Fast Answer
The best mashed potatoes are made with starchy potatoes, gentle mashing, and warm butter and cream. Avoid overmixing to keep them light and fluffy.
Start Here
- Choose the right potato: Use Yukon Gold for creamy texture or Russets for fluffy mash.
- Cut evenly: Uniform chunks cook at the same rate and prevent waterlogged pieces.
- Salt the water well: This is your first layer of flavor, not an afterthought.
- Warm your dairy: Cold milk or butter cools the potatoes and dulls texture.
- Mash gently: Overworking releases starch and turns potatoes gluey fast.
Core Technique (Do This First)
- Start with cold water: Ensures even cooking from edge to center.
- Salt the water: This is your first chance to season the potatoes properly.
- Use the right potatoes: Russets for fluffy, Yukon Gold for creamy.
- Cook until just tender: A fork should slide in easily, but not fall apart.
- Dry the potatoes: Return to the pot briefly to remove excess moisture.
- Add butter first: Fat coats starch and improves texture before adding liquid.
Technique Upgrades (This Is What Pros Do)
- Warm your dairy: Keeps potatoes hot and blends smoothly.
- Use a ricer or masher: Ricer = smooth, masher = rustic. Avoid mixers.
- Don’t overmix: Too much stirring releases starch and creates glue.
- Season in layers: Salt early, then taste and adjust at the end.
- Adjust texture last: Add warm cream slowly until just right.
- Finish with intent: Butter, herbs, or garlic add flavor and visual appeal.
Best Mashed Potatoes Recipe (Creamy, Fluffy, Never Gluey)
Originally published in 1998 • Fully updated May 2026
This mashed potatoes recipe focuses on technique as much as ingredients. You’ll learn how to choose the right potatoes, control texture, and build flavor step by step.
Whether you want ultra-smooth or rustic and fluffy, this method helps you get there consistently. No guesswork. No gummy disasters. Just reliable, restaurant-quality mashed potatoes every time you cook.
Best Mashed Potatoes Recipe
Ingredients
- 2 pounds potatoes either starchy - waxy or a mix of both
- 1 teaspoon salt
- 7 tablespoons unsalted butter
- 1 cup half and half
- freshly ground black or white pepper - to taste
Instructions
Prep the Potatoes
- Peel and cut into even chunks.
Start in Cold Water
- Place potatoes in a pot and cover with cold, salted water.
Boil Gently
- Bring to a simmer, not a rolling boil. Cook until fork-tender, about 15–20 minutes.
Drain & Dry
- Drain well, then return to the pot over low heat for 1–2 minutes.
Mash While Hot
- Use a potato masher or ricer. Mash just until smooth. Stop early to avoid overworking.
Add Warm Butter First
- Stir in warm butter before adding liquid. Fat coats the starch and improves texture.
Add Warm Cream or Milk
- Pour in gradually while stirring gently. Adjust to your desired consistency.
Season & Taste
- Add salt and pepper. Taste and adjust. This is where good becomes great.
Serve Immediately
- Mashed potatoes are best hot, creamy, and fresh.
Nutrition
Which Potatoes Should You Use?
- Best Overall (Fluffy): Russet – High starch creates light, airy mashed potatoes that soak up butter and cream beautifully.
- Best for Creamy Texture: Yukon Gold – Naturally buttery with a smooth, dense finish. Great if you want richer mashed potatoes.
- Best for Rustic Mash: Red Potatoes – Hold their shape with skins on. Expect texture, not fluff.
- Good Backup: White Potatoes – Middle-of-the-road option. Works fine, but can turn slightly gluey if overmixed.
- Not Ideal: New Potatoes – Too waxy and moist. They resist breaking down and can feel pasty.
- Avoid for Mash: Fingerling & Purple – Low starch and firm texture make them better for roasting than mashing.
How Many Potatoes Per Person?
- Standard rule: 5–8 oz raw potatoes per person (about 1/3 to 1/2 lb).
- Rich mashed potatoes: Use 5–6 oz if adding cream, butter, or cheese.
- Lighter mashed potatoes: Use 7–8 oz if using broth or lighter ingredients.
- Big eaters: Plan 8–10 oz per person.
- Kids: Plan 2–4 oz per child.
- Lots of sides? Reduce to 3–5 oz per person.
- Whipped potatoes: Use less (3–4 oz) since added air increases volume.
