Best Mashed Potatoes Recipe – Crunchy Creamy Sweet

Published: Apr 20, 2026 by Anna Leave a Comment · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

Learn how to make the creamiest, fluffiest, best mashed potatoes in three simple steps. Try my recipe and judge for yourself. They are rich and buttery! Everyone needs to know how to make delicious mashed potatoes!

Mashed potatoes in a serving dish with a wooden spoon, parsley and melted butter, set on a pink stone board.

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Why is this recipe the best?

Mashed potatoes are the most popular side dish for holidays, Sunday dinners, and special occasions. You probably think they are so easy to make that you don’t need a recipe. Just cook the taters and mash, right? True, but there is one step that you need to take to make the BEST mashed potatoes. And it is all about temperature!

I bet you did it more than once, just like me: cooked the potatoes, added a splash of fridge-cold milk and a few knobs of butter, and mashed, just to end up with lumpy, gluey potatoes. Well, that ends today! The first time I used warm milk and melted butter, I knew it changed the whole game of making mashed potatoes. Now it’s your turn!

Ingredients:

Six russet potatoes in a white wire bowl, milk in a glass measuring cup and a stick of butter next to it.

potatoes: I used russet potatoes, my go-to for mashed potatoes;
milk: the higher the fat content, the better; I used whole milk;
butter: unsalted; do not use margarine or spread.

How to make the best mashed potatoes?

This is an overview of the recipe steps. All ingredient measurements and detailed process steps are provided in the recipe box below.

Raw potatoes cut into chunks, submerged in water in the Instant Pot.

Start by peeling potatoes and cutting them into the same-sized pieces to ensure even cooking.
I always cook potatoes in my Instant Pot. It takes just 7 minutes of cooking time. Follow my Instant Pot Mashed Potatoes post for detailed instructions.

Green small Dutch oven with raw potato chunks in water.

To cook potatoes in a cooking pot (like a Dutch oven), on the stove, place cut potatoes in the pot, cover with water, and bring to a boil. Cook until soft, about 15 to 20 minutes.

Raw potatoes in water in white slow cooker.

If you have more time, you can use a slow cooker to cook the potatoes. Set the crockpot to LOW and cook potatoes for 3 to 4 hours.

Melted butter and milk in a small stainless steel saucepan, set on a wooden board.

Heat milk and butter in a small saucepan, just until the butter melts. Do not allow to boil.

Mashed potatoes in a stainless steel pot with mixer paddles on the right side.

Drain the cooked potatoes, add the butter and milk mixture in two parts, whipping the potatoes with a hand mixer between additions.
Season potatoes with salt and pepper.

Anna’s Helpful Tips!

Use a warm milk and butter combo! This is the secret to the best mashed potatoes. Heat milk and butter just until very warm, and add them to drained, cooked potatoes, just before mashing.
Use Russet potatoes. They are higher in starch content and therefore better for mashing. They are my go-to every time! Yukon gold potatoes are good, too.
Use whole milk or even heavy cream (or half and half). It will give the potatoes a creamier texture and rich flavor.
Use unsalted butter. It will allow you to control the flavor. Season potatoes with salt before serving.
Use a masher or a hand mixer to mash the potatoes. It results in a fluffy and smooth texture! You won’t get this result with a fork. You need to whip the air into the potatoes for the best texture.

Close up on creamy mashed potatoes garnished with chopped Italian parsley and drizzled with melted butter.

Common mistakes to avoid:

Using boiling water: This is crucial. Do not try to speed up the cooking by using hot water. The potatoes need time to cook inside and out, or they will be hard in the center and overcooked on the outside. Always use cold water and just enough to cover the potatoes in the cooking pot.
Not draining the potatoes well: Use a strainer to drain the potatoes. You can cover the cooking pot with a lid and drain the water, but the best way to drain cooked potatoes is to use a strainer. I use a wire strainer, large enough to fit all potatoes. If you don’t have a wire strainer or a colander, use the lid, but after draining, set the pot with cooked potatoes over a low heat and stir until the excess moisture evaporates.
Using a fork to mash: For the fluffiest, creamiest mashed potatoes, use a hand mixer or a masher. It is worth pulling it out for this dish!
Overmixing: This will lead to gluey potatoes as the overmixing will cause the starches to be released.
Adding cold milk or butter: Your potatoes are hot. If you add cold milk, the result will be gluey potatoes.

Recipe FAQs:

What are the best potatoes for mashing?

Starchy potatoes like Russet and Idaho are best for mashing. Waxy potatoes, like red, fingerling, or yellow potatoes, are best for roasting or making salads.

How to store mashed potatoes?

Mashed potatoes should be stored in a container with a lid, in the fridge, for up to 4 days. To reheat, place them in a deep pan, add a splash of milk, and reheat.

Can mashed potatoes be frozen?

Yes, mashed potatoes can be frozen. Cool them completely and place in a deli container, freezer bag, or any freezer-safe container. Press it flat. Store in the freezer for up to 4 months.

How to use leftover mashed potatoes?

Mashed potatoes can be used to make a variety of dishes, like potato cakes, Polish potato dumplings, or a cheesy potato casserole. You can use them to thicken soups like chowder, make gnocchi, or use them as a topping for a Shepherd’s pie.

More basic cooking recipes:

Creamy and smooth mashed potatoes in a serving dish with handles, garnished with chopped parsley.

If you like this recipe and make it, let me know in the comments below! Don’t forget to rate it if you enjoyed it!

Please read the tips and FAQs posted above before making this recipe.