Perfect Mashed Potatoes

Always put potatoes in cold water to start, then bring to a boil. That way the potatoes cook more evenly.

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Yield: Serves 4


  • 1 1/2 lbs (680 g) Yukon Gold potatoes, peeled and cut lengthwise into quarters
  • 1/2 teaspoon salt
  • 4 tablespoons (60 ml) heavy cream
  • 2 tablespoons (30 g) butter
  • 1 tablespoon milk (or more)
  • Salt and pepper

Special equipment:


1 Cover peeled, cut potatoes with cold, salted water, simmer until tender: Place the peeled and cut potatoes into a medium saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. Add a half teaspoon of salt to the water.

Turn the heat to high, and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through the potatoes with a fork.

2 Melt butter, warm cream: While the potatoes are cooking, melt the butter and warm the cream. You can heat them together in a pan on the stove or in the microwave.

3 Drain cooked potatoes, mash with butter, cream, milk: When the potatoes are done, drain the water and place the steaming hot potatoes into a large bowl. Pour the heated cream and melted butter over the potatoes.

Mash the potatoes with a potato masher. Then use a strong wooden spoon (a metal spoon might bend) to beat further.

Add milk and beat until the mashed potatoes are smooth. Don't over-beat the potatoes or the mashed potatoes will end up gluey.

Add salt and pepper to taste.

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  • Jessica

    For some reason I always thought you needed a ton of butter, salt, garlic, chives, and who knows what else to make good mashed potatoes. Probably because I was trying to make russets taste good, lol! These are the BEST, SIMPLEST mashed potatoes. It’s all in the potato you choose! LOVE THEM. Aptly named, “perfect mashed potatoes!”


  • Billie

    I have been making mashed potatoes forever. Sometimes they turn out the way I want to, other times not so much! This is my favorite mash yet. Especially with the roasted garlic. Heaven on a plate!!! Only used more butter. You do not need to change a thing!


  • Jill

    My first time making homemade mashed potatoes! Turned out delicious. My husband asked if I can make these same ones with garlic. Any suggestions on how much to add?


  • John Meyer

    Given the number of recipes you post that use the Insta-Pot, I’d suggest you try the following.

    1. Use traditional Russet potatoes.

    2. Peel and then cut each potato into 4-8 chunks. Don’t make the pieces too small.

    3. Put about one inch of water in the pressure cooker.

    4. Put potatoes in a steamer basket and put that into the pressure cooker. The potatoes should not touch the water.

    5. Bring the pressure cooker to 15 psi, and start the timer when the steam begins to hiss.

    6. Cook for six minutes.

    7. Turn off the heat and let stand for another six minutes. I use a stove-top pressure cooker and it does a great job retaining pressure. If your pressure cooker loses pressure quickly, you may have to cook for an additional 1-2 minutes.

    8. Release remaining pressure.

    9. Remove potatoes from cooker and let stand in the steamer basket for a minute to let excess steam escape.

    10. Put the potatoes through a food mill.

    11. Add 2 T. melted butter for each potato. Use spatula to combine butter with potatoes until the potatoes are fully coated. It is important to have the fat on the potatoes before adding the liquid.

    12. Add heated milk (I use skim since the butter adds the richness) until you get whatever consistency you find pleasing.

    It took me several years to perfect this and, for me, it has been a total game changer. The pressure-steam cooking provides a far fluffier and tastier result. Steaming avoids the “water-logged” consistency and flavor that you get if the potatoes are boiled in the water. The food mill creates a much more consistent results with no lumps. It also avoids any hint of pastiness that sometimes happens with other methods that tend to beat the potatoes (whatever you do, NEVER put mashed potatoes in a food processor).

    • Elise Bauer

      Thanks for your tips John! I’m using my pressure cooker more and more, and potatoes would be perfect for cooking in it.

  • Chris

    These were delicious! I ended up adding quite a bit of milk but that’s probably because I used sour cream in place of cream!


  • Jessamy

    loved them! Very quick and easy to make!


  • Patti

    Best I ever made!


  • Terri

    I don’t have cream… Will that make a huge difference?

  • Fernanda

    Tried these mashed potatoes out today and they came out great!


