, and flexible options to achieve the perfect consistency every time. And yes, if you're looking for a Homemade Mashed Potatoes Easy option, or wondering How To Make Mashed Potatoes Easy and foolproof, this recipe has your back.
Buttery Mashed Potatoes
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Side Dish
Cuisine American
Servings 6 generous portions
Large pot To boil the potatoes evenly. A Dutch oven works great, too.
Potato ricer or food mill The key to achieving that ultra-smooth consistency. If you don’t have one, a traditional potato masher will work, but avoid using a food processor or blender—they can make mashed potatoes gluey.
Fine mesh strainer (optional) For pushing potatoes through for an extra silky finish.
saucepan To warm milk, cream, and melt butter together.
Mixing bowl and spoon To fold everything together gently.
- 2 lbs russet potatoes peeled and cut into even chunks
- 1/2 cup unsalted butter cut into small cubes (preferably room temperature)
- 3/4 cup whole milk warmed (or half-and-half for richer texture)
- 1/2 cup heavy cream warmed
- Salt to taste (start with 1 tsp)
- Freshly ground black pepper to taste
- Optional: 1/4 cup sour cream or cream cheese for extra creaminess
- Optional: 1/2 cup shredded cheddar or parmesan if going for a Cheesy Mashed Potatoes Recipe twist
- Optional: chopped chives or parsley for garnish
Prep the Potatoes
Start by peeling your russet potatoes and cutting them into evenly sized chunks. This ensures they cook uniformly and makes the mashing process easier.
Boil Until Fork-Tender
Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce to a simmer. Cook for about 20-25 minutes or until the potatoes are fork-tender and almost falling apart.
Drain and Dry
Drain the potatoes thoroughly and return them to the warm pot. Let them sit for 2-3 minutes with the heat off to evaporate excess moisture. This little trick helps achieve that light and fluffy texture.
Rice or Mash
Using a potato ricer or food mill, process the potatoes into a large mixing bowl. If using a masher, mash gently until lump-free.
Warm the Dairy
In a saucepan, heat the butter, milk, and cream over low heat until warm and the butter has melted. Pour gradually into the mashed potatoes while folding gently.
Mix to Perfection
Add salt and pepper to taste. If using, stir in sour cream, cream cheese, or shredded cheese for an indulgent twist. Garnish with fresh herbs if desired.
Pairings in Detail
Mashed potatoes are one of the most versatile sides, so if you’re wondering What Goes With Mashed Potatoes or What To Make With Mashed Potatoes, here are a few killer options:
- Roast chicken or turkey: Classic, comforting, and ideal for sopping up pan drippings.
- Meatloaf: A no-fuss weeknight hero that pairs perfectly with creamy potatoes.
- Gravy-smothered mushrooms or short ribs: For a vegetarian or rich beef pairing.
- Crispy pork chops: A great contrast to the soft texture.
- Braised greens or roasted veggies: To balance the richness.
And if you’re planning ahead, these Make Ahead Mashed Potatoes reheat beautifully in the oven or microwave. Just add a splash of milk and stir.
FAQs
1. What kind of potatoes are best for buttery mashed potatoes?
Russet potatoes are the go-to for their high starch content and fluffy interior. Yukon Golds work too if you prefer a slightly creamier and richer texture. Avoid waxy potatoes like red or new potatoes.
2. Can I make mashed potatoes ahead of time?
Absolutely! This recipe is perfect for Make Ahead Mashed Potatoes. Just prepare, let them cool, and refrigerate. Reheat with a bit of warm milk and a pat of butter stirred in.
3. How do I make this into a Baked Mashed Potatoes Recipe?
Once your mashed potatoes are ready, spoon them into a buttered casserole dish. Dot with more butter or cheese, then bake at 375°F for 20 minutes until golden and heated through.
4. What’s the secret to ultra-smooth potatoes?
Use a potato ricer or food mill while the potatoes are hot, and avoid overmixing. Stir gently while folding in warm dairy. These steps are key for a Buttery Mashed Potatoes Recipe that’s light and luxurious.
5. Is there a quicker version?
Yes! For a Quick Mashed Potatoes option, use peeled, chopped Yukon Golds which cook faster. Mash directly with warmed butter and milk for a speedier version that still delivers.
