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    Home » Recipes » Side Dishes

    August 13, 2018 · Updated March 17, 2025

    Buttery Mashed Potatoes

    4.72 from 7 votes
    10 Comments

    · by Amanda Gajdosik

    Jump to Recipe

    This post may contain affiliate links. This blog generates income via ads.

    There’s nothing better than a giant scoop of buttery mashed potatoes on a dinner plate. Light, fluffy, and full of flavor this is the ultimate mashed potato recipe that’s loaded with butter, milk, and perfectly cooked potatoes!

    An antique silver serving dish is filled with mashed potatoes. It sits on a textured gray background. There are pads of butter on top of the potatoes and the whole dish is sprinkled with fresh herbs.

    As a Midwesterner, it’s in my DNA to know a thing or two about potatoes. I’ve been eating them for my entire life. I grew up in a “meat and potatoes” home and then married into one. Potatoes are versatile, filling, and affordable. You just need to know how to harness their power.

    Ingredients needed for this recipe

    • Potatoes
    • Salt
    • Garlic Cloves
    • Butter
    • Whole Milk
    • Freshly Ground Black Pepper
    • Nutmeg (trust me)
    An antique silver serving dish is filled with buttery mashed potatoes. There is a silver spoon in the dish and it sits on a textured gray background. There are pads of butter on top of the potatoes and the whole dish is sprinkled with fresh herbs.

    What potatoes are the best for mashed potatoes?

    How many potato varieties do you think there are? 3? 4? A dozen? Try FOUR THOUSAND. Yes. Four zero zero zero. Unbelievable! But! In my extensive potato eating experience there are a few potatoes that are better for mashing that others.

    In this recipe I use unpeeled Yukon Gold potatoes for their delicate texture, thin skin, and lightly sweet, buttery flavor. Leaving the skin makes prep much easier, too.

    I also love making mashed potatoes with Baby Red Potatoes for the same reasons. A Russet Potato is the most traditional and widely available potato and can be used in substitution, but they will need to be peeled before boiling unlike the Golds or the Reds.

    The most perfect mashed potatoes are in an antique silver serving dish on a textured gray backdrop. There are melting pads of butter and fresh herbs sprinkled on top.

    How to make Buttery Mashed Potatoes

    1. Chop the potatoes. Leaving the skins on! Be sure the potatoes have been scrubbed and thoroughly cleaned before cutting.
    2. Place the potatoes and garlic cloves in a large pot. Cover them with cool water. Be sure the pot is deep enough that the water can come up at least 1 inch over the potatoes. Heavily salt the water.
    3. Boil the potatoes. Place the filled pot over high heat and bring the spuds up to a rolling boil.
    4. Cook the potatoes. Just until fork tender. This means that a fork can easily pierce a potato chunk without much force but it doesn’t fall apart when poked, either.
    5. Melt the butter and milk. While the potatoes cook. I do this in a large pint glass in the microwave.
    6. Drain the potatoes. And then return the potatoes to the pot. Pour in about ½ the milk and butter mixture and begin to mash. Taste the potatoes and add more salt, pepper, mix, and taste again. Continue adding liquid, mixing, mashing, and tasting until the seasoning is just right to your tastes and the potatoes are smooth and fluffy. Season with a dash of nutmeg.
    7. Serve. In big heaps topped with more butter and fresh parsley, if desired.
    Boil the potatoes and garlic cloves in salted water.
    Place the milk and butter into a large glass.
    Microwave to melt the butter into the milk.
    Mash the potatoes until fluffy.

    Recipe tips

    • Much like with pasta water the potatoes should be boiled in water that is almost as salty as the ocean. Don’t be shy. While boiling, the potatoes will absorb the salty flavor while the starch is released from the spuds.
    • It’s imperative that the butter and milk are hot and melted before adding to the cooked potatoes. Throwing cold butter and/or milk into hot potatoes would shock them. Not only does it drain the heat from your side dish, but it also leads to grainy, lumpy taters. No one wants that.
    • Don’t be too heavy handed with the potato masher. Potatoes can be worked too much. This will result in runny, loose potatoes. To be able to walk the fine line and avoid over-mashing the potatoes I use a crisscross potato masher instead of a traditional S-shaped, curvy one.
    • Taste often. There’s nothing worse than bland, under-seasoned mashed potatoes! Upon first beginning to mash, taste the potatoes. You’ll probably have to add more salt. This is normal. Add more salt, along with the black pepper and nutmeg. Mix (don’t mash) and taste again. Repeat this process a few more times until the seasoning level is just right.
    Buttery mashed potatoes are in an antique silver serving dish on a textured gray backdrop. There are melting pads of butter and fresh herbs sprinkled on top.
    Print Recipe
    4.72 from 7 votes

    Buttery Mashed Potatoes

    There’s nothing better than a giant scoop of buttery mashed potatoes on a dinner plate. Light, fluffy, and full of flavor this is the ultimate mashed potato recipe that’s loaded with butter, milk, and perfectly cooked potatoes!
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Course: Side Dish
    Cuisine: American
    Keyword: Potato, Side Dish, Vegetarian
    Servings: 8 servings
    Calories: 249kcal
    Author: Amanda Gajdosik
    Prevent your screen from going dark