  • nancy

    made these yesterday and they were amazing! Always wondered why my potatoes were gluey. Thank you!!


  • Carmen

    The directions were very helpful – tips about water temp, using a masher and not over-mixing led me to trust this recipe. Used the yellow Yukon potatoes and will use and recommend this recipe again!


  • dawn

    without complicated math,can I get measurements for a 5lb bag of potatoes?

  • Nia mackerl

    Nutrition facts???

  • Doug

    Good and smooth. I added liquid smoke. Yummy!

  • Christie

    Excellent and so easy. Family loved them.


  • Maggie

    I’m sorry just a question what kind of cream should I buy ??

    • Emma Christensen

      Hi, Maggie! You should buy heavy cream! This is sold in cartons in the refrigerated section at the grocery store. If you’re living outside the US, I’m not sure what it would be called, but look for a cream with a fat percentage of at least 35% or so. Enjoy!

      • Annette

        What is cream ? Is it called cream ? I’ve never heard of it

        • Emma Christensen

          Hi, Annette! Heavy cream is a dairy product (from cows). It is milk with about 38% fat. Here in the US, it’s a normal product that you can buy in the refrigerator section at grocery stores. If you’re writing from another country, I’m not sure what it would be called where you live. Look for cow’s milk with the a high percent of fat and that should work. Hope that helps!

  • John

    If adding salt to water for cooking, always add it once the water is hot. This makes sure you are cooking in salt water, not in water that slowly heats. And I’m not some condescending guy. Certified culinarian and professional chef for 15 yrs.

  • Andrew

    Everything is great except eith Yukon golds, the skin is pretty thin and edible. I find it makes way better mashed potatoes if you don’t peel them

  • W. Anderson

    I am not a experienced cook, but trying to learn the art cooking. This was one of my first recipes I tried. The potatoes turned out Exceptional! Still my favorite mashed potatoes. Perfect as the name implies…


  • Whitney

    Easy for a beginner cook and good thrown together with an egg. Yummm


  • Kelly K

    The only way to make Mashed Potatoes for me. So perfectly delicious and fluffy. I use Yukon Gold when available… by far the best for mashers.


  • BriarRose

    There is no denying that Gold Yukon’s are excellent for mashed potatoes, however they can be hard or impossible to find and even be more expensive. We usually get them as a special thing for Thanksgiving. But what we have found that in our opinion is even better, is reasonably priced and seems to be available all the time is Klondike Rose. They are cross between a yellow and red potato, both of which are excellent for mashed potatoes. It’s all about the starch to water ratio in the potatoes. We prefer skins on and if you cook them right, you can just use a big spoon, no need for the unnecessary “one trick pony”, the potato masher.

  • Frank Castle

    Using Yukon Golds, which is just a superior variety of the common butter potato is not exactly a “secret” lol. That being said this is a good instructional on the preparation of mashed potatoes. Too many people over mix the potatoes which you addressed here. And the proportions seem pretty spot on. All in all I’d say this is a good go-to recipe. Cheers :)

  • Candace

    How do you heat this up? Stove top or in the oven? I saw you had a bake ahead recipe but already had the ingredients for this one :( Can I still make this one ahead of time?

    • Elise Bauer

      Great question Candace! We usually reheat in the microwave, then give it a good stir before serving. (I just updated the headnotes with instructions.)

      • Candace

        Great! Thank you sooooo much!!

  • Gitu

    Can I make this ahead of time? Do they warm well?

  • Vicki L.

    A few years ago I was just learning to cook. This recipe was my lesson in perfect mashed potatoes. I now make them with ease…and get raves on the results! Simply recipes are just the way I like food – reliable ingredients, easy prep & cooking instructions, and glorious results. Thank you for helping me to be a good cook!!

  • Teresa

    Can I use Russet just use potatoes or will that throw off the recipe

    • Elise Bauer

      Hi Teresa, you can use Russets, they just won’t taste quite as amazing or whip up as creamy and smooth as Yukon Golds.

