Cocktail Recipes, Spirits, and Local Bars

Creamy and Delicious Mashed Potatoes

Creamy and Delicious Mashed Potatoes

Ingredients

  • 3 medium potatoes (about 1-1/4 lbs.), peeled and cut into chunks
  • 1/4 Cup buttery spread, such as Country Crock® Spread
  • 1/4 Cup milk
  • 1/4 Teaspoon salt
  • 1 Pinch of ground black pepper

Directions

Cover potatoes with water in 2-quart saucepan. Bring to a boil over high heat. Reduce heat to low and simmer uncovered until potatoes are very tender, about 15 minutes; drain.

Return potatoes to saucepan; mash. Stir in remaining ingredients.


Best Mashed Potatoes

Quick name one thing better than creamy, buttery, steamy, perfect mashed potatoes! See? You can't! So, put down the instant potatoes! Though people have many different thoughts on mashed potatoes (skin vs skinless, milk vs cream, butter vs sour cream vs both?!), we on the Delish Test Kitchen team put our culinary noggins together to create these near-perfect spuds. And making these homemade mashed potatoes is insanely easy. But what actually separates amazing mashed potatoes from subpar ones? See our top tips below.

Go For a Mix of Potatoes

Russet potatoes (the classic brown-skinned ones used for baked potatoes) are the classic go-to for mashed potatoes, but you don't have to stick to only those. We like using a mix of russet and Yukon gold, which have a super-creamy texture.

Peel&mdashOr Don't

This is the age-old debate: Should you peel your potatoes for mashed potatoes?! Many people in the Delish kitchen fall into the camp of people who happen to love the texture that the skin add. But it's entirely up to you.

Use All The Butter

Our recipe calls for a whole stick, but real butter enthusiasts might even want to use another few tablespoons. We like to melt our butter with milk in a saucepan so the milk is warm when it hits the mashed spuds.

Use Full-Fat Everything

Starchy potatoes need serious fat to turn them creamy, so skip low-fat varieties for sour cream and milk, which will produce drier mashed potatoes.

Don't Be Afraid of Going Heavy on Seasoning

Mashed potatoes are begging for salt and pepper. Potatoes need a lot of salt&mdashgo heavy! This will help bring out their buttery flavor and ensure they don't taste lackluster.

Add All the Mix-ins

We're obsessed with loaded mashed potatoes&mdashwho isn't?!&mdashso we totally encourage you to stir in shredded cheddar or Parmesan, cooked bacon bits, chives, the works, after you add the melted butter-milk mixture. Truly any fresh herb or cheese will only help mashed potatoes taste amazing.

Made these perfectly creamy spuds? Let us know how it went in the comments below.

Editor's Note: The introduction of this recipe was edited on June 30, 2020 to provide more information.


Best Mashed Potatoes

Quick name one thing better than creamy, buttery, steamy, perfect mashed potatoes! See? You can't! So, put down the instant potatoes! Though people have many different thoughts on mashed potatoes (skin vs skinless, milk vs cream, butter vs sour cream vs both?!), we on the Delish Test Kitchen team put our culinary noggins together to create these near-perfect spuds. And making these homemade mashed potatoes is insanely easy. But what actually separates amazing mashed potatoes from subpar ones? See our top tips below.

Go For a Mix of Potatoes

Russet potatoes (the classic brown-skinned ones used for baked potatoes) are the classic go-to for mashed potatoes, but you don't have to stick to only those. We like using a mix of russet and Yukon gold, which have a super-creamy texture.

Peel&mdashOr Don't

This is the age-old debate: Should you peel your potatoes for mashed potatoes?! Many people in the Delish kitchen fall into the camp of people who happen to love the texture that the skin add. But it's entirely up to you.

Use All The Butter

Our recipe calls for a whole stick, but real butter enthusiasts might even want to use another few tablespoons. We like to melt our butter with milk in a saucepan so the milk is warm when it hits the mashed spuds.

Use Full-Fat Everything

Starchy potatoes need serious fat to turn them creamy, so skip low-fat varieties for sour cream and milk, which will produce drier mashed potatoes.

Don't Be Afraid of Going Heavy on Seasoning

Mashed potatoes are begging for salt and pepper. Potatoes need a lot of salt&mdashgo heavy! This will help bring out their buttery flavor and ensure they don't taste lackluster.