    Equipment

    • Potato Masher

    Ingredients

    • 3 pounds Yukon Gold Potatoes, cleaned with skins left on
    • 4 cloves garlic, peeled and left whole
    • ¼ cup kosher salt
    • ½ cup salted butter (1 stick)
    • 1 cup whole milk
    • Pinch of nutmeg
    • Additional salt and pepper, to taste

    Instructions

    • Chop the potatoes into 1-inch pieces and place in a large pot with the garlic cloves. Fill the pot with enough cool water to completely submerge the potatoes. Add ¼ cup kosher salt and place the filled pot over high heat.
    • Bring the potatoes and garlic cloves to a rolling boil and cook until just fork tender, about 10 minutes. Drain and return back to cooking pot.
    • While the potatoes boil, place the stick of butter upright in a large pint glass or mason jar and fill with milk. Microwave for 1 – 2 minutes, or until butter has fully melted into milk. Carefully remove from microwave as glass will be quite hot.
    • Pour about half of the butter and milk mixture into the drained potatoes and garlic and begin to mash. Taste the potatoes and season with more salt and ground pepper, to taste. Add more liquid until desired consistency is reached (you may not use it all, that’s ok!), being careful not to over mash. Stir in nutmeg, taste, and add additional seasoning if necessary.
    • To serve: top the potatoes with pats of butter and freshly chopped parsley, if desired.

    Notes

    • Other potatoes can be used in this recipe. Baby Red Potatoes are my next favorite option and the skins can still be left on. Regular russet potatoes are also usable, just peel the skins off before cooking. 

    Nutrition

    Serving: 1scoop | Calories: 249kcal | Carbohydrates: 31g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 3559mg | Potassium: 752mg | Fiber: 4g | Sugar: 3g | Vitamin A: 392IU | Vitamin C: 34mg | Calcium: 55mg | Iron: 1mg

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    Comments

      4.72 from 7 votes (3 ratings without comment)

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      Did you love the recipe? Let me know! And let others know too by leaving a comment and star rating. Reviews are so useful in helping other people find my site and make my recipes. Your support means the world to me!

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      Recipe Rating




    1. JB says

      March 15, 2025 at 1:48 am

      3 stars
      Wow I’m so glad I only added 1Tbsp of salt and even that seemed too much. Certainly 1/4 or 4 Tbsp would have ruined them. Otherwise good recipe.

      Reply
      • Amanda Gajdosik says

        March 17, 2025 at 3:18 pm

        Hi JB,

        I want to make it clear here and I'll update the recipe that 1/4 cup of *kosher* salt goes in the water to boil the potatoes. That isn't too much salt when boiling potatoes, as it's the same idea as when cooking pasta - you want the water to be as salty as the ocean. Also to note: kosher salt, not table salt. Kosher salt is larger grained and if you tried to substitute an equal amount of table salt it would indeed to be too salty. Once the potatoes are cooked and mashed, you want to taste and add more salt as necessary. It's always important to taste as you go!

        Sorry for any confusion and hope this helps in the future.

        Amanda

        Reply
    2. Janet says

      January 27, 2024 at 9:55 pm

      5 stars
      OMG, the nutmeg makes these taste fantastic!!!! I put in a cup of Parmesan and plenty of chives. I used half peeled Yukon gold and half peeled russet. I also put chicken bouillon in the potato water. Yum!!!!

      Reply
      • Amanda Gajdosik says

        January 29, 2024 at 3:03 pm

        Right, the nutmeg just adds that little something to these mashed potatoes!

        Reply
    3. Rachel says

      April 15, 2023 at 3:37 pm

      5 stars
      This is my go-to mashed potato recipe. It’s honestly just the best. Something about boiling the garlic with the potatoes gives it such a richer flavor, rather than adding garlic powder like I used to. The garlic flavor is just more developed instead of just sitting on your tongue. Delicious!

      Reply
      • Amanda Gajdosik says

        April 16, 2023 at 2:15 pm

        This THRILLS me to hear, Rachel! And yes, I agree. The garlic flavor is mellowed out and more like when you roast garlic. More nuanced! Thank you for rating and commenting. I appreciate you so much 🙂

        Reply
    4. Janice says

      November 03, 2022 at 3:05 am

      5 stars
      Hi Amanda!
      Did you mash the garlic in with the potatoes?
      Thank you!

      Reply
      • Amanda Gajdosik says

        November 04, 2022 at 11:51 am

        Hi Janice,

        Yes! They get boiled, drained, and mashed with the potatoes. The garlic adds such a lovely flavor to the mashed potatoes!

        Enjoy!
        Amanda

        Reply
    5. siftrva says

      November 17, 2020 at 9:25 pm

      A great recipe! Was a hit with everyone I served it to 🙂

      Reply
      • Amanda says

        November 18, 2020 at 1:43 pm

        That makes me so happy to hear! <3

        Reply

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