This easy Mashed Potatoes recipe will take your homemade mashed potatoes from average to fantastic!
Let's make sure you know how to make perfect Mashed Potatoes, every time.
Let's make sure you know how to make perfect Mashed Potatoes, every time. You'd think Mashed Potatoes were a no-brainer to make, but they're actaully really easy to mess up! I can promise this recipe always delivers light, fluffy results, especially when you use the right potatoes (Yukon Gold or Russet are best) and a few simple pro tips. Then you're mashed potatoes can elevate meals like Chicken Cordon Bleu or Braised Short Ribs, or old-school classics like Hamburger Gravy or Pot Roast. And leftover mashed potatoes actually reheat beautifully with just a splash of milk, or you can reinvent them into something new like a Cottage Pie.
How to make perfect Mashed Potatoes:
Prep Potatoes: Peel the potatoes (or leave the skins on, if you prefer), and cut them in half.
Cook & Steam: Add potatoes to a pot with about 4 inches of water. Cover and simmer until fork tender, 15–20 minutes. Drain, then cover and let them steam in the pot for 10 minutes.
Mash & Season: Add butter, milk, sour cream, and seasonings. Mash with a potato masher, then beat with an electric mixer for about 30 seconds, just until fluffy – don’t over-mix or they will get gummy.
Serve: Spoon into a bowl and serve warm garnished with melted butter, fresh parsley. Top with Chicken Gravy or Turkey Gravy, if desired.
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Recipe
Mashed Potatoes
Equipment
Ingredients
- 5 medium Russet or Yukon Gold potatoes* , peeled, or skin on
- 1/4 cup butter (57g), room temperature
- 1 teaspoon chicken bouillon paste* (5mL), (optional)
- ½ – 3/4 cups evaporated milk (120-180mL), warmed (or use cream or half and half)
- 1/4 cup sour cream (58g)
- salt and freshly ground black pepper , to taste
Instructions
- Cook Potatoes: Cut potatoes in half and place in a large pot with about 4 inches of water (they don't need to be completely covered). Cover pot with a lid, and cook, covered, until fork tender, about 15-20 minutes. You don't want them "mushy" or falling apart.5 medium Russet or Yukon Gold potatoes*
- Drain and steam: Drain water completely from pot and leave potatoes in the pot, covered with a lid, for about 10 minutes. This gives them time to dry out, which helps them to be extra fluffy.
- Season: Remove lid and add butter, chicken bouillon, evaporated milk, sour cream and salt and pepper.¼ cup butter, 1 teaspoon chicken bouillon paste*, ½ – ¾ cups evaporated milk, ¼ cup sour cream, salt and freshly ground black pepper
- Mash with a potato masher. Taste and add more salt and pepper, if needed, or more milk, until they are creamy, fluffy and smooth. I use an electric mixer to beat them on medium speed for a few seconds, just until light and fluffy. But, be careful not to over-mix them or they will get starchy and gummy!
Notes
Nutrition
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*I originally shared this recipe November 2017. Updated October 2019, November 2023 and August 2025.
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This is exactly how my mom taught me to take mashed potatoes. Especially the steaming at the end – so important! Her go to seasoning was dill. So yummy! These will be on my Christmas dinner table this year.
I finally made edible mashed potatoes! This recipe was so easy and the mashed potatoes were out of this world! I used heavy cream instead of evaporated milk. The mashed potatoes were the perfect consistency/texture. Thank you!