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These mashed potatoes for one are smooth, rich, and full of flavor, made by cooking the potatoes directly in milk and cream with garlic and seasoning. This single serving recipe comes together in under 30 minutes and delivers perfectly creamy mashed potatoes.
Why You’ll Love This Recipe
- Extra Creamy Texture: Cooking the potatoes in milk and cream creates smooth, rich mashed potatoes.
- Well Seasoned Flavor: Garlic, coriander, and stone ground mustard add depth without overpowering the potatoes.
- Ready in Under 30 Minutes: A quick side dish that comes together fast.
- Perfectly Portioned: A true single serving recipe with no excess.
- Easy to Double: Double the ingredients to make mashed potatoes for two.
There’s something especially comforting about a bowl of mashed potatoes made just for you. I love how this recipe turns a handful of simple ingredients into potatoes that are smooth, rich, and full of flavor, with just enough garlic and mustard to make them interesting. It’s the kind of side dish I reach for when I want something familiar, satisfying, and perfectly portioned.
If you’re looking for more easy side dishes for one to round out your meal, try my buttery sautéed green beans for one, tender small batch cornbread, creamy broccoli casserole for one, or rich and velvety single serving risotto.
Ingredients
If you have any ingredients leftover from this small batch mashed potatoes recipe, check out our Leftover Ingredients Recipe Finder.
- Potatoes: Yukon Gold potatoes are my favorite for mashed potatoes. Their natural buttery flavor and creamy texture make them perfect for this recipe. If you have extras, they work wonderfully in shepherd’s pie for one, borscht for one, small batch potatoes O’Brien, or in our small beef stew recipe.
- Milk: You can use any type of milk – skim, whole, or anything in between. While the fat content may vary slightly, the texture of the mashed potatoes remains smooth and creamy.
- Heavy Cream: This is the key to achieving an indulgent, creamy consistency. For the creamiest results, you can use heavy cream alone and skip the milk. For a lighter option, substitute with half-and-half. Leftover cream can be used in recipes like chicken alfredo for one, a crustless pizza quiche, or a strawberry milkshake.
See recipe card below for a full list of ingredients and measurements.
How To Make Mashed Potatoes
These photos and instructions help you visualize how to make mashed potatoes for one. See the recipe below for ingredient amounts and full recipe instructions.
- Cut the potatoes into quarters and place them in a small saucepan. Add the milk, cream, garlic, and coriander. The potatoes should be almost fully covered; add a little more milk or cream if needed.
- Bring to a gentle boil over medium-high heat. Cook for 15 to 20 minutes, until the potatoes are tender and a knife slides through easily.
- Set a colander over a bowl and drain the potatoes, reserving the garlic-infused cream in the bowl.
- Return the potatoes to the saucepan. Pour a small amount of the reserved cream over the potatoes and mash with a potato masher or immersion blender until mostly smooth.
- Stir in the butter, olive oil, and stone-ground mustard. Add more reserved cream, as needed, until the mashed potatoes reach your preferred consistency.
Expert Tips
- Use Yukon Gold Potatoes: These potatoes have a naturally creamy texture and buttery flavor, making them ideal for smooth mashed potatoes.
- Even Cuts: Cut the potatoes into similar sized pieces so they cook evenly and become tender at the same time.
- Mash While Hot: Potatoes mash best right after cooking, when they are still warm and soft.
- Mustard Options: Stone ground mustard adds texture and depth, while Dijon mustard creates a smoother, more subtle flavor.
What To Serve With Mashed Potatoes
Mashed potatoes are a classic side that pairs well with so many dishes:
Frequently Asked Questions
Yes, you can make them a few hours ahead. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream if needed.
Cook the potatoes with milk and cream, mash them while hot, and add warm dairy gradually until the desired consistency is reached.
Reheat slowly on the stovetop or in the microwave, stirring often and adding milk or cream as needed.
Yes. The recipe doubles easily to make mashed potatoes for two.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch mashed potatoes recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Mashed Potatoes For One
Watch How To Make This
Equipment
Ingredients
- 2 medium yukon gold potatoes -quartered and unpeeled
- ½ cup milk
- ½ cup heavy cream
- 2 cloves garlic -peeled and smashed
- ¼ teaspoon ground coriander
- 1 tablespoon salted butter
- 1 tablespoon olive oil
- 1 tablespoon stone ground mustard
- ½ teaspoon kosher salt
- pinch coarsely ground black pepper
Instructions
- Cut the potatoes into quarters and place them in a small saucepan. Add the milk, cream, garlic, and coriander. The potatoes should be almost fully covered; add a little more milk or cream if needed.
- Bring to a gentle boil over medium-high heat. Cook for 15 to 20 minutes, until the potatoes are tender and a knife slides through easily.
- Set a colander over a bowl and drain the potatoes, reserving the garlic-infused cream in the bowl.
- Return the potatoes to the saucepan. Pour a small amount of the reserved cream over the potatoes and mash with a potato masher or immersion blender until mostly smooth.
- Stir in the butter, olive oil, and stone-ground mustard. Add more reserved cream, as needed, until the mashed potatoes reach your preferred consistency.
- Taste and season with salt and pepper.
Notes
- Use Yukon Gold Potatoes: These potatoes have a naturally creamy texture and buttery flavor, making them ideal for smooth mashed potatoes.
- Even Cuts: Cut the potatoes into similar sized pieces so they cook evenly and become tender at the same time.
- Mash While Hot: Potatoes mash best right after cooking, when they are still warm and soft.
- Mustard Options: Stone ground mustard adds texture and depth, while Dijon mustard creates a smoother, more subtle flavor.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Since I am lactose intolerant, can I leave out the cream or use something else.
Yes, you can leave out the cream. You can cook the potatoes in water instead, and while they won’t be quite as rich, they’ll still be creamy and flavorful once mashed. You can also use a lactose-free milk or a dairy-free alternative if that works better for you.
I love your recipes! I bought the book. This mashed potato recipe did not work. I think the med-high heat was the mistake. My potatoes burned. Your Scalloped Potato were fantastic.
Any suggestions?
Thank you so much for the kind words and for getting the cookbook! I’m so glad you enjoyed the scalloped potatoes. For the mashed potatoes, it sounds like the heat may have been a little too high. I cook mine over medium-high heat just until the potatoes are tender — if the heat is higher than that, they can burn before they soften.
Thank you!