Unlock the Secret to the Creamiest Mashed Potatoes Ever with This Simple Recipe!

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Just like Grandma used to make, this recipe for mashed potatoes will take you back to those cozy family dinners of the past. As she said, the best potatoes for mashing depend on your personal preference. Some varieties yield fluffy results, while others create a creamier texture.

Here’s a quick summary of the steps you’ll follow in the full recipe below to make these mashed potatoes:


  • 2 pounds baking potatoes, peeled and quartered
  • 3 cloves garlic, peeled (optional, my grandma used this and it was very delicious)
  • 1 cup milk
  • 2 tablespoons butter
  • Salt and ground black pepper to taste


  1. Bring a large pot of salted water to a boil. Add the potatoes and garlic, reduce heat to medium, and simmer for 15 to 20 minutes until the potatoes are tender.
  2. While the potatoes are cooking, heat the milk and butter in a small saucepan over low heat until the butter is melted.
  3. Drain the potatoes and return them to the pot. Gradually add the warm milk mixture, mashing with a potato masher (you can blend with an electric mixer until smooth and creamy). Season with salt and pepper to taste.

Let the mashed potatoes cool completely before transferring them to an airtight container. Store them in the refrigerator for three to four days. Reheat in the microwave, oven, or on the stove.

Can You Freeze Mashed Potatoes?

Yes, you can freeze mashed potatoes in individual or larger portions for up to one month. Thaw them overnight in the refrigerator, or reheat them directly from frozen using a slow cooker, stove, or oven.