You Can Make Delicious Buttery Mashed Potatoes

Who doesn’t love a bowl of piping hot buttery mashed potatoes? You can make this side dish that everyone will love. It isn’t difficult to make these buttery mashed potatoes and serve them up for your next dinner.

Learn how to make the best buttery mashed potatoes you will have in your life.

Buttery mashed potatoes aren’t difficult to make; you can make the best-mashed potatoes ever with this simple technique and the right choice of potatoes. When I want to make a bowl of mashed potatoes, I like to use Yukon Gold potatoes. Yukon Gold potatoes have a thin skin and yellow flesh inside, and this potato has a naturally buttery flavor. You can use Russet potatoes for this recipe, but if you get a chance to try the Yukon Gold, I think you will prefer them just like I do.

This method also varies because instead of using a mixer to prepare these mashed potatoes we are going to use a potato ricer. The potato ricer will help to protect the cell walls of the mashed potatoes, so they don’t get gummy. If you have ever had gummy mashed potatoes, it is because they have been overmixed and the cell walls of the potato have burst.

We are going to use whole milk for these potatoes; this is one time I suggest that you don’t use 2% milk or any other variety of milk. In fact, my personal preference would be to use half and half, or even cream instead. For an everyday bowl of mashed potatoes, whole milk has the best flavor and not too many calories.

We are going to infuse the milk with herbs. Thyme is an excellent addition. If you like, you could add a slice or two of onion in your milk too. The soaking of the herbs with the milk adds a nice subtle touch that you and your family will love.

Love Potatoes? Check out these Potato Recipes

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Learn how to make the best buttery mashed potatoes you will have in your life.

You Can Make Delicious Buttery Mashed Potatoes

You have never had mashed potatoes so good. 
5 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: buttery mashed potatoes
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8
Calories: 261kcal


  • 4 pounds Yukon Gold potatoes
  • 2 teaspoons Kosher salt
  • 1 1/2 cups milk
  • 4 ounces butter 1 stick
  • 1 sprig thyme
  • 2 bay leaves
  • 2 slices of onion (if desired)
  • salt and pepper to taste


  • Wash and peel potatoes. Cut potatoes into 2-inch pieces. Cutting the potatoes evenly will help them cook evenly. Place potatoes in a saucepan and cover with enough water to cover the potatoes by one inch. Place potatoes on medium-high heat to simmer for about 20-25 minutes. Potatoes are done when a fork pieces through easily. Wh
  • ile the potatoes are cooking heat together milk, butter, and herbs on low. When the potatoes are done, drain the excess water from the potatoes. Place potatoes in either a potato ricer or a food mill. Remove herbs and onion (if used) from the milk, and add milk to the potatoes. Stir quickly. The potatoes may become gummy if allowed to cool too much. Season with salt and pepper to taste.


Calories: 261kcal | Carbohydrates: 30g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 724mg | Potassium: 997mg | Fiber: 5g | Sugar: 2g | Vitamin A: 445IU | Vitamin C: 26.2mg | Calcium: 125mg | Iron: 7.5mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Patricia Cody

    5 stars
    I like to add sour cream and/or cream cheese to my mashed potatoes in place of or in addition to the milk. I think it makes them extra creamy, rich and flavorful as a result. I’m curious to try the buttermilk though.

  2. Keith Larner

    Love the recipe. However, for a different take — use buttermilk! (My wife is Serbian, and I was going to surprise her by making mashed potatoes. The markets in Belgrade don’t have ‘buttermilk’, but they have a very similar product marketed as yougurt, (actually I think it really is buttermilk, but hey — I’m not Serb!)). Anyway, I boiled the potatoes, and while doing so, heated the yougurt with some salt, pepper and parsley flakes and some garlic powder. Stirred in the warm yougurt and about half of stick of butter to the riced potatoes (yep! brought my personal ricer with me). Wife and in-laws and stepdaughters couldn’t get enough of them. When I got back stateside, I made same way only used regular -off-the-shelf buttermilk the next time I made them.
    Thanks for your recipe, will try it on my wife and family soon!

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