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Quick: Name one thing better than creamy, buttery, steamy, perfect mashed potatoes! So, put down the instant potatoes, grab your favorite spuds, a large pot, and a masher and let’s get this party started. Though people have many different thoughts on mashed potatoes like keeping the skin on the potatoes vs. Delish Test Kitchen team put our culinary noggins together to create these near-perfect spuds. They combine all of our absolute favorite things about mashed potatoes but still allow you to customize to your heart’s content.
This is the age-old debate: Should you peel your potatoes for mashed potatoes? Many people in the Delish kitchen fall into the camp of people who happen to love the texture that the skin adds, but it’s entirely up to you. Keeping the skins on will make for a more textured mash with a little more fiber and nutrients. Eliminate the skin and you will have the smoothest mash in all the land! Our recipe calls for a whole stick, but real butter enthusiasts might even want to use another few tablespoons. We like to melt our butter with milk in a saucepan so the milk is warm when it hits the mashed spuds. Starchy potatoes need serious fat to turn them creamy, so skip low-fat varieties for sour cream and milk, which will produce drier mashed potatoes.