For 16 people: plan 5–8 pounds of raw potatoes depending on your menu.
What About Those Peels
Cooking potatoes with the skin on or off both have their perks. Leaving the skin on saves time. You skip peeling and keep more nutrients. Skins add texture and a rustic look, especially with red or Yukon gold potatoes. They also help the potato hold its shape while boiling, which can keep them from getting too waterlogged.
Peeling them first gives you super smooth mashed potatoes. No bits, no chew—just creamy, dreamy mash. That’s great if you’re going for a silky finish or using a ricer. Some people just prefer that classic, uniform texture.
If you’re unsure, try a mix. Peel most, but leave some skins in for a little character. It really depends on your style and what you’re serving with the potatoes. Either way, you’re still ending up with comfort food in a bowl. So pick your method and mash away.
Which Tool Should You Use?
- Best overall: Potato Masher – Easy, reliable, and gives you control. Expect a soft, slightly rustic texture.
- Smoothest texture: Ricer – Creates light, fluffy mashed potatoes with no lumps.
- Best for big batches: Food Mill – Fast, efficient, and produces a silky finish.
- Quick and convenient: Hand Mixer – Works well, but stop early to avoid gluey potatoes.
- Hands-free option: Stand Mixer – Good for large groups, but use low speed and watch closely.
- Small batch: Fork – Simple and rustic with a chunkier texture.
- Use with caution: Immersion Blender – Fast, but easily overworks potatoes into paste.
Texture Control (What Each Tool Actually Does)
- Masher: Breaks potatoes gently → rustic, fluffy texture.
- Ricer/Food Mill: Separates starch evenly → smooth and airy.
- Mixers: Whip and agitate → creamy, but risk overworking.
- Blenders: Shear the starch → gluey if pushed too far.
- Key idea: The more you agitate, the more gluey your potatoes become.
What To Do With Leftover Mashed Potatoes
- Potato Cakes: Mix with egg and breadcrumbs, then pan-fry until golden and crisp.
- Shepherd’s Pie: Spread over seasoned meat and vegetables, then bake until browned.
- Mashed Potato Waffles: Cook in a waffle iron for crispy edges and a soft center.
- Soup Thickener: Stir into soups or stews to add body without extra cream.
- Mashed Potato Muffins: Combine with eggs, cheese, and veggies for savory baked bites.
- Potato Gnocchi: Mix with flour and egg to form soft dumplings.
- Mashed Potato Bread: Add to dough for extra moisture and tenderness.
- Stuffed Vegetables: Use as a creamy filling for peppers or mushrooms.
- Croquettes: Shape, bread, and fry for a crispy outside and creamy center.
- Breakfast Hash: Sauté with vegetables and top with eggs.
Can You Make Mashed Potatoes Ahead?
- Best answer: Yes—but don’t just reheat them straight from the fridge.
- Why: As potatoes cool, starch tightens and turns them dense and gluey.
- Best method: Make ahead, then reheat gently with added warm liquid.
- Pro move: Make them slightly looser than normal before storing.
- Reheat option: Use a covered dish in the oven or a slow cooker on low.
- Stir occasionally: Keeps texture smooth and prevents hot spots.
- Fix texture: Mash or stir again while reheating to restore creaminess.
Best Make-Ahead Strategy (Do This Instead)
- Day before: Cook and mash potatoes, but hold back some liquid.
- Store slightly loose: They should look softer than your final texture.
- Reheat gently: Add warm cream or butter as they heat up.
- Use low heat: High heat breaks texture and dries them out.
- Final taste check: Adjust salt and butter right before serving.
Mashed Potatoes Frequently Asked Questions
What potatoes are best for mashed potatoes?
Yukon Gold and Russet potatoes work best. Yukon Gold gives creamy texture, while Russets create a fluffier mash.
Why are my mashed potatoes gluey?
Overmixing releases starch, turning them sticky. Use a masher or ricer and stop once smooth.
Should I peel potatoes before boiling?
Yes for smooth mash. Leave skins on for rustic texture.
Can I make mashed potatoes ahead of time?
Yes. Reheat gently and add warm cream or butter to restore consistency.
Why should I warm the milk and butter?
Warm dairy blends better and keeps the potatoes hot and smooth.
How do I fix watery mashed potatoes?
Return them to low heat and stir gently to remove excess moisture.
