You’ll find 14 creamy mashed potato recipes that cover simple classics and bold twists, so you can pick one for any meal. Start with buttery milk-based mash, then try garlic and herb, cheddar and chive, or sour cream and onion for extra tang. There are lighter options with cauliflower, rich versions with cream cheese and roasted garlic, and savory mixes with bacon or horseradish. Scan the list to match texture and flavor to your meal and tools.
Classic Creamy Butter and Milk Mashed Potatoes
Creamy, buttery mashed potatoes that melt in your mouth — the perfect cozy side.
Ingredients:
- 2 pounds Yukon Gold or Russet potatoes, peeled and cut into 1–2-inch chunks
- 1 teaspoon kosher salt (for boiling water)
- 4 tablespoons unsalted butter, plus extra for serving
- 1/2 to 3/4 cup whole milk (warmed)
- 1/4 cup half-and-half or cream (optional, for extra richness)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon freshly ground black pepper
- Optional: 1–2 tablespoons chopped fresh chives or parsley for garnish
How to Make:
- Place the potato chunks in a large pot and cover with cold water by about an inch; add 1 teaspoon kosher salt.
- Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, about 15–20 minutes.
- Drain the potatoes well and return them to the hot pot for a minute to let excess steam escape (this keeps them fluffy).
- Meanwhile, warm the milk and half-and-half (if using) with the butter until the butter melts — keep warm.
- Mash the potatoes with a potato masher or ricer until mostly smooth.
- Pour in the warm butter-milk mixture a little at a time, mashing until you reach your desired creaminess.
- Season with 1/2 teaspoon salt and 1/4 teaspoon pepper, taste and adjust seasoning.
- Transfer to a serving bowl, add a pat of butter on top and sprinkle with chopped chives or parsley if desired.
Dig in and enjoy the ultimate creamy, buttery comfort on your plate!
Garlic and Herb Mashed Potatoes
Creamy Garlic and Herb Mashed Potatoes — comfort with a fresh, savory twist.
Ingredients:
- 2 pounds Yukon Gold or Russet potatoes, peeled and cut into 1–2 inch chunks
- 4 cloves garlic, peeled
- 4 tablespoons unsalted butter
- 1/2 cup whole milk (or half-and-half for extra creaminess), warmed
- 1/4 cup sour cream or crème fraîche (optional for tang)
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh thyme (or 1/4 teaspoon dried)
- Salt and freshly ground black pepper, to taste
- Optional: 1–2 tablespoons olive oil or extra butter for finishing
How to Make:
- Put the potato chunks and garlic cloves in a large pot and cover with cold salted water by about an inch.
- Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, about 15–20 minutes.
- Drain the potatoes and garlic well and return them to the hot pot for 1 minute to let excess steam evaporate.
- Mash the potatoes and garlic with a potato masher or ricer until mostly smooth.
- Add the butter and warmed milk a little at a time, stirring until you reach your desired creaminess.
- Stir in the sour cream (if using), chopped chives, parsley, and thyme. Season with salt and pepper to taste.
- Transfer to a serving bowl and drizzle with a little olive oil or top with an extra pat of butter if you like.
- Serve hot and watch these garlicky, herby clouds disappear fast — enjoy!
Cheddar and Chive Loaded Mashed Potatoes
Cheddar and Chive Loaded Mashed Potatoes — creamy, cheesy, and perfect for practically every meal.
Ingredients:
- 2 pounds Yukon Gold or Russet potatoes, peeled and cut into 1–2 inch chunks
- 1 teaspoon salt (for boiling water)
- 4 tablespoons unsalted butter
- 1/2 to 3/4 cup whole milk or half-and-half, warmed
- 1 cup sharp cheddar cheese, grated
- 1/4 cup sour cream (optional for extra tang and creaminess)
- 2–3 tablespoons fresh chives, finely chopped (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- Optional: crispy bacon bits or crumbled cooked bacon for topping
How to Make:
- Place potato chunks in a large pot and cover with cold water. Add 1 teaspoon salt.
- Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, about 12–15 minutes.
- Drain potatoes well and return them to the hot pot to steam for a minute to remove excess moisture.
- Add butter to the potatoes and mash until mostly smooth.
- Stir in warm milk (start with 1/2 cup and add more if needed) and sour cream if using, until creamy.
- Fold in grated cheddar and chopped chives, stirring until cheese is melted and evenly distributed.
- Taste and season with salt and plenty of black pepper.
- Transfer to a serving bowl, sprinkle with extra chives and bacon bits if desired, and serve hot.
