Side Dishes
The 3 Top-Rated Mashed Potatoes, Compared (Plus the Tricks That Prevent Gluey Mash)
Three top-rated mashed potatoes compared, plus the changes thousands of reviewers make.
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Why this ranks: mashed potatoes were the top-ordered Thanksgiving side in Western states in DoorDash and Instacart data (Deseret News, Nov 2025), and they’re on nearly every table.
The top-rated originals (ratings checked Nov 1, 2026)
We read the reviews on each of these recipes and summarized the changes cooks make most, in our own words. Click through for the full original recipe. Ratings change over time.
- 3 top-rated originals
- 6,740 combined ratings
- 5 reviewer-tested fixes
- Nov 1 ratings last checked
1
Chef John’s Perfect Mashed Potatoes
Rating checked Nov 1, 2026. Ratings change over time.
Pin: Allrecipes on Pinterest
A reader favorite on Allrecipes, this version holds a 4.8-star average from 1,097 ratings. Here is what the cooks who made it changed most often.
What reviewers change
- Start the potatoes in cold, well-salted water and keep it at a gentle simmer.
- Warm the milk and butter before adding them, so the mash stays smooth.
- For a richer version, fold in cream cheese and chives, Boursin, or swap in half-and-half.
- Cook the potatoes in stock with garlic, then save the stock for gravy.
2
Slow Cooker Mashed Potatoes
Rating checked Nov 1, 2026. Ratings change over time.
A reader favorite on Allrecipes, this version holds a 4.8-star average from 1,660 ratings. Here is what the cooks who made it changed most often.
What reviewers change
- Put a clean towel under the lid so condensation does not water them down.
- Ease off the butter or sour cream if they taste too rich or tangy.
- Add plenty of garlic, roasted or minced.
- Make them the day before and reheat. Leftovers freeze well.
3
Mashed Potatoes
NYT Cooking shows whole stars only. Ratings checked Nov 1, 2026.
Developed by Julia Moskin for NYT Cooking, this version holds a 4-star average from 3,983 ratings and 298 reader comments. Reviewer notes for this one are still being summarized.
The 5 changes reviewers make most, across all three
- Start in cold, well-salted water, with big chunks so they don’t waterlog.
- Steam them dry. Return the drained potatoes to the warm pot for a minute or two.
- Warm the dairy, and don’t over-mix. A ricer or hand masher beats a mixer every time.
- Add cream cheese or sour cream for richness and tang.
- Infuse garlic by simmering cloves in the milk and butter, or cook the potatoes in stock.
What you’ll need
- Potato ricer, for the smoothest mash with no glue. Shop on Amazonor the new release
- 6 to 8 quart stockpot or Dutch oven. Shop on Amazonor the new release
- Slow cooker with a warm setting, to hold them for hours. Shop on Amazonor the new release
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Ingredients
- 5 lb Yukon Gold potatoes, peeled and cut into 2-inch chunks
- 2 tbsp kosher salt, for the water
- 1.25 cups whole milk or half-and-half
- 1 stick (8 tbsp) butter
- 4 garlic cloves, smashed
- 4 oz cream cheese, softened
- Salt, white or black pepper, chives
Directions
- Cover the potatoes with cold water by an inch, add the salt, bring to a boil, then simmer until a knife slides in easily, 15 to 20 minutes.
- Meanwhile, warm the milk, butter and garlic gently for 10 minutes; remove the garlic (or mash it in).
- Drain the potatoes, return them to the pot over low heat, and stir 1 to 2 minutes to steam off moisture.
- Rice or mash the potatoes, then fold in the cream cheese and warm milk mixture until creamy. Season and top with chives.
FAQ
Make ahead? Make up to 2 days ahead and refrigerate. Reheat in a slow cooker on low for 2 to 3 hours with a splash of milk, or in a covered dish at 350°F for 30 minutes.
Best potato? Yukon Golds for buttery and dense, russets for fluffy.