Add All the Mix-ins

We're obsessed with loaded mashed potatoes&mdashwho isn't?!&mdashso we totally encourage you to stir in shredded cheddar or Parmesan, cooked bacon bits, chives, the works, after you add the melted butter-milk mixture. Truly any fresh herb or cheese will only help mashed potatoes taste amazing.

Made these perfectly creamy spuds? Let us know how it went in the comments below.

Editor's Note: The introduction of this recipe was edited on June 30, 2020 to provide more information.


Best Mashed Potatoes

Quick name one thing better than creamy, buttery, steamy, perfect mashed potatoes! See? You can't! So, put down the instant potatoes! Though people have many different thoughts on mashed potatoes (skin vs skinless, milk vs cream, butter vs sour cream vs both?!), we on the Delish Test Kitchen team put our culinary noggins together to create these near-perfect spuds. And making these homemade mashed potatoes is insanely easy. But what actually separates amazing mashed potatoes from subpar ones? See our top tips below.

Go For a Mix of Potatoes

Russet potatoes (the classic brown-skinned ones used for baked potatoes) are the classic go-to for mashed potatoes, but you don't have to stick to only those. We like using a mix of russet and Yukon gold, which have a super-creamy texture.

Peel&mdashOr Don't

This is the age-old debate: Should you peel your potatoes for mashed potatoes?! Many people in the Delish kitchen fall into the camp of people who happen to love the texture that the skin add. But it's entirely up to you.

Use All The Butter

Our recipe calls for a whole stick, but real butter enthusiasts might even want to use another few tablespoons. We like to melt our butter with milk in a saucepan so the milk is warm when it hits the mashed spuds.

Use Full-Fat Everything

Starchy potatoes need serious fat to turn them creamy, so skip low-fat varieties for sour cream and milk, which will produce drier mashed potatoes.

Don't Be Afraid of Going Heavy on Seasoning

Mashed potatoes are begging for salt and pepper. Potatoes need a lot of salt&mdashgo heavy! This will help bring out their buttery flavor and ensure they don't taste lackluster.

Add All the Mix-ins

We're obsessed with loaded mashed potatoes&mdashwho isn't?!&mdashso we totally encourage you to stir in shredded cheddar or Parmesan, cooked bacon bits, chives, the works, after you add the melted butter-milk mixture. Truly any fresh herb or cheese will only help mashed potatoes taste amazing.

Made these perfectly creamy spuds? Let us know how it went in the comments below.

Editor's Note: The introduction of this recipe was edited on June 30, 2020 to provide more information.


Best Mashed Potatoes

Quick name one thing better than creamy, buttery, steamy, perfect mashed potatoes! See? You can't! So, put down the instant potatoes! Though people have many different thoughts on mashed potatoes (skin vs skinless, milk vs cream, butter vs sour cream vs both?!), we on the Delish Test Kitchen team put our culinary noggins together to create these near-perfect spuds. And making these homemade mashed potatoes is insanely easy. But what actually separates amazing mashed potatoes from subpar ones? See our top tips below.

Go For a Mix of Potatoes

Russet potatoes (the classic brown-skinned ones used for baked potatoes) are the classic go-to for mashed potatoes, but you don't have to stick to only those. We like using a mix of russet and Yukon gold, which have a super-creamy texture.

Peel&mdashOr Don't

This is the age-old debate: Should you peel your potatoes for mashed potatoes?! Many people in the Delish kitchen fall into the camp of people who happen to love the texture that the skin add. But it's entirely up to you.

Use All The Butter

Our recipe calls for a whole stick, but real butter enthusiasts might even want to use another few tablespoons. We like to melt our butter with milk in a saucepan so the milk is warm when it hits the mashed spuds.

Use Full-Fat Everything

Starchy potatoes need serious fat to turn them creamy, so skip low-fat varieties for sour cream and milk, which will produce drier mashed potatoes.

Don't Be Afraid of Going Heavy on Seasoning

Mashed potatoes are begging for salt and pepper. Potatoes need a lot of salt&mdashgo heavy! This will help bring out their buttery flavor and ensure they don't taste lackluster.