Can I use a food processor?
No. It overworks the potatoes and creates a gummy texture.
How do I make mashed potatoes more flavorful?
Add roasted garlic, sour cream, herbs, or browned butter.
52 Responses
My addition to how to make great mashed potatoes, is to leave the skins ON, cut them in half or quarters, and cook until tender. Then, drain, add butter, salt to taste, and pepper, and about 1/4 to 1/2 cup of milk, depending on how many potatoes you have used. Then, add 1/2 tsp. of Baking Powder, and mix with mixer until fluffy. I, also, add minced onion, on occasion–yum! The baking powder is a French way of doing things, but it does make a difference, and “vive la difference!” Leaving the skins on adds a terrific texture, plus added vitamins–plus, you don’t have to peel the potatoes that way!
Everyone’s suggestions have been great (especially the pickled walnut one) but I find that instead of milk, using a combination of condensed milk, and regular milk makes mashed potatoes AMAZING! Especially if you use a mixer to blend them.
Here are 2 alternative ways I like to enhance my mashed potato:
1. Crush a clove or 2 of garlic in while mashing.
2. Stir in a few teaspoons of black olive paste.
I visited the Idaho Potato web site for tips on mashing potatoes. They suggest placing a quarter of a lemon in the cooking water to prevent potatoes from breaking up. Cook them in their skins to prevent water logging. After cooking, pull the skin from the end of the potato to remove easily. While mashing, add WARM milk to the potatoes gradually to gauge consistency; then add any other favorite condiments.
Hello! My addition to how to make great mashed potatoes, is to leave the skins ON, cut them in half or quarters, and cook until tender. Then, drain, add butter, salt to taste, and pepper, and about 1/4 to 1/2 cup of milk, depending on how many potatoes you have used. Then, add 1/2 tsp. of Baking Powder, and mix with mixer until fluffy. I, also, add minced onion, on occassion–yum! The baking powder is a French way of doing things, but it does make a difference, and “vive la difference!” Leaving the skins on adds a terrific texture, plus added vitamins–plus, you don’t have to peel the potatoes that way! Christie Chiomento
Once My potatoes are softened,I remove them from the saucepan, strain them, then put them in the food processor with a pinch of nutmeg, a hunk of mature cheddar cheese, and a dash of Worcestershire sauce.
Wow, they drive my husband wild…yeahhh.
I’m here at your web page and I’m going to take a couple of swipes at your mashed potatoes, but not TOO many!
1) I think that if you are using Yukon golds or Finns, it is better to leave them whole. My theory is that when you quarter them they loose starch into the water.(I am assuming you have fist size or slightly larger).
2) I use a masher but I cook them a bit longer and they never a lump. I think people undercook their mashed potatoes. they should not be falling apart, but on the other hand I notice no flavor degradation by cooking until VERY soft. I think this is a better way to get rid of lumps, then ricing.
3) and NOW for the most controversial part: I use half and half rather than milk. I am bad and evil, but it tastes so GOOD!
4) Also, if you want to pique the sweetness, try throwing in one small quartered parsnip or add more if you like the flavor.
I saute 2-3 carrots & 1 onion in butter – make a puree – add a couple of slices of american cheese and mix in mash potato mixture top with parmesan shredded cheese, a bit of drizzled butter and place under broiler until golden.
Great Web site!!! Regarding your mashed potatoes – my preference is more butter, less milk. Lea Curry’s suggestion of some parsnips is good – as an alternative piquanter I like a heaped teaspoon of hot English mustard. Regards Harry Ventriss
More butter = more fat
Less milk = reduction in bone density
Hi Reluctant Gourmet — from Allan Taylor in Adelaide, Australia
I admit that sometimes I add cream to them when, after mashing, I convert the potato into a puree with a hand-held electric blender. Yummy The next step is presentation, which you neglect to mention. On the dinner plate, if served as such, upon a white cone of potato I add on top half a pickled walnut. These are jet black and have a striking flavor contrast to the potato. If the mashed potato is served in a large bowl at a dinner party I use a surrounding ring of pickled walnuts (which go well with roast meats) to provide a culinary sight worthy of a king. Regards Allan Taylor
You’re missing a key ingredient! Cream Cheese! You’ll be licking your masher clean!
