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.
Follow me for more great recipes
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
Follow Me
*I originally shared this recipe November 2017. Updated October 2019, November 2023 and August 2025.
This post contains affiliate links.
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!
The additional hints on not overcooking, steaming, and then not stirring to much were essential. These were excellent!
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!!
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!
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!
I made these mashed potatoes for Thanksgiving dinner! They were super easy to make and so light, delicious and fluffy!!
Hi! I was wondering if, when making them in advance, can they be warmed in a slow cooker?
Thanks for the great recipe!!
Beth
Sure, just add extra liquid since they potatoes will continue to absorb the liquid as they sit.
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.
I like to use a high quality salted butter and buttermilk
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.