This Easy Creamy Mashed Potatoes Recipe is rich, buttery, and lump-free! If you’ve ever had lumpy or bland mashed potatoes, you know they can be so disappointing. That’s exactly why this recipe is a game-changer! It’s been tested (and perfected!) to give you the smoothest, creamiest mashed potatoes every single time. Plus, it’s super easy to make! You don’t need any fancy ingredients or special equipment—just a few simple tricks that make all the difference.
Oriana’s Thoughts On The Recipe
I have a confession to make: I hate lumpy mashed potatoes! Nothing ruins a plate of comfort food faster than biting into a chunk of under-mashed potato. So, I made it my mission to develop the creamiest, smoothest, and most delicious mashed potatoes you’ll ever taste. After years of trial and error (and plenty of lumpy disasters), I finally cracked the code! Trust me, once you taste these mashed potatoes, you’ll never settle for anything less!
The best part? My foolproof techniques ensure you get perfect results every single time. No guesswork, no lumps—just a dreamy, creamy side dish that pairs beautifully with any meal.
What I Love About This Recipe
My 8 Secrets To Creamy, Velvety, No Lump Mashed Potatoes
The secret to smooth, lump-free mashed potatoes comes down to a few key tips:
- Choose the Right Potatoes: Use starchy potatoes like Russets or Yukon Golds. They break down more easily, resulting in a creamier texture.
- Cut Evenly: Cut potatoes into uniform chunks, so they cook evenly.
- Start with Cold Water: Place the potatoes in a pot and cover them with cold water before bringing it to a boil. This ensures the potatoes cook evenly from the outside in, preventing the outer layers from becoming mushy while the inside remains undercooked. Boil them until they’re fork-tender but not falling apart.
- Dry Them Out: After draining, return the potatoes to the hot pot for a minute or two to evaporate excess moisture. This helps them absorb the butter and cream better.
- Mash While Hot: Mash the potatoes while they’re still hot. This prevents gumminess and helps them stay smooth.
- Use the Right Tool: For ultra-smooth potatoes, use a potato ricer or food mill. If you prefer a bit of texture, a masher works well. Avoid using a blender, mixer, or food processor—they can make the potatoes gluey.
- Warm Dairy: Add warm (not cold) butter, milk, or cream. Cold liquids can cause the starches to seize up, creating lumps.
- Don’t Overmix: Mix just until combined. Overworking the potatoes can break down the starches too much, leading to a gummy texture.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Potatoes – Use Yukon Gold or Russet. These varieties are starchy and mash beautifully into a smooth, creamy texture.
- Water – For boiling the potatoes.
- Salt – Enhances the flavor of the potatoes.
- Half-and-half, Whole Milk, or Heavy Cream – Adds richness. Half-and-half is a great balance, but use heavy cream for extra indulgence.
- Butter – The key to that irresistible, silky texture. Use unsalted butter to control the saltiness.
- Parmesan Cheese – Adds a delicious, slightly nutty flavor. You can skip it if you prefer.
- Freshly Cracked Black Pepper (Optional) – For a hint of spice and depth.
- Finely Chopped Fresh Chives (Optional) – Adds color and a mild onion-like flavor.
Food Allergy Swaps
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Half-and-Half or Heavy Cream: You can use a non-dairy cream, such as Silk, Country Crock Plant Cream, or Califia Farms. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter.
- Nut-Free: No nuts in this recipe! But double-check your dairy products for cross-contamination if needed.
Potential Recipe Challenges & Pro Tips
- Overcooking or Undercooking the Potatoes: If your potatoes are too firm, they won’t mash properly. If they’re too soft, they can turn watery. Pro Tip: Boil the potatoes just until a fork slides in easily. Start checking at the 15-minute mark to avoid overcooking.
- Using the Wrong Potato Type: Not all potatoes are created equal! Some varieties can turn gluey when mashed. Pro Tip: Stick with Yukon Gold or Russet potatoes for the creamiest texture. Avoid waxy potatoes like red potatoes.
- Mixing Too Much or Too Little: Mashing too much makes potatoes gummy, while not mashing enough leaves lumps. Pro Tip: Use a potato ricer or masher for the best consistency. Avoid a blender or food processor—they make mashed potatoes sticky!
- Not Using Warm Ingredients: Cold butter or milk can cause the mashed potatoes to seize up. Pro Tip: Always warm your butter and milk before adding them to the potatoes. This keeps everything creamy and smooth.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Prep The Potatoes
Peel and cut the potatoes into uniform chunks. This helps them cook evenly.
Step 2 – Boil
Place the potatoes in a large pot and cover them with cold water. This ensures the potatoes cook evenly from the outside in. Add the salt to the water; mix to combine. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are fork-tender but not falling apart, about 15-20 minutes.