  • Brent Wambold

    While you CAN heat the milk and butter together in the same pan, you will want to heat them separately. Adding the butter to the potatoes first coats them in fat first, making them more silky and then adding the milk will loosen them up and make them smooth. If you add both together and beat too much you run the risk of them getting too glue like – adding fat first avoids this.

    • JoAnn

      Thank you! Never heard this before!

  • Heather Lampman

    I’m a firm believer in yukon golds for mashed potatoes. But, I also use a potato ricer – easily found on Amazon – they produce a better product than a masher. Also, I add my warmed cream before adding my butter ’cause that’s what Cooks Illustrated said. After all of the above, my mashed potatoes are legend.

  • Shawn

    I like color, texture and flavor. Small Cauliflower pieces, Carrot shreds, cheddar cheese, Bread crumbs, potato skin, almond milk – the leftovers make great potato pancakes.

  • Mark A Nohner

    I need to find an old ricer like my family used. Nothing beats riced potatoes. Those were the days.

    • Stacey

      Ikea sells a really good potato ricer.

  • Marilynn

    After the potatoes have cooked & drained, I put them back in to pot and, on low heat, allow them to steam for a few minutes, so as to remove all the moisture from the potatoes. I then use a ricer to get all the lumps out. Glad you said to warm the butter & cream….Nothing can ruin mashed potatoes more than adding those cold! (& haven’t we all done this at one time? :-) ) Thanks for the recipe!

  • Keith

    i add creamed cheese to mine…. always a favourite with our family.

  • Paula

    I add mayo to this recipe. YUM

  • Pauleen

    I love this recipe! Easy and Yum :)

  • Ilsa

    Is there any alternative to cream?

    • Eric

      I did plain yogurt and it worked just fine.

  • Harold

    I haven’t scrubbed my potatoes for years. I run them through a pre-rinse in my dishwaher, works great (don’t put soap in)

  • Anshita

    I used milk instead of heavy cream because i didn’t have any heavy cream but it turned out good with just the milk thanks! :)

  • Anshita

    I tried making the Mashed Potatoes they were so good thanks! :)

  • Samantha

    Great recipe for a competition. It’s easy and awesome.

  • susan

    I agree with you but my yukon gold mashed potatoes keep turning out like paste and i can’t figure out why.

    • Elise Bauer

      Hi Susan, it could be that you are over-beating them. If you whip them too much, that will turn any potato into paste.

      • Paula Brown

        Agreed! Been there, done that — on Thanksgiving, no less.

  • Mia

    I always use Russet and have never ventured to the Yukon or the reds. I’m going to try it out next week for Thanksgiving! Thank you!

  • Susan Walter

    I’ve never encountered a Yukon Gold in Europe or Australia. The only reason I have heard of them is because all the North American food bloggers rave about them :-) Here in France I grow my own potatoes and use a little known variety called Stemster (aka Prospere) for mash. In terms of supermarket potatoes I would use Agata or Charlotte. Both a little dull, but reasonable. Many French people use packet freeze dried potatoe flakes to make purée, as mash is called here.

  • Paige

    We like Yukon golds and red potatoes, unpeeled. My secret is lots of salt in the cooking water; they are sweeter that way.

  • Roman

    This is pretty much the recipe I use to make mashed potatoes, except I also add quarter pound of shredded sharp cheddar cheese and my kids love that! Thanks!

  • Hillary

    My husband won’t let us use any other recipe..and he insists on following it to the letter!

  • andrea

    I the mash turned out greatr it was a hit. thank you :)

    • KimW

      Nice to have a pirates opinion!

  • Megan

    This is a fabulous starting point for a recipe. I tweaked it a bit, switching out the proportions of milk and cream so that I used more 2% milk, and less cream. It still had a lovely rich taste without being too heavy tasting.

    I actually did 10lbs. of potatoes and scaled the other ingredients accordingly. I used a ricer and very gently folded the warm milk mixture into the potatoes. I made them the night before Thanksgiving and put them in the slow cooker insert in the fridge. A few hours before Thanksgiving dinner I put them on the lowest setting on the slow cooker and stirred them right before serving. There was no change in the texture and they were still very creamy without adding any additional liquid.

