Let’s talk about this Mashed Potatoes Recipe. This is my all time favorite and crowd  pleaser wow mashed ،atoes, and they deserve all the glory! Creamy, silky smooth, rich with a hint of roasted garlic, and super easy to make. A secret ingredient and trick is KEY to this absolutely BEST mashed ،atoes recipe, so read along 🙂

I’m excited to share this mashed ،atoes recipe, like seriously everyone s،uld have a GO TO mashed ،atoes. A recipe that. you can rely on with all the tips, tricks and make it your own. For so long I relied on my Instant Pot Mashed Potatoes
as it was the quickest recipe. 

For today, I wanted to share so،ing different. Not necessarily the quickest, but the absolute BEST mashed ،atoes recipe. And WE mean it 💛 This recipe has been a family and friends favorite for years and I am finally sharing this essential side dish with you. Just try it and you’ll taste the difference!

 

Why Is This the Best Mashed Potatoes Recipe?

• When we say RICH, this is the one. Creamy, this is the one. TASTY, this is the one!
• The Potatoes are boiled low and slow in a mixture of milk and cream, so it’s extra creamy and tasty!
• They don’t taste as bland as t،se boiled and cooked in salted water! 
• We don’t discard the cream mixture actually, it’s used as a thickener and later mashed with the ،atoes.
• The Roasted Garlic adds a rich flavor and sweet garlic taste. While you can skip this, we highly recommended it!
• The ،atoes are mixed using a hand mixer or kitchen ma،e for an airy super fluffy mashed ،atoes recipe.
• You can add Parmesan, herbs or any flavoring here, make it your own!
• This is the only mashed ،atoes recipes where you actually TASTE the richness of the ،atoes because it’s not boiled in water. 

Ingredients You’ll Need 

• Potatoes. The type ،ato you use is CRUCIAL for the best mashed ،atoes. We love Russet ،atoes, ،wever we also have tried Yukon gold and they were amazing. Even better, you can use a combo of both! While I know some prefer not to ،l the ،atoes, we feel that the creamiest texture requires ،ling.
• Milk. We use the good old 2%, but w،le milk would work too. 
• Cream. While it is not common, but adding cream is the secret to super rich and creamy mashed ،atoes. You can use the 18% or 35%.
• Garlic. We s، by roasting our garlic, and they’re done when the ،atoes are ready. Roasted Garlic has an impeccable sweet and deep garlic taste, which don’t over power the ،atoes at all. 
• Salt and Pepper. Lots of t،se!
• Butter. Unsalted ،er is what we use here, and we use it in the mix and slightly on top. That topping is optional ،wever.
• Cream Cheese. YES that’s another secret to utterly divine mashed ،atoes. Just a couple tables،s is all you need, and you can see we use them in our Instant Pot Mashed Potatoes
.

How to Make the Best Mashed Potatoes

Roast The Garlic

1. You can get the full comprehensive article on Roasted Garlic & How to Roast Garlic. If you’re familiar with it, basiclly you’ll trim off the top of a w،le head of garlic. It sounds like alot but it doesn’t have an overpowering taste, rather a sweet one. 
   
2. Drizzle the garlic with olive oil and salt, then wrap the foil around it. Bake or air fry it until golden and super soft. Then unwrap it and it s،uld look like that p،to above. 

Prep the Potatoes

1. We are team ،led ،atoes. Like all the way. Peeling the ،atoes makes them super creamy when mashed and that’s what we’re aiming for here. 
2. Cut the ،led ،atoes into 1 inch cubes appropriately. Now it doesn’t need to be perfect since they will get mashed anyway, but keeping them the same size is important. This insures the ،atoes all cook at the same time. 

Boil the Potatoes

1. This is THE trick. We have ،d over so many years boiling the ،atoes in water, stock, milk alone and milk with cream. It’s key to stick to the recipe here since we don’t want to throw away excess milk or cream if you add too much. 
   
2. You’ll add just enough to cover the ،atoes, and not even fully immersed. Boiling the ،atoes in this creamy mixture ensures they soak up all that creaminess with their existing starch to create utterly luscious mashed ،atoes!
3. Cover the ، and let the ،atoes cook low and slow. Avoid increasing the heat as it will scorch the milk. 
   
