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Want to make the creamiest mashed potatoes with a rich, buttery texture? This easy mashed potato recipe shares the chef-approved secrets to achieving that velvety smooth consistency. Perfect for Thanksgiving, Christmas, or any Sunday meal, these fluffy mashed potatoes will be the star of your table!
Jump to:
- Mashed Potatoes for Steak
- Mashed Potato for Steak Ingredients
- How to Make Creamy Mashed Potatoes
- Creamy Mashed Potatoes Tips
- Steakhouse Mashed Potatoes Variations
- How Long to Boil Potatoes for Mashed Potatoes
- Make Ahead Mashed Potatoes
- Dairy-Free Instructions
- Creamy Mashed Potatoes Recipe FAQ
- Storing Leftover Mashed Potatoes
- How to Reheat Mashed Potatoes
- What to Serve with Mashed Potatoes
- Creamy Mashed Potatoes Recipe
- Reviews
Mashed Potatoes for Steak
My family is crazy about my mashed potatoes and repeatedly requests them for Sunday Supper, primarily when we're serving steak! It is the perfect combination of flavors.
My melt-in-your-mouth mashed potatoes are a must around our Thanksgiving table, right next to the most delicious turkey! It just wouldn't be Thanksgiving without them! These creamy mashed potatoes are the ultimate comfort food!
I tried this paired w/ a crockpot chicken & gravy recipe and it was goooood! I’d definitely make this again 👍
Katie on Pinterest
I tried it! It was delicious and will definitely be making again!
Mariam on Pinterest
Mashed Potato for Steak Ingredients
- Potatoes: When making these creamy mashed potatoes, I tend to find russet potatoes give the fluffiest results. However, you can also use red potatoes or Yukon gold if you prefer. They are sure to taste amazing!
- Butter: I recommend using unsalted butter, but you can use salted butter, too. Just make sure to add less salt to the seasoning mix if you use salted butter.
- Salt and Pepper: The seasoning for these potatoes is a simple mix of salt and pepper. I recommend using kosher salt or Maldon sea salt flakes and freshly cracked black pepper.
- Whole Milk: I'm using whole milk for this recipe to keep the dish rich without being overly heavy. Cream has a higher fat content than milk, which weighs down the potatoes when paired with butter. This makes milk a better choice than heavy cream for mashed potatoes.
- Fresh Parsley (Optional): Chopped, for garnish! This is optional, but I love using fresh parsley for a little pop of vibrant green. You can also use sliced green onions or a combination of both, if you like.
- Melted Butter (Optional): Additional melted butter adds extra flavor to the dish, but this is optional.
How to Make Creamy Mashed Potatoes
- Bring a large pot of water to a boil. Add five Tablespoons of salt, then bring it back to a boil.
- Add diced potatoes to the water. Lower the heat to a simmer and cook for 20 to 25 minutes until fork-tender, but not mushy. You should be able to easily pierce them with a fork.
- Drain the water from the pot when the potatoes are ready.
- Using a hand mixer on low, whip the potatoes until they are crumbly. Dry mixing, which is mixing before you add any butter or milk, will make fluffier potatoes!
- Once crumbly, add half a stick of chopped butter and continue to mix until fully incorporated and the potatoes are creamy. While continuing to whip the potatoes, slowly pour in milk and season with salt and pepper.
- Add in additional melted butter for taste, if desired. Give it a final mix with a spoon, then serve!
Tip: You can also use a potato ricer to mash potatoes. This gives a delectably smooth and creamy texture I guarantee you will love.
Creamy Mashed Potatoes Tips
The number one key to making creamy mashed potatoes is adding the milk and butter at the right time, and carefully mixing them in. Follow these tips for the creamiest potatoes:
- Slowly add milk while mixing, so it doesn't spatter everywhere.
- Heat your milk before adding it to your potatoes for best results. If you're using fresh herbs you can heat them in the milk for deeper flavor.
- To prevent gummy mashed potatoes, avoid over-mixing or under-mixing your potatoes, and don't use a hard boil to cook them. Boil the water, then lower the heat to a simmer, for best results.
- Extra butter mixed in after mashing makes these creamy potatoes even creamier, or top it all off with garlic butter sauce for an unbelievable flavor combination!
- Stir your potatoes after draining them, before adding your butter and milk. This will remove any excess water from the potatoes. You want to always make sure to mash the potatoes first, then add the dairy to mix through. This gives you the creamiest potatoes.
- You can also use a potato masher or ricer for this recipe. I love mixing it up and using these tools.
Steakhouse Mashed Potatoes Variations
- Cream cheese adds additional creaminess to the dish that is extra special when using sliced green onions or chives.
- Cheddar cheese can be mixed into the potatoes to imbue them with cheesy flavor.
- Sour cream adds a rich tang to the mashed potatoes my family loves!
- Fresh herbs, like rosemary or thyme, are great additions to creamy mashed potatoes.
- Top them off with crumbled air fryer bacon or even candied bacon. It's amazing!
How Long to Boil Potatoes for Mashed Potatoes
You will need to boil the potatoes for 20-25 minutes for potatoes perfect to make the creamiest mashed potatoes. Bring the water to a boil, then lower the heat to a simmer after adding the potatoes.
Make Ahead Mashed Potatoes
The best part about this recipe for mashed potatoes is how easy it is to make them ahead of time. There's nothing like having your side dishes ready for the holidays before the big event. Having these potatoes prepared to pop in the oven before any guests arrive saves so much time and stress!
- Preheat the oven to 350°F.
- Add mashed potatoes to a casserole dish.
- Whisk one egg. Brush the egg over the top of the mashed potatoes.
- Bake for 30 minutes or until the top is slightly toasted.