Dig in and enjoy these cheesy, chivey mashed potatoes — comfort food at its happiest!
Sour Cream and Onion Mashed Potatoes
Sour Cream and Onion Mashed Potatoes — tangy, creamy comfort with a savory onion kick.
Ingredients:
- 2 lbs (about 900 g) russet or Yukon Gold potatoes, peeled and cut into 1½-inch chunks
- 1 cup (240 g) sour cream, room temperature
- 4 tbsp unsalted butter, cut into pieces
- ½ cup (120 ml) whole milk or cream, warmed (adjust for desired creaminess)
- 1 small onion, finely minced (or 2–3 tbsp minced jarred onion)
- 2–3 tbsp chopped fresh chives (plus extra for garnish)
- 1 tsp onion powder
- 1 tsp garlic powder (optional)
- Salt and freshly ground black pepper, to taste
How to Make:
- Place potato chunks in a large pot and cover with cold water by about an inch. Add a pinch of salt.
- Bring to a boil, then reduce to a simmer and cook until potatoes are very tender, about 15–20 minutes.
- Meanwhile, sauté the minced onion in 1 tbsp butter over medium heat until soft and translucent, about 4–5 minutes; set aside to cool slightly.
- Drain the potatoes well and return them to the hot pot for a minute to help evaporate excess moisture.
- Mash the potatoes with a potato masher or ricer until mostly smooth.
- Stir in the remaining butter, warmed milk/cream, and sour cream until creamy and combined. Add more milk if you want looser potatoes.
- Fold in the sautéed onion, chopped chives, onion powder, and garlic powder (if using). Season generously with salt and pepper to taste.
- Transfer to a serving bowl and garnish with extra chives and a small pat of butter, if desired.
Enjoy these tangy, silky mashed potatoes alongside roast meats, holiday mains, or anything that needs a deliciously cozy side!
Cream Cheese and Roasted Garlic Mashed Potatoes
Cream Cheese and Roasted Garlic Mashed Potatoes — rich, silky potatoes with a mellow roasted garlic kick.
Ingredients:
- 2 pounds Yukon Gold or Russet potatoes, peeled and cut into 1–2 inch chunks
- 1 head garlic
- 3 tablespoons olive oil
- 4 ounces (about 1/2 cup) cream cheese, at room temperature
- 4 tablespoons unsalted butter
- 1/2 to 3/4 cup whole milk (or half-and-half), warmed
- Salt, to taste (about 1 to 1 1/2 teaspoons)
- Freshly ground black pepper, to taste
- Chopped fresh chives or parsley for garnish (optional)
How to Make:
- Preheat oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast 35–45 minutes until soft and golden.
- Meanwhile, place potato chunks in a large pot and cover with cold water. Add a pinch of salt.
- Bring to a boil, then simmer until potatoes are very tender, about 15–20 minutes. Drain well.
- When garlic is cool enough, squeeze the roasted cloves out of the skins into a small bowl and mash into a paste.
- Return drained potatoes to the hot pot, add butter, cream cheese, and roasted garlic paste.
- Mash with a potato masher or ricer until smooth but still fluffy.
- Gradually stir in warmed milk until you reach your desired creaminess. Season with salt and pepper, tasting and adjusting as needed.
- Transfer to a serving bowl and sprinkle with chopped chives or parsley if using.
Serve warm and enjoy the comforting, garlicky creaminess!
Brown Butter and Sage Mashed Potatoes
Brown-browned, nutty, and luxuriously creamy — these mashed potatoes get a flavor upgrade from toasty brown butter and fragrant sage.
Ingredients:
- 2 lb (about 900 g) Yukon Gold or russet potatoes, peeled and cut into 1–2 inch chunks
- 4 tbsp (55 g) unsalted butter
- 8–10 fresh sage leaves
- 1/2 cup (120 ml) whole milk or heavy cream, warmed
- 1/4 cup (60 ml) chicken or vegetable broth (optional, for thinning)
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 1–2 tbsp sour cream or crème fraîche (optional, for extra creaminess)
How to Make:
- Put the potato chunks in a large pot and cover with cold water by about an inch. Add a big pinch of salt.
- Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, about 15–20 minutes.
- While the potatoes cook, melt the butter in a small skillet over medium heat.
- Add the sage leaves to the butter and cook, swirling occasionally, until the butter foams and turns golden-brown with a warm, nutty aroma, about 3–5 minutes. Remove from heat.
- Drain the potatoes well and return them to the hot pot. Let them sit for a minute to evaporate excess moisture.