    I find it much easier to make up a very large batch of mashed potatoes and freeze in quart bags. I always re-heat in a saucepan on the stove. The texture suffers if you re-heat in the microwave. Heat them very slowly over low heat on the stove. They will initially look like they have separated and are very runny, but once they are warm, stir them gently and they go back together beautifully.

  • Sandi

    Does anyone know how to make the “perfect pear”? It’s mashed potatoes shaped like a pear. Some kind of coating, maybe fine bread crumbs, on the outside and browned…or maybe it’s the potatoes themselves…make this look exactly like a pear. Then a leaf is added next to a small sliver of potato that makes the stem. It is awesome and really dresses up a plate. Anyone know how it’s done? Anyone?

  • Jennifer

    I am wondering about “day ahead” mashed potatoes? If I make these a day ahead and then reheat them in the oven… just add a bit more milk and stir well, heat in oven til hot? Any other suggestions on reheating these for “the big meal” ? Thanks…

    If I were to make mashed potatoes a day ahead, I would add an egg or two, fill a casserole dish, coat with a little melted butter on top, and then heat in a 375°F oven until the top is lightly browned, about 20 minutes. ~Elise

  • Emily

    Try boiling potatoes in chicken or vegetable stock – so much extra flavor!

  • Heather

    Thank you so much for posting this recipe and all of your recipes. It was my first attempt at homemade mashed potatoes and they really were, “perfect”.

  • Bridget

    this was soooooooooooooo delish! i made them and im only 11, my parents said that we are going to eat these alot! i love potatoes and these are the best!

  • Lady Amalthea

    I’m lazy so I often don’t peel my potatoes. I’ve also started adding celery into my mashed potatoes (cook in boiling water with the potatoes, then mash everything together). Adds a lovely lightness!

  • Anna

    I’ve done it both ways but I actually like to peel the potatoes after boiling them. You have to wait for them to cool off a little bit first, but it seems to help keep them from getting waterlogged.

  • Hillary

    Hi Elise:
    I was wondering about how many potatoes would it take to get 1 1/2 pounds? The yukons are fairly small, about on the smaller medium range. Thanks! I’m planning to make this along with your pot roast. :)

    No idea, it completely depends on the size of the potatoes. If you don’t have a scale, look for something packaged in your fridge or pantry that is 24 ounces. (That’s a pound and a half.) Then compare. You can also just wing it, this recipe is just a guideline, not an absolute. ~Elise

  • Ruth

    Some people on here have mentioned adding an egg, and I have to say I’ve always made the best mash potato with potatoes, cream, butter, salt and pepper, and an egg! Crack 1 egg into the potato whilst mashing. I think you’ll agree it helps make the perfect mashed potato!

  • Trudy

    Is there any other way of reheating mashed potato than putting it in the oven? Wouldn’t this dry it out? Would re-heating it in a microwave be O.K.?

    You could easily reheat mashed potatoes in a microwave. ~Elise

  • Jan

    We used this recipe tonight, and this was our first time using Yukon potatoes instead of Russets. TERRIFIC — thank you for this!

  • Dian

    Someone asked about making potatoes ahead of time. I have been using this recipe for many years, One less thing to do on the day of “the Big meal”.
    5 lbs potatoes
    8 oz.cream cheese
    1 cup sour cream
    2 tsp onion salt
    2 tbsp. butter
    Boil potatoes until tender and mash well. Add rest of ingredients and beat until fluffy. Place in a buttered casserole and dot with butter. Cover with plastic wrap and refrigerate for up to 5 days. Remove about 1 hour before supper and bake 30 minutes at 350º. Yield 10-12 servings.
    This is from CANADIAN KINETTE COOKERY sent in by Linda Dey of Camrose, Alberta ; 1979

  • kris

    This may sound bad but…Do You Peel the potatoes before you boil or after?

