Old-Fashioned Creamy Mashed Potatoes

Buttery, Fluffy, and Made the Way Mom Always Did

Creamy mashed potatoes have always been at the heart of our family table. Whether served alongside roast chicken, pork chops, or a simple meatloaf, they were the one dish everyone looked forward to. There’s something about a bowl of hot, buttery mashed potatoes that feels like home.

This recipe is simple, made with real butter and warm milk — no instant flakes, no shortcuts. Just wholesome ingredients and a little love. The optional garlic adds a gentle depth of flavor, but they are just as delicious without it.

If you’re looking for classic comfort food that never goes out of style, this is it.

Ingredients: 

4 pounds potatoes russet or Yukon gold, washed, peeled and quartered
3 cloves garlic, optional
1/3 to 1/2 c. butter
1 c, milk or cream
salt and pepper to taste 

 

Directions:

Place the peeled and quartered potatoes into a large pot of cold, salted water. Let them soak for about 30 minutes. This helps remove excess starch and improves the final texture. Drain.

Refill the pot with fresh water, making sure the potatoes are covered by about one inch. Add the garlic cloves if using.

Bring to a boil over high heat. Reduce slightly and cook uncovered for about 15–20 minutes, or until the potatoes are fork-tender.

Drain thoroughly and return the hot potatoes to the pot. Allow them to sit for 1–2 minutes so excess moisture can evaporate.

While the potatoes are finishing, warm the milk in a small saucepan over medium-low heat. Do not boil. Heat just until steam rises and small bubbles form around the edges. Remove from heat.

Add butter to the hot potatoes and mash using a potato masher or hand mixer.

Gradually pour in the warm milk a little at a time, mixing until you reach your desired consistency.

Season with salt and pepper to taste. Serve hot and enjoy.

If making ahead, transfer mashed potatoes to a buttered baking dish. Cover and refrigerate. Reheat at 325°F for 20–30 minutes before serving, stirring once and adding a splash of milk if needed. 

Tips for the Best Mashed Potatoes:

• Start potatoes in cold water for even cooking.
• Always warm the milk before adding — cold milk can make potatoes gluey.
• Drain very well. Excess water causes watery mashed potatoes.
• For ultra-smooth potatoes, use a potato ricer.
• Avoid over-mixing, especially with a hand mixer, or they may become sticky.

Variations & Substitutions:

• Garlic Lover’s Version: Add 5–6 cloves of garlic for stronger flavor.
• Creamier Texture: Use half-and-half or heavy cream instead of milk.
• Herb Mashed Potatoes: Stir in fresh parsley, chives, or thyme.
• Cheesy Mashed Potatoes: Add 1 cup shredded cheddar or Parmesan.
• Lighter Option: Replace half the butter with Greek yogurt.
• Dairy-Free: Use olive oil and warm unsweetened almond milk.

Serving Suggestions: 

These homemade mashed potatoes pair beautifully with classic comfort meals:

• Buttermilk Oven-Baked Chicken
• Garlic Roasted Chicken
• Tomato Pork Chops
• Mini Meatloaves
• Beef Goulash
• Homemade Beef Stew
• Creamy Coleslaw

They are also perfect topped with homemade brown gravy or pan drippings.

How to Store & Reheat:

 

Refrigerate:

Store leftovers in an airtight container for up to 4 days.

Freeze: 

Freeze for up to 2 months. Thaw overnight in the refrigerator.

Reheat:

Microwave in short intervals, stirring between each.

Add a splash of milk or butter when reheating to restore creaminess.

Warm gently on the stovetop over low heat.

To Reheat in the Oven (Best for Larger Portions)

Preheat oven to 325°F.
Place mashed potatoes in an oven-safe dish and stir in 2–4 tablespoons of warm milk or a few pats of butter to restore moisture.

Cover tightly with foil and heat for 20–30 minutes, stirring once halfway through, until hot.

For an extra buttery top, remove foil during the last 5 minutes of heating.

Frequently Asked Questions:

What type of potatoes are best?
Russet potatoes make fluffy mashed potatoes. Yukon Gold potatoes create a creamier texture.

Why are my mashed potatoes gluey?
Overmixing or adding cold liquid can cause a sticky texture.

Can I make mashed potatoes ahead of time?
Yes. Keep warm in a slow cooker on low, stirring occasionally.

Can I leave the skins on?
Yes, especially with Yukon Gold potatoes, for a rustic-style mashed potato.