Also, to the person who suggested half & half, try using fat free evaporated milk. You’ll get that wonderful creamy “fat” flavor, but. . . . . the grams of fat just aren’t there! Try it, you’ll love it! “The Trotting Gourmet”
Mashed potatoes are my favorite food, and I?ve recently found a great source of information on mashed potato preparation when I came across your mashed potato recipe on ReluctantGourmet.com. I?m writing to you to suggest ideas to further develop your mashed potato recipe found on your site. You show a thorough understanding of the art of cooking mashed potatoes, without being condescending, and the recipe along with your bottom line could benefit from a few adjustments.
The recipe?s audience is composed of anyone interested in making excellent mashed potatoes. You succeed in helping people make perfect mashed potatoes by pointing out that the preferences of the reader will alter what they perceive as the perfect bowl of mashed potatoes.
The recipe is divided into three sections: a theoretical explanation of mashed potato preparation, a basic recipe, and comments from visitors. Each section serves an important function and enhances the reader?s ability to make perfect mashed potatoes. Anyone interested in making perfect mashed potatoes will be interested in the theoretical explanation of mashed potato preparation. This section helps the reader identify the nuances of the process and encourages the reader to experiment with these nuances in their pursuit of perfect mashed potatoes.
It is clear that you have a great deal of knowledge on how to make perfect mashed potatoes, and a knack for explaining to others how to do so themselves. This is an excellent recipe, and I plan on taking full advantage of it in my quest for perfect mashed potatoes.
If you REALLY like mashed or smashed ‘tators—add a tablespoon of mayo!
Never heard of that Alice and will give it a try.
Apparently, individual tastes, when it comes to mashed potatoes, can vary widely. I disagree mostly with your contributors. Their results are what we in the Midwest would term ‘whipped potatoes’, something that is to be studiously avoided.
I would only use mashed potatoes with gravy – never with butter – and they should be slightly dry and textured. (My ex-wife, however, always said that my ‘perfect’ potatoes were ‘lumpy’. (Hers were like library paste!)) This is probably a subject that no one will completely agree on.
First, I only use peeled, quartered, Idaho baking potatoes. (I have never found any use for red potatoes. And that includes potato salad.) Often I include a piece of rutabaga or parsnip with the potatoes, but it will need a bit of a head start. When they are fork-tender I drain them and return them to the pot, but not under any heat. (I reserve some of the starch water for the gravy which is a simultaneous operation.)
I crush the potatoes once with a masher, add the milk or half & half, and then let them sit for a couple of minutes so we’re not mixing cold with hot. The ensuing mashing is comprised of a few quick strokes so as not to gum things up. (Much like the care one would take in the delicate mixing of a meatloaf by keeping things aerated.) All other seasonings are in the gravy.
If I ever crave butter/parsley/garlic/sour cream/ or anything like that on a potato, I would either bake them in hot resin or boil new potatoes in the spring. Mashed is not where that stuff belongs. Sorry.
At least you’re not being condescending about somebody else’s preference for a mashed potato. Oh wait…
I like to add a half cup of cream cheese to my recipe and season with garlic salt and pepper. That’s my input.
try to add a little garlic powder little bit white pepper and a drizzle of nutmeg / and make it even fancier mix some cooked cauliflower and fried bacon pieces/ mix all together and put casserole for 5 minutes or so in oven on 350/ good luck good eating
Your recipe is wonderful. Another suggestion: I sautee’d shallots until crisp and add them to mashed potatoes with a dash of olive oil – Yum!
People think you made something special. The shallots are very flavorful.
i like potatoes. And this font.
That was cute & funny.
Mashing potato…we were both right…
expert 🙂
Hi. I am enjoying your recipes. It’s a little harder for me because I am lactose intolerant, diabetic, celiac and have diverticulitis. Anyway, I add turnips to my mashed potatoes – makes them very tasty and more healthy. If you try this, I’d love to know how you liked it.
I just wish to say that your blog post is well written.
Hopefully I can follow up with your other forthcoming post if I have time.
Thanks and stay sharp to carry on with the writting.
Consider this recipe, where the ratio of potato to butter is 2 to 1. I tried it, but felt it was just too much butter (and I love butter). Now I go with 3 to 1 or 4 to 1 (depending on how much butter I have) and they are the best mash potatoes I have ever had.
Great advice and so thorough. I appreciate the thought behind your post. Thanks!