    Good question. Before. ~Elise

  • Elizabeth

    Since everyone’s putting their two cents in regarding “extras”…..When I feel like changing things up a bit, I use my mortar & pestle to grind dried rosemary or thyme, then put it in with the potatoes to boil (yes, minced garlic and onion too…YUM-EEE!).
    You can also add it AFTER the potatoes cook; just mash it in with the butter, milk, heavy cream (or whatever you normally use to make your mashed-taters).
    It does not take much(rosemary can overwhelm a dish quickly, if you’re not careful). All in all though, I think it emparts a wonderful flavor to the potatoes, and is very complimentary when served with steak or chicken. :)

  • Jeff

    Wow, what a great recipe and so many interesting posts from around the world. One additional thought on Alla ‘s suggestion to add onion — make it a Vidalia onion. Grown here in Vidalia, Georgia (the Georgia in the southeast United States), this onion will not have to be removed after cooking, because it is sweet and smooth, and will add texture and a bit of twang.

  • C Ikehara

    Perfect Mashed potatoes is creamy and delicious. I had so many requests for the recipe at our church potluck. Definitely a keeper.

  • Alla Zilberg

    all the recipes look amazing and I cannot wait to make the Turkey, cranberry relish and other tasty things this Holiday season :) – Thank you for shearing these with us

    Mashed potatoes are my very very favorite food ever since i have been a child, so i would like to share one or two other tricks about mashed potatoes. When boiling the potatoes, try adding ONE of the following – 1 sweet potato / carrot / peeled onion. Sweet potato and carrot should be left and mashed together with potatoes – it will give that sweeter taste – very tasty. Onion should be taken out and thrown away after cooking, but it does add a unique flavor to potatoes. Also, i like to add a little bit of Vegetta spice to cooked potatoes and always put LOTS of butter…mmmm…delicious holidays to you all :))))

  • devi

    Does anyone know where I can buy yukon gold potatoes in california? I have only seen them rarely at my local grocery stores – I can’t figure out why they’re so hard to find. Do they sell them in cali?

    Safeway carries them, as well as Raley’s. Sometimes they’re not labeled as yukon gold, but just as new potatoes (that happen to be yellow). Ask the produce guy/gal in your local supermarket about them. ~Elise

    • Graham

      Don’t be deceived by fake Yukons. A “Yellow fleshed” potato does not mean it is a Yukon Gold. Yukons are yellow all the way thru and have a higher sugar to starch ratio that makes them more desirable for taste. Often grocers will prey on people’s ignorance and sell “yellow fleshed” potatoes that are no different from getting a white variety like a shepardy or a superior, only with yellow skin on the outside for the premium price.

  • Christi Vaughan

    In addition to using the Yukon Gold potates and sour cream, I put mayonaise in my mashed potatoes. This gives it extra flavor and fluffiness.

  • Amanda

    Is the cream absolutely necessary? I JUST got home from the grocery store and only now realized I needed heavy cream.

  • Mindy

    Agree on the Yukon gold for mashed, French fingerlings for German Style potato salad and russet for baked. Easy to grow potatoes on your own and there’s nothing like home grown.

    I always make extra mashed potatoes, add some flour the next day and make potato pancakes. My kids love them better than mash w/gravy!

  • Krzys Banka

    Hello everyone. Excellent recipe. I also added some garlic….hmmmmm

  • brit

    Thanks so much, my potatoes were amazing.

  • Pops Hazel Basa

    Thanks you..I did it hubby likes it..GOD SPEED..

  • Bob

    Here are a couple of tricks to try for great mashed potatoes.

    Toss a few cloves of garlic into the water when boiling your potatoes. After draining, just mash them right into the potatoes for great garlic mashed.

    Don’t think about this one too much, just try it. While mashing your taters, crack a raw egg in and beat it in thoroughly. The heat from the potatoes will cook it so no worries. Season the potatoes as you normally would. Taste. Then wonder why in the world nobody taught you this years ago. :)

  • Alex

    Thanks for posting this recipe; it was simple, easy-to-follow, and came out great when I tried it. I also appreciated the interesting information on comparative water/starch content between Yukon Gold and Russet potatoes.

  • Yoshi Sagamiori

    This is s great mashed potatoes recipe, I LOVE IT! Yukon Gold potatoes are so easy to find here in Canada :) Although I wonder if it’d be easy to find once I go back to Japan…

  • Debbie

    I always use Yukon Gold potatoes for the perfect tasting mashed. One trick I learned that gives it such incredible flavour is to put some onion powder in the water when boiling them. I also add a touch more when I mash them with milk, butter, salt and pepper. Everyone just loves them!

