These rich and creamy mashed potatoes are the perfect side dish for the holidays or weeknight dinner! They’re so easy to make and they only use a handful of ingredients.
Don’t want to make mashed potatoes on the stovetop? Make my slow cooker mashed potatoes!
Why you’ll love them
Rich and creamy – There’s a time and place for potatoes without all the decadence and then there’s those days when you just need a mound of creamy, buttery, mashed potatoes to go with dinner. Whole milk, butter, and plain Greek yogurt make these mashed potatoes extra creamy and worthy of a spot on your holiday table.
Great for feeding a crowd – You can never have too many mashed potatoes when it comes to Thanksgiving and Christmas. It’s one of those side dishes where you think you made too much, but somehow they all get eaten.
Make ahead – These mashed potatoes can be made a couple days before you plan on eating them. When it comes to Thanksgiving, the more you can get done before the big day, the better.
- Potatoes – I highly recommend using Yukon gold potatoes. They have a buttery flavor and creamy texture. If needed, Russets can be used instead.
- Whole milk – Whole milk gives the mashed potatoes they’re signature creamy consistency and rich flavor without going overboard by using heavy cream.
- Butter – Adds richness to the mashed potatoes.
- Plain Greek yogurt – The yogurt adds a little tang to the potatoes and makes them even creamier. Sour cream can be used in it’s place if you prefer.
- Garlic – The garlic is optional, but I like to smash a clove and add it to the milk while it warms on the stovetop. It adds a subtle garlic flavor to the potatoes without it being overwhelming.
- Salt and black pepper – Potatoes need a generous amount of salt. I recommend using kosher or sea salt rather than table salt. I used Diamon Crystal kosher salt.
How to make creamy mashed potatoes
Clean and peel the potatoes and cut them into even sized chunks, about an inch thick. Add them to a large pot and fill it with cold water until the potatoes are cover. Add a generous amount of salt and bring the potatoes to a boil.
Lower the heat to medium and cook the potatoes until they are tender and a knife can easily slide through the potato without resistance.
While the potatoes are cooking, warm the milk and smashed clove of garlic in a saucepan over medium-low heat. Don’t boil the milk, just heat it until tiny bubbles form around the edges of the pan.
Once the potatoes are cooked, drain the water from the pot and add in the butter. Mash them with a potato masher.
Add in salt and pepper, and a third of the milk and continue mashing. Add in the Greek yogurt and another third of the milk.
Keep mashing and add in the remaining milk until the potatoes are smooth and creamy. Be careful not to overwork them or they will get a gluey consistency.
Add additional salt and pepper as needed and top the mashed potatoes with chopped fresh herbs, such as thyme, chives, or rosemary if desired.
What to serve with mashed potatoes
Leftovers and storage
Mashed potatoes taste best the day they are made, but the leftovers will still be good for 3-4 days when stored in an airtight container in the refrigerator.
To reheat the leftovers you can either microwave them until hot or warm them in a saucepan over medium-low heat. I recommend adding a splash more milk to the leftover and you may find that they need additional salt.
Can you freeze mashed potatoes?
Yes. Leftover mashed potatoes should be cooled completely before freezing. Once cooled transfer them to a freezer bag or airtight, freezer safe container.
The potatoes can be frozen for up to a month. I don’t recommend any longer than this since there’s quite a bit of liquid in potatoes, making them more susceptible to forming ice crystals and getting freezer burn.
More potato recipes
Did you make these creamy mashed potatoes? I’d love if you’d leave a recipe rating and review below.
- 3 pounds Yukon gold potatoes, peeled
- 4 tablespoons unsalted butter
- 2 cups whole milk
- 1 clove garlic, smashed
- 1/2 cup plain Greek yogurt, 2% or whole milk is best
- Salt to taste (I used 2 1/2 teaspoons Diamond Crystal kosher salt)
- Freshly ground black pepper to taste
- Fresh thyme, chives, or parsley (optional)
- Clean, peel, and cut the potatoes into even sized chunks. Add them to a large pot and fill it with cold water until the potatoes are covered. Add a generous amount of salt into the pot and bring the potatoes to a boil.
- Once boiling, lower the heat to medium and cook the potatoes until they are very tender and a knife can easily slide through the potato.
- While the potatoes are cooking, warm the milk and smashed clove of garlic in a saucepan over medium-low heat. Heat until tiny bubbles form around the edges of the pan. Don’t boil the milk.
- Once the potatoes are cooked, drain them and add them back into the pot along with the butter. Mash them with a potato masher. Add in a third of the milk, salt and pepper, and continue mashing.
- Add in the Greek yogurt and another third of the milk. Keep mashing and add in the remaining milk. Once the potatoes are at your desired consistency, taste for seasoning and add additional salt and pepper as needed. Top the mashed potatoes with chopped fresh herbs, such as thyme, chives, or rosemary if desired.
Amount Per Serving: Calories: 255Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 364mgCarbohydrates: 40gFiber: 4gSugar: 6gProtein: 8g
Nutritional information is an estimate. Please consult a registered dietician for the most accurate nutritional information.