You know those recipes that feel like they’ve always been there? Like an old friend who knows your favorite spoon and doesn’t judge when you eat straight from the pot? That’s what mashed potatoes are in this house.
This isn’t just another mashed potatoes recipe. This is the one that shows up when you’re building comfort on a plate. The one that doesn’t ask for permission to steal the spotlight from the roast. The one that makes gravy feel like it finally found its soulmate.
These mashed potatoes are creamy, buttery, and soft with just a little texture left behind — because we like our mash with character, not whipped into a mousse.
Why These Mashed Potatoes Are a Non-Negotiable on My Table
Let’s keep it real. In this kitchen, we don’t do dry mashed potatoes. And we definitely don’t need a science project to get them just right.
This mashed potatoes recipe uses a handful of ingredients — Yukon Gold potatoes, real salted butter, a splash of half-and-half, and the kind of salt that brings it all together. No sour cream. No cheese overload. Just honest flavor, done right.
It’s simple because life is complicated enough. And these mashed potatoes are built to go with just about every main dish you love.
The Perfect Potato: Why I Use Yukon Golds
Not all potatoes are created equal, and when it comes to mashed potatoes, Yukon Gold is my gold standard. They’re naturally creamy, don’t need much help to taste good, and they mash beautifully without getting gluey.
If you only have Russets, they’ll work — just be gentle and don’t over-mash. Red potatoes? They’re cute, but they’re too waxy for this texture.
Kitchen Tools I Use for the Best Mashed Potatoes (this post contains affiliate links)
Let’s talk tools. These are my go-to favorites for mashed potato perfection:
- ASETY Chef Knife — Slices through raw potatoes like butter.
- Stainless Steel Mixing Bowls with Grip Bottoms — No slipping while you mash and stir.
- My favorite measuring cups — Pretty and practical.
How to Serve These Mashed Potatoes (They Go With Everything)
These mashed potatoes aren’t picky. They’re the side dish that says, “I got you” — no matter what’s on the plate. Here are some of my favorite pairings:
- Weeknight Wonder Pot Roast — Let the gravy fall where it may, because these mashed potatoes will catch every drop.
- Lemon Pepper Chicken — The zesty citrus pairs beautifully with the creamy potatoes.
- Brown Stew Beef — This is island comfort food meets cozy dinner side.
- Stuffed Cabbage Rolls — Because mashed potatoes deserve to be on the same plate as comfort royalty.
And don’t sleep on this: if you’re making Cottage Pie (or its cousin, Shepherd’s Pie), these are the mashed potatoes to use. They’re thick enough to spread, soft enough to bake into a golden crust, and flavorful enough to top any meat-and-veggie filling like a champ.
Storage and Reheat Tips
- Refrigerator: Store in an airtight container for up to 4 days. Reheat gently with a splash of milk and a pat of butter. Stir often to keep them smooth.
- Freezer: Freeze in portion-sized containers for up to 2 months. Thaw overnight in the fridge and reheat slowly — stovetop or microwave both work, just don’t forget the butter.
Substitutions & Sensitivities
- Dairy-Free? Use oat milk and vegan butter. I’ve tried it. It’s still silky.
- Low-sodium? Use unsalted butter and taste as you go. The flavor’s still there.
- Milk Substitute? I use half-and-half instead of whole milk because my little one has a sensitive tummy and can only handle 2%. It adds creaminess without making it heavy.
Final Thoughts From My Kitchen to Yours
This mashed potatoes recipe is a love language. It’s warm, filling, and ready to hold whatever the rest of dinner throws its way. Whether you’re making a full Sunday dinner or sneaking bites straight from the bowl while hiding in the kitchen — no shame — these mashed potatoes are here to support you.
They’re more than just a side. They’re the coziest seat at the table.
Until next time, may your dinners be warm and your mashed potatoes extra buttery.
With love (and gravy),
Camille
xo
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Cam’s Buttery Mashed Potatoes
4
servings10
minutes20
minutes30
minutesCreamy, buttery Yukon Gold mashed potatoes that go with everything. Smooth with just a few small chunks for texture — the perfect simple side dish for busy weeknights or comfort food dinners
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Ingredients
4 large Yukon Gold potatoes, peeled and cut into chunks
4 tablespoons butter (plus extra for serving)
½ cup half-and-half (or milk)
¼ cup sour cream
Salt & black pepper to taste
Directions
- Bring a large pot of salted water to a boil. Add potato chunks and boil for 15-20 minutes, or until fork tender.
- Drain the potatoes well and return them to the hot pot. Let them sit uncovered for 1-2 minutes to steam off excess moisture.
- Add butter, half-and-half, and sour cream. Mash with a potato masher until creamy but still slightly chunky for texture.
- Season with salt and pepper to taste.
- Top with extra butter before serving.
Camille’s Notes
• Yukon Gold potatoes are naturally creamy with a buttery flavor, making them perfect for mashed potatoes.
• Half-and-half adds extra richness, but milk works fine in a pinch.
• Leave a few small chunks for texture — they feel homemade and comforting.
• Designed to complement bold or heavily seasoned main dishes like Lemon Lovers Chicken or taco night.
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