Joanna Gaines Mashed Potatoes Recipe

If you’ve been searching for the ultimate comfort food side dish, this Joanna Gaines mashed potatoes recipe is your answer. Made famous at Magnolia Table, Joanna’s approach to this classic creates the creamiest, most luxurious mashed potatoes you’ll ever taste.

With an impressive butter-to-potato ratio and simple techniques that ensure silky-smooth results every time, this copycat Joanna Gaines mashed potatoes recipe transforms humble russet potatoes into a restaurant-quality dish.

Whether you’re planning a holiday feast or weeknight dinner, these Magnolia mashed potatoes will steal the show and have everyone asking for seconds.

What Are Joanna Gaines Mashed Potatoes and How Do They Taste?

Joanna Gaines’ mashed potatoes recipe stands out for its incredibly indulgent approach-using a full pound of butter for just six potatoes creates an unforgettably rich and velvety texture. These aren’t your average everyday mashed potatoes; they’re the kind served at Magnolia Table, Joanna and Chip Gaines’ beloved Waco restaurant.

The taste is pure comfort: creamy, buttery, and perfectly seasoned with just salt and black pepper, allowing the quality ingredients to shine. The texture strikes the perfect balance between fluffy and smooth, with no gluey or gummy consistency.

Each spoonful melts in your mouth with rich, buttery flavor that pairs beautifully with everything from roasted meats to vegetarian mains. This mashed potatoes recipe Joanna Gaines style is all about simplicity done exceptionally well.

Joanna Gaines Mashed Potatoes Recipe Ingredients

• 6 large russet potatoes (starchy variety, about 3½ pounds / 1.6 kg total), scrubbed clean
• Kosher salt (to taste, about 1-2 teaspoons added during mashing, plus more for boiling water if desired)
• ½ pound (2 sticks / 226 g / 1 cup) salted butter – at room temperature
• ½ cup (120 ml) milk – warmed (whole milk works best)
• 1 teaspoon freshly ground black pepper (or to taste)

Kitchen Utensils

1. Large saucepan or stockpot
2. Colander for draining
3. Potato masher or potato ricer
4. Small saucepan for warming dairy
5. Sharp vegetable peeler
6. Chef’s knife and cutting board
7. Measuring cups and spoons
8. Serving bowl

Preparation and Cooking Time

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 6-8 servings

Copycat Joanna Gaines Mashed Potatoes Recipe

Step 1: Prepare the Potatoes

Peel the russet potatoes completely, or leave some skin in stripes for added texture and nutrients. Cut them into uniform 1½-inch (about 4 cm) chunks to ensure even cooking throughout.

Step 2: Boil the Potatoes

Place the potato chunks in a large saucepan and cover completely with cold water-starting with cold water is essential for even cooking from the inside out. Add a generous pinch of salt to the water if desired. Bring to a boil over medium-high heat, then reduce to a steady simmer. Cook for 15-25 minutes until the potatoes are extremely tender and nearly falling apart when pierced with a fork. The exact timing depends on chunk size, so test a piece for doneness.

Step 3: Drain and Dry

Drain the cooked potatoes thoroughly in a colander, shaking well to remove all excess water. Immediately return them to the hot, empty saucepan and place over low heat for 1-2 minutes. This crucial step allows steam to escape and dries out the potatoes slightly, preventing watery, diluted mashed potatoes.

Step 4: Prepare the Dairy

While the potatoes drain and dry, combine the butter and milk in a small saucepan over medium-low heat (or microwave gently in 30-second intervals). Heat until the butter is fully melted and the milk is warm but not boiling. Keeping the dairy mixture warm ensures the mashed potatoes stay hot and the ingredients incorporate smoothly without cooling down your dish.

Step 5: Mash the Potatoes

Using a potato masher or ricer, mash the hot potatoes in the pan until mostly broken up with no large chunks remaining. The mixture will look dry and crumbly initially-this is completely normal. Season with about 1 teaspoon of kosher salt and the black pepper, then continue mashing to combine.

Step 6: Incorporate the Butter and Milk

This is where the magic happens in this Joanna Gaines garlic mashed potatoes recipe (minus the garlic for the classic version). Gradually add the warm butter and milk mixture in four separate additions, mashing thoroughly after each pour. The butter should go in first for maximum richness-keep mashing until it’s completely absorbed and the mixture becomes creamy. Add the warm milk gradually until you achieve your preferred consistency.

Some prefer thicker mashed potatoes, while others love them extra creamy. You may not need all the milk, so add conservatively. Avoid over-mixing, which can make the potatoes gummy due to excess starch activation.

Step 7: Final Seasoning and Serve

Taste your Magnolia Table mashed potatoes and adjust the seasoning with additional salt, pepper, or a splash more warm milk if needed. The finished dish should be silky smooth, creamy, and fluffy with a luxurious mouthfeel.

Spoon into a serving bowl, smooth the top with the back of a spoon, and serve immediately while hot. For extra indulgence, dot the top with additional butter that will melt into glossy pools.

