Small Batch Homemade Mashed Potatoes Recipe For Two
Creamy, buttery, and impossibly delicious—these mashed potatoes are everything you crave in a classic comfort food, but scaled perfectly for two.
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I’ve heard from so many of you that you mostly only cook for yourself or maybe one other person and would like recipes that are a bit smaller. Message received! Here is my favorite classic mashed potato recipe, scaled down to make two lovely servings (with perhaps a tiny bit leftover).
Each bite delivers a rich, velvety texture that’s both pillowy and satisfying. The subtle tang of sour cream and the gentle warmth of melted butter make this the ultimate side dish for an intimate Thanksgiving dinner or a cozy weeknight meal.
With just the right balance of flavor and simplicity, whether you’re pairing them with pork chops, salmon, or chicken fricassee, these mashed potatoes will always be a great addition to your table.
You’ll love how fork tender the potatoes become, blending seamlessly with a splash of warm milk (or cream) and a hint of fresh herbs. The result? The best mashed potatoes for two, every single time.
And of course, if you are serving more people, simply double or triple the recipe.
These Mashed Potatoes Are:
- Creamy with a dreamy, buttery texture
- Quick and easy, using simple ingredients
- Scaled for 2-3 generous servings
- A perfect side dish for small batch recipes
- Flexible—try with Yukon Golds, russets, or red potatoes
- A great addition to an intimate Thanksgiving dinner
The flavor is classic, but with a luxe twist. A blend of Yukon gold potatoes and russet potatoes gives you the best of both worlds—creaminess and structure. Sour cream and melted butter add tang and richness, while white pepper brings a gentle bite.
You can keep these mashed potatoes simple or dress them up with roasted garlic cloves, cream cheese and/or fresh herbs for an extra layer of flavor. Either way, they’re the kind of comfort food you’ll want to make again and again—especially when you’re cooking for that special someone.
Potato Lovers! You’ll also want to try my lemon-thyme twice-baked potatoes and my lemon-oregano roasted potatoes.
Choosing The Right Ingredients
- Yukon Gold Potatoes: Their naturally buttery flavor and creamy texture make them one of the best potatoes for mashing.
- Russet Potatoes: High starch content creates fluffy, light mashed potatoes.
- Sour Cream: Adds a tangy note and extra creaminess.
- Whole Milk or Heavy Cream: Warm milk or cream helps achieve the perfect silky consistency.
- Salted Butter: For that classic, rich flavor and smooth mouthfeel.
- Fresh herbs: A pop of freshness and gentle herbal flavor.
- Kosher Salt & White Pepper: Essential for seasoning and balance. I opt for white pepper for mashed potatoes, the flavor is subtle and the color blends in nicely.
- Cream cheese: You can skip this but I love the extra richness. If you have some in your fridge add a tablespoon. You won’t regret it.
- Optional: Roasted garlic cloves for extra depth.
Overview: How To Make Mashed Potatoes
Start by peeling and chopping your potatoes (Yukon golds, russets, or a mix) into small pieces for even cooking. Place them in a large saucepan and cover with cold water, adding 2 teaspoons of kosher salt. Bring to a boil over medium-high heat, then reduce to a simmer until the potatoes are fork tender—about 12-15 minutes.
Drain the potatoes well, letting excess water evaporate (a quick rest on a paper towel works wonders).
Return the potatoes to the pot over low heat to dry them out further, then mash with a potato masher, food mill, or ricer for an ultra-creamy texture.
In a small saucepan, gently warm your whole milk or heavy cream with the butter, cream cheese, white pepper, and sour cream. Pour this mixture over the potatoes and stir with a wooden spoon or other big spoon until smooth.
Season with more white pepper and salt to taste. For extra whipped mashed potatoes, use an electric mixer or stand mixer, but don’t overmix—just until fluffy and combined.
Fold in fresh herbs if you like (I like thyme). Serve immediately as the perfect side dish, or keep warm in a small bowl in the oven set over low heat. Leftovers (if any!) can be stored in an airtight container and gently reheated with a splash of milk.
Meal Planning: Make these ahead of time and store in an airtight container in the fridge then warm in the microwave or in a skillet on the stovetop until heated through. Perfect for small-batch meal planning!
Serve With:
- Apricot-Pistachio Stuffed Pork Loin
- Everything Spice Ground Turkey Casserole
- The Best Thanksgiving Turkey
- Pan-Seared Fish and Asparagus
- Red Wine Braised Beef
Whether you’re hosting a small holiday or simply craving comfort food, this creamy mashed potatoes recipe for two is a must-try. It’s easy, flexible, and always delivers big flavor in a small batch. Try it with homemade gravy, next to meatballs, or as part of your Thanksgiving dinner for two—these potatoes are always a crowd-pleaser, even if your “crowd” is just you and someone you love.
Creamy Mashed Potatoes for Two
Ingredients
- 1 medium (or 3 small) Yukon Gold potato, about 8 oz, peeled and diced
- 1 medium (or 3 small) Russet potato, about 8 oz, peeled and diced
- 2 teaspoons kosher salt, plus more to taste
- 3 tablespoons salted butter
- 1/2 cup whole milk or heavy cream
- 2 tablespoons sour cream
- 1 tablespoon cream cheese, optional, for extra creaminess
- 1/2 teaspoon ground white pepper, plus more to taste
- 1 teaspoon chopped fresh herbs, chives, parsley, or thyme (optional)
Instructions
- Place the diced potatoes in a large saucepan and cover with cold water. Add 2 teaspoons kosher salt.
- Bring to a boil over medium-high heat, then reduce to a simmer. Cook until potatoes are fork tender, about 12-15 minutes.
- Drain potatoes well, then return to the pot over low heat for 1-2 minutes to evaporate excess water.
- Mash potatoes with a potato masher, ricer, or food mill until smooth.
- In a small saucepan, combine 3 tablespoons butter and 1/2 cup milk or cream, 2 tablespoons sour cream, 1 tablespoon cream cheese (if using), and 1/2 teaspoon white pepper. Heat over low heat, stirring until butter and cream cheese is melted.
- Pour warm milk mixture over potatoes. Stir with a wooden spoon until creamy. Season with more salt and white pepper to taste. Stir in fresh herbs if desired.
- Serve warm. Store leftovers in an airtight container for up to 3 days.
Notes
- Herb Variations: Fresh chives, parsley, or thyme brighten up the flavor and add a pop of color. Mix and match based on what you have or what’s in season.
- Scaling Up: Need to serve more? This recipe easily doubles or triples—just use a larger pot and adjust seasoning to taste.
- Make Ahead: Mashed potatoes can be made up to a day in advance. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream to loosen them up.
- Serving Suggestions: These mashed potatoes pair perfectly with roasted chicken, steak, or your favorite vegetarian main. They’re also a great base for a cozy bowl with sautéed mushrooms or gravy.
