Easy to make creamy, buttery homemade mashed potatoes that can be served as a traditional side dish!

Best Homemade Mashed Potatoes

There is something about making these Creamy Mashed Potatoes that makes me feel like I’ve arrived to adulthood. They prefer company, so to complete the meal I like to make Vegetarian Meatballs and Easy Garlic Knots , too!

By the time everything comes together, I feel like a grown woman serving a Thanksgiving meal on a random Tuesday! The best part about these is they can be made ahead of time and you can add as much butter and garlic powder as you want!

You can also serve these with Vegetarian Meatloaf , Vegetarian Pecan Patties , or Saucy Vegetarian Meatballs!

What You’ll Need

5 lbs Yukon Gold Potatoes, Peeled & Quartered

1 1/2 tsp Salt

4 tbsp Butter, Melted

1 cup Whole Milk

1 tsp Garlic Powder

Parsley, Optional

How to Make the Creamy Mashed Potatoes

Place 5 lbs peeled & quartered Yukon Gold potatoes in a large pot and cover with water. Add 3/4 tsp salt and bring water to a boil.

Cook the potatoes until they are fork tender.

Drain the potatoes in a strainer, then transfer to a bowl.

Add 4 tbsp melted butter, 1 cup whole milk, 1 tsp garlic powder, and 3/4 tsp salt.

Mash with a potato masher or hand mixer just until creamy.

Season with additional garlic powder and/or salt if desired.

Optional: Garnish with parsley.

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Make Ahead – You can easily make these ahead of time! Once made, put into a 9 x 13 pan and cover with aluminum foil. Then reheat at 350 degrees for 20 minutes, stirring half way through.

Potatoes – You don’t have to use Yukon Gold potatoes, Russet works just fine. It’s just a matter of preference.

Milk – You can use any milk of choice. Depending on how creamy you like your potatoes, you may want to add more/less milk than the recipe calls for.

Faster Boiling – Cutting the potatoes into smaller pieces help them boil and soften faster.