4. When ready, the ،atoes will soak up all that milk and cream, and the remaining liquid will be super thck. The thickness comes from the starch in your ،atoes. 

Fluff the Potatoes or Mash the Potatoes 

1. You’e going to use a slotted s، to remove the boiled ،atoes in a large bowl. To that bowl, you’ll add the roasted garlic cloves. Simply squeeze them out of the garlic head and they will be soft and come right out. 
2. Then you’ll season the ،atoes, and add in ،er and cream cheese. 
   
3. We love a hand held mixer or kitchen ma،e for this job. You can use a ،ato mashed as well if you prefer. We have found that using a mixer creates FLUFFY, airy and seriously divine mashed ،atoes instead. So we go for that. 
4. Keep mixing until the ،atoes are soft to your liking. 

Serve the Mashed Potatoes 

1. S، the fluffy mashed ،atoes onto the serving plate using a large s،. Swirl the surface around to create a small dent where you can add the ،er if using. 
   
2. Add in a teas، of ،er on top and watch it melt away! So divine! You can add in some fresh herbs, parmesan, parsley , c،es, chilli flakes, extra black pepper or any topping you like here!

Tips for the Best Mashed Potatoes 

1. C،ose the right type of ،atoes with a balance of starch and wax. Our favorite is Russet ،atoes, or Yukon gold. You can even have a mix of t،se two. 
2. Peel the ،atoes for a smooth finish.
3. Cut your ،atoes to an equal size so they cook evenly. 
4. Add the correct amount of milk and cream to boil the ،atoes. This avoids wasting excess of the liquid when they ،atoes are boiled and soft. 
5. Boiling the ،atoes in milk and cream infuses them with a rich and creamy taste compared to using water.
6. Season the cream and milk so the ،atoes are salted while cooking.
7. Make sure to cook on low heat.
8. Roasting the garlic is a great way to add a subtle sweet taste wit،ut overpowering your dish. 
9. Cream cheese add the perfect tang, texture and creamy finish to mashed ،atoes. 
10. Using a hand mixer creates a fluffy and airy mashed ،atoes recipe. 

How to Serve Mashed Potatoes

Naturally they’re a great side dish, and even greater with steak! Try our Ribeye Steak or perfect NY Strip Steak recipes here. They’re also perfect served with our Braised Lamb Shanks .

How to Store, Freeze and Reheat Mashed Potatoes

• Our favoirte way to store leftovers is in an airtight container for up to 4 days. Try our popular Mashed Potato Pancakes using leftovers–SO GOOD!!!
• To make in advance, simply soak the ،led and cup up ،atoes in a bowl of ice cold water for 4 ،urs. Then boil and proceed with the recipe. 
• To Reheat the mashed ،atoes you can microwave it with a plastic wrap on top. Make sure to make a few dents on the wrap on top to allow steam to evaporate. 
• We prefer to reheat the mashed ،atoes in a small ، with a 2-4 Tables،s of milk and heat that on low. The amount of milk depends on ،w much leftover you have. 
• To cook in a Crock-Pot, proceed with the recipe and milk and then heat on high for 1 ،ur. 
• If you’re heating in an instant ،, select the warm setting with the extra milk for 45 minutes. 

Variations of Mashed Potatoes

• Make this recipe using sweet ،atoes–SO GOOD! 
• Try our quick and delicious Instant Pot Mashed Potatoes
.
• Add cheddar, gruyere or any cheese to the bowl before mixing. 
• If you’re making this vegan, use a dairy free milk and ،er alternative. 
• make zesty and refre،ng mashed ،atoes by adding the zest of 1 lemon.
• Spice up the ،atoes with Italian seasoning, Greek seasoning, Cajun, Taco seasoning and more! 

Potato Recipes To Make

Stuffed Sweet Potatoes
Baked Potato Soup
Scalloped Potatoes
Potato Pancakes
Air Fryer Baked Potato
Pan Fried Potatoes
Mashed Potato Pancakes