There’s nothing more American than homemade mashed potatoes! Rich and creamy, this recipe is easy to make and perfect for your holiday table or smothered by a stew or pot roast.
No Thanksgiving is complete without these on the table! I consider this recipe an essential for a holiday feast! These are a breeze to make using a stand-mixer and can easily be made ahead of time and kept warm in a slow cooker.
But mashed potatoes aren’t complete without gravy, right? If you are hosting the holiday meal and need a short cut for gravy, use Williams-Sonoma Turkey Gravy Base. Follow the directions but use vegetable broth instead of milk.
I use this gravy every Thanksgiving and it takes the stress out of making finnicky gravy! I’m sure there is a Southern ancestor clutching her pearls right about now, but I have no shame when it comes to this secret!
I make this ahead of time and keep in a smaller slow cooker until we are ready to serve. One less thing to worry about!
How Many Mashed Potatoes Per Person?
Most recipes will tell you to use about a half a pound of potatoes per person. That means, if you are making potatoes for 10 people, use 5 pounds of potatoes.
When you have other things on the plate, like green beans, turkey, cornbread dressing, cranberry sauce and other side dishes…that seems like a lot of potatoes! I usually account for half of a potato per person, especially during with large holiday meals.
Ingredients for Mashed Potatoes
Here’s your shopping list!
- Potatoes – I use regular baking potatoes for this recipe. It’s just what I’ve always used, but you could use any variety of potato.
- Milk – Make sure you have full fat milk! It provides creamier flavors than its counterparts.
- Butter – Need I say more? Again, full fat is best here for maximum flavor. I prefer stick butter to margarine or spreads.
- Sour Cream – Full fat again! You want to max out the creaminess of this recipe. And I love the bite that comes with the sour cream.
- Mayonnaise – Mayo gives it another layer of tang. You can leave this out of the recipe if you prefer, but you will never know it’s in there!
- Garlic – I love the flavor garlic gives to the potatoes. It’s delicious and gives it a subtle flavor boost!
In addition to the ideas below, any type of potato will do!
- Garlic Mashed Potatoes – Amp up the garlic and double or triple the amount from this recipe.
- Loaded Mashed Potatoes – Your favorite kind of baked potato, but mashed! Load it up with cheese, bacon bits, chives, etc.!
- Mashed Sweet Potatoes – Swap baking potatoes for sweet potatoes and omit the sour cream and mayo for a healthier take on mashed potatoes!
- Mashed Red potatoes – If you prefer red potatoes, this recipe would be delicious with all red new potatoes.
How to Make Creamy Mashed Potatoes
First, I peel and quarter potatoes. This speeds up the cooking process and is easier to manage.
Place the potatoes in a large pot with room for the water and fill until the potatoes are covered. Bring to a boil, then turn down to medium and cover.
The potatoes are done when you can easily pierce the larger pieces with a fork – about 30 minutes or so. Some of the potatoes may fall apart, but that’s ok…we are mashing them up anyway!
When the potatoes are done cooking, carefully strain them into a colander. Then, add them to a large bowl (or return to the pot) and mash with a potato masher, or with a handheld beater or place on a stand mixer.
Then, add in the butter, milk, mayo, and sour cream, and mix until well-combined.
Season with salt and pepper to taste.
Make Ahead Tips
If you are making these ahead of time, follow the recipe, then transfer them to a slow cooker. Place on warm until you are ready to serve. Occasionally, you will need to give them a stir (to avoid sticking to the sides). Add a little milk if they begin to look dry.
Homemade Mashed Potatoes
- 5 lbs. Baking Potatoes
- 3 tbsp Butter
- ¼ cup Milk
- ½ cup Mayonnaise
- ½ cup Sour Cream
- 3 cloves Garlic minced
- Salt and Pepper to taste
- Wash, peel and quarter potatoes.
- Place the potatoes in a large pot with room for the water. Then, fill the pot with water until all of the potatoes are covered.
- Place on the stove on high heat until boiling, then turn down to medium and cover for 30 minutes or until easily pierced with a fork.
- When the potatoes are done cooking, carefully strain them into a colander. Then, add them to a large bowl and mash with a potato masher, handheld beater, or stand mixer.
- Then, add in the butter, milk, sour cream, mayo, and garlic cloves. Mix well to combine.