This Mashed Potatoes Recipe results in the perfect mashed potatoes every time. The potatoes are light, fluffy, and buttery. The perfect side dish for turkey and gravy, roasted beef, or pork.
Best Mashed Potatoes
Mashed potatoes can be tricky. They can easily get too thin or too whipped, too chunky or not chunky enough… and it really depends on your taste! In my opinion, my Mom makes the best mashed potatoes. They are thick, but smooth… dense but not dry. Always perfect every time… and this is her mashed potatoes recipe.
I remember so many Sundays spent at the kitchen sink peeling potatoes for Sunday dinner, usually two of us were assigned to the peeling. No matter how many potatoes that we peeled there never seemed to be enough, they would always get completely polished off. I think the mashed potatoes were everyone’s favorite dish of the whole meal. When my brother was a teenager he would create a mashed potato mountain on his plate, I wish I had a picture to show you how many mashed potatoes he could put down in one sitting. It was unreal. Haha!
MY LATEST RECIPES
I really had to think about this mashed potatoes recipe because every time I make these potatoes, I usually just eyeball everything (just like my Mom taught me). I thought it would be tough getting the exact measurements to put into a recipe because we have never measured it out before but with my mom’s help, we figured it out. These potatoes are so good on their own.. BUT… they are my FAVORITE with my Mom’s turkey gravy. Seriously, her gravy is to die for and I am FINALLY going to share it with you… you can get the recipe HERE! I hope you love it as much as we all do.
Recipes that are great with Mashed Potatoes
Our favorite recipes to eat with mashed potatoes are definitely roasted meats with yummy gravy. We always make them for Thanksgiving with our Mom’s Famous Turkey and Gravy. They are also perfect with our Slow Cooker Roast Beef our tangy Italian Beef Roast and our Slow Cooker Pork Roast.
More Potato Recipes
We are big fans of all kinds of potato dishes. It’s kind of a requirement if you live in Idaho. Here are some of our other favorite potato side dishes that go great with any meal. Find them all in our Potato Recipe Roundup HERE!
How to make the Perfect Mashed Potatoes
Perfect Mashed Potatoes
- 3-4 Lbs. Russet potatoes
- 1/2 c. milk
- 1/4 c. butter
- 1/2 c. sour cream
- salt and pepper to taste
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Peel potatoes and cut into quarters. Place potatoes in a large stockpot and cover with water, add salt (about 1-2 tsp.) and bring to a boil. Allow to boil for about 20-25 minutes or until the potatoes fall apart when poked with a fork.
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Combine milk and butter in a microwave safe bowl and place in the microwave for about 40 seconds or until butter is melted. This makes it so the milk doesn't cool off your potatoes when you add it.
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Drain potatoes and mash with a potato masher or mix in a stand mixer with whisk attachment. If you do a stand mixer, make sure to keep it on low to medium speed.
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Slowly add milk/butter mixture until you reach your desired consistency adding more milk if you want the potatoes to be thinner.
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Mash in sour cream and salt & pepper. Serve immediately.
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*If you can't serve right away keep potatoes warm in an oven safe dish covered with tin foil and placed in the oven to keep warm at about 300 degrees.
Natalie says
My mom taught me a few tricks just on Sunday. I could never get my potatoes like hers. First…like you said, quarter the potatoes. If you cut them up to small for some reason they just don’t turn out as well….too mushy or something. Also…drain well. My mom puts them in a strainer and lets them sit while getting the other ingredients ready. This ensures all the water is off of them. They whip up so nicely and are not gluey like some I’ve made in the past. Sounds like your mom and my mom were taught the same way.
Erica says
Good point about draining well.
My mom does that too.. I just didn’t think it made a difference! Guess it does!
Oksana says
I should say, if you drain it and let it stay for a while on a heated place potatoes will dry faster. And try to add a raw egg to warm mash instead of sour cream. It’s really great. But don’t ever use blender. Better mix it fast with a fork.
Erica says
Great tips! Thank you!!!
Oxygen says
I usually don’t cut small potatoes or just cut at halfs. It makes them thicker. And I also add an egg to make it fluffy.
Sarah says
The best way I know to get the excess water off the cooked potatoes is to set them back on the burner after they are drained, and turn on the heat to high. Continue to cook the potatoes for like 15 seconds. The steam that will come off the potatoes is the excess moisture that would make your potatoes soggy! Works every time and super fast:) I learned this from Chef John????
Bobbie Martin says
My kids and grandchildren always ask “maw “maw will you bring mashed potataes when we get together for dinner and my grand daughter in laws ask for the receipe every time I tell them but they say theirs doesn’t turn out right but this one sounds just like mine only I add a little mayonnaise to mine. If any leftover which I always make enough to be sure the next day or 2 I put a Little flour in them and fry potatoe patties just don’t skimp on the potatoes make them full. These are great!
Brittney says
How much does this make?
Erica says
About 6-8 servings
Mary says
You can also make these ahead and freeze them….or make a double batch and freeze half. They are just as good thawed. My mom made these all the time for my youngest niece and nephew and called them Lollypop Potatoes…the kids would fill up their spoon and lick the potatoes off the spoon like they were licking a lollypop! For extra decadence, add 8 oz of cream cheese!
melissa says
do you think I can make these a day ahead? if so how long do you think I need to heat them up ?
Maria B says
Thanks so much for this great recipe, I have featured it in my Thanksgiving Recipe Round-up over at Krafty Cards etc.
Emily says
Thanks! And you’re welcome! 🙂
melissa says
how do you think they would fare if I made them a day ahead?
