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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I simply love mashed potatoes, and I always make it a little “rough”, leaving small small potato lumps for a better texture. Normally I use full fat cream instead of sour cream. Full fat butter is a must. Try serving it with steamed salmon and sweet and sour cucumber salad (vinegar, sugar and water). Yummy yummy!! For the variation, put the salmon on the grill putting some hickory chips on the coal, or use a smoke box if you use a gas grill….! Still yummy yummy…!!!
Gross!!! Condensed milk made these mashed potatoes disgusting!!! What a bummer! Keep it simple and stick to sour cream, butter and whipping cream.
Evaporated milk not condensed
Can I freeze these FABULOUS Mashed Potatoes ? The refrigerator method works great.
This Perfect Mashed Potato recipe is PERFECT. Try it. You’ll like it.
First time making boneless prime rib roast. SCARY! BUT Christmas Dinner WINNER! HUGE SUCCESS for our first Christmas together.
Easy to follow, thorough instructions. Great tips. Didn’t have exact ingredients for rub so improvised a little and turned out great.
YES meat thermometer is essential for great outcome. Cooked to perfection. Used pan drippings and some beef broth for gravy and added beef “Better Than Bouillon” for fabulous gravy.
Tips on mashed potatoes especially steaming before mashing made them nice and fluffy. Used butter ,a little heavy cream and a dollop of sour cream and they were the best I’ve ever made. Not lumpy or starchy. Didn’t have chicken flavor Better Than Bullion but will add it next time.
Thank you so much for helping to make a perfect Christmas Dinner, our first together.
Hi Lauren, never made MP with sour cream. these were amazing.
Do you add cut potatoes to boiling water or put in cold water and then start fire for 15 min? thanks!!
Put them in cold water!
Hi Lauren. I was wondering if this recipe would be just as great with Better than Bouillon vegetarian base. Or should I just leave it out? Thank for the tips!
Yes, I think that would add a great little boost of flavor! Start with just a little bit!
Yes I will try. Where can I get a potato masher like the one you used? I got one for a shower gift 52 years ago and still use it but I would like another one which I’ve never come across.
My potato masher is the OXO brand. You can find it at most stores with kitchen supplies. 🙂
They were good, but they were not the best mashed potatoes, but it’s the first time I have ever made MPs and the recipe was super easy and super cheap! I will absolutely use this recipe again! Thank you so much.
I made it and it was great, thanks!