Mashed potatoes are one of the most decadent foods of all time. Even though they’re technically a side dish, this rich and creamy food is packed with flavor and super easy to whip up. However, not all mashed potatoes are the same. There’s no such thing as the “best” mashed potato recipe — there are plenty of twists that you can apply to your buttery and creamy dish. However, these hacks are known to yield extremely impressive mashed potatoes. Below, we’ll share our favorite tips, ingredients, and steps to make the best mashed potato recipe of all time.

Tips to make the best mashed potatoes:

1. Mix up your tater varieties

Using a blend of potatoes is key –– while some people opt for Russet potatoes (a starchier variety) or Yukon golds (known for being more buttery) many people prefer a 50/50 blend of Russet and Yukon, claiming that it brings a better texture and taste.

2. Don’t water-log the spuds

Water-logging potatoes happens when you’re boiling them whole –– you can avoid water-logging by chopping potatoes into smaller pieces (make sure they’re the same size) for a boiling process that’s fast and even. Additionally, try to avoid over-boiling your potatoes. A dinner knife should be inserted with very little resistance, and this is a great way to check if your spuds are done.

3. Dry them in a pan after they’re cooked

Once your potatoes are done, drain them. Then, put them back in the pot they came out of, setting the burner on low heat. Using mitts, shake your pan for around a minute. This can help release some moisture from the potatoes, making for a better mash.

4. Don’t mix them too much

Just like baked goods, if you over-mix your mashed potatoes, you will ruin them. Stir the liquid in until they reach the desired texture. Otherwise, they can start to take on a gummy texture, which isn’t pleasant at all.

5. Don’t forget to season

First, you’ll add a generous pinch of sea salt to the water while the potatoes are boiling. Then you’ll add in a little more when combining with milk, butter, and cream cheese. Potatoes do need quite a bit of salt, but taste-test while cooking to make sure you don’t add too much salt.

6. Get the masher you deserve

A fork is not doing those fluffy mashed potatoes any justice –– be sure to invest in a masher that you feel comfortable using. Some mashers will give you a chunkier result, while others will get you a smooth result, so choose one you feel most comfortable with.

Ingredients

You’ll need to mix up your potatoes with garlic (2-3 cloves), butter, milk, cream cheese for an added luscious texture and tangy flavor, and salt. You can add toppings like green onions or chopped chives to add some flavor, as well as some black pepper.

It’s time to get cookin’

First, you’ll need to cut your potatoes. This can be done with skins on or off, but the peels do contain many nutrients. Next, you’ll need to boil them with at least an inch of water on top of the potatoes. Once the water is drained, microwave or heat milk, butter and a couple of teaspoons of sea salt without boiling the milk. Set the liquid mix aside.

Finally, you’ll want to pan-dry your potatoes in the pot as described previously. Then, you’re at the finish line: mashing your potatoes and stirring everything together. Be sure to add the liquid in slowly instead of all at once. Then, voila! You’ve just made some impressive mashed potatoes that will earn compliments whenever you host or need to bring a dish to a dinner party.