Perfect Mashed Potatoes

Editor’s Note: If you’ve cooked this beloved recipe before, it might look a little different these days! We recently improved it to make it even easier to follow and more delicious.

I can’t think of anything more comforting and delicious than mashed potatoes. While they can be a blank canvas for all sorts of mix-ins and flavorings, nothing beats the creamy, dairy-rich, classic version. Even if you only have them once a year (they are a must-have for my Thanksgiving spread!), I say go all out and do it right. And if you’ve never made them before, I’m a pro at mashing taters and am here to walk you through every step. Here’s how to make perfect mashed potatoes, with recommendations for potato type, what dairy to use, and mashing methods.

• It goes with everything. These mashed potatoes can go alongside any cooked protein, from turkey to prime rib. While they’re delicious on their own, you also top with gravy if you’re a fan of the combo.
• There’s only 3 ingredients. All you need to get are the right kind of potatoes, butter, and half-and half (we assume you already have salt).

• Potatoes: The best potatoes for mashed potatoes are Russets and Yukon Golds. Russets will give you the creamiest mash, but many prefer the flavor and golden color of Yukon Golds. Avoid waxy, red potatoes for mashed potatoes, which won’t break down enough (read: lumps) and don’t absorb dairy well.
• Half-and-half: Half-and-half is richer than milk, but not as rich as heavy cream. Use heavy cream if you want over the top, decadent results.
• Butter: Butter is one of the primary flavors in mashed potatoes, so use the best quality you can. Using unsalted lets you control the salt, but if you want to use salted, skip the additional salt in step 2 and simply taste and add salt as needed in the final mashed potatoes.
• Kosher salt: Even the creamiest mashed potatoes can be bland without the proper amount of salt. In this recipe, you’ll add the salt in stages — first to the water for boiling the potatoes, and then to the half-and-half as you’re heating it up. While the amount may feel generous, you shouldn’t need to add much more salt once your mashed potatoes are ready.

1. Prep and cook the potatoes. Peel and cut the potatoes into rough 2-inch chunks, then place in a large pot. (You can skip peeling if you plan to process the potatoes later with a food mill or ricer. ) Cover the potatoes with cold water and add salt. Cover and bring to a gentle boil. Uncover and reduce the heat to maintain a gentle simmer. Cook until knife tender.
2. Heat the half-and-half with more salt. Heat them together small saucepan. Cover to keep warm.
3. Drain the potatoes and melt the butter. Drain in a colander. Melt the butter in the pot used to cook the potatoes.
4. Mash the potatoes. You have a few options here for mashing. Add the potatoes back to the pot with the butter and mash with a potato masher into your desired consistency. For the fluffiest, smoothest potatoes, use a food mill or ricer instead and process the potatoes back into the pot (discard the potato skins that will be left behind in the ricer or food mill).
5. Add the dairy. Gently stir the potatoes and butter together. When all the butter is absorbed, stir in the warm half-and-half. It will seem soupy at first, but the potatoes will gradually absorb the liquid and turn into a creamy mixture.
6. Taste, garnish, and serve. Taste and season with more salt as needed. This is also a good time to add pepper if using. Spoon into your serving dish and top with optional garnishes, such as a pat of butter or some chopped chives.

If you’ve run into mashed potato problems in the past, don’t fret: we’ve got solutions to the most common issues.

There are a few ways to prevent gluey mashed potatoes. First, never use a blender or food processor to whip them! Second, add the butter before the half-and-half. The amount of water in the half-and-half combines with the starch molecules, which makes the potatoes gluey. When you add the butter first, it coats the starch and results in silkier potatoes.

Don’t be tempted to cut the potatoes smaller so they cook faster. The smaller you cut the potatoes, the more water they will absorb as they are boiling, resulting in runny mashed potatoes. Stick to 2-inch chunks or larger.

Lumpy mashed potatoes are likely a result of undercooking. Starting the potatoes in cold water will help (adding potatoes to hot water can cause the outsides to cook more quickly than the insides) and wait to drain the potatoes until a sharp knife slides through easily. If you do undercook them, add some milk and warm them over low heat until they soften.

When processing the cooked potatoes, using a food mill or ricer will result in the smoothest mashed potatoes.

Looking to switch things up this year? We’ve got no shortage of ways to do just that.

• Garlic Confit Mashed Potatoes
• Loaded Mashed Potatoes
• French Onion Dip Mashed Potatoes
• Buttermilk Mashed Potatoes
• Cheesy Baked Mashed Potatoes

• Make ahead: You can make your potatoes in advance of serving. If it’s just an hour or so, leave them in the pot you mashed them in and don’t garnish yet. Place the pot in a large pan of gently simmering water to keep warm.
• Storage: Leftover mashed potatoes can be refrigerated in an airtight container for up to 5 days.
• Reheating: To reheat mashed potatoes, we recommend transferring them to a baking dish, adding cream, broth, or half and half along with butter, covering them, and heating at 350°F until warmed through.
• Freezing: You can freeze mashed potatoes, either in a large freezer bag or food container or portioned into one-cup mounds. Mashed potatoes can last up to one month in the freezer. Thaw in the refrigerator before reheating.

• Roasted Turkey
• Turkey Gravy
• Thanksgiving Stuffing
• Green Bean Casserole
• Homemade Mac and Cheese

From crispy croquettes to fluffy mashed potato pancakes, here are our favorite ways to use up any leftovers.

• Fried Mashed Potato Balls
• Cheesy Mashed Potato Puffs
• Mashed Potato Pancakes
• Crispy Cheesy Potato Waffles
• 5-Ingredient Mashed Potato Cakes
• Mashed Potato Croquettes