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These creamy mashed potatoes for one come out of the pot buttery, with a mellow garlic flavor in every spoonful. You get a generous homemade serving in under 30 minutes.
Featured Comment
“Made these 3 times now, just a perfect portion and I’ve never made mashed potatoes in cream before -never going back to the other way! Thank you!!”
– Alison
Quick Look
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Equipment: 2-quart saucepan, colander, potato masher or immersion blender
- Cook Method: Stovetop over medium-high heat
- Servings: 1
- Difficulty: Easy
- Flavor Profile: They taste buttery and savory, with mellow garlic and a mild tang from stone-ground mustard.
The potatoes simmer in garlic-infused milk and cream instead of water, so the flavor they cook in goes right back into the mash.
Why You’ll Love These Single Serving Mashed Potatoes
Picture a bowl of mashed potatoes with a pat of butter melting into the top, soft and rich all the way through, with a little garlic underneath. This is my own mashed potato recipe, and I make it all the time. It’s made for one person, and the serving is a generous one.
I first made these for my Thanksgiving For One series, and they’ve been on my table ever since. Yukon Golds are the potato I reach for because the flesh is naturally buttery and mashes smooth, and the skins are thin enough that I leave them on.
Two small things make people ask why these taste better than the usual. A little stone-ground mustard goes in with the butter and gives the potatoes a quiet sharpness and depth, and I’ve been adding it for years. Ground coriander is my secret ingredient. It brings out the natural sweetness of the potatoes, and nobody can ever name what it is.
Looking for more single serving potato recipes? Try my Colcannon For One, Cheesy Scalloped Potatoes For One, Smashed Potatoes For One, or Bangers And Mash For One, which puts sausages and onion gravy over a scoop of mashed potatoes.
Watch How To Make Mashed Potatoes For One
Table of Contents
- Quick Look
- Why You’ll Love These Single Serving Mashed Potatoes
- Watch How To Make Mashed Potatoes For One
- Ingredient Notes And Substitutions
- Recipe Variations
- How To Make Mashed Potatoes For One
- Expert Tips
- Troubleshooting
- What To Serve With Mashed Potatoes
- Frequently Asked Questions
- Ways To Use Leftover Ingredients
- Mashed Potatoes For One Recipe
Ingredient Notes And Substitutions
If you have any ingredients leftover from this mashed potato recipe for one, check out our Leftover Ingredients Recipe Finder.
Yukon Gold Potatoes: Yukon Golds are my first choice for mashed potatoes because the flesh is naturally buttery and mashes smooth. You need 2 medium potatoes or 1 large one, enough for the milk and cream to almost cover the pieces once they’re quartered. Leave the skins on. They’re thin, and they mash right in. Russets will mash up fluffier and a little drier, so add the cooking liquid slowly if you use them. Extra potatoes can go into my Shepherd’s Pie For One, Borscht For One, or small Beef Stew recipe.
Milk: Milk is part of the cooking liquid, and any kind from skim to whole works. Whole milk gives a slightly richer result, but the texture stays smooth either way.
Heavy Cream: The cream is what makes these so rich. The potatoes cook in it, absorb it, and get mashed back into it. Half-and-half gives a lighter result. If you’re in the UK, double cream is the closest match, and single cream is closer to half-and-half. Lactose-free milk and cream can stand in with no other changes. Use leftover cream in Chicken Alfredo For One, a crustless pizza quiche, or a strawberry milkshake.
Garlic: Whole smashed cloves cook in the liquid with the potatoes. Press each clove with the flat side of a knife to loosen the peel, then drop it in. The garlic mellows completely as it simmers and leaves a soft, savory depth in the cream.
Ground Coriander: This is my secret ingredient. Most mashed potatoes rely on salt and pepper alone, but a small amount of ground coriander adds a warm, savory depth that brings out the natural sweetness of the Yukon Golds. People can never quite name it, but they ask why these taste better. If you don’t have it, ground cumin is the closest substitute, with a slightly earthier note. Nutmeg is another option.
Butter: Salted butter goes in after mashing. It adds richness and seasons the potatoes at the same time. If you only have unsalted, add a bit more salt at the end.
Olive Oil: A little olive oil stirred in with the butter gives the potatoes a silkiness that butter alone doesn’t achieve. It’s an uncommon addition, but I’ve used it in this recipe for years.
Stone-Ground Mustard: Stone-ground mustard goes in at the end and adds a mild, tangy depth. Dijon is a fine substitute and gives a smoother, slightly sharper result.
Salt and Pepper: Season after everything is combined. The butter and mustard both bring saltiness, so taste first. You may need less than you think.
Recipe Variations
These swaps change the flavor or the serving size of this small batch mashed potatoes recipe, and none of them change the cooking method.
Roasted Garlic Mashed Potatoes For One
The recipe already has a mellow garlic flavor from the cloves that cook in the cream. For a deeper, sweeter garlic flavor, roast the garlic first. Cut the top off a small head of garlic, drizzle it with olive oil, wrap it in foil, and roast at 400°F for 30 to 40 minutes, until the cloves are soft. Squeeze 3 or 4 roasted cloves into the mash when you add the butter.