  • lovepugs

    Thank you! They turned out great. I made the adjustments for 9 lbs of potatoes today for 15+ people.

  • Colleen

    I live in Peru (with our originally ~3800 varieties and now ~300 available varieties). The best potato in the world is the Peruvian Yellow Potato (Papa Amarilla) if you are looking for richness, but it is for some reason impossible to find outside of Peru. I am using it this year for thanksgiving mashed potatoes and following basically the recipe listed above. For more info on potatoes you can go to the international potato center!

  • Jim

    Next time you make mashed potatoes try using red skin potatoes, butter and believe it or not buttermilk. Makes for fluffy and sort of tangy potatoes. Red skins are for a little color.

  • Jen

    Thanks for the great mashed potatoes recipe! I am a terrible cook but I was able to make these and they came out great! I’m so appreciative because I am spending my first xmas away from home in Japan and I didn’t want to be eating sushi on xmas!

  • Joslyn

    I like to add onion powder with the parsley already in it and a little onion salt.

  • Tina

    Thanks for this perfect recipe! I just made it to take to my boyfriend’s family’s house for Thanksgiving. I was in charge of the mashed potatoes and creamed corn. I used your recipe and threw in some sour cream and chives. Super yummy! I didn’t have milk so I just used some more whipping cream. What does the milk do for the mashed potatoes, anyways?

  • Vicki

    Has anyone ever made mashed potatoes the night before Thanksgiving and then warmed them in a crock pot the next day?

  • Kaybe

    I am going to try this recipe for Thanksgiving. Looks great. I have just made up my own recipe in the past, using ranch dressing instead of sour cream, believe it or not, adds an extra zip.
    Thanks for posting!

  • Dominic

    This recipe sounds great! I’m going to try it this weekend as a side with stuffed clams. One additional thing I’ve put in mashed potatoes is bacon bits! With this approach you use less salt, add a bit of texture and integrate that distinctive bacon taste to the mix! If you don’t want to add bacon directly to the potatoes it also works as a garnish.

  • RK

    This is a great recipe idea, mashed potatoes where you are able to use less butter and cream is always good. I like to add garlic and cheddar to mine because of how we use leftover mashed potatoes. We make patties out of them (they should be cold for this) and then dredge them in some bread crumbs and fry them in butter…sooo bad for you, but so delicious. I think the cheddar in the potatoes helps to hold them together during this process as they get really soft as they are reheated while frying.

  • Rebecca

    Yellow potatoes are magical for making mash – you can make them with no butter or oil at all and nobody notices!

    I love mash with many different additions –
    mayo with chopped spring onion and sweetcorn
    pasta sauce and greenery
    olive oil, tamari and chopped onion
    salad dressings
    chopped fresh mint

    I love adding cress, and raw leafy greens, or herbs or dulse (a seaweed).
    And I like to have something crunchy in with it, such as pine nuts or raw peas, or raw onion.

    Eating mash in the same mouthful as leafy crunchy salad is just gorgeous to me.

  • Kim

    Hi, Thanks for the tips.
    I make my potatoes about three hours before we eat. That way everything is cleaned up and makes things run smooth. I place the potatoes in a slow cooker this is diffrent then a crock pot. slow cooker on about 2 and stir every hour stays hot and creamy. (don’t use a crock pot they will turn sticky) I always make the mash potatoes and looking for something diffrent I can’t wait to try yours. I never heard of mayonaise, would like to try this also.

  • Friday

    One additional tip – I use white pepper instead of black in my mashed potatoes. It gives a slightly different flavor and helps with presentation (if you’re trying to be fancy). Otherwise, great recipe.

  • Barbara Sturdy

    These potatoes are probably very delicious and I will try them but, have you ever tried just mashing them with fat free chicken stock and light cream cheese, kosher salt and freshly ground black pepper. They are to die for. A friend gave me this recipe and I have been using it ever since. My family loves the potatoes this way and they are less fat because we don’t use any butter.

    Hope you try this recipe.

    Thank you,


    • Erin

      Cream cheese is NOT less fat than butter, lol! Plus it ruins the natural taste of the potatoes.

