The BEST Mashed Potatoes (VIDEO)
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These are the BEST Mashed Potatoes you will ever make! The potatoes are smooth, creamy, and full of so much flavor! It’s all due to a few key tips and one secret ingredient that makes this the only Mashed Potatoes recipe you will ever need!
Watch the Creamy Mashed Potatoes Recipe Video Below!
A Note from CJ
My secret to the Creamiest Mashed Potatoes is…
…simmering the potatoes in chicken broth! I developed this tip because I love to build flavor at every step of the cooking process. Cooking the potatoes in broth adds a subtle depth of flavor that goes a long way in the final dish!
Sides are the best part of any meal, like my Baked Mac and Cheese, Roasted Brussels Sprouts, Roasted Cauliflower, Crispy Smashed Potatoes, Honey Glazed Carrots, and Roasted Green Beans with Bacon!
The BEST way to make mashed potatoes. My family absolutely loved this side dish when I prepared it for Thanksgiving. Wonderfully creamy and buttery.
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- yukon gold potatoes – the slightly waxy and smooth texture of yukon gold potatoes makes the mashed potatoes extra creamy. You can also use creamer red potatoes.
- chicken broth – this is my secret ingredient for the best Mashed Potatoes – rather than cooking the potatoes in water, I like to boil the in chicken broth for extra flavor!
- (unsalted) butter – use unsalted butter to control the level of salt in the dish.
- fresh herbs (thyme, rosemary, chives) – I recommend using fresh herbs but if you are using dried, use half the amounts listed.
- half and half – some recipes call for sour cream or even cream cheese; I personally find that half and half (milk and heavy cream) is the best option, as it makes the Mashed Potatoes creamy without feeling too heavy.
How to Make Mashed Potatoes
Cook The Potatoes And Make The Garlic Herb Butter – Fill a large 5 quart pot with the chicken broth and add the peeled and cut potatoes to the cool broth, ensuring they are fully covered. Cover and bring the potatoes to a boil over high heat. Boil for 20 minutes or until the potatoes are fork tender, then drain, reserving the broth for gravy or soup. While the potatoes are boiling, melt butter over medium heat in a small saucepan and infuse with the herbs, seasonings, and grated garlic.
Rice And Finish The Mashed Potatoes – Strain the potatoes from the pot along with the broth to a separate bowl. Run the potatoes through a potato ricer back into the empty, warm pot to allow the steam to evaporate and further dry out the potatoes. Then over low heat add your infused butter, half & half, and freshly grated parmesan and mix until smooth. Add salt to taste and finish with freshly chopped chives. Enjoy!
My Pro Tip
CJ’s Make Ahead & Reheating Tips
Make Ahead tips: You can absolutely make Mashed Potatoes ahead of time – I recommend maximum 48 hours in advance. Once the mashed potatoes are done, store in an airtight container or covered in saran wrap/foil in the refrigerator for up to 2 days.
Reheating tips: When ready to serve, you can reheat quickly in the microwave until warmed through OR reheat in the oven at 350F. I recommend adding some cream or butter to help rehydrate the mashed potatoes. Cover the dish with foil and bake for 20-30 minutes or until warmed through.
You can store any leftover Mashed Potatoes in an airtight container in the refrigerator for 3-4 days.
If you tried this Creamy Mashed Potatoes or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Creamy Mashed Potatoes (VIDEO)
Equipment
- Potato Ricer This is the potato ricer I've used for years now – it's super easy to clean and gets those potatoes lump free!
Ingredients
- 3 lbs yukon gold potatoes, cut into 2" pieces
- 8 cups chicken broth, If using water, add 1 tbsp of kosher salt
- 8 tbsp unsalted butter
- 5 cloves garlic, grated
- 1 tbsp fresh thyme, minced, if using dried thyme, use 1/2 tbsp
- 1 tbsp fresh rosemary, minced, if using dried roasemary, use 1/2 tbsp
- 1/2 tbsp kosher salt
- 1 tsp black pepper
- 1 cup half & half
- 1/2 cup parmesan cheese, freshly grated
- 1 tbsp fresh chives, for garnish
Instructions
- Peel the yukon gold potatoes and cut them into equal size 2" pieces.
- Fill a large 5 quart pot with the chicken broth and add the potatoes to the cool broth, ensuring they are fully covered. Cover and bring the potatoes to a boil over high heat. Boil for 20 minutes or until the potatoes are fork tender, then drain, reserving the broth for gravy or soup.
- While the potatoes are boiling, melt butter over medium heat in a small saucepan. Add grated garlic, thyme & rosemary, kosher salt, black pepper and let infuse for 5 minutes over low heat.
- Strain the potatoes from the pot and reserve broth for soup, gravy, etc. Run your potatoes through a potato ricer back into the empty, warm pot to allow the steam to evaporate and further dry out the potatoes. Then over low heat add your infused butter, half & half, and freshly grated parmesan and mix until smooth.
- Add salt to taste and finish with freshly chopped chives. Enjoy!
Video
Notes
- Sour cream or cream cheese
- Difference shredded cheeses, such as cheddar or gouda, on top
- Roasted garlic
- Caramelized onions
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Creamy Mashed Potato recipe was originally published in November 2023, and updated in November 2025.
I’ve tried many mashed potato recipes and was disappointed, but I’m so glad I came across this recipe! This recipe is a keeper! I’ve made these mashed potatoes three times and all three times they have turned out AH-MAZING! THE BEST mashed potatoes EVER! Trust me, you will not be disappointed!
Thank you so much Ritika!!! This is such an honor – I’m so glad this recipe has earned a spot at your table 🙂
I only use fresh goats milk in mashed potatoes! Everyone who eats them wants to know why they taste so good! I’ve yet to tell them why!
What a compliment, thank you so much for the fantastic review!
Phenomenal.
Thanks so much, Jamie!