I love garlic mashed potato. I boil russet with about 3-4 cloves of garlic and then mashed. The garlic is soft and yummy in the potato add your butter and milk according to the consistancy you want and yum. So easy and you can add more or less garlic cloves depending on taste.
Sounds delicious Tammy. Thanks for sharing.
The point about ‘with the skins on’ is not simply about taste and texture. Nearly all the ‘goodness’ (Vitamin C, particularly) in a potato is right under the skin, so when you peel potatoes (and whether you put the peels in a bag with the potatoes or not), you lose most of the nutrition.
If you like smooth mashed potato (without the skins), the most nourishing method is to cook the potatoes with the skins on (it’s best to use medium-sized and uniform potatoes) and then peel off just the brown/red skin with the aid of a knife. It often slips right off, especially if it’s the thicker kind of skin you find on a russet.
Gary, you left nothing unturned in this thorough, comprehensive post. Excellent work!
Thank you very much Brooks.
Hi, I grew up in farmland ,ontario and We were taught that the general rule for cooking veggis is this.
If it grows below the ground you start it in cold water then bring to a boil. If it grows above the ground, you start to cook in boiling water. I don’t know why but if it worked for my granny in the early 1900’s there must be something to it.
What a great general rule. Thanks
I’m in my 60’s and married 40 some years. During my time of cooking I used Instant Mashed Potatoes which tasted pretty good… I worked full time and raising chiildren with hubby working shift work and I worked around his schedule… I just started making Home Cooked mashed potatoes and followed this recipe leaving some skins on for flavor and vitamins… YUMMMO Missed out on this flavor since a kid where I had a stay at home mom. THANKS… I’m feeling special again
Thanks for letting me know Spikey.
mash and rutabaga, try it, cook the rutabaga with your potato and mash just as you would with out, love it, gives it a flavor.
I steam my potatoes whether I eat them whole or mashed. Wonderful!
Firstly, thank you so much for sharing your amazing and creative knowledge regarding “The Art of Perfect Mashed Potatoes”, you have provided me with all of the information I was seeking in one shot! I’ll be attempting to create a nice fluffy dish for our Thanksgiving meal. Love your site and look forward to discovering more of your culinary tips.
Thanks Shelly for your kind words. Have fun with those potatoes and Happy Thanksgiving.
I make my mashed potatoes just the way the chefs recipe, I have done this since the age of 12 with no problem.
I’m going to try mashing Yukon or russet potatoes with some sweet potatoes; in a ratio of 25% sweet potatoes. I will also add plenty of butter, cream and seasonings. Hope it turns out the way I expect it to! 🙂
Sounds good Rose. Let us know how you like your results.
I like to cook my potatoes (No matter which kind) with 2/3 Potatoes and about a 1/3 of the amount with chopped up cauliflower cooked together then I use a old fashioned masher and Carnatian can milk, butter and some crushed garlic,salt, ppepper, and of course real butter. Mix it all with a mixer. Delish!!! And you get veggies with the starch but not as much starch and a lot healthier. I do like to try other root veggies. But I make my potatoes soup except I keep some chunks of potatoes out and add.them back as I warm them back up to serve
I have really enjoyed reading all the ideas and comments. Thank you.
You are welcome Charlie and thank you for your great tips.
I was surprised to see that no one said you must HEAT THE MILK before adding
it. Makes all the difference. Amount is to taste.
I have never tried this but I will. thanks for sharing Joyce.
In a recent TV program on Norwegian television a chef told that you should
avoid salt until you are adding spices (so, no salt in the water). After
draining, you should let the potatoes rest in the pot for a minute or two to
dry up a bit. And you should minimize the work you do on the potatoes. This
is to avoid the mash becoming sticky and “glue like”. I think chefs like to
use a lot of double cream as well as butter in mashed potatoes.
Hi I have a recipe for mashed potatoes to die for!
I roast a whole head of garlic for 30-45 minutes. Once the pototoes are
cooked I add garlic, warm milk and butter, salt and pepper to taste and
mash until desired consistency. Your guest and family will ask for
seconds I promise!
Great tip Bernice. Thanks for sharing.
Really delicious recipe. I love it yummy!!! It’s really awesome. Will surely try this.
I’ll try if this recipe would make my mashed potatoes better. I also add lion’s mane mushroom powder from for the extra protein and health boost