Making mashed potatoes is not difficult, but want to know how to make mashed potatoes so they come out perfectly creamy and flavorful (never gummy!) every time? Follow my steps and tips for the best mashed potatoes that are loved by everyone!

Tips to Make The Best Mashed Potatoes

• The potatoes. Russet potatoes are the most commonly used, but I prefer Yukon gold, which have a creamy texture to them. Either work great, though. You could even mix the two! (Peeling or not peeling the potatoes is a personal choice. My family is in the skins-off camp, so I always peel my potatoes. If you like the texture that the skin adds, than keep them on – totally up to you!)
• Cut the potatoes before boiling. Many say to cook the potatoes whole, but not only does it take longer (which is no big deal), but more importantly, they cook unevenly. Avoid this by cutting your potatoes into the same sized cubes before boiling, which will result in even cooking.
• Don’t waterlog your potatoes. Too much water can make your potatoes disintegrate and be the kiss of death for wonderful mashed potatoes.
• Don’t overcook. As soon as a fork or butter knife can be inserted easily into a potato with little resistance, they’re done cooking!
• Salt is your friend! Well, maybe not in all cases, but definitely with mashed potatoes. They need a lot of salt and are practically begging for it. If you think you’ve added enough, chances are you haven’t. The boiling water along with the cooked potatoes need the salt or you’ll end up with sad, flavorless spuds.
• Don’t skimp on the fat! Potatoes are as starchy as it gets and they need serious fat to turn them creamy, so opt for real butter, full fat sour cream, and whole milk. This is not the time to start worrying about your hips, or you’ll end up with drier mashed potatoes. Blah!
• Use softened unsalted butter. Using unsalted butter gives you control over how salty your potatoes come out, and making sure your butter is softened (not melted!) results in better flavor and the smoothest texture.
• Use Hot milk. Mixing hot milk into your hot potatoes is the best way to incorporate the two and also keeps the potatoes warm while mashing, of course.
• Add in the butter before the milk. This makes your mashed potatoes the creamiest. Butter fat coats the potato starch molecules – if you add in the milk and then the butter, your potatoes could end up being gummy.
• Don’t overmix! You want to mash your liquids into the mashed potatoes until they are just combined. Too much mixing and your mashed potatoes could end up having the consistency of glue.

How Long To Boil Potatoes For Mashed Potatoes

Potatoes should be submerged in cold water that’s been salted, and brought to a boil. The length of time you need to boil the potatoes for will depend on how you cut them. If they’re large potatoes and you quarter them, it will typically take about 15 minutes. I cube mine into 1 1/2-inch pieces, which usually takes 10-12 minutes to cook. To check if your potatoes are ready, use a fork or butter knife, and if it can be inserted easily into a potato with little resistance, they’re done!

Storing Leftovers

• How long do mashed potatoes last in the fridge? Stored in a shallow airtight container or resealable plastic bag, they will last up to 4 days in the refrigerator.
• Can you freeze mashed potatoes? Yep! As long as your potatoes include butter and dairy, they freeze wonderfully. Allow the potatoes to cool completely, then either 1) simply transfer all of the cooled potatoes into a tightly sealed freezer-safe container, 2) transfer them into a resealable plastic freezer bag and press flat, or 3) portion them into single 1 cup servings by placing them on a parchment-lined baking tray, flash freeze, then transfer to a freezer bag to store. They can be stored in the freezer for a couple months without greatly diminishing the quality.

What To Do With Leftover Mashed Potatoes

If I had a dime for every time someone joked “what’s leftover mashed potatoes?!” I’d be rich. And I get it…I mean, mashed potatoes are so good, we gobble them up. But more times than not, I still seem to make more than we need (just like pasta!). When you’ve got leftover mashed potatoes, put them to great use in these Loaded Mashed Potato Cakes or this Homemade Pierogi recipe.

What Goes with Mashed Potatoes

Mashed potatoes make the best side with so many dishes for an easy weeknight meal. Some favorites of ours include salisbury steak, bangers and mash, baked chicken breast, and cranberry meatballs.

More Potato Recipes To Try:

• Air Fryer Baked Potato
• Oven Baked Potatoes
• Twice Baked Potatoes
• Potato Latkes
• Funeral Potatoes

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!