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Home » Recipes » Sides » Best Mashed Potatoes

Best Mashed Potatoes

By: Rebecca  |  Published: March 19, 2019  |  Updated: November 11, 2020  |   View Our Affiliate Disclosure Policy

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These are The Best Creamy Mashed Potatoes you'll ever make and super easy too! They're loaded with butter, milk, and cream and flavored with garlic and thyme and a touch of salt and pepper! via @sugarandsoulcoThese are The Best Creamy Mashed Potatoes you'll ever make and super easy too! They're loaded with butter, milk, and cream and flavored with garlic and thyme and a touch of salt and pepper! via @sugarandsoulcoThese are The Best Creamy Mashed Potatoes you'll ever make and super easy too! They're loaded with butter, milk, and cream and flavored with garlic and thyme and a touch of salt and pepper! via @sugarandsoulco

These are The Best Creamy Mashed Potatoes you’ll ever make and super easy too! They’re loaded with butter, milk, and cream and flavored with garlic and thyme and a touch of salt and pepper!

Serve up with that juicy Maple Ham for Easter or Christmas or Slow Cooker Turkey for Thanksgiving! It’s great served under Italian Beef for easy weeknights too!

These are The Best Creamy Mashed Potatoes you'll ever make and super easy too! They're loaded with butter, milk, and cream and flavored with garlic and thyme and a touch of salt and pepper!

This Creamy Mashed Potatoes Recipe is an easy and flavorful side dish that’s perfect for holidays and weeknight dinners alike!

Nothing beats a pillow of smooth Mashed Potatoes loaded with herbs and garlic flavor and topped with butter and gravy, amirite?

These Garlic Mashed Potatoes are incredibly creamy and are our go-to for topping shepherd’s pie or just as a side!

They’re made with potatoes, garlic, thyme, cream, butter, and whole milk with a bit of salt and pepper, no cream cheese or anything like that, just simple and delicious.

Need to make this classic side dish fast? Check out my Instant Pot Mashed Potatoes recipe!

Overhead photo of Creamy Mashed Potatoes in a white bowl on white wood table with blue napkin.

How To Make Mashed Potatoes:

Making mashed potatoes is a very simple process and easy enough that anyone can do it!

1. Begin by peeling and chopping 4 pounds of potatoes into 1-inch pieces.

Peeling potatoes for Mashed Potatoes.

2. Then place the chopped potatoes in a large pot with the garlic cloves and bundle of thyme.

Chopped potatoes, garlic, and fresh thyme in pot.

3. Next, add the cream and milk and bring to a boil. Then add the salt and reduce the heat to a simmer and stir occasionally until the potatoes are fork-tender and falling apart.

Milk being poured into pot with chopped potatoes, thyme, and garlic.

4. Remove from the heat and discard the thyme stems, use a potato masher to mash the potatoes until smooth.

Overhead photo of boiled potatoes in large pot being mashed with a potato masher. Blue napkin and bowl of salt and pepper and butter to the side.

5. Add in the butter and pepper and stir just until melted and combined.

Overhead photo of butter, salt, and pepper being stirred into a pot of mashed potatoes.

6. Top with more butter, salt, and pepper, and fresh herbs as desired for serving.

White bowl full of Creamy Garlic Mashed potatoes with salt, pepper and thyme.

Tips For Making Perfect Mashed Potatoes:

  • Full-fat dairy products – Don’t cut corners by using skim milk or light cream and ALWAYS use REAL butter for best flavor.
  • Room temperature ingredients – The cream and milk you use to cook the potatoes in doesn’t need to be room temperature, but anything added after cooking should be. This will ensure the best blend of ingredients and won’t cool the potatoes down.
  • Do not let them cool – For the best mash, don’t let your potatoes sit for too long before mashing, hot potatoes will leave to the best texture.
  • Cook in dairy instead of water – This recipe uses both milk and heavy cream and the potatoes are cooked right in the dairy products so there’s no need for water and no need for draining. This is what separates this recipe from most others and makes it super easy! These truly are one-pot mashed potatoes!!!
  • Taste often – The base recipe uses unsalted butter so that you will want to taste often to adjust your salt and pepper to your taste.
  • Use a potato masher – For the best consistency, use a proper potato masher to mashup your potato mixture, this will work much better than a fork.

How To Keep Them Warm:

If you only need 15 or 30 minutes to get the rest of your meal together, simply place the mashed potatoes in a large bowl and loosely cover with plastic wrap or a clean dishcloth.

If you want to prep your Homemade Mashed Potatoes well in advance for Easter or Thanksgiving, simply put them in a slow cooker on low and stir occasionally.

Bowl of Mashed Potatoes made with Yukon Gold, garlic, cream, butter, and thyme

How Long Are They Good For?

