Best Mashed Potatoes

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How to Make Mashed Potatoes so they come out perfect every time! Creamy, flavorful, easy, and loved by everyone!

Prep Time10

Cook Time12

Total Time22

Course: Side Dish

Cuisine: American

Keyword: best mashed potatoes, mashed potatoes, mashed potatoes recipe

Servings: servings

2 pounds Yukon Gold potatoes peeled, knots removed, and diced into 1 & 1/2-inch cubes
1 & 1/2 tbsp Kosher salt divided
6 tbsp unsalted butter (4 diced, 2 sliced)
1/2 cup sour cream
1/2 cup whole milk hot
2 tsp Dijon mustard (or horseradish)
3/4 tsp freshly ground black pepper
finely chopped parsley for garnish

Place the potatoes in a large pot with 1 tablespoon of kosher salt (not table salt) and enough cold water to cover the potatoes by 1-inch.
Bring to a boil, then reduce heat to a gentle simmer until the potatoes are just fork tender, about 10 minutes. Drain the potatoes in a colander and return them to the pot.
Add 4 tablespoons of diced butter; stir until melted and combined. Then add in the sour cream, milk, mustard, remaining 1/2 tablespoon salt, and the pepper; mash with a potato masher until the desired consistency is reached. (Alternatively, you can use an electric mixer for extra smooth and silky mashed potatoes, but be careful not to over-mix or you could end up with gummy potatoes!)
Transfer hot mashed potatoes to a serving bowl and top with remaining two slabs butter and finely chopped parsley.

This recipe uses a full stick of butter and 1½ tablespoons of salt across the batch. If you're watching sodium or fat, cut the butter to 4 tablespoons total and skip the pats on top, then add a little extra hot milk to keep the texture from turning stiff.
No fresh Dijon on hand? Prepared horseradish is a fine one-to-one swap, with a slightly sharper, less tangy edge than mustard.
Cut the potatoes into similar-sized cubes so they cook at the same rate. Uneven pieces mean some chunks fall apart while others stay firm.
Your masher changes the texture. A hand masher gives a chunkier, rustic result, and a ricer gets the smoothest mash, but an electric mixer is fastest and easiest to overmix, so stop the second the potatoes come together.
For a little kick, stir in a pinch of white pepper or an extra half-teaspoon of horseradish, no other changes needed.
Make ahead. Make the full recipe up to 2 days ahead and reheat before serving.
Freezer. Freezes well for a couple of months in an airtight container.
Leftovers. Turn extras into potato cakes or pierogi filling instead of reheating the same bowl twice.