Add All the Mix-ins

We're obsessed with loaded mashed potatoes&mdashwho isn't?!&mdashso we totally encourage you to stir in shredded cheddar or Parmesan, cooked bacon bits, chives, the works, after you add the melted butter-milk mixture. Truly any fresh herb or cheese will only help mashed potatoes taste amazing.

Made these perfectly creamy spuds? Let us know how it went in the comments below.

Editor's Note: The introduction of this recipe was edited on June 30, 2020 to provide more information.


Best Mashed Potatoes

Quick name one thing better than creamy, buttery, steamy, perfect mashed potatoes! See? You can't! So, put down the instant potatoes! Though people have many different thoughts on mashed potatoes (skin vs skinless, milk vs cream, butter vs sour cream vs both?!), we on the Delish Test Kitchen team put our culinary noggins together to create these near-perfect spuds. And making these homemade mashed potatoes is insanely easy. But what actually separates amazing mashed potatoes from subpar ones? See our top tips below.

Go For a Mix of Potatoes

Russet potatoes (the classic brown-skinned ones used for baked potatoes) are the classic go-to for mashed potatoes, but you don't have to stick to only those. We like using a mix of russet and Yukon gold, which have a super-creamy texture.

Peel&mdashOr Don't

This is the age-old debate: Should you peel your potatoes for mashed potatoes?! Many people in the Delish kitchen fall into the camp of people who happen to love the texture that the skin add. But it's entirely up to you.

Use All The Butter

Our recipe calls for a whole stick, but real butter enthusiasts might even want to use another few tablespoons. We like to melt our butter with milk in a saucepan so the milk is warm when it hits the mashed spuds.

Use Full-Fat Everything

Starchy potatoes need serious fat to turn them creamy, so skip low-fat varieties for sour cream and milk, which will produce drier mashed potatoes.

Don't Be Afraid of Going Heavy on Seasoning

Mashed potatoes are begging for salt and pepper. Potatoes need a lot of salt&mdashgo heavy! This will help bring out their buttery flavor and ensure they don't taste lackluster.

Add All the Mix-ins

We're obsessed with loaded mashed potatoes&mdashwho isn't?!&mdashso we totally encourage you to stir in shredded cheddar or Parmesan, cooked bacon bits, chives, the works, after you add the melted butter-milk mixture. Truly any fresh herb or cheese will only help mashed potatoes taste amazing.

Made these perfectly creamy spuds? Let us know how it went in the comments below.

Editor's Note: The introduction of this recipe was edited on June 30, 2020 to provide more information.


Best Mashed Potatoes

Quick name one thing better than creamy, buttery, steamy, perfect mashed potatoes! See? You can't! So, put down the instant potatoes! Though people have many different thoughts on mashed potatoes (skin vs skinless, milk vs cream, butter vs sour cream vs both?!), we on the Delish Test Kitchen team put our culinary noggins together to create these near-perfect spuds. And making these homemade mashed potatoes is insanely easy. But what actually separates amazing mashed potatoes from subpar ones? See our top tips below.

Go For a Mix of Potatoes

Russet potatoes (the classic brown-skinned ones used for baked potatoes) are the classic go-to for mashed potatoes, but you don't have to stick to only those. We like using a mix of russet and Yukon gold, which have a super-creamy texture.

Peel&mdashOr Don't

This is the age-old debate: Should you peel your potatoes for mashed potatoes?! Many people in the Delish kitchen fall into the camp of people who happen to love the texture that the skin add. But it's entirely up to you.

Use All The Butter

Our recipe calls for a whole stick, but real butter enthusiasts might even want to use another few tablespoons. We like to melt our butter with milk in a saucepan so the milk is warm when it hits the mashed spuds.

Use Full-Fat Everything

Starchy potatoes need serious fat to turn them creamy, so skip low-fat varieties for sour cream and milk, which will produce drier mashed potatoes.

Don't Be Afraid of Going Heavy on Seasoning

Mashed potatoes are begging for salt and pepper. Potatoes need a lot of salt&mdashgo heavy! This will help bring out their buttery flavor and ensure they don't taste lackluster.

Add All the Mix-ins

We're obsessed with loaded mashed potatoes&mdashwho isn't?!&mdashso we totally encourage you to stir in shredded cheddar or Parmesan, cooked bacon bits, chives, the works, after you add the melted butter-milk mixture. Truly any fresh herb or cheese will only help mashed potatoes taste amazing.