Cream Cheese Mashed Potatoes
Cream cheese makes the potatoes slightly tangy and even richer. Stir 2 tablespoons of softened cream cheese in with the butter and olive oil, then add the reserved cream a little at a time, since the cream cheese thickens the mash.
Parmesan Mashed Potatoes
Stir ¼ cup of finely grated Parmesan into the potatoes after mashing, while they’re still hot so the cheese melts in. Taste before adding salt, because the cheese is salty on its own.
Mashed Potatoes For Two
Double every ingredient and cook the potatoes in a 3-quart saucepan. The cooking time stays roughly the same. Check for tenderness at 15 minutes.
How To Make Mashed Potatoes For One
These photos show you how to make single serve mashed potatoes from start to finish. See the recipe card below for ingredient amounts and full 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. The mashed potatoes should be smooth and creamy, with a rich, savory flavor.
Expert Tips
Start With the Right Amount of Potato: Two medium Yukon Golds, or one large one, make one generous serving. The real test is the liquid. Once the quartered potatoes are in the saucepan, the milk and cream should almost cover them. If they don’t, add a splash more.
Cut the Potatoes Evenly: Uneven pieces don’t cook at the same rate. By the time the larger pieces are tender, the smaller ones have already started to fall apart and absorb too much liquid. Aim for quarters of roughly the same size.
Mash While Hot: Cold potatoes release more starch when mashed, which turns them dense and gluey. Mash them straight from the pan while they’re still steaming for the smoothest result.
Add the Cooking Liquid Gradually: Pour the reserved cream back in a little at a time. Every potato absorbs differently depending on size and starch content, so the amount you need will vary. You won’t use all of it, and that’s expected. Add too much at once and the potatoes become soupy.
Troubleshooting
Here’s how to get single serving mashed potatoes exactly the texture you want.
Why did my potatoes burn on the bottom of the pan?
Potatoes burn on the bottom of the pan when the heat is too high, because milk and cream scorch faster than water. Keep the heat at medium-high and watch the pan. If the liquid bubbles aggressively, turn it down to a gentle boil. A heavy-bottomed saucepan also spreads the heat more evenly.
Why are my mashed potatoes gluey and sticky?
Mashed potatoes turn gluey when they’re overmixed. Overworking them breaks down the starch and turns them into paste. Mash just until smooth and stop. If you’re using an immersion blender, pulse it in short bursts and check often, since it works faster than a masher.
Why are my mashed potatoes lumpy?
Mashed potatoes come out lumpy when some pieces are still firm at mashing time. That usually means the pieces were cut unevenly or pulled off the heat too soon. Cook until a knife slides through the largest piece with no resistance, then mash while the potatoes are hot.
Why are my mashed potatoes too thick?
Mashed potatoes that are too thick need more of the reserved cooking liquid. Stir it in a little at a time until they loosen. If you’ve used all of it, warm a small splash of milk or cream before adding it, so the potatoes stay hot.
What To Serve With Mashed Potatoes
Mashed potatoes for one person go with almost any main, and these are the ones I make most often alongside them.
- Meatloaf For One, the classic pairing
- Turkey Cutlet with Gravy, with gravy to spoon over the potatoes
- Roast Split Turkey Breast, for a small Thanksgiving dinner
- Air Fryer Pork Chop, ready in about the same time as the potatoes
Frequently Asked Questions
Two medium Yukon Gold potatoes, or one large one, make one generous serving of mashed potatoes. That means you can make mashed potatoes with one potato as long as it’s a large one. The potatoes should be almost covered by the milk and cream once they’re quartered and in the pan.
Plan on two medium Yukon Gold potatoes, or one large one, per person for a generous serving. For mashed potatoes for two people, use four medium or two large, double the rest of the ingredients, and cook them in a 3-quart saucepan. The cooking time stays about the same.
One serving of mashed potatoes is about 1½ to 2 cups. This recipe makes that from two medium Yukon Golds, about 10 to 12 ounces (285 to 340 grams) of raw potato, once they’re cooked and mashed with the milk, cream, butter, and olive oil.
The creamiest mashed potatoes come from cooking the potatoes directly in milk and cream instead of water. The potatoes absorb the liquid as they cook, so they’re rich all the way through before you mash them. Add the reserved cooking liquid back a little at a time until the potatoes reach the consistency you want.
Yes, mashed potatoes can be made a few hours ahead and reheated gently on the stovetop or in the microwave, stirring often and adding a splash of milk or cream to loosen them.
Reheat mashed potatoes slowly, on the stovetop over low heat or in the microwave in 30-second intervals, stirring between each one. Add a small splash of milk or cream as you go. Reheating too fast or without added liquid is what dries them out.
Yes, mashed potatoes freeze for up to one month in an airtight container, though the texture changes slightly. Cool them completely before freezing. Reheat slowly on the stovetop with a splash of milk or cream, stirring until smooth. In the refrigerator, they keep for up to 3 days.
