Name: Mashed Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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)); 1/2 - 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)

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This easy Mashed Potatoes recipe will take your homemade mashed potatoes from average to fantastic!

This easy Mashed Potatoes recipe will steal the show at dinner! They are better than the restaurant - light, fluffy, and perfect!

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.

Making perfectly light and fluffy mashed potatoes is easier than you think! Follow all of my tips so they aren't gummy.

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5 from 209 votes

Mashed Potatoes

Author: Lauren Allen

Our easy Mashed Potatoes recipe and simple tips will take your homemade mashed potatoes from average to perfect light, fluffy mashed potatoes!

Prep: 10

Cook: 20

Total: 30

Servings:

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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

Potatoes: Russet or Yukon gold potatoes are the best for traditional fluffy mashed potatoes. Red potatoes will yield a thicker, chunkier mash. Avoid using fingerling potatoes. Choose firm potatoes with no sprouting, and without green on them.

Chicken Bouillon Paste: It adds great flavor! You could also add granulated chicken bouillon or some garlic powder.

Make Ahead Instructions: Add a little extra milk to the finished potatoes to make sure they're really soft and not too thick. The potatoes will absorb moisture as they rest. Spoon them into a casserole dish or large container then cover and refrigerate for 1-2 days.

Reheating Instructions: Remove from fridge 1 hour before baking. Taste and add additional seasonings as needed, or milk, to make sure they are soft. Bake, covered, at 350 degrees for 20-30 minutes or until warm. You could also reheat them in a saucepan on the stove, or in the microwave.

Gluten-free Adaptations: use gluten-free chicken bouillon.

Nutrition

Calories: 231kcal, Carbohydrates: 35g, Protein: 6g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 22mg, Sodium: 177mg, Potassium: 826mg, Fiber: 2g, Sugar: 4g, Vitamin A: 323IU, Vitamin C: 10mg, Calcium: 97mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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*I originally shared this recipe November 2017. Updated October 2019, November 2023 and August 2025.

5 from 209 votes (187 ratings without comment)

45 Comments

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Tina Wicker

6 years ago

Hi Lauren,
Fist off I want to say I LOVE ALL of your recipes. I don’t consider myself a good cook but when I follow your directions to the “T” everyone raves about the food I make. I tell them “Im not a good cook I just know how to follow directions”. Anyways, I chose to do you recipe because of the Make Ahead instructions for Thanksgiving. They turned out beautifully. I did add a little bit of milk like you suggested and they were perfect. Thank you!

Yvonne

The additional hints on not overcooking, steaming, and then not stirring to much were essential. These were excellent!

Katie Gehrke

This recipe is so good. I love the extra ingredients that make these potatoes so delicious. I also appreciate all the extra tips and tricks you include with each of your recipes. I love your website!!

Zoho

7 years ago

These were the BEST mashed potatoes I’ve ever made. I really think your tips made all the difference. Boiling the potatoes whole and using the mixer was great advice! Thanks for the recipe!

Britany

We made this for Thanksgiving this year and it was delicious! We had a crowd, so I doubled the amount and made it in the instant pot. Turned out great! I am loving all the recipes I try from your site! Thanks!

Heidi Porter

I made these mashed potatoes for Thanksgiving dinner! They were super easy to make and so light, delicious and fluffy!!

Beth

Hi! I was wondering if, when making them in advance, can they be warmed in a slow cooker?

Thanks for the great recipe!!

Author

Lauren Allen

Reply to Beth

Sure, just add extra liquid since they potatoes will continue to absorb the liquid as they sit.

Annalise

I followed all of your tips (used regular Idaho baking potatoes) and they were the best I’ve ever made. I’m excited to try more of your recipes.

Steve

I like to use a high quality salted butter and buttermilk

BARBARA

8 years ago

Merry Christmas Lauren,

When we make any kind of potatoes, Russets, Yukon Gold), we drain the pot when finished cooking then we set the pot back on the flame for a few minutes to dry the left over moisture.
This method only takes a minute & the potatoes remain hot. Just thought I would share this as one of our favorite tips.

Thank you for the delicious recipes you share.