Our Favorite Mashed Potatoes
4.6
(38)
Active Time
30 minutes
Total Time
55 minutes
There’s no shortage of homemade mashed potato recipes in the world, but not all are created equal. To develop our favorite version, we conducted a series of taste tests. The resulting recipe yields spuds that are rich and creamy—yet still fluffy—and flavored with garlic, thyme, and enriching sour cream.
The best mashed potatoes start with the best potatoes. Russets are a popular choice for this classic side dish, and our blind taste test found that they do offer pure baked-potato flavor and fluffy texture. But four out of five staffers preferred the silky texture and buttery flavor of Yukon Golds, so those won out. For even more flavor we tossed a few cloves of garlic in the pot too.
For the smoothest mash we’ve found it’s worth it to invest in a potato ricer or food mill since mashing potatoes by hand can leave chunks—and running them through a food processor is the quickest way to gummy-potato town.
For this mashed potato recipe, you’ll fold an herb-infused mixture of whole milk and melted butter into the riced (or milled) potatoes, season with salt and pepper to taste, and fold in a generous dollop of sour cream for balancing tang. Serve it with a couple tablespoons of butter on top for a celebration-worthy side.
Editor's note: This recipe was originally published November 2016
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What you’ll need
Potato Ricer
$29 At Amazon
Ingredients
8-10 servings
Special Equipment
Step 1
Cover potatoes, garlic, and 1 Tbsp. salt with cold water in a large pot. Bring to a low boil, then reduce heat and simmer (do not boil) until potatoes are very tender when pierced with the tip of a paring knife but not falling apart, 20–25 minutes.
Step 2
Meanwhile, heat milk, thyme, and ¾ cup butter in a small pot over medium, stirring, until butter is melted. Remove from heat; set aside.
Step 3
Drain potatoes and garlic; return to pot. Toss over low heat until moisture evaporates, 1–2 minutes. Using potato ricer or food mill, immediately press potatoes and garlic into a large bowl (do not let cool).
Step 4
Discard thyme from milk mixture and gradually stir into potatoes, reserving about ½ cup if you plan to make in advance (see Do Ahead). Season with 2 tsp. salt and ¾ tsp. pepper. Fold in sour cream and stir with a spoon until incorporated and very smooth (do not overmix or potatoes will become gummy). Taste and adjust seasonings. Serve topped with remaining 2 Tbsp. butter and more pepper.
Step 5
Do Ahead: Mashed potatoes can be made 2 hours ahead; cover and store at room temperature. Or chill, covered, up to 8 hours; reheat over medium with reserved ½ cup milk mixture.
We love the silky texture that a ricer gives to these mashed potatoes, but if you don't have one or prefer a chunkier potato, feel free to use a hand-held potato masher instead.
Leave a Review
Reviews (38)
Back to TopI really liked this recipe a lot. I don't have a ricer or food mill but just mashed them by hand and then whipped quickly with a hand mixer and they turned out great. I added more sour cream than it called for because I love the flavor. I loved adding the garlic to the pot with the potatoes while they cook, so smart!
Brian
Austin, TX
8/14/2023
Great food!
Anonymous
New York, NYC
2/12/2022
Plan to make these tomorrow. Recipe looks great!!
Anonymous
Broadview Heights, OH
12/31/2021
We used russet potatoes because that’s what we had. It was easy and delicious and I can see how the Yukon’s would be ideal, but they weren’t necessary to the recipe. We also used ricotta cheese in place of the sour cream, and I think it was a great substitution. Everyone at our Thanksgiving meal enjoyed the potatoes and there were sadly no leftovers. Would definitely make again!!
Susan J
Los Angeles, CA
11/26/2021
Amazing. Received raves.
Mathew
Montrose
11/22/2021
Just the best ever
Anonymous
20740
11/2/2021
I used low-fat, lactose-free milk and it was excellent!
sandyps
Malibu, CA
7/6/2021
I can’t handle dairy so I was able to make these dairy free/vegan. I used unsweetened soy milk, smart balance sticks, and tofutti sour cream. Same ratios as the recipe called for, but I omitted the thyme. I did roast the garlic in the oven and mashed it in with the potatoes. (I peeled double the amount of garlic and drenched it in olive oil, salt and pepper. Single layer on aluminum foil and folded it into an envelope before cooking it at 350 degrees for 35 minutes). My dairy loving family couldn’t tell the difference. I’ll be making these every year from now on!
uclakaren
Los Angeles, CA
12/26/2020
These were easy to make and so creamy & flavorful. Definitely the best mashed potatoes I have made. The only thing I did differently was to substitute Creme Fraiche for the sour cream as I had it on hand.
susan.wiers1667
Michigan
12/25/2020
So delicious and so easy. I made it with a combination of Russet and Yukon Gold because that's what I had on hand, but stuck to everything else in the recipe. Great flavor, and the thyme really takes it up a notch.
megankelbel8636
Minneapolis, MN
12/7/2020
@DVWOODCOCK995114, so yours isn’t really a review, but simply your preference, without having tried it. Got it... having made this recipe, they are raved the best mashed my family have tried. The only mashed potato recipe we make, with ricer used. So creamy, tasty good!
PBarre
10/11/2020
Absolutely the easiest and best mashed potatoes I've ever made. Kudos to Rhoda Boone!
prototype
Houston
11/29/2019
Yukon golds make the best mashed potatoes. This is worth the little bit of extra effort. What makes it better is use a bit less fat and substitute half the butter with duck fat.
pfriedkin
Orange County, CA
11/25/2019
I love to cook, but the last thing I want on Thanksgiving is a fussy recipe. I'm going to stick with my russets: boil, mash, season, serve, perfect!
Anonymous
11/23/2019
I always add 1 russet potato (size depends on amount of Yukon Gold or white potatoes). It makes them less gluey.
Anya1321
Crawford, NY
11/23/2019
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