- Serve and enjoy the best make-ahead mashed potatoes ever!
Dairy-Free Instructions
To make dairy-free mashed potatoes (which also makes them vegan), use vegan butter and reserved cooking water from boiling the potatoes instead of milk.
When boiling the potatoes, reserve 2 cups of the cooking liquid before draining. You can use cooking water as a substitute for milk.
Creamy Mashed Potatoes Recipe FAQ
Overmixing releases too much starch! Use a hand masher or ricer.
For best results in making mashed potatoes, peel and chop the potatoes into evenly sized pieces before boiling them. This ensures all parts of the potato cook evenly and mash smoothly.
The best potatoes for mashing are Yukon Gold or Russet potatoes, as they are both dense but smooth and flavorful. Waxy and starchy potatoes always work best.
Cream is heavier and has a higher fat content than milk. When paired with butter, it will generally weigh down the potatoes. This makes milk the best choice for making mashed potatoes.
You can prep potatoes ahead of time for mashed potatoes by peeling, chopping, and fully submerging them in a bowl of water to store in the refrigerator overnight. Do not store them this way for more than a day!
To keep mashed potatoes warm, add them to the slow cooker on the warm setting. This is a great trick whenever you're hosting a holiday dinner.
Mashed potatoes can be stored for 3-5 days in the refrigerator in an airtight container.
To freeze mashed potatoes, allow them to cool, then store in a freezer-safe container, freezer bags, or a casserole dish tightly wrapped with foil. Label with the freezing date.
Storing Leftover Mashed Potatoes
- Cool Down: Allow the mashed potatoes to cool to room temperature after you've made them.
- Transfer: Transfer the mashed potatoes into an airtight container. Ensure that there is some space at the top of the container to accommodate any expansion as the potatoes freeze or chill.
- Seal: Seal the container tightly to prevent air from getting in. You can also cover the surface of the mashed potatoes with plastic wrap or parchment paper to create a barrier that helps prevent moisture loss and the formation of a skin.
- Label and Date: Label the container with the date so you can keep track of how long they've been stored.
- Refrigerate or Freeze: You have two options for storing mashed potatoes:
- Refrigeration: Store in the refrigerator for up to 3-4 days.
- Freezing: If you want to store them for a longer period, place them in the freezer. Mashed potatoes can be frozen for up to 2-3 months.
How to Reheat Mashed Potatoes
- From the Refrigerator:
- Scoop out the desired amount of mashed potatoes into a microwave-safe bowl.
- Cover the bowl with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent for steam to escape.
- Heat in the microwave at medium power for 1-2 minutes, stirring halfway through, until heated through. Cooking times may vary depending on your microwave, so check for desired temperature.
- Alternatively, you can reheat them in a saucepan on the stovetop. Heat on low-medium heat, stirring frequently until they are hot.
- From the Freezer:
- Remove the mashed potatoes from the freezer and let them thaw in the refrigerator overnight.
- Once thawed, follow the same reheating instructions as above for mashed potatoes from the refrigerator.
- For a Creamier Texture: To maintain or restore a creamy texture, you can add a little extra milk or cream while reheating and stir until the desired consistency is achieved. Be sure to taste and adjust for seasoning, as frozen or refrigerated mashed potatoes may require additional salt and pepper.
What to Serve with Mashed Potatoes
If you love this recipe, try my Gravy from Scratch for the perfect Sunday meal! It's always a hit!
Creamy Mashed Potatoes Recipe
Equipment
- Large pot for boiling water
Ingredients
- 2.5 lbs. potatoes - cut into small chunks
- ½ stick butter
- 5 Tbsp. salt
- 2 cups whole milk
- Salt & pepper for seasoning
- Chopped green onions for garnish - optional
- Additional melted butter for flavor - optional
Instructions
- Bring a large pot of water to a boil. Add 5 Tablespoons of salt, then bring it back to a boil.5 Tbsp. salt
- Add diced potatoes to the water. Lower the heat to a simmer and cook for 20 to 25 minutes until fork-tender, but not mushy. You should be able to easily pierce them with a fork.2.5 lbs. potatoes
- Drain the water from the pot when the potatoes are ready.
- Using a hand mixer on low, whip the potatoes until they are crumbly.
- Once crumbly, add half a stick of chopped butter and continue to mix until fully incorporated and the potatoes are creamy. While continuing to whip the potatoes, slowly pour in milk and season with salt and pepper.½ stick butter,2 cups whole milk,Salt & pepper for seasoning
- Add in additional melted butter for taste and topped with chopped green onions, if desired. Give it a final mix with a spoon, then serve!Chopped green onions for garnish,Additional melted butter for flavor
Notes
- THE KEY TO CREAMY POTATOES: The key to creamy mashed potatoes is in the technique. Starting with the boiled potatoes and whipping them until fluffy, then slowly adding butter and milk, makes the creamiest potatoes.
- IN THE OVEN: For a make-ahead mashed potatoes recipe you can prepare in the oven, follow the directions above. Whisk an egg and brush it on top before baking. Bake at 350 degrees F for 30 minutes, or until the top is slightly toasted.
- You can use a hand mixer to make these mashed potatoes, but for the ultimate experience, pass the potatoes through a potato ricer!
George says
We made it tonight and WOW! The flavor from the herbs and butter totally changes the way I’ve tasted mashed potatoes. Definitely making these for thanksgiving! Thanks for the recipe.
Em Beitel says
That is so awesome, George! Thank you so much for your comment!
Katie says
For making ahead, do you follow the stove top directions all the way through ? Then refrigerate and bake when ready to preheat?
Em Beitel says
Hi Katie! That's right. Follow the directions to make the mashed potatoes, then these instructions:
Thank you for your question and enjoy!