Mashed potatoes are a simple food. But you might need tips for making the best mashed potatoes. Because if you’ve ever made a simple food before, you know that simple is anything but, especially when that food creates such strong emotional connections to the people eating it.

When you’re working with just potatoes, salt, butter, and cream, the little things matter. You might have already picked up our recipe for no-boil mashed potatoes, but if you're a traditionalist, here are some easy tips for making the best mashed potatoes.

1. Boil Your Potatoes in Large Pieces

If you cut them small, it gives water more of an opportunity to make its way inside the potatoes. More water means more liquid and less flavor in the final product. If you really want to protect your potatoes from water, boil them with the skins on and remove them after the potatoes have cooked. Again, if you want to do those no-boil mashed potatoes, this advice obviously does not apply.

2. Keep Your Potatoes Hot

If you want a truly creamy taste and texture, you can’t let the potatoes cool before mashing—you want to start getting busy with them as soon as possible after they've been boiled and drained. Use your dish gloves to handle them right out of the pot, and get mashing like you’re some kind of professional masher or something.

3. Don’t Add Your Liquid All at Once

Think of it like trying to chug a beer instead of sipping it—some of it will spill or dribble down your chin. Same goes for the spuds. Your potatoes won’t be able to absorb all of that liquid at once. Working in smaller pours helps them soak up all that creaminess, avoiding liquid-y mashed potatoes.

4. Infuse Your Fat with Aromatics

Feeling ambitious? We’re very proud of you. While you’re boiling the potatoes, you can throw your cream on the stove with some thyme, rosemary, garlic, or whatever other aromatics you enjoy. Simmering the cream on low heat will infuse that flavor directly into the liquid. Strain it after you’re done and ditch the aromatics to keep the texture of the mashed potatoes pure.

If you love good, old-fashioned mashed potatoes, this is the perfect recipe. Made with Idaho potatoes, milk, butter, and optional garlic, this go-to recipe for simple, homemade mashed potatoes is a classic holiday dish. Learn how to make mashed potatoes that come out smooth, creamy, and delicious every time. Serve with gravy or extra butter on top.

INGREDIENTS

2 pounds baking potatoes, peeled and quartered

3 cloves garlic, peeled, or to taste (Optional)

1 cup milk

2 tablespoons butter

salt and ground black pepper to taste

DIRECTIONS

Step 1

Bring a large pot of salted water to a boil. Add potatoes and garlic, lower heat to medium, and simmer until potatoes are tender, 15 to 20 minutes.

Step 2

When the potatoes are almost finished, heat milk and butter in a small saucepan over low heat until butter is melted.

Step 3

Drain potatoes and return to the pot. Slowly add warm milk mixture, blending it in with a potato masher or electric mixer until potatoes are smooth and creamy. Season with salt and pepper.