  • Room Temperature: 2 hours
  • Refrigerated: 3 to 5 days.
  • Frozen: 10 months

Alternative Textures:

I’ve always been a person who loves a few lumps but you can use this same recipe with slight adjustments and prep methods.

  • Fluffy Potatoes: In my opinion, Yukon Gold is the best, but for slightly fluffier results, you might want to try a starchier potato like Russet potatoes or do a 50/50 blend of the two.
  • Super Smooth Potatoes: Run the potatoes through a ricer, do not add to a blender or food processor, this could result in a gummy texture.
  • Whipped Potatoes: Transfer lightly mashed potato mixture to a stand mixer fitted with a whisk attachment and beat on high for 4 to 5 minutes until whipped and smooth.
Close up photo of a spoonful of Homemade Mashed Potatoes.

More Side Dish Recipes:

  • Cheesy Corn Casserole
  • Cranberry Sauce
  • Corn Mac and Cheese
  • Cornmeal Mush
  • Garlic Butter Mushrooms

Best Mashed Potatoes

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If you’ve tried this recipe please let me know how you liked it in the comments below and leave a review, I love hearing from you! And don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos! You can also Subscribe to my Newsletter so you never miss a delicious recipe again!

These are The Best Creamy Mashed Potatoes you'll ever make and super easy too! They're loaded with butter, milk, and cream and flavored with garlic and thyme and a touch of salt and pepper!

Best Mashed Potatoes

Rebecca Hubbell
These are The Best Creamy Mashed Potatoes you’ll ever make and super easy too! They’re loaded with butter, milk, and cream and flavored with garlic and thyme and a touch of salt and pepper!
5 from 2 votes
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Prep Time 10 mins
Cook Time 25 mins
Total Time 30 mins
Course Side Dish
Cuisine American
Servings 8 servings
Calories 564

Ingredients
  

  • 4 lbs Yukon gold potatoes
  • 6 cloves garlic peeled and smashed
  • 8 sprigs fresh thyme
  • 3 cups heavy cream
  • 1 cup whole milk
  • 1/2 cup unsalted butter room temperature
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ground pepper
  • additional salt and pepper to taste

Instructions
 

  • Peel and chop the potatoes into 1-inch pieces and place in a large pot with the garlic cloves.
  • Tie the fresh time sprigs together with thread or bakers twine and add to the pot with the potatoes and garlic.
  • Add the cream and milk and bring the mixture to a boil. Add the salt and reduce the heat to a simmer and stir occasionally until the potatoes are tender and falling apart. 
  • Remove from the heat and discard the thyme stems, use a potato masher to mash the potatoes until smooth. Add in the butter and pepper and stir just until melted and combined.
  • Top with more butter, salt, and pepper, and fresh herbs as desired for serving.

Video

Notes

  • Potatoes will have some lumps.
  • If you decide to add additional cream at the end, make sure it is room temperature so it doesn’t cool the potatoes down.
  • For super smooth potatoes, run the potatoes through a ricer.
  • For whipped potatoes, transfer lightly mashed potato mixture to a stand mixer fitted with a whisk attachment and beat on high for 4 to 5 minutes until whipped and smooth.

Nutrition

Calories: 564kcalCarbohydrates: 33gProtein: 8gFat: 45gSaturated Fat: 28gCholesterol: 155mgSodium: 653mgPotassium: 1058mgFiber: 5gSugar: 1gVitamin A: 1765IUVitamin C: 28.7mgCalcium: 172mgIron: 7.6mg
Tried this Recipe? Tag me now!Mention @sugarandsoulco or tag #sugarandsoulco!
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About Rebecca Hubbell

I love sharing mouthwatering and fun recipes with all of you! My recipes are inspired by classic comfort food, the places I travel, and pop culture! I have a serious sweet tooth and love a good cocktail and pancakes and bacon are definitely my weakness! So stick around a discover something delicious!

Reader Interactions

Comments

  1. Chuck says

    November 26, 2020 at 11:31 am

    Is it ok to prep everything and keep in fridge until ready to cook?

    Reply
    • Rebecca Hubbell says

      November 26, 2020 at 11:38 am

      Hi Chuck, you can cut up the potatoes up to 24 hours in advance. And fully prepared mashed potatoes can be refrigerated and reheated.

      Reply
  2. Judy Hubble says

    March 20, 2019 at 7:50 pm

    5 stars
    I love your recipes……don’t always have time to make them, and now I’m having back problems, so I hope you have lots of esy receipes.

    Reply
    • Rebecca Hubbell says

      March 21, 2019 at 11:09 am

      Hi Judy, I definitely have a lot of easy recipes that require minimal prep time, so hopefully, that helps you out!

      Reply

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