Go Back
The Best Mashed Potatoes

The Best Mashed Potatoes: Creamy, Fluffy, and Delicious!

This recipe delivers perfectly fluffy and creamy mashed potatoes every time. Simple ingredients and easy instructions make this a weeknight favorite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs Russet Potatoes peeled and quartered
  • 1/2 cup Whole Milk
  • 1/4 cup Unsalted Butter
  • 1 teaspoon Salt or to taste
  • 1/2 teaspoon Black Pepper freshly ground, or to taste
  • 1/2 teaspoon Garlic Powder optional, for extra flavor
  • 2 tablespoons Heavy Cream optional, for extra richness

Equipment

  • Large pot
  • Potato masher or electric mixer
  • Colander

Method
 

Instructions
  1. Place quartered potatoes in a large pot and cover with cold water. Bring to a boil over high heat.
  2. Reduce heat to medium and simmer for 15-20 minutes, or until potatoes are easily pierced with a fork.
  3. Drain potatoes thoroughly in a colander. Return potatoes to the pot.
  4. Using a potato masher or electric mixer, mash potatoes until smooth. If using a mixer, start on low and gradually increase to medium. Do not overmix.
  5. Add milk, butter, garlic powder (if using), and heavy cream (if using). Stir until butter is melted and mixture is creamy and smooth.
  6. Season generously with salt and pepper. Taste and adjust seasonings as needed. Add more milk if potatoes are too thick.
  7. Serve immediately as a side dish.

Notes

For extra flavor, consider adding roasted garlic or herbs like chives or rosemary. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.