Step 3 – Prepare Your Melted Butter Mixture
Meanwhile, as the potatoes are boiling, heat the half-and-half or whole milk or heavy cream and butter, and add an additional two teaspoons of sea or kosher salt together, either in a small saucepan or in the microwave, until the butter has just melted. Set aside until ready to use.
Step 4 – Drain And Dry
When the potatoes are fork-tender, carefully drain the potatoes well, then return them to the hot pot. place it back on the hot burner, and turn the heat down to low. With both hands protected by oven mitts, carefully grip the stockpot handles and gently shake it over the burner for about 1 minute to help release any remaining steam from the potatoes. Then, remove the pot from the heat and place it on a flat, heatproof surface. This step helps prevent watery mashed potatoes.
Step 5 – Mash While Hot
Mash the potatoes while they’re still hot using a potato masher, ricer, or food mill. This ensures a smooth texture without lumps.
Step 6 – Add Warm Dairy and Stir
Gently fold in the butter/cream mixture with a wooden spoon or spatula until potatoes have soaked up the liquid. Adding warm dairy helps the potatoes absorb the liquid easily, creating a creamy texture. Taste, and adjust seasoning with salt and pepper to taste, if necessary. Feel free to add in more warm milk to reach your desired consistency if needed.
Tip > Don’t Overmix: Stir just until everything is combined. Overmixing can make the potatoes gummy.
Step 8 – Serve Warm
Serve immediately, garnished with an extra pat of butter if desired.
Extra Recipe Tips For Success
- For ultra-smooth mashed potatoes, press them through a potato ricer instead of mashing with a traditional masher.
- If your mashed potatoes seem dry for your liking, add one more splash of warm milk until you reach your desired consistency.
- Taste and adjust the seasoning as you go! Mashed potatoes should be flavorful on their own before adding gravy.
Variations & Additions
- Garlic Mashed Potatoes: Add roasted garlic or a teaspoon of garlic powder.
- Cheesy Mashed Potatoes: Stir in shredded cheddar or gruyère cheese for extra flavor.
- Herb-Infused: Mix in fresh rosemary, thyme, or parsley.
- Bacon & Chive: Crumbled bacon and fresh chives take these mashed potatoes to another level!
Serving Suggestions
These mashed potatoes are the perfect side for:
- Roast Chicken or Turkey – A holiday classic!
- Beef or Pork Roast – A comforting, hearty meal.
- Salmon – Creamy potatoes pair beautifully with fish.
- Meatloaf – The ultimate comfort food duo.
Top with extra butter, a sprinkle of parmesan, or a drizzle of gravy for the perfect finishing touch!
Storing and Freezing Instructions
Store: Keep leftovers in an airtight container in the refrigerator for up to 3 – 4 days. To Reheat: Warm in the microwave or on the stovetop, adding a splash of milk if needed.
Freeze: Place mashed potatoes in a freezer-safe container and freeze for up to 2 months. Thaw in the fridge overnight and reheat with extra butter or cream to refresh the texture.
Frequently Asked Questions
Yes! Make them a day ahead, store it in the fridge, and reheat it with a little extra milk and butter to bring back the creaminess.
You can, but be careful not to overmix, or they’ll turn gluey. A potato ricer or masher gives the best results.
Place them in a heatproof bowl, cover with foil, and keep them warm over a pot of simmering water (like a double boiler). Stir occasionally and add a bit of warm milk if needed.
More Side Dish Recipes You’ll Love!
- Super Easy Baked Brown Rice
- Instant Pot Fluffy Rice
- Easy Hasselback Potatoes (Cheesy)
- Easy Garlic Lemon Roasted Potatoes
- Browse more recipes…
Recipe Card
Easy Creamy Mashed Potatoes Recipe (Smooth – No Lumps)
Equipment
Ingredients
- 3 lb (1.4 kg) potatoes (Yukon Gold or Russet)
- Water to boil the potatoes
- 1 tablespoon kosher salt or sea salt plus more to taste
- 1/2 cup (120 ml) half-and-half or whole milk or heavy cream
- ¾ cup (12 tablespoons – 174 g) butter, (1 1/2 stick)
- ½ cup Parmesan cheese, grated (optional)
- Freshly cracked black pepper (optional)
- Finely chopped fresh chives (optional)
- Additional pats of butter to serve (optional)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Prep the Potatoes:
- Peel and cut the potatoes into uniform chunks. This helps them cook evenly.
Place Potatoes In The Pot:
- Place the potatoes in a large pot and cover them with cold water. This ensures the potatoes cook evenly from the outside in.