Made these perfectly creamy spuds? Let us know how it went in the comments below.

Editor's Note: The introduction of this recipe was edited on June 30, 2020 to provide more information.


Best Mashed Potatoes

Quick name one thing better than creamy, buttery, steamy, perfect mashed potatoes! See? You can't! So, put down the instant potatoes! Though people have many different thoughts on mashed potatoes (skin vs skinless, milk vs cream, butter vs sour cream vs both?!), we on the Delish Test Kitchen team put our culinary noggins together to create these near-perfect spuds. And making these homemade mashed potatoes is insanely easy. But what actually separates amazing mashed potatoes from subpar ones? See our top tips below.

Go For a Mix of Potatoes

Russet potatoes (the classic brown-skinned ones used for baked potatoes) are the classic go-to for mashed potatoes, but you don't have to stick to only those. We like using a mix of russet and Yukon gold, which have a super-creamy texture.

Peel&mdashOr Don't

This is the age-old debate: Should you peel your potatoes for mashed potatoes?! Many people in the Delish kitchen fall into the camp of people who happen to love the texture that the skin add. But it's entirely up to you.

Use All The Butter

Our recipe calls for a whole stick, but real butter enthusiasts might even want to use another few tablespoons. We like to melt our butter with milk in a saucepan so the milk is warm when it hits the mashed spuds.

Use Full-Fat Everything

Starchy potatoes need serious fat to turn them creamy, so skip low-fat varieties for sour cream and milk, which will produce drier mashed potatoes.

Don't Be Afraid of Going Heavy on Seasoning

Mashed potatoes are begging for salt and pepper. Potatoes need a lot of salt&mdashgo heavy! This will help bring out their buttery flavor and ensure they don't taste lackluster.

Add All the Mix-ins

We're obsessed with loaded mashed potatoes&mdashwho isn't?!&mdashso we totally encourage you to stir in shredded cheddar or Parmesan, cooked bacon bits, chives, the works, after you add the melted butter-milk mixture. Truly any fresh herb or cheese will only help mashed potatoes taste amazing.

Made these perfectly creamy spuds? Let us know how it went in the comments below.

Editor's Note: The introduction of this recipe was edited on June 30, 2020 to provide more information.


Best Mashed Potatoes

Quick name one thing better than creamy, buttery, steamy, perfect mashed potatoes! See? You can't! So, put down the instant potatoes! Though people have many different thoughts on mashed potatoes (skin vs skinless, milk vs cream, butter vs sour cream vs both?!), we on the Delish Test Kitchen team put our culinary noggins together to create these near-perfect spuds. And making these homemade mashed potatoes is insanely easy. But what actually separates amazing mashed potatoes from subpar ones? See our top tips below.

Go For a Mix of Potatoes

Russet potatoes (the classic brown-skinned ones used for baked potatoes) are the classic go-to for mashed potatoes, but you don't have to stick to only those. We like using a mix of russet and Yukon gold, which have a super-creamy texture.

Peel&mdashOr Don't

This is the age-old debate: Should you peel your potatoes for mashed potatoes?! Many people in the Delish kitchen fall into the camp of people who happen to love the texture that the skin add. But it's entirely up to you.

Use All The Butter

Our recipe calls for a whole stick, but real butter enthusiasts might even want to use another few tablespoons. We like to melt our butter with milk in a saucepan so the milk is warm when it hits the mashed spuds.

Use Full-Fat Everything

Starchy potatoes need serious fat to turn them creamy, so skip low-fat varieties for sour cream and milk, which will produce drier mashed potatoes.

Don't Be Afraid of Going Heavy on Seasoning

Mashed potatoes are begging for salt and pepper. Potatoes need a lot of salt&mdashgo heavy! This will help bring out their buttery flavor and ensure they don't taste lackluster.

Add All the Mix-ins

We're obsessed with loaded mashed potatoes&mdashwho isn't?!&mdashso we totally encourage you to stir in shredded cheddar or Parmesan, cooked bacon bits, chives, the works, after you add the melted butter-milk mixture. Truly any fresh herb or cheese will only help mashed potatoes taste amazing.

