How to Make the Best Mashed Potatoes with Tips Reheating and Freezing

We’ll talk about making the best, creamiest, most delicious mashed potatoes. Options to make from scratch or instant mashed potatoes, and why you may want to use either one.

Let’s face it, from scratch is always the best, so choose fresh Russet or Yukon gold potatoes for the creamiest results.

I’ll take you step by step, but the biggest fails come from not using enough salt and from adding cold butter and cold milk or cream, which keeps the potatoes from becoming silky smooth.

Now you might wonder why anyone would use instant potatoes, and the truth is there are plenty of reasons…

Most people actually use frozen or instant mashed potatoes, and they are the highest selling potato products.

It makes sense when you consider cost, convenience, and time, and for many people it is simply easier than lugging home a heavy five pound bag.

If you have shoulder issues or you are older and want something light and easy, instant potatoes make a lot of sense.

I often make 5 lbs of fresh mashed potatoes for Thanksgiving dinner, and then I make instant potatoes for the leftovers I’m going to freeze or refrigerate.

We love mashed potatoes, but making 10 lbs is time consuming, especially with everything else going on. I make them, scoop them with a 4 tablespoon scoop, and place them in a tray and refrigerate them. They are easy to take out of the fridge or freeze (if you need the fridge space) and place one “ball” of mashed potatoes into each leftover you’ll make.

• Wash all the dirt off the potatoes, and peel them. Placing them in cold water until they are all peeled.
• Cut potatoes into even chunks, so they cook at the same time.
• Place them in a pot and cover the potatoes with cold water, and add salt.
• Bring to a simmer and cook until very tender.
• Testing them with a knife, they will slide right off the knife with no resistance.
• Drain well so there is no extra water.

Add warmed butter, then add warm milk or cream. (Cold milk/butter will make mashed potatoes gummy)

Season with salt and pepper.

Simple Ingredients

Using great quality ingredients especially when there are just a few involved are important. Milk may taste ok on day 1 but leftover they will be watery, less creamy, and less flavor. Butter is essentail, and so is the salt. Coarse kosher salt is my favorite, table salt has a metallic taste. This is the best kind of recipe to try a better salt with.

Use a potato masher, ricer, electric hand mixer, or stand mixer and mix until the desired smoothness.

Mix until smooth or leave a little texture depending on your preference.

Why mash by hand? Maybe you’re camping with no appliances, maybe your mixer broke, or you can’t find it… It’s all happened to me 🙂

I do love riced potatoes… they’re so light and creamy!

Want them with more texture… don’t over-mash or whip, mash by hand.

Want them extra creamy and smooth, whip with more warmed heavy cream.

Looking for something a little extra… make these Sour Cream and Onion Mashed Potatoes!

Tips on what to use for the best mashed potatoes:

• Use starchy potatoes like Russet or Yukon Gold for the fluffiest texture.
• Warm your milk or cream before adding so the potatoes stay hot and absorb it better.
• Mash by hand for a lighter result, or use a ricer for ultra smooth potatoes.
• Add butter before liquid for richer, creamier flavor.
• Do not overmix or the potatoes can become gummy.
• Taste and adjust seasoning before serving.

Did you know you can save stove space and make mashed potatoes in the slow cooker, a great option if you don’t love to cook, need it easier, want less stress without having to stand over the stove.

Don’t miss my post on GRAVY… OMG, this is such a time saver on the day of serving a big meal!

Are you more of an Instant Pot Fan? Use the Instant Pot to make Mashed Potatoes.

Tips on Keeping Mashed Potatoes Hot

• Hold them in a slow cooker on the warm setting.
• Place them in an oven proof dish, cover tight with foil, and place in the oven on low 200-250°.
• Heat them in a double boiler method on the stove.
• Microwaving them is another option.

Overworking the potatoes by over-mashing, over mixing, or adding cold milk/cream will result in gummy, stiff mashed potatoes.

I get these at a restaurant supply store near me, this 3+lb contaner is $12.

These are available in the grocery stores… and the packages come in many sizes.

I always go for this particular one, no flavors (add your own, that is when they’ll get that processed taste I don’t prefer).

I do NOT like the traditional brown box of instant mashed potatoes… they taste like cardboard!

When making the Buttery Homestyle Potatoes, I still add butter, salt, and pepper!

Making mashed potatoes ahead of time, placing them in teh fridge or freezer is great for having mashed potatoes at teh ready any time you’d like. It’s a great snack, add some gravy, cheese, or load them up like a loaded potato for more fun, adding cheese, bacon, green onions, and sour cream!

Scooped out like this, you can take out 1 portion or many, giving you quick options for eating in minutes. Perfect for meal prep too!

Need some more Thanksgiving Items:

• Pumpkin Garlic Mashed Potatoes
• Sweet Potato Casserole
• Cranberry sauce recipe
• My absolute favorite Stuffing

And let’s not forget the best way to roast a turkey, low and slow!