The Best Mashed Potatoes Recipe

This easy Mashed Potatoes side dish is smooth, buttery, rich, and flavorful. This is the best mashed potatoes recipe that will quickly become your family's favorite!

It's time for me to admit my obsession with mashed potatoes. They are certainly one of my all-time favorite foods, and they are without a doubt my main weakness when it comes to side dishes!

In my family, mashed potatoes are a delectable, creamy, buttery side dish that doesn't have to wait for Thanksgiving. I always make these for family dinners, no matter what time of year it is in

Another reason why you like this side dish is that it go well with almost any dish. There are many different ways to make mashed potatoes, but this one is the creamiest I've found so far! 

Potatoes, especially mashed potatoes, are a sure crowd-pleaser, and this recipe makes them even better. The potatoes, butter, and milk are used to create an incredibly rich and creamy texture. Your mashed potatoes will taste amazing if you follow this simple recipe.

This side dish is an ideal choice for any occasion, great for a family dinner, a holiday feast, or just when you're in the mood for some comfort food!  

Scroll down to the recipe card for the detailed recipe.

Mashed potatoes are always a good choice. It is a versatile side that complements a wide variety of main courses. While it will go nicely with nearly any meal, some of my preferred pairing options are Creole Beef Stew, Crispy Fried Chicken, roasted turkey, and Buttery Creole Chipotle Lime Salmon.

Mashed potatoes can be refrigerated in an airtight container for up to three days. Allow them to cool completely before putting them in an airtight freezer-safe container. You can freeze it for up to three months. Thaw overnight in the refrigerator before reheating.

They can be reheated on the stovetop over low heat or in the microwave. To keep them from drying out, you may want to add a bit more milk before reheating.

• Before you boil the potatoes, you need to put them in cold water. A cold start ensures that the potatoes are cooked evenly, preventing the outsides from overcooking before the insides are fully cooked. You should chop potatoes before boiling them to ensure even cooking.
• Adding salt to the water flavored the potatoes from the start. It makes a difference! 
• To avoid lumps, boil the potatoes until soft and tender. The most common reason for lumpy mashed potatoes is mashing uncooked potatoes.
• Avoid overcooking the potatoes; they should only be cooked until they are somewhat soft, but not falling apart. To check if they are ready, insert a sharp knife into one of the potatoes, and if comes out clean, it means done. When potatoes are overcooked, they become watery.
• Avoid using a food processor or any other electrical instrument for making your mash. The result will be gloopy, gluey mash!

The best potatoes for mashing, in my opinion, are russets and Yukon Golds.

• Yellow Yukon Gold potatoes have a thin skin. Their buttery flavor, beautiful golden color, and creamy texture make them a favorite for mashing.
• A russet potato is a type of white potato with many natural starches. Their starchy texture results in fluffy mashed potatoes.

You can use one of these kinds of potatoes for this dish. 

A mix of the two is another choice I like. The Yukon Golds add excellent flavor, and the russets help in fluffiness. It's an unbeatable combination! 

Yes, you can. This side dish can be made up to two or three days in advance. All you have to do is use fresh milk. Reheat the mashed potato on the hob for optimal results. To keep them from drying out, you'll need to use extra milk. First, I would reheat the milk and then gradually add it.