Yes, dairy free mashed potatoes work with this recipe by cooking the potatoes in water or unsweetened oat milk and using olive oil in place of butter. They won’t be as rich, but they’ll still be smooth. If you’re lactose intolerant rather than dairy free, lactose-free milk and cream can stand in with no other changes.
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 single serving mashed potatoes recipe please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Mashed Potatoes For One
Watch How To Make This
Equipment
Ingredients
- 2 medium yukon gold potatoes
- 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, leaving the skins on, and place them in a small saucepan.
- Add the milk, cream, garlic, and coriander. The potatoes should be almost fully covered, so add a little more milk or cream if they aren’t.
- Bring to a gentle boil over medium-high heat. If the liquid starts bubbling hard, lower the heat so it stays at a gentle boil.
- Cook for 15 to 20 minutes, until the potatoes are tender and a knife slides through the largest piece 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 them, and mash with a potato masher or immersion blender until mostly smooth.
- Stir in the butter, olive oil, and stone-ground mustard, then add more reserved cream a little at a time until the mashed potatoes reach the consistency you like. You won’t use all of it.
- Taste and season with salt and pepper, then serve hot.
Notes
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.
Hefty portion for one! I served alongside your meatloaf for one and have another delicious meal waiting for me in the frig! Love, love, love creamy tasty mashed potatoes and have never cooked them in milk and cream, but will from now on! Thank you!
So glad you loved them! Cooking them in milk and cream makes all the difference.
chicken pot pie with mashed potatoes for dinner tonight. First time I’ve made these potatoes and I can promise I will not go back. I had to substitute a couple of ingredients, including the Yukon potatoes, we don’t have them here in NZ but the next best was Inca, I also couldn’t find stone ground mustard so used Dijon instead. yummy yummy yummy can’t wait to eat 🤣
So glad you love them! Inca potatoes and Dijon are great substitutes, and it sounds like the whole meal is going to be wonderful. Enjoy your chicken pot pie and mashed potatoes!
Made these 3 time now, just perfect portion and I’ve never made mashed potatoes in cream before-never going back to the other way! Thank you!!
I’m so glad you enjoyed them! Cooking the potatoes in cream really does make such a difference.
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!
I much prefer to use a ricer for mashed potatoes. I also like to add part of a leek to the liquid while cooking then run it through the ricer with the potatoes.
I guess this would work very well with this recipe.
We really enjoyed the potatoes. I only had russett so maybe not as creamy as should have been. I did need to monitor the cooking in cream and milk to keep from overboiling. I had to cook on med low. The addition of the mustard was something I have never heard of but we didn’t mind it. I will make it again but with the gold potatoes. Served it with your mini Turkey Meatloaf.
I’m so happy you enjoyed them.
All good – Except – milk scalds good cookware and is very difficult to remove! Potatoes should have cooked in the microwave if using milk.
I actually disagree. I’ve never had an issue with ruining cookware or difficulty cleaning cookware after making mashed potatoes this way. I also would not recommend making this mashed potatoes recipe in the microwave. The potatoes should be cooked on the stove and if the mashed potatoes were cooked following this recipe and on medium-high heat, not high heat, there should not be a problem.
Would it be ok to use dijon mustard instead of stone ground?
Yes.
so happppy since I (ashamed) have been eating those instant cup mashed potatoes….now I can enjoy the home made version!!! yipppeee
what happens to the rest of the liquid after step 3?
Not all of the liquid will be used. Slowly add back the liquid, a little at a time until you arrive at the consistency you like.
thank you 🙂
Is there a reason the potatoes are unpeeled in this recipe, or is it just personal preference?
It sounds so wonderful!
It’s personal preference and also because the skin on Yukon Gold potatoes is thinner and I don’t believe that peeling them is necessary.
You can't go wrong with mashed potatoes! This dish looks fantastic!
I love your Thanksgiving for One series! It's the perfect size for me when my husband is away on business!
These look so creamy and delicious!
So true. Thanks, Amy!
Thank you, Jennifer!
The ultimate comfort food! The cooking technique used in this recipe is completely different from the way I've always made mashed potatoes. This way looks so much easier!
It is different, Cait. It makes the mashed potatoes so creamy and it's really easy too.
Thank you for sharing your mashed potato recipe for 1! It looks so good and easy enough to make, I might have to have this all the time ha! I can't wait to try this new recipe soon!!
Thank you, Ashleigh!
This would be so great for when my husband goes away on business!
I love individual recipes! What a great idea!
Yum this looks amazing! I love that I can make this even when it's just me at home!
You had me at Mashed! YUMO and plus I can make this and not share Ha… So good. I know what I shall be making for myself this weekend. Thanks for sharing.
What a great idea to cook in the milk and cream and such great tips on how to make them so creamy. I want to make a portion just for me right now!!
I better double this or my husband might be upset. 😉
You should definitely double the recipe, Sarah 😉