This post may contain affiliate links. Please read our disclosure policy.
If you’re searching for how to make the best mashed potatoes for the holidays (or any comfort food meal) these are perfectly fluffy, buttery, creamy and smooth with a hint of garlic.
Table of Contents
What Makes The Best Mashed Potatoes
❤️ There are a lot of mashed potatoes recipes out there. Some people recommend hacks like boiling potatoes in milk, adding sour cream, etc. In my opinion, keeping it simple with the right indulgent ingredients are what make mashed potatoes perfect and memorable.
❤️ This recipe for the best mashed potatoes uses two star ingredients: heavy cream and Kerrygold butter. The garlic cloves are boiled with the potatoes to add a hint of garlic without an overwhelming amount of garlic flavor.
❤️ Choosing the right cream is important as well. I like to splurge on the quality cream that doesn’t have thickeners like carrageenan. Quality cream like Horizon Organic or Organic Valley have a richer, cleaner taste.
Key Ingredients
Here are the simple list of the ingredients you’ll need to make the best mashed potatoes.
Russet Potatoes – Idaho russet potatoes are the best ones to use.
Garlic – several cloves of garlic are added to the potatoes as they boil.
Heavy Cream – a quality heavy cream without carrageenan for a richer, cleaner taste.
Butter – Kerrygold or comparable European butter.
Salt and Pepper – sea salt and freshly cracked pepper.
How to Make The Best Mashed Potatoes
Peel and quarter potatoes and place them in a large pot. Fill with enough cold water to cover the top of the potatoes by 1″. Add one tablespoon of salt and add smashed garlic cloves.
Bring water to a boil and cook uncovered about 15 minutes or until fork tender.
Drain potatoes into a strainer. In the empty pot, add in butter and pour in 1 cup of cream. Heat over medium-low until butter just melts (don’t let it come to a boil). Add the potatoes back into the pot.
Mash potatoes by hand or using a hand mixer until desired consistency is reached, adding in remaining cream (unless you like sturdier potatoes).
If using cheese, add it in and mix into the creamy potatoes until melted through.
Season with salt and pepper, tasting to adjust. Serve hot with extra pats of butter on top for presentation.
How to Store the Best Mashed Potatoes
You can prepare these mashed potatoes up to 2 days ahead. Allow the hot mashed potatoes to cool. Transfer to a large bowl, cover tightly with plastic wrap and refrigerate until ready to reheat.
Follow one of the make-ahead and reheat methods below.
Make-Ahead and Reheat Later
We all know that if you are hosting Thanksgiving, Christmas or any dinner party, there are a lot of food that needs to be served hot. Any chance I can get to make recipes ahead to save myself time later – the better! Here are some of my favorite make-ahead and reheat later instructions.
Make your mashed potatoes ahead, transfer them into a large bowl and let them cool about 30 minutes. Cover tightly with plastic wrap and refrigerate up to 2 days ahead.
Crock-Pot Reheating Instructions:
Transfer potatoes into a crock pot. Add a splash of milk. Cover and cook on high for 1 hour or until hot, stirring every 20 minutes.
Microwave Reheating Instructions: Remove plastic wrap. Heat at 75% power and cook until warmed through, stirring every 2 minutes.
Oven Reheating Instructions: Transfer mashed potatoes to a baking dish and spread into an even layer. Cover with foil and heat in a 350 degree pre-heated oven for 45 minutes or until hot. Stir every 20 minutes and remove foil half way through cooking.
Instant Pot Reheating Instructions: Transfer mashed potatoes into the Instant Pot. Select the WARM setting and cook for about 1 hour covered. Or until warmed through.
Shop My Favorite Kitchen Tools
Best Mashed Potatoes Variations
Garlicky Mashed Potatoes – these mashed potatoes have a hint of garlic without being “garlicky”. If you’re looking for more of a garlic kick, add an additional 1 tablespoon of minced garlic into the cream and butter mixture before mashing potatoes.
Cheesy Mashed Potatoes – add 1 cup of your favorite shredded cheese; fontina, gruyere, parmesan, or even pepper jack are great options. Fold it into the hot mashed potatoes until melted through.
Crock Pot Mashed Potatoes – peel and dice potatoes into 1″ cubes. Add in garlic and 1 1/4 cup half and half. Cover and cook on high for 4 hours or until potatoes are very tender. Add in 1 stick melted butter (8 tablespoons) and 1/3 cup of heavy cream (or as needed for desired consistency). Add in salt and pepper, taste and adjust as needed.
Sweet Mashed Potatoes – follow the same exact recipe as written, subbing russet potatoes for sweet potatoes. If you want to amp up the sweetness, add in a few tablespoons of brown sugar or maple syrup to the mashed potatoes until your desired sweetness is reached.
Loaded Mashed Potatoes – follow the recipe as written. Once potatoes are partially mashed, add in 1/2 cup of creme fraiche or sour cream. Fold in crispy bacon, green onions and shredded cheddar cheese.
Looking for More Popular Holiday Sides?
- Southern Baked Mac and Cheese
- Crock Pot Creamed Corn
- Sweet Potato Casserole
- Cornbread Dressing
- Scalloped Potatoes Au Gratin
- Creamed Spinach Bake
- Corn Casserole
- Cranberry Sauce
I hope you enjoyed this holiday side dish recipe for how to make the best mashed potatoes! I look forward to your questions and feedback below.
Please be sure to tag me @BadBatchBaking using hashtag #badbatchbaking if you made this recipe and I will feature you on my story! Plus, I LOVE to see your baking accomplishments.
How to Make the Best Mashed Potatoes
Ingredients
- 4 lbs russet potatoes
- 4 cloves garlic smashed
- 1 1/3 cup heavy cream quality cream without carrageenan
- 1 stick (8 tbsp) Kerrygold butter
- 1 tsp freshly cracked pepper or more to taste
- 1 tablespoon sea salt plus more to taste
Instructions
- Peel and quarter potatoes and place them in a large pot. Fill with enough cold water to cover the top of the potatoes by 1″. Add one tablespoon of salt and add smashed garlic cloves.
- Bring water to a boil and cook uncovered about 15 minutes or until fork tender.
- Drain potatoes into a strainer. In the empty pot, add in butter and pour in 1 cup of cream. Heat over medium-low until butter just melts (don’t let it come to a boil). Add the potatoes back into the pot.
- Mash potatoes by hand or using a hand mixer until desired consistency is reached, adding in remaining cream (unless you like sturdier mashed potatoes).
- If using cheese, add it in and mix into the creamy potatoes until melted through.
- Season with salt and pepper, tasting to adjust. Serve hot with extra pats of butter on top for presentation.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
