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Mashed Potatoes (Stovetop Method)

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Creamy, garlicky mashed potatoes made entirely on the stovetop — these classic potatoes use just one pot and a few everyday ingredients for a smooth, tangy finish. Perfect as a comforting side for any main course, the recipe adapts easily to your preferred texture and holds up well alongside roasted meats or vegetables.
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Cook Time 20 minutes
Total Time 20 minutes
Servings: 6 cups
Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Potatoes
  • 3 pounds russet or Yukon gold potatoes peeled and cut into 2-inch chunks; peeling is optional for Yukon golds
  • 8 cups water or enough to cover potatoes
  • 5 garlic cloves peeled and smashed
  • 0.5 teaspoon fine salt plus more to taste
For Mashing
  • 0.5 cup whole milk or half and half
  • 0.25 cup butter
  • 0.25 cup sour cream or plain Greek yogurt

Equipment

  • Large pot
  • Colander
  • Potato masher or handheld mixer
  • Measuring cups and spoons

Method
 

  1. Place the potatoes, garlic, and ½ teaspoon salt in a large pot. Add enough water to cover the potatoes by at least one inch.
  2. Set the pot over high heat and bring to a boil. Lower the heat to medium or medium-high to keep the water simmering steadily but not overflowing.
  3. Cook the potatoes until they are easily pierced with a fork, about 15 to 20 minutes, depending on chunk size.
  4. Drain the potatoes well, making sure to reserve ¼ cup of the cooking liquid.
  5. Return the drained potatoes to the empty pot. Add butter and milk (or half and half).
  6. When the butter is melted, add the sour cream or Greek yogurt and mash the mixture with a potato masher or handheld mixer until smooth. If needed, incorporate a little of the reserved cooking water to reach your preferred consistency.
  7. Taste and adjust with additional salt if desired.

Nutrition

Calories: 210kcal

Notes

Russet potatoes provide fluffy mashed potatoes, while Yukon golds create a creamier texture; both work well. For a tangier flavor, use Greek yogurt instead of sour cream. Cut potatoes into even pieces for consistent cooking, and mash gently to avoid a gluey texture. Leftovers can be stored in the fridge for up to four days and reheated gently on the stove or in the microwave with a splash of milk or cooking water to restore creaminess. For dairy-free or vegan options, substitute with plant-based butter and milk, and use non-dairy yogurt.

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