This easy mashed potatoes recipe needs a place at your table this holiday season! Deliciously creamy and indulgent, you won’t want to make this side dish any other way! These Mashed Potatoes have a secret, they’re boiled in milk!
Favorite Mashed Potatoes
Mashed potatoes will always have a place at my holiday table! It’s always a favorite and disappears so quickly! There’s just no recipe that’s quite as creamy or simple.
I’ve made a lot of mashed potatoes recipes over the years; Cheesy Vegan Mashed Potatoes and Crock Pot Mashed Potatoes with Garlic Butter are both great, but boy, this recipe is so EASY!
Can you make this easy mashed potato recipe ahead of time?
Mashed potatoes are a great side dish to serve at holidays because you are able to make them ahead of time. Once you;ve mashed them set them to one side and cover with foil.
Before serving gently reheat them on the stovetop, and add about 1-cup of the milk-water (slowly) and stir to combine.
The best creamy mashed potato recipe!
The secret to beautifully creamy mash is to boil the potatoes in a cream (or whole milk) and water mixture. The potatoes suck up all the goodness from the cream and result in flavorsome potatoes that are beautifully smooth.
Serving Suggestions
These easy mashed potatoes are the perfect side dish for all of your favorite main dishes! They really go with everything: beef, ham, chicken, turkey, salmon, or whatever you’re serving for dinner. And of course they’re a must for Thanksgiving or Christmas.
Here are some favorite mains for these potatoes:
- Stuffed Pork Loin
- Oven Baked Honey Baked Ham
- Air Fryer Meatloaf
- Garlic Rosemary Turkey Breast (Air Fryer)
- Pork Crown Roast
- Garlic Butter Steak and Potatoes
What are the best potatoes for mash?
I swear by Yukon golds for mashed potato, they turn out fluffy, smooth and full of flavor. You want to use a high starch potato, so russets will also work well. Avoid waxy potatoes, like red or white varieties, they require a lot of mashing and can become gloopy.
Top Tips to Make This Recipe
- The potatoes should be boiled until fork tender. Don’t under or overcook them.
- You can cook these potatoes ahead of time and keep them covered with foil.
- Garnish the easy mashed potatoes with your favorite toppings; fresh herbs, parmesan or simply black pepper.
Be sure to check out these other holiday side dishes!
- Simple Oven Roasted Vegetables Recipe
- Brussels Sprouts Gratin with Bacon
- Honey Glazed Carrots Recipe with Ginger
- Grilled Lemon Butter Asparagus
- Southern Sweet Potato Casserole
Easy Mashed Potatoes – Boiled in Milk
Ingredients
- 2 cups cream or whole milk
- 3 cups water
- 3 pounds Yukon Gold Potatoes peeled and cubed
- 2 tablespoons kosher salt divided
- 1½ teaspoon ground black pepper divided
- ½ cup 1 stick unsalted butter, cut into 6-8 pieces
Garnishes, if desired:
- Chopped fresh parsley
- Shredded or grated cheese
- Extra butter
Instructions
- Combine cream, water, potatoes, 1-tablespoon kosher salt and 1-teaspoon black pepper in a large saucepan, set over medium heat.
- Bring just to a boil, reduce heat to low and simmer 15-25 minutes or until potatoes are fork-tender.
- Drain potatoes in a colander set over a medium, heatproof bowl (reserve the potato milk/water).
- Return the potatoes to the pan and set the heat to medium-low. Stir gently until the excess moisture evaporates from the potatoes, about 1 minute.
- Add the butter, 1½ teaspoons kosher salt and ½ teaspoon black pepper. Mash the potatoes until smooth and creamy (or fluffadding some of the reserved potato milk-water, when/if necessary. (NOTE: If not serving the potatoes immediately, save about 1-cup of the milk-water to add before serving. Be sure to add the milk-water in ¼-cup increments to ensure the potatoes stay fluffy. No one likes watery mashed potatoes.)
- Transfer potatoes to a serving bowl, dot with 3-4 tabs of butter (or drizzle with melted butteand garnish with parsley or cheese, if desired.
- Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Nutrition Information
I used a 2 water to 1 lactase “milk”, adding 2x the chopped garlic (from a jar), and my husband loved it! Thanks for the idea!
Thanks for sharing, Barb!
I am not sure what I did wrong, and I am a pretty good cook, but I got “curds” when I tried this recipe…Overall the flavor was good, but the “curds” kind of turned me off…Any thoughts on this?
For me, the trick to successful milk mashed potatoes is to keep the milk just below boiling. They take longer to cook than when boiled in water, but the results are amazing. I use only milk, no water. And I fill the pot with milk to about half the depth of the potatoes. I use a lid and the potatoes basically steam from the below-boiling milk. When tender, I just throw in a little butter and mash right in the pot. No need to drain and mash separately with butter. If you have covered the potatoes with milk, you should pour some out before mashing, so you don’t end up with potato soup.
could I replace the milk with buttermilk
All you need to make a substitute for buttermilk in baking recipes is milk and white vinegar or lemon juice!
Made these but subbed almond milk instead of cream and used vegan butter as well. Best potatoes EVER!
Yum! Great substitutions, Danielle!
Gawd…
If you’re looking for the best, this recipe is so easy and creamy. Perfect!!!
Thank you, Kellie!
These turned out so wonderful! Boiling them in milk is KEY! Going to make these for Thanksgiving!!
Yum! They’re going to love this!
We made this because it called for yukon gold potatoes which are our favorite! So creamy and delicious!
I’m so happy to hear you loved them!
The boiling them in milk makes all the difference – so creamy and decadent!
I’m so happy you enjoyed them, Erin!
Yesssssss! using milk in the water in the best way to make mashed potatoes. They come out so creamy!
Right!! I’m glad you loved them!