      • Gwen

        Butter is 100% fat and 100 calories per tablespoon. Cream cheese is a mixture of fat, carbs, and protein and is 50 calories per Tbsp. If you use light cream cheese as Barb is suggesting it is only 30 calories per Tbsp… much less fat. Though I do agree that it takes away from the natural taste of the potato.

  • Liane

    Has anyone ever tried making mashed potatoes ahead of time and freezing them? Do they turn out OK reheated?

  • Tomisina

    Great Recipe and really goes great with any other food to like fried chicken!

    LOVE IT!

  • Jacky

    This recipe sounds very tasty, and I plan on making it once I find Yukon Gold potatoes, but for now I’ll stick with the potatoes I make. I use Russet potatoes, boiled and drained. Then mash them up with butter, salt, pepper, and Sour Cream. It tastes awesome if you put the right amount of everything. I don’t go by recipes for this because my aunt taught me how to make it, But just put as much of the ingredients as your taste likes =)

  • Kooper vinbet

    I never used to like mashed potatoes but when i tried this recipe i started to love them. I never knew that a day would come that i would love mashed potatoes now i make it all the time. I cant belive i never liked it.

  • Dave

    I’ve been using Yukon’s for smashed taters for a long time. My wife and I prefer them with the peelings on. Also I have found that I like them with a small can of Cream of chicken condensed soup in them and a stick of butter. Sometimes with a bit of garlic too.

  • Amanda Robbins

    Thank you Elise! The Yukon Gold potatoes made all the difference. I hardly used any butter or cream at all, and my boyfriend took one look at them and said “Why did you add so much butter!?” They are that rich looking compared to russets.

    I plan on using a hand beater next time- I got lazy mashing them myself and they were a bit lumpy as a result.

  • Gareth

    Thanks Elise, nicely done!

    Here’s a UK tip that you might want to try:

    Boil the potatoes with the skins on, obviously scrub them first thoroughly, but we find that this helps to keep in some flavour and moisture, though adding garlic or mint to the pot can be nice too!

    Also the tip on putting them through a ricer has always worked nicely for me, they come out very smooth and creamy.

  • Nupur

    Elise, thanks for a great recipe…I tried it for my thanksgiving dinner and everyone enjoyed it! I added some roasted garlic. your recipe is indeed “perfect”.

  • BigJim

    On this Potato thing. It is just what a person
    likes. I myself don’t use cream or milk when
    making mashed potatoes. I add some butter and
    mayonaise, and it gives it more taste, and I eat
    more. They come out nice and fluffy and they aren’t dry. I live here in central California
    where all the vegetables and fruits come from.
    I know everything has different varities so I
    say it’s just what a person likes. If you have
    never tried putting mayonaise in you potatoes
    just try it one time, I also use a hand mixer
    instead of a masher.

    • Mark

      Potato salad usually has mayonnaise. So we are all familiar with mayonnaise even though we might not think of that when we see somebody putting mayonnaise on French fries and go “eeewww!”.

  • Tony

    Great Post! I totally agree that Yukon Gold’s do make the best mashed potatoes and they are all I ever use. I always get asked what I did to make them taste so good. When using russets, a chef in a restaurant taught me to throw in some regular mayonaise when mixing them. Don’t use the low-fat or fat free. This made them nice and creamy.

  • Elise Bauer

    Hi Carl – thanks for the tips on the still-hot pan and using the potato ricer. These potatoes taste so good I’m not that concerned with lumps, but if I were, the ricer would be a great way to get rid of them.

    Hi Jeff – we do the same with garlic sometimes, thanks for sharing.

    Hi Johnny – will have to keep my eye out for those, thanks!

    Hi Aardvarknav – we used to call them mashed potato “volcanos”, yummmm.

    Hi Steve – I had no idea that Yukon Golds were developed in Canada, but with the name “Yukon”, that should have been obvious. Did you know that potatoes originally came from the Incas in Peru, where they had something like 3000 varieties? The conquistadors brought them to Europe from the new world in the 1500s.