- Mash the potatoes with a potato masher or a ricer until mostly smooth.
- Stir in the warmed milk or cream, then pour in the brown butter and torn or chopped sage leaves, reserving a little butter for drizzling if you like.
- Add sour cream or crème fraîche if using, then season with salt and pepper. If mixture is too thick, add broth a tablespoon at a time to reach your preferred consistency.
- Taste and adjust seasoning. Transfer to a serving bowl and drizzle any remaining brown butter over the top.
- Serve hot and enjoy the cozy, buttery sage aroma.
Finish: Spoonfuls of these brown-butter-and-sage mashed potatoes are pure comfort — rich, silky, and impossible to resist.
Parmesan and Black Pepper Mashed Potatoes
Creamy, peppery mashed potatoes with a cheesy Parmesan kick — comfort food with a bit of sass.
Ingredients:
- 2 pounds Yukon Gold or Russet potatoes, peeled and cut into 1–2 inch chunks
- 4 tablespoons unsalted butter
- 1/2 cup whole milk (or heavy cream for richer potatoes), warmed
- 1/2 cup freshly grated Parmesan cheese, plus extra for topping if desired
- 1–1 1/2 teaspoons freshly ground black pepper (adjust to taste)
- 1 teaspoon fine sea salt, plus more to taste
- 2 tablespoons sour cream or crème fraîche (optional for extra creaminess)
- 1–2 tablespoons chopped fresh chives or parsley (optional, for garnish)
How to Make:
- Place the potato chunks in a large pot and cover with cold water by about an inch; add 1 teaspoon salt.
- Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, about 15–20 minutes.
- Drain the potatoes well and return them to the hot pot for a minute to evaporate excess moisture.
- Add the butter and mash the potatoes with a potato masher or ricer until mostly smooth.
- Stir in the warmed milk (or cream) a little at a time until you reach the desired creaminess.
- Fold in the grated Parmesan, black pepper, and sour cream if using; taste and add more salt or pepper as needed.
- Transfer to a serving bowl and sprinkle extra Parmesan and chopped chives or parsley on top if you like.
- Serve hot and enjoy the cheesy, peppery goodness.
Scoop up a generous portion and get ready for comfort with a peppery bite — these mashed potatoes disappear fast!
Buttermilk Mashed Potatoes With Fresh Dill
Bright, tangy buttermilk mashed potatoes with fresh dill that brighten any meal.
Ingredients:
- 2 pounds Yukon Gold or Russet potatoes, peeled and cut into 1–2 inch chunks
- 1 cup buttermilk, room temperature
- 4 tablespoons (1/2 stick) unsalted butter
- 1/4 cup whole milk (optional, for looser texture)
- 2 tablespoons fresh dill, finely chopped
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 garlic clove, peeled (optional)
- Chives or extra dill for garnish (optional)
How to Make:
- Put the potato chunks (and the garlic clove if using) in a large pot and cover with cold water by about an inch.
- Add 1 teaspoon kosher salt to the water and bring to a boil over high heat.
- Reduce to a simmer and cook until potatoes are very tender when pierced with a fork, about 12–15 minutes.
- Drain the potatoes (discard the garlic if used) and return them to the hot pot for 1 minute to dry out excess moisture.
- Mash the potatoes with a potato masher or ricer until mostly smooth.
- Warm the butter and the optional milk together until the butter melts, then stir into the potatoes.
- Pour in the buttermilk a little at a time, mashing until you reach your desired creamy consistency.
- Stir in the chopped fresh dill, black pepper, and taste for salt; adjust seasoning as needed.
- Transfer to a serving bowl, garnish with extra dill or chives if desired, and serve hot.
Enjoy a bright, creamy side that pairs perfectly with roasted meats or a cozy weeknight dinner!
Truffle Oil and Parmesan Mashed Potatoes
Truffle-kissed mashed potatoes: rich, silky spuds with a luxurious earthy finish.
Ingredients:
- 2 pounds Yukon Gold potatoes, peeled and cut into 1–2 inch chunks
- 4 tablespoons unsalted butter
- 1/2 cup whole milk (warmed)
- 1/4 cup heavy cream (warmed)
- 2 tablespoons Parmesan cheese, freshly grated
- 1–2 teaspoons truffle oil (white or black, to taste)
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: 1–2 tablespoons chopped chives or parsley for garnish
How to Make:
- Place the potato chunks in a large pot and cover with cold salted water.
- Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, about 12–15 minutes.
- Meanwhile, warm the milk and cream together in a small saucepan or microwave; keep warm.