Made these perfectly creamy spuds? Let us know how it went in the comments below.

Editor's Note: The introduction of this recipe was edited on June 30, 2020 to provide more information.


Best Mashed Potatoes

Quick name one thing better than creamy, buttery, steamy, perfect mashed potatoes! See? You can't! So, put down the instant potatoes! Though people have many different thoughts on mashed potatoes (skin vs skinless, milk vs cream, butter vs sour cream vs both?!), we on the Delish Test Kitchen team put our culinary noggins together to create these near-perfect spuds. And making these homemade mashed potatoes is insanely easy. But what actually separates amazing mashed potatoes from subpar ones? See our top tips below.

Go For a Mix of Potatoes

Russet potatoes (the classic brown-skinned ones used for baked potatoes) are the classic go-to for mashed potatoes, but you don't have to stick to only those. We like using a mix of russet and Yukon gold, which have a super-creamy texture.

Peel&mdashOr Don't

This is the age-old debate: Should you peel your potatoes for mashed potatoes?! Many people in the Delish kitchen fall into the camp of people who happen to love the texture that the skin add. But it's entirely up to you.

Use All The Butter

Our recipe calls for a whole stick, but real butter enthusiasts might even want to use another few tablespoons. We like to melt our butter with milk in a saucepan so the milk is warm when it hits the mashed spuds.

Use Full-Fat Everything

Starchy potatoes need serious fat to turn them creamy, so skip low-fat varieties for sour cream and milk, which will produce drier mashed potatoes.

Don't Be Afraid of Going Heavy on Seasoning

Mashed potatoes are begging for salt and pepper. Potatoes need a lot of salt&mdashgo heavy! This will help bring out their buttery flavor and ensure they don't taste lackluster.

Add All the Mix-ins

We're obsessed with loaded mashed potatoes&mdashwho isn't?!&mdashso we totally encourage you to stir in shredded cheddar or Parmesan, cooked bacon bits, chives, the works, after you add the melted butter-milk mixture. Truly any fresh herb or cheese will only help mashed potatoes taste amazing.

Made these perfectly creamy spuds? Let us know how it went in the comments below.

Editor's Note: The introduction of this recipe was edited on June 30, 2020 to provide more information.


Best Mashed Potatoes

Quick name one thing better than creamy, buttery, steamy, perfect mashed potatoes! See? You can't! So, put down the instant potatoes! Though people have many different thoughts on mashed potatoes (skin vs skinless, milk vs cream, butter vs sour cream vs both?!), we on the Delish Test Kitchen team put our culinary noggins together to create these near-perfect spuds. And making these homemade mashed potatoes is insanely easy. But what actually separates amazing mashed potatoes from subpar ones? See our top tips below.

Go For a Mix of Potatoes

Russet potatoes (the classic brown-skinned ones used for baked potatoes) are the classic go-to for mashed potatoes, but you don't have to stick to only those. We like using a mix of russet and Yukon gold, which have a super-creamy texture.

Peel&mdashOr Don't

This is the age-old debate: Should you peel your potatoes for mashed potatoes?! Many people in the Delish kitchen fall into the camp of people who happen to love the texture that the skin add. But it's entirely up to you.

Use All The Butter

Our recipe calls for a whole stick, but real butter enthusiasts might even want to use another few tablespoons. We like to melt our butter with milk in a saucepan so the milk is warm when it hits the mashed spuds.

Use Full-Fat Everything

Starchy potatoes need serious fat to turn them creamy, so skip low-fat varieties for sour cream and milk, which will produce drier mashed potatoes.

Don't Be Afraid of Going Heavy on Seasoning

Mashed potatoes are begging for salt and pepper. Potatoes need a lot of salt&mdashgo heavy! This will help bring out their buttery flavor and ensure they don't taste lackluster.

Add All the Mix-ins

We're obsessed with loaded mashed potatoes&mdashwho isn't?!&mdashso we totally encourage you to stir in shredded cheddar or Parmesan, cooked bacon bits, chives, the works, after you add the melted butter-milk mixture. Truly any fresh herb or cheese will only help mashed potatoes taste amazing.

Made these perfectly creamy spuds? Let us know how it went in the comments below.

Editor's Note: The introduction of this recipe was edited on June 30, 2020 to provide more information.