Mom's Perfect Mashed Potatoes Recipe

This is my mom's perfect Mashed Potato recipe. It is the BEST and goes great with any main dish, any time of year. You'll never need another mashed potato recipe again!

Super close up of mashed potatoes in a bowl with melting butter

I talk all the time about how good of a cook my mom is. She is not an extravagant cook by any means and has always used approachable methods and ingredients to make her recipes. Somehow her food contains magic, though, and it's the reason I believe in mom magic. She and I can make the same recipe with the same ingredients and hers will always taste better.

She made these mashed potatoes a lot growing up and still does today. This recipe has the perfect amount of butter, creaminess and flavor. My mom taught me that red potatoes are always best for a super rich, creamy end result. One of her trademarks is to leave the skins on, but feel free to remove them if that is more your style.

HOW TO MAKE PERFECT HOMEMADE MASHED POTATOES

Cut potatoes (6 medium red or 10 baby red) into chunks and quarter 4 cloves garlic. Place into a large pot and cover with salted water. Bring to a boil over medium-high heat. Reduce heat to medium and cover and cook the potatoes for 15-20 minutes, or until fork tender. Drain.

Strainer full of potatoes and garlic after draining

Pour the potatoes and garlic into a large mixing bowl. Add the following:

  • 1/2 cup butter

  • 4 ounces cream cheese

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 2 tablespoons warm milk

Potatoes in pot with butter and cream cheese ready for mixing

Mash with a potato masher. Serve warm with extra butter, salt and pepper!

RECIPE TIPS

  • Leaving the skins on adds a unique and delicious flavor and texture, but feel free to peel the potatoes first for a creamier end result.

  • Especially with soft potatoes like red and yukon gold, be careful not to overmash or the texture can become gluey. (No blenders or electric mixers!)

  • Replace with Russet potatoes if desired, but the flavor will be less buttery.

  • Add up to 1/4 cup sour cream for an even creamier texture and flavor.

Top view of mashed potatoes with spoon

CAN YOU FREEZE MASHED POTATOES

Stir in butter and/or sour cream before freezing in order to retain as much of that fluffy texture as possible. Allow the mashed potatoes to completely cool before freezing. Place in a shallow container in an even layer and wrap tightly with foil. Place into a resealable freezer bag and freeze for up to 3 months.

When you are ready to enjoy, allow the potatoes to thaw in the fridge overnight. Place in a saucepan and cook over medium-low heat, adding a small amount of milk and/or sour cream to add moisture. Heat until warmed through.

HOW MANY CALORIES IN MASHED POTATOES

Minus the butter and any other toppings that might get incorporated into your creamy side dish, 1 cup of plain mashed potatoes contains approximately 350 calories.

HOW MANY CARBS IN MASHED POTATOES

Minus the butter and any other toppings that might get incorporated into your creamy side dish, 1 cup of plain mashed potatoes contains approximately 35 grams of carbohydrates.

CAN DOGS EAT MASHED POTATOES

Minus the added ingredients, regular mashed potatoes are completely safe for dogs to consume unless your dog has diabetes.

Butter dripping down a pile of mashed potatoes in serving bowl

WHAT TO DO WITH LEFTOVER MASHED POTATOES

  • Freeze them! (See note above for freezing instructions.)

  • Use them to make your next Shepherd's Pie.

  • Serve pot roast over top of them.

  • Throw them into a Thanksgiving Stromboli along with the rest of your leftovers!

WHAT TO PUT IN MASHED POTATOES

My favorite ingredients to mash with potatoes are butter and garlic. Here are a few other delicious options:

  • Sour cream

  • Greek yogurt and/or milk

  • Salt and Pepper

  • Cream Cheese

  • Chopped chives

  • Cayenne pepper

  • Paprika

  • Shredded cheddar or Feta crumbles

Serving dish with mashed potatoes and red potatoes in background

DELICIOUS THANKSGIVING SIDE DISHES

  • This is the BEST Homemade Cranberry Sauce! It is super easy to make and way surpasses the canned version in flavor. Be sure to use whole berries to your sauce to make this a delicious side dish for your Thanksgiving or holiday table!

  • Instant Pot Mashed Potatoes are creamy, smooth, delicious and easy to prepare. No boiling or saucepan/stovetop cleaning required with this side dish. The Instant Pot gets this easy mashed potato recipe done in 30 minutes!

  • This Classic Sweet Potato Casserole is great on your Thanksgiving table and also a perfect side dish that can be enjoyed any time of the year. It is filled with a delicious sweet potato mixture and topped with crunchy pecans and marshmallows.

  • This is the Best Green Bean Casserole for your table! It is a traditional holiday staple, yes, but also great any time of the year as a delicious side dish.

  • This delicious Crockpot Stuffing with Leeks and Sausage is made easier in a slow cooker! The addition of leeks and sausage makes it unique and delicious. Don't limit this to Thanksgiving fare. It is a great side dish to any meal, any time of the year.

  • Tater Tot Hotdish is the perfect comfort food. Whether it’s the main dish or a side, everyone at the table will be satisfied. This Midwestern staple is easy to make and fills everyone up. Great for your Thanksgiving table or any time of the year!

potatoes, mashed potatoes, Thanksgiving
Sides
American
Yield: 6
Author:
Mom

Mom's Perfect Mashed Potatoes

This is my mom's perfect Mashed Potato recipe. It is the BEST and goes great with any main dish, any time of year. You'll never need another mashed potato recipe again!
prep time: 5 Mcook time: 20 Mtotal time: 25 M

ingredients:

  • 6 medium red potatoes (or 10 baby reds), cubed
  • 4 cloves garlic, quartered
  • 1/2 cup butter
  • 4 ounces cream cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons milk

instructions:

How to cook Mom's Perfect Mashed Potatoes

  1. Place potatoes and garlic into a large saucepan and cover with water. Bring to a boil over medium-high heat. Reduce heat to medium and cover and cook for 15-20 minutes, or until fork tender. Drain.
  2. Pour the potatoes and garlic into a large mixing bowl. Add butter, cream cheese, salt, pepper and milk. Mash with a potato masher. Serve warm with extra butter.

NOTES:

Leaving the skins on adds a unique and delicious flavor and texture, but feel free to peel the potatoes first for a creamier end result. Especially with soft potatoes like red and yukon gold, be careful not to overmash or the texture can become gluey. (No blenders or electric mixers!) Replace with Russet potatoes if desired, but the flavor will be less buttery. Add up to 1/4 cup sour cream for an even creamier texture and flavor.

Calories

361.77

Fat (grams)

22.23

Sat. Fat (grams)

13.65

Carbs (grams)

35.97

Fiber (grams)

3.20

Net carbs

32.77

Sugar (grams)

3.22

Protein (grams)

5.62

Sodium (milligrams)

381.01

Cholesterol (grams)

60.17
Created using The Recipes Generator