    • lagatta à montréal

      The Incas also invented freeze-dried potatoes. They were taken up into the High Andes, and left to freeze-dry, creating a staple that could be rehydrated.

  • Steve Fuller

    I live in Toronto. It may interest you to know that the Yukon Gold potato was developed at the Ontario Agricultural College (University of Guelph) near Toronto. They were selected for colour, cooking properties and, of course, taste.

    They’re understandbly very popular here in Canada.

  • aardvarknav

    I’m with you. Mashed potatoes are a vehicle for gravy. And its not just pouring the gravy over the mashed potatoes – you have to make an indentation in the potatoes to hold the gravy. Heaven forbid that someone uses the gravy ladle to make the indentation and then puts it back into the gravy bowl with potatoes attached. Sometimes I even prefer the mashed potatoes and gravy without the potatoes. One of the first things we learned as young kids was how to make a mashed potato dam to hold the maximum amount of gravy.

  • Johnny Smith

    Use Red Pontiacs or Lasodas. They’re even better.
    There is no such thing as a white potato in my home!

  • veronica

    You know, I’ve been eating mashed potatoes for over 50 years and I love russets. Whether you mash, boil, fry, or bake, you can’t beat them for flavor and versatility. Although I do suggest a waxier potato for a salad, I believe that for the money, russets are a much better potato for all-round use. If you think they are a little dry, you simply didn’t add enough liquid.

    • charles darwin

      Did you try Yukon Golds? This author, and myself, think they are better mashed than russets. Booyah

      • Shawn

        Yea i like both yukon gold and russets

        • Gwen Hoover

          I like both also
          I like to use microwave to bake the Yukon gold
          Potato for a quick dinner. Yum Yum.

  • Jeff

    Not bad. Personally, I like to skip the heavy cream and use a combination of sour cream and cream cheese. I also toss a few cloves of garlic in with the potatoes (while cooking) – then just leave it in and mash it up when they are cooked :)

  • Carl

    This is pretty my my recipe as well – delicious, aren’t they? Two tricks I use: first, I drain the potatoes and return them to the still-hot pot while I heat the butter and cream – the extra minute in the pot dries them a bit and they absorb the fats better. And second, I run them thru my ricer into the mashing bowl, which really helps de-lump quickly. Still use my masher to integrate the butter, milk, and cream though.

    • Kathryn Mader

      I always return mine to the pot to dry out, too. Is there a reason you don’t do that, Elise? I find it makes sure they don’t turn pasty.

      • Elise Bauer

        Hi Kathryn, sometimes we return the potatoes to the pot. That works too!

        • Nancy briggs

          My Yukon gold cooked in chicken broth turned yellow. Taste great.. Is that unusual.

          • Elise Bauer

            Nope, that’s normal. Besides, Yukon Golds are golden, so they are going to be a bit yellow when mashed. Your chicken broth may have had some coloring in it as well to bump up the yellow.

  • Anonymous

    Oh how I wish I could find Yukon Gold in this country where they haven’t really got a clue to what a GOOD potato is like! Italy has the supremacy over my native country Sweden on a lot of things but we sure know the importance of nice potatoes better than they! Once I was offered fantastic mashed potatoes when I visited an acquaintance living in the mountains close to where I live but that’s the ONLY time in my Italian history….

    • Annie

      Grow your own! You can even grow potatoes in a barrel if you don’t have much space.

    • Shawn

      OH yea i wish there were high quality potatoes too! Thinking of that what’s your favorite potato dish mine is fries and mashed potatoes.

    • Mark

      America has been going through a potato renaissance. There are many more kinds grown than just russets and Yukon Golds. They’re both good for mashed potatoes. Whole milk, salt and optionally pepper is all you need. …butter or gravy on top. Some people add stuff like garlic, keep the skins on (dirty mashed) or add cream cheese. Think stuffed potato…sour cream and melted cheddar! “Straight up” is just fine with me though.

      • Mark

        P.S. I forgot to mention adding parsley or chives. The green color offsets the white potatoes. If you do sour cream and melted cheddar on top, put chives on top of everything else. If you decide to do the sour cream and cheddar, it may make more sense to make individual portions of potato, put a little valley in the middle and add the sour cream cheddar and chives.