Customization and Pairing Ideas for Serving

1. Garlic Lover’s Version

Transform this into a true Joanna Gaines garlic mashed potatoes recipe by roasting 6-8 cloves of garlic wrapped in foil with olive oil at 400°F for 25-30 minutes until soft and caramelized. Squeeze the roasted garlic cloves into the potatoes during mashing for sweet, mellow garlic flavor without the harsh bite of raw garlic.

2. Herb-Infused Magnolia Mashed Potatoes

Elevate the flavor profile by stirring in 2-3 tablespoons of freshly chopped herbs like chives, parsley, rosemary, or thyme just before serving. Fresh herbs add brightness and a pop of color that complements the rich, buttery base beautifully.

3. Sour Cream or Cream Cheese Addition

For extra tanginess and creaminess, fold in ½ cup of sour cream or 4 ounces of softened cream cheese along with the butter and milk. This variation adds a slight tang that balances the richness and creates an even more luxurious texture.

4. Loaded Baked Potato Style

Turn these classic mashed potatoes into a complete dish by topping with crispy bacon bits, shredded cheddar cheese, sliced green onions, and a dollop of sour cream. This transforms your side dish into a crowd-pleasing main course or party favorite.

5. Perfect Pairings with Proteins

These mashed potatoes recipe Joanna Gaines style pair exceptionally well with classic comfort foods like pot roast, meatloaf, roasted chicken, grilled steak, pork chops, or braised short ribs. The creamy texture is perfect for soaking up rich gravies, pan sauces, and meat juices.

6. Vegetarian-Friendly Serving Ideas

Serve alongside mushroom gravy, roasted vegetables, lentil loaf, or a rich vegetarian stew. The buttery richness provides satisfying substance to plant-based meals and complements earthy vegetable flavors beautifully.

7. Holiday Table Showstopper

Make these copycat Joanna Gaines mashed potatoes the star of your Thanksgiving or Christmas dinner by piping them into decorative swirls using a large pastry bag fitted with a star tip. Brush with melted butter and broil for 2-3 minutes until golden peaks form for an impressive presentation.

Essential Tips for Perfect Magnolia Table Mashed Potatoes

1. Choose the Right Potato Variety

Russet potatoes are absolutely essential for this recipe because their high starch content creates that fluffy, light texture Joanna’s recipe is known for. Waxy potatoes like red potatoes or Yukon golds contain more moisture and less starch, resulting in gluey, dense mashed potatoes. Stick with starchy russets for authentic Magnolia mashed potatoes results every time.

2. Start with Cold Water, Not Boiling

Always place your potato chunks in cold water before bringing to a boil. Starting with cold water allows the potatoes to cook evenly from the outside to the inside. If you drop potatoes into already-boiling water, the exterior becomes mushy before the center cooks through, leading to uneven texture in your final mash.

3. Don’t Skimp on the Butter

The secret to this Joanna Gaines’ mashed potatoes recipe is the generous amount of butter-a full pound for six potatoes. While it may seem excessive, this is what creates that restaurant-quality richness and silky-smooth texture. If you’re concerned about richness, you can reduce to 1½ sticks minimum, but the full amount delivers the authentic Magnolia Table experience.

4. Warm Your Dairy Before Adding

Cold butter and milk will cool down your hot potatoes, affecting both texture and temperature of the final dish. Always warm the butter and milk together until the butter melts completely and the mixture is comfortably warm to the touch. This ensures your mashed potatoes stay hot for serving and the fats incorporate smoothly without seizing up.

5. Avoid Over-Mashing or Using Electric Mixers

The biggest mistake home cooks make is over-working the potatoes with electric mixers or food processors. This breaks down the starch cells excessively, releasing too much starch and creating a gluey, paste-like consistency that resembles wallpaper paste rather than fluffy mashed potatoes. Stick with a hand masher or potato ricer and stop as soon as the texture is smooth-a few small lumps are better than gummy potatoes.

6. Dry Out the Potatoes After Draining

That brief 1-2 minutes of returning drained potatoes to the hot pan over low heat might seem unnecessary, but it’s a game-changer. This step evaporates excess surface moisture that would otherwise dilute your butter and milk, resulting in watery, less flavorful mashed potatoes. The drier your potatoes before adding dairy, the creamier your final result will be.

7. Season Generously and Taste as You Go

Potatoes are naturally bland and require generous seasoning to bring out their best flavor. Add salt in stages-some to the boiling water, more during mashing-and always taste before serving. The salt should enhance the buttery richness without making the dish taste salty. Remember, you can always add more seasoning, but you can’t take it away, so season conservatively at first and adjust to your preference.

Storage and Reheating Guidance

Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave in 30-second intervals, stirring between each, and add a splash of warm milk or cream to restore creaminess. Alternatively, reheat on the stovetop over low heat, stirring frequently and adding extra butter or milk as needed to revive the smooth texture.