Best Mashed Potatoes

Here at Delish, we believe that no Thanksgiving (or any holiday spread for that matter) is complete without creamy, buttery mashed potatoes. This is a comfort food that deserves to be celebrated all year long, but should be absolutely perfect on your Thanksgiving dinner table. To make sure your mashed potatoes are as creamy and delicious as possible, I retested this recipe again and again until we achieved perfection. If you’ve ever wondered what actually separates amazing mashed potatoes from subpar ones, read on for all of my top tips on making yours the best they can possibly be.

What People Are Saying:
"So good! I don’t typically like sour cream on its own but it was a huge improvement for basic mashed potatoes. Will definitely be making this again." – PurpleStrawberry

"Easily my go-to mashed potato recipe. I've made it for Thanksgiving, and got requests to make it again. It's so good, doesn't even need gravy." – kitkat123

How To Make Mashed Potatoes

INGREDIENTS

• Potatoes: Russet potatoes are the classic go-to for mashed potatoes, but you don't have to stick to those alone. I like using a mix of russet and Yukon Golds, which have a super-creamy texture. Russets cook slightly faster, are starchier and fluffier, and taste less sweet; Yukons are a little more moist, a little waxier, and they hold their shape better. Put 'em together, and you’ve got the perfect combo.
• Kosher Salt: To impart the most flavor, it's crucial that you season the water you're cooking the potatoes in with a bit of salt. You'll also season with salt right at the very end, so a little goes a long way at first. You can always add more!
• Whole Milk: Yep, it's Thanksgiving, so we're going for whole milk here. Of course you can use whatever milk you've got on hand, but for the richest, most comfort food vibe ever, go with whole.
• Butter: It wouldn't be Thanksgiving without the butter. The milk and butter are cooked together, then a couple pats are used as the final touch to make these taters holiday photo-worthy.
• Sour Cream: A divisive ingredient, but I think it's the magic one that puts this recipe over the top. Tangy and, of course, creamy, it's the ideal finishing touch for homemade mashed potatoes. You'll soon be adding it to mashed potatoes for forever more.

STEP-BY-STEP INSTRUCTIONS

Really the only chopping here you'll have to do is cut up the potatoes. I do suggest peeling them (more on that later) and be sure to try to cut the potatoes into equal-size pieces so they cook evenly. Around 1" chunks are ideal. Time to cook 'em! In testing, I found that covering the potatoes with cold water first yields the best consistency and ensures the potatoes don't become too mushy. Don't forget to add a pinch of salt to the water! Let the potatoes cook until softened—the best way to test is to use a paring knife and make sure it can be inserted with no resistance. This should take about 20 minutes. Make sure to drain when they're done so they don't overcook.

Now comes the fun part: Mashing the potatoes until smooth. You can use a masher or ricer or even a handheld mixer for this step. I think the smoother, the better, but you do you of course.

On to what makes these potatoes the best ever: Heat up some whole milk and butter until the butter is melted in a pot.

Then, pour over the still warm potatoes and mix to combine. Then add the sour cream, some salt and pepper, and you're basically good to go! Mix everything well, transfer to your prettiest serving bowl, and proceed with the finishing touches: a couple pieces of butter to melt into the potatoes, plus fresh parsley for some color and brightness. Brace yourself for the compliments.

The full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

• Should I peel my potatoes? Many of us in the Delish kitchen fall into the camp of people who happen to love the texture that the skin adds, but it's entirely up to you. Keeping the skins on will make for a more textured mash with a little more fiber and nutrients. Eliminate the skin (like we did here) for the creamiest, smoothest mash possible.
• Cooking the potatoes. You'd think it may save time to cook the potatoes in already boiling water, but it's important to start with cold water and to bring the potatoes to a gradual boil so they don't get too mushy on the outside.
• Optional add-ins. I'd never argue if you throw in a garlic clove or two to the butter mixture! To take it completely next-level, I'm obsessed with loaded mashed potatoes, so I totally encourage you to stir in shredded cheddar or grated Parmesan, cooked bacon bits, and chives right after you add the melted butter-milk mixture.
• Save your stovetop. While we love this classic recipe for such a classic side, if you're overloading your stove with other Thanksgiving side dishes, check out our slow cooker mashed potatoes, microwave mashed potatoes, or Instant Pot mashed potatoes for hands-off cooking.

Storage

If you have any leftovers, store them in an airtight container in the fridge for a max of 3 to 4 days. With all of our recipes to transform your creamy leftover mashed potatoes—like fried mashed potato balls, potato rolls, waffles... we doubt they'll even last that long.