Boil Until Tender:
- Add the salt to the water; mix to combine. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are fork-tender but not falling apart, about 15-20 minutes.
Prepare Your Melted Butter Mixture:
- Meanwhile, as the potatoes are boiling, heat the half-and-half or whole milk or heavy cream and butter, an additional 2 teaspoons of sea salt or kosher salt together either in a small saucepan or in the microwave until the butter has just melted. Set aside until ready to use.
Drain and Dry:
- When the potatoes are fork-tender, carefully drain the potatoes well, then return them to the hot pot. Place it back on the hot burner, and turn the heat down to low. With both hands (protected by oven mitts), carefully grip the pot handles and gently shake it over the burner for about 1 minute to help release any remaining steam from the potatoes. Then, remove the pot from the heat and place it on a flat, heatproof surface. This step helps prevent watery mashed potatoes.
Mash While Hot:
- Using a potato masher, ricer, or food mill, mash the potatoes while they’re still hot. This ensures a smooth texture without lumps.
Add Warm Dairy and Stir:
- Gently fold in the warm butter/cream mixture with a wooden spoon or spatula until potatoes have soaked up the liquid. Adding warm dairy helps the potatoes absorb the liquid easily, creating a creamy texture. Taste, and adjust seasoning with salt and pepper to taste, if necessary. Feel free to add in more warm milk to reach your desired consistency, if needed.Tip > Don’t Overmix: Stir just until everything is combined. Overmixing can make the potatoes gummy.
Serve Warm:
- Serve immediately, garnished with an extra pat of butter and chopped chives, if desired.
- Choose the Right Potatoes: Use starchy potatoes like Russets or Yukon Golds. They break down more easily, resulting in a creamier texture.
- Cut Evenly: Cut potatoes into uniform chunks, so they cook evenly.
- Start with Cold Water: Place the potatoes in a pot and cover them with cold water before bringing it to a boil. This ensures the potatoes cook evenly from the outside in, preventing the outer layers from becoming mushy while the inside remains undercooked. Boil them until they’re fork-tender but not falling apart.
- Dry Them Out: After draining, return the potatoes to the hot pot for a minute or two to evaporate excess moisture. This helps them absorb the butter and cream better.
- Mash While Hot: Mash the potatoes while they’re still hot. This prevents gumminess and helps them stay smooth.
- Use the Right Tool: For ultra-smooth potatoes, use a potato ricer or food mill. If you prefer a bit of texture, a masher works well. Avoid using a blender, mixer or food processor—they can make the potatoes gluey.
- Warm Dairy: Add warm (not cold) butter, milk, or cream. Cold liquids can cause the starches to seize up, creating lumps.
- Don’t Overmix: Mix just until combined. Overworking the potatoes can break down the starches too much, leading to a gummy texture.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Half-and-Half or Heavy Cream: You can use a non-dairy cream, such as Silk, Country Crock Plant Cream, or Califia Farms. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter.
- Nut-Free: No nuts in this recipe! But double-check your dairy products for cross-contamination if needed.
- Overcooking or Undercooking the Potatoes: If your potatoes are too firm, they won’t mash properly. If they’re too soft, they can turn watery. Pro Tip: Boil the potatoes just until a fork slides in easily. Start checking at the 15-minute mark to avoid overcooking.
- Using the Wrong Potato Type: Not all potatoes are created equal! Some varieties can turn gluey when mashed. Pro Tip: Stick with Yukon Gold or Russet potatoes for the creamiest texture. Avoid waxy potatoes like red potatoes.
- Mixing Too Much or Too Little: Mashing too much makes potatoes gummy, while not mashing enough leaves lumps. Pro Tip: Use a potato ricer or masher for the best consistency. Avoid a blender or food processor—they make mashed potatoes sticky!
- Not Using Warm Ingredients: Cold butter or milk can cause the mashed potatoes to seize up. Pro Tip: Always warm your butter and milk before adding them to the potatoes. This keeps everything creamy and smooth.
- For ultra-smooth mashed potatoes, press them through a potato ricer instead of mashing with a traditional masher.
- If your mashed potatoes seem dry for your liking, add one more splash of warm milk until you reach your desired consistency.
- Taste and adjust the seasoning as you go! Mashed potatoes should be flavorful on their own before adding gravy.
- Garlic Mashed Potatoes: Add roasted garlic or a teaspoon of garlic powder.
- Cheesy Mashed Potatoes: Stir in shredded cheddar or gruyère cheese for extra flavor.
- Herb-Infused: Mix in fresh rosemary, thyme, or parsley.
- Bacon & Chive: Crumbled bacon and fresh chives take these mashed potatoes to another level!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
