My mom was born and raised in Idaho, so we ate mashed potatoes more than probably any other side dish when I was growing up. It’s one of the first things I learned how to make as the oldest daughter, while my mom worked on other parts of the meal. I knew I wanted to share my mashed potatoes recipe to represent foods Idaho is known for as part of my American Eats series, where I’m working my way through the most popular foods and flavors of the USA, one state at a time! These potatoes are so creamy and easy and delicious. They are the perfect side for serving with your favorite Swedish meatball recipe, Mississippi pot roast, chicken madeira, meatloaf hamburger patties, and so much more! You can even make these mashed potatoes ahead of time for holiday meals so it’s one less thing to worry! You can’t have Thanksgiving dinner without creamy mashed potatoes! They are always on my plate, right there with the smoked turkey and fresh green bean casserole!
Why this is the Best Mashed Potatoes Recipe
Homemade mashed potatoes are so much better than potato flakes from the store that there is hardly any comparison. And my mashed potatoes recipe stands apart from most others because of the addition of cream cheese, which makes them slightly tangy and extra creamy and delicious.
Ingredients for the Best Mashed Potatoes
Potato – You can use russet potatoes, yukon gold potatoes, or a combination of the two for your mashed potatoes. Salt – Just regular table salt. I prefer the regular kind, not the iodized version. Garlic – This is optional if you like garlic mashed potatoes, but you can omit it for more of a classic mashed potatoes flavor. Milk – Heating up your milk before adding it to the potatoes actually helps it absorb better so the mashed potatoes aren’t runny and you don’t have to mix them as long, which can make them gluey. Salted Butter – You will need 1 stick of butter for this recipe. Cream Cheese – This is another optional ingredient but it’s such a flavor enhancer and makes these mashed potatoes extra special.
Best potatoes for mashing:
When it comes to making the creamiest, best mashed potatoes, classic Russets (the big brown potatoes) or Yukon golds (smaller with yellow-ish skin and buttery flesh) are best. Both Russets and Yukon golds are starchier than red or white potatoes, which are waxier and don’t mash as well. Some people have a strong preference for one over the other, but I think both are delicious and give excellent results. To me, Russets are more traditional and what I grew up on. But I love to use Yukon golds and leave the skin on for mashed potatoes. The potatoes won’t be as quite as classic or creamy, but Yukon gold skin is very thin and I like the texture and flavor it adds. You can even do a combination of both Russets and Yukon golds, if you want. For the mashed potatoes in these photos, I just used Russet potatoes.
How to make Mashed Potatoes
Best Mashed Potato Recipe Tips
How many potatoes per person for mashed potatoes?
Since potatoes vary wildly in size, a good rule of thumb is to go with about ½ pound of potatoes per person.
How long to boil Homemade Mashed Potatoes
The amount of time you need to boil your potatoes before they are ready to be mashed is going to depend on how large the potatoes are while they are boiling. But plan on at least 10-15 minutes for smaller chunks, and 15-20 minutes if the potatoes are larger. If you cut the potatoes into smaller chunks, they definitely cook faster. However, they also absorb a lot more water this way, making for watery, less flavorful mashed potatoes. So I prefer to either boil the potatoes whole, if they aren’t too large to fit in my pan, or just cut them in half or quarters. It does take longer to boil them this way, but it’s worth it. Always start the potatoes in cold, salted water so they cook evenly and boil until they are tender enough so that a sharp knife or fork slide easily in and out of the potatoes.
Why are my Homemade Mashed Potatoes gluey?
Ugh, gluey mashed potatoes are the worst. The reason some mashed potatoes turn out gluey is because they have been overworked. It’s a mistake that happens when you beat the mashed potatoes for try long, trying to get out every last lump in pursuit of the creamiest potatoes. Only it turns the starch in the potatoes into paste. Not good. Here are my three top tips for avoiding gluey mashed potatoes:
What to serve with the Best Mashed Potato Recipe
There are so many things that go well with mashed potatoes! Here are just a few of our favorites:
Southern Fried Chicken Meatloaf Hamburger Patties Filet Mignon or Ribeye Steak Roast Chicken Turkey Gravy Grilled Fish Corn on the Cob
Storing instructions for the Best Mashed Potatoes Recipe
If you have leftover mashed potatoes, store them in an airtight container in the fridge for up to 3-4 days. When you’re ready to eat them, reheat the mashed potatoes gently on the stovetop or in the microwave. Add a splash of milk or cream to restore their creaminess, if needed. You can also freeze leftover mashed potatoes for up to 3 months. To reheat frozen mashed potatoes, thaw them overnight in the refrigerator. Reheat them gently on the stovetop or in the microwave, stirring occasionally until heated through. Add a splash of milk or cream as needed to restore creaminess.
Best way to reheat Mashed Potatoes
Transfer the potatoes to a microwave-safe bowl and heat for 7-8 minutes, stirring once halfway through, until hot. Meanwhile, get a pot of water simmering on the stove. When the potatoes are hot through, transfer them to a heat proof bowl that can be set over the simmering water. Add the butter and stir with a large spoon until the butter has melted and combined with the mashed potatoes.
How to reheat mashed potatoes on the stove? Transfer the mashed potatoes to a large pot and add a couple tablespoons of milk. Reheat slowly and gently over low heat, stirring occasionally, until warmed through. How to reheat mashed potatoes in the oven? Transfer the potatoes to an oven-safe dish and cover with a lid or aluminum foil. Heat in a 350 degree F oven for 15-20 minutes until warmed through. How to reheat mashed potatoes in a slow cooker? Transfer the potatoes to a slow cooker and reheat on low heat for 3-4 hours until hot all the way through.
What to do with leftover mashed potatoes
If you have leftover potatoes, you can always freeze them for later. Or you can make shepherd’s pie, potato bread, or potato rolls!
More Potato Recipes You’ll Love
Creamy Potluck Potatoes Scalloped Potatoes [Au Gratin Potatoes] Irish Colcannon (Mashed Potatoes & Cabbage) Salt Crusted Baked Potatoes with Roasted Garlic & Rosemary Butter Homemade French Fries Oven Roasted Barbecue Potato Wedges
More States I Have Visited in my American Eats Series
Alabama • Alaska • Arizona • Arkansas • California • Colorado • Connecticut • Delaware • Florida • Georgia • Hawaii • Idaho • Illinois • Indiana • Iowa • Kansas • Kentucky • Louisiana • Maine • Maryland • Massachusetts • Michigan • Minnesota • Mississippi • Missouri • Montana • Nebraska • New Jersey • New York • Oregon • Puerto Rico • South Carolina • South Dakota • Texas • Utah • Wisconsin
Skordalia (Greek Garlic-Potato Spread)
Twice Baked Potatoes
Duchess Potatoes
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