Erica says
Yes.. you can. Just put them in a 9×13 baking dish and bake at 350-degrees until heated through and whip them up with a fork again before serving.
melissa says
thanks! I made them and there are delicious!!!
star says
Can i use heavy cream instead of milk?
Erica says
Sure! I bet it would make them extra rich and yummy!
Judy says
I reserve some of the salted potato- water and use with heavy cream and of course, real butter. What makes them so special is the potato-peeling contest we have with our kids and grandkids. Our little tradition with those we are most Thankful for. They laugh and are helping all at the same time
Steffani says
This recipe is amazing! I used peeled red potatoes, boiled the potatoes in chicken broth, drained and followed the rest of it. It was a huge hit!
angelle says
what if i dont have sour cream? what does
it do? i have yogut….lol thanks
Emily says
You could do plain yogurt. It will taste a little different. Or you can just leave it out.
Nora says
My mom used Hellman’s mayonnaise in hers, where they call for sour cream here.
Debby says
My mom always used Hellman’s mayo as well and I still swear by it. I like to put some garlic in there while the potatoes boil too.
Echo says
I never thought of adding mayo to mashed potatoes. I am going to try it next time I make these potatoes which will be in a couple of days for Thanksgiving. I have added garlic and I love it!
Laura Knighten says
You can also use 1/2 the milk and then use chicken stock tastes great ! But the source cream is a must
Echo says
I agree! Good idea to use chicken stock. Thank you!
Laura says
I agree, mashed potatoes made with sour cream are good. Even better is cream cheese. Pioneer woman gave me the very very best of recipes and I haven’t gone back. 🙂 5 lbs potatoes, 1/2 c butter, 8 oz cream cheese, 1/2 c half and half or more for desired consistency (more for fluffier potatoes) and kosher salt to taste. PW says seasoned salt, I say kosher. 😉
anon1234 says
Another point is to use the right potato. Russet are good for baking not so much for mashed potatoes. I find them too sandy and grainy. I use golden or yellow potatoes which have a creamy texture. I’ve also had success with red potatoes.
Sandra says
Golden or yellow potatoes is what I thought of using, but do you still add butter?
Britsmom says
These were so yummy and super creamy! Thanks for the recipe.
Erica says
So glad you liked them! Thanks for taking the time to comment!
Cindy says
All of these sound so great!!!!
Lynn says
I use the potato water to make tbe gravy.
Echo says
Great idea! I’ve done that before too. The starch in the potato water helps thicken the gravy. Thank you for sharing!
KIM says
Has anyone tried leaving the skins on? I like them that way but dont want to mess these up. thanks!
Echo says
You can definitely leave the skins on if you prefer it that way. It won’t mess anything up. Thank you for asking!
Edith says
If I want to do less potatoes do I still go my the same portions will the measurements still be the same or would they be less ?
Echo says
You will definitely want to decrease the other measurements by the percentage you decrease the potatoes. For example, if you only use 2 lbs potatoes, you will cut the rest of the ingredients in half and use 1/4 cup milk, 1/8 cup butter, and 1/4 cup sour cream. If the potatoes seem to thick, add a little more milk. Thanks for asking!
Sandy says
I have made mashed potatoes for years now. I make them exactly as you do except I also add crumbled bacon and grated cheese from the can into the mash potatoes. Everyone that has these that I have served love them. My Sun request that I make them like this all the time. There is something about the bacon that makes them really yummy. Give them a try sometime I really think you would enjoy them this way. ????
CToth says
Wow, these are soo good. I have been making mashed potatoes my whole life (I’m 60) and I decided to see how other people make them. I decided to try your version and boy am I glad I did. They were fluffy, creamy, and absolutely delicious. I had been making mine like my mom did and while they were good, they are not as delicious as this recipe. Thank you so much for sharing your family recipe. It will now be the recipe I use!!
I also tried Yukon Gold potatoes and they are great with this recipe too.
Much Gratitude
Favorite Family Recipes says
Hi Celeste- Thank you so much for this kind comment. It is comments like this one that really make us love what we do! I am so happy that you liked these potatoes so much and we are flattered that you would take the time to come back and comment on them! Thanks again!
Ashley says
Any advice on making them ahead and keeping them warm in a crockpot? Would they be ok kept in one on low until dinner if we’re short on oven space?
Favorite Family Recipes says
I haven’t tried that before, but I don’t see a reason why it wouldn’t work! Let me know how it goes if you do try it!
Jessica says
Do you recommend this recipe for a large batch of mashed potatoes? Planning on making 15lbs worth!
Favorite Family Recipes says
Yes, of course! It will work great. That is a lot of potatoes. You must be cooking for a big crowd. Sounds fun! The trick will be “eyeing” the amount of potatoes you have per batch once they are cooked. I would recommend dividing the cooked potatoes into fourths, and then mashing a batch at a time with the amounts of milk, butter, and sour cream in the recipe and then keep each batch warm in the oven as recommended. When you are ready to serve, you can mix them together in a big serving bowl, or pull each batch out of the oven one at a time. If you need oven space, you can also keep them warm in a crock pot on low. Be sure to stir the potatoes often so they don’t burn or stick to the sides. Good luck! 🙂
Marie says
Love your recipe! Have a question?
Will be traveling down the shore on Thanksgiving morning (about a 2 hr, trip). Plan on making mashed potatoes the night before. How do I keep the potatoes soft and fluffy…….and not dry??
Favorite Family Recipes says
I haven’t tried storing them overnight, but I would definitely make sure to store it in an air-tight container to keep them from being dry. As far as keeping them soft, you might just want to mix them again up with a hand mixer or kitchen aid type mixer once you get to your destination. Hope this helps!