- Drain the potatoes well and return them to the hot pot for 1 minute to evaporate excess moisture.
- Mash the potatoes with a potato masher or ricer until smooth.
- Add the butter and stir until melted and incorporated.
- Gradually pour in the warm milk and cream, stirring until you reach a creamy, silky texture.
- Stir in the grated Parmesan, then season with salt and plenty of freshly ground black pepper.
- Drizzle in 1 teaspoon truffle oil, taste, and add up to another teaspoon if you want a stronger truffle flavor.
- Transfer to a serving dish, garnish with chopped chives or parsley if using, and serve hot.
Finish: Serve these indulgent truffle and Parmesan mashed potatoes alongside your favorite main for an instant upgrade—comfort food with a gourmet touch.
Vegan Olive Oil and Roasted Garlic Mashed Potatoes
Rich, silky mashed potatoes with roasted garlic and fruity olive oil — comfort food with a vegan twist.
Ingredients:
- 2 lb (about 900 g) Yukon Gold or Russet potatoes, peeled and cut into even chunks
- 1 head garlic
- 2–3 tbsp extra-virgin olive oil (plus 1 tsp for roasting garlic)
- 1/2 cup unsweetened plant milk (almond, oat, or soy), warmed
- 2–3 tbsp olive oil (additional, to taste) or vegan butter substitute (optional)
- Salt, to taste (about 1–1½ tsp)
- Freshly ground black pepper, to taste
- 1–2 tbsp chopped fresh chives or parsley (optional, for garnish)
How to Make:
- Preheat oven to 400°F (200°C). Slice the top off the garlic head to expose the cloves, drizzle with 1 tsp olive oil, wrap in foil and roast 30–35 minutes until soft and caramelized.
- Meanwhile, place potato chunks in a large pot and cover with cold salted water. Bring to a boil, then simmer until potatoes are very tender, about 15–20 minutes.
- Drain potatoes well and return to the hot pot for a minute to let excess moisture steam off.
- Squeeze the roasted garlic cloves out of their skins into a small bowl and mash roughly with a fork.
- Mash the potatoes with a potato masher or ricer, then stir in the roasted garlic, 2–3 tbsp olive oil, and warm plant milk a little at a time until you reach a creamy texture.
- Season with salt and pepper, taste and adjust seasoning and olive oil for richness.
- Spoon into a serving bowl, drizzle a little extra-virgin olive oil over the top and sprinkle with chopped chives or parsley if using.
Serve warm and enjoy the garlicky, silky goodness — pure comfort in every spoonful!
Cauliflower and Potato Mashed Potatoes (Lighter Version)
A lighter, creamy mash that blends cauliflower and potatoes for comfort without the heaviness.
Ingredients:
- 1 lb (450 g) potatoes, peeled and cut into 1-inch chunks (Yukon Gold or russet)
- 1 lb (450 g) cauliflower florets
- 3 tbsp butter (or olive oil for lighter)
- 1/4 cup milk (or unsweetened plant milk)
- 2 cloves garlic, smashed (optional)
- Salt and black pepper, to taste
- 2 tbsp chopped fresh chives or parsley (optional, for garnish)
How to Make:
- Place potatoes and cauliflower in a large pot and cover with cold water.
- Add the smashed garlic if using, then bring to a boil over high heat.
- Reduce heat and simmer until potatoes and cauliflower are fork-tender, about 12–15 minutes.
- Drain well and return vegetables to the pot; remove the garlic if you want a milder flavor.
- Add butter and a splash of milk.
- Mash with a potato masher or use an immersion blender for extra smoothness; add more milk until you reach desired creaminess.
- Season with salt and pepper, taste and adjust.
- Stir in chopped chives or parsley, if using.
- Serve hot and enjoy a lighter twist on classic mashed potatoes!
Comforting and lighter — a creamy mash you can feel good about.
Horseradish and Chive Mashed Potatoes
A bright, tangy spin on classic creamy mashed potatoes with a zesty horseradish kick and fresh chives.
Ingredients:
- 2 lb (900 g) Yukon Gold or Russet potatoes, peeled and cut into even chunks
- 4 tbsp unsalted butter
- 1/2 cup (120 ml) whole milk or half-and-half, warmed
- 3–4 tbsp prepared horseradish (adjust to taste)
- 2–3 tbsp sour cream or Greek yogurt
- 2 tbsp fresh chives, finely chopped (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- Optional: 1–2 cloves garlic, minced (for a garlicky note)
- Optional: 1–2 tbsp olive oil or cream, for extra silkiness
How to Make:
- Put the potato chunks into a large pot and cover with cold water by about an inch. Add a pinch of salt.
- Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced, about 15–20 minutes.
- Meanwhile warm the milk (and olive oil or cream, if using) and melt the butter together so they’re ready to add.
- Drain the potatoes well and return them to the hot pot for a minute to let excess moisture evaporate.
- Mash the potatoes until smooth using a potato masher or ricer.
- Stir in the warm milk and melted butter a little at a time until you reach your desired creaminess.
- Fold in the sour cream, prepared horseradish (start with 3 tbsp and add more if you like it zingy), minced garlic if using, and most of the chopped chives.
- Taste and season with salt and plenty of freshly ground black pepper; adjust horseradish and creaminess as needed.
- Transfer to a serving bowl, sprinkle with remaining chives, and add an extra pat of butter if you like.
- Serve hot and enjoy the bold, creamy tang of these horseradish and chive mashed potatoes!
These mashed potatoes bring a lively, savory punch to any meal — perfect for holidays or a cozy weeknight.
Bacon and Gruyère Mashed Potatoes
Crispy, savory bacon and nutty Gruyère make these mashed potatoes irresistibly decadent.
Ingredients:
- 2 pounds Yukon Gold or russet potatoes, peeled and cut into 1–2 inch chunks
- 4 tablespoons unsalted butter
- 1/2 cup whole milk (or heavy cream for extra richness), warmed
- 4 ounces Gruyère cheese, grated
- 4 slices bacon
- 2 tablespoons sour cream or crème fraîche (optional, for tang)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped chives or green onions, for garnish
How to Make:
- Place the potato chunks in a large pot and cover with cold salted water.
- Bring to a boil, then simmer until potatoes are very tender, about 15–20 minutes.
- While potatoes cook, fry the bacon in a skillet over medium heat until crisp; drain on paper towels and crumble when cool.
- Reserve about 1 tablespoon bacon fat and stir it into the warmed milk or cream for extra flavor (optional).
- Drain the potatoes well and return them to the hot pot to steam briefly, about 1 minute.
- Mash the potatoes with the butter until smooth and creamy.
- Stir in the warmed milk or cream, grated Gruyère, and sour cream if using, until well combined.
- Fold in most of the crumbled bacon, reserving a little for topping.
- Season generously with salt and pepper, tasting and adjusting as needed.
- Transfer to a serving bowl, sprinkle with remaining bacon and chopped chives, and serve hot.
Enjoy — these mashed potatoes are the perfect indulgent side that disappears fast!
Greek Yogurt and Lemon Mashed Potatoes
Bright, tangy, and silky — these mashed potatoes perk up with Greek yogurt and lemon for an invigorating twist.
Ingredients:
- 2 pounds (about 900 g) Yukon Gold or Russet potatoes, peeled and cut into even chunks
- 1 cup plain Greek yogurt (full-fat for creaminess)
- 2 tablespoons unsalted butter
- Zest of 1 lemon
- 1–2 tablespoons fresh lemon juice (to taste)
- 1/4 cup warm milk or potato cooking liquid (adjust for desired texture)
- 2 garlic cloves, minced (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh chives or parsley, for garnish
How to Make:
- Put the potato chunks in a large pot and cover with cold water. Add a generous pinch of salt.
- Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 12–15 minutes.
- Meanwhile, warm the milk (or reserve some potato cooking liquid) and mix with the Greek yogurt, lemon zest, lemon juice, and minced garlic if using.
- Drain the potatoes well and return them to the pot over low heat for 1 minute to evaporate excess moisture.
- Mash the potatoes with a potato masher or ricer until mostly smooth.
- Stir in the butter until melted, then fold in the yogurt-lemon mixture until creamy. Add warm milk or cooking liquid a little at a time to reach your preferred consistency.
- Season generously with salt and pepper, taste, and adjust lemon or salt as needed.
- Transfer to a serving bowl, sprinkle with chopped chives or parsley, and add an extra flick of lemon zest if desired.
Serve these bright, creamy mashed potatoes with a squeeze of lemon and a smile — they’re a lively side that pairs with almost anything.
Conclusion
You’ll love trying these 14 simple, satisfying mashed potato mixes. Pick a recipe, prep your potatoes, heat your dairy, and mash until smooth. Mix in flavors like garlic, cheddar, or chives, taste, and adjust salt. For lighter bowls, swap in cauliflower or Greek yogurt. Serve warm, garnish if you like, and store leftovers in an airtight container. Repeat with a new combo to keep family meals fresh and flavorful.