creamy mashed potatoes topped with melting butter and sprinkled with fresh parsley

Creamy Homestyle Mashed Potatoes

These creamy homestyle mashed potatoes are smooth, buttery, and comforting with simple ingredients and classic flavor. Easy to make and perfect for weeknights or holidays, they pair well with almost any main dish.

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 6

Ingredients Method

Ingredients

2 lbs Russet or Yukon potatoes peeled and cut into chunks
1/2 cup Unsalted butter 1 stick
3/4 cup Whole milk (or heavy cream for extra richness)
Salt according to desired taste
1/4 tsp Black pepper
2 tbsp Extra cream (optional, for extra creaminess)
Fresh parsley for garnish

Method

Boil the Potatoes
Place potato chunks in a large pot and cover with cold water. Add a pinch of salt.Bring to a boil, then reduce to a simmer and cook for 15–20 minutes or until tender when pierced with a fork.
Drain and Mash
Drain potatoes well and return to the pot. Mash with a potato masher or electric mixer until smooth.
Add Butter and Milk
Warm the milk slightly (don’t boil). Add butter and milk to the potatoes while mashing. Stir until creamy and well combined.
Season and Serve
Add salt, pepper, and sour cream (if using). Taste and adjust seasoning as needed.
Serve with a pat of butter and chopped parsley

🔄 Variations

Add roasted garlic for deeper flavor.

Stir in cream cheese or sour cream for extra richness.

Use half-and-half instead of milk for a silkier texture.

Finish with chives or parsley for freshness.

🍽️ Serving Suggestions

Serve as a side with roast chicken, meatloaf, or beef stew.

Add gravy or caramelized onions for an extra flavor boost.

❄️ Storage

Store mashed potatoes in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stovetop or in the microwave with a splash of milk or butter to restore creaminess.

💡 Tip

For fluffier mashed potatoes, use russet potatoes.
For creamier mashed potatoes, use Yukon golds and add a splash of cream.
Avoid overmixing — it can make them gummy instead of light and smooth.
Warm the milk and butter before mixing them into the potatoes—this helps keep the mash smooth and prevents it from turning gluey.

❓ FAQs

Q: What potatoes work best for mashed potatoes?
A: Yukon Gold or Russet potatoes both work well. Yukon Golds are naturally creamy, while Russets make a fluffier mash.

Q: Can I make mashed potatoes ahead of time?
A: Yes. Reheat gently and stir in extra milk or butter before serving.

Q: Why are my mashed potatoes gummy?
A: Overmixing releases too much starch. Mash gently and stop once smooth.

Want More Cozy Dinner Ideas?

If you loved this recipe, you’ll love my free Comfort Dinner Guide—packed with easy, satisfying weeknight meals.