The BEST Mashed Potatoes Recipe

Introduction

Mashed potatoes are a classic comfort food loved by many. This recipe for the best mashed potatoes yields creamy, buttery, and perfectly seasoned results that complement any meal. Whether you prefer them smooth or a bit rustic with skins on, these mashed potatoes will become your go-to side dish.

Ingredients

• 3 pounds Yukon gold or Russet potatoes (about 8 medium Yukon gold or 4 medium Russet)
• 4 tablespoons unsalted butter (at room temperature, cut into 4 pieces, plus more if desired, to taste)
• 1 teaspoon salt (divided, plus more to taste)
• ¼ teaspoon pepper (or to taste)
• ½ cup whole milk (warmed, plus more as needed)

Instructions

1. Step 1: Scrub the potatoes under cool water. You can peel them or leave the skins on according to your preference.
2. Step 2: Cut the potatoes into 1-inch pieces. Place them in a pot of cold water and add ½ teaspoon salt.
3. Step 3: Bring the pot to a boil over high heat. Boil the potatoes for 12-15 minutes until very tender when pierced with a fork but still holding their shape. Drain in a colander.
4. Step 4: Return the drained potatoes to the empty hot pot. Let them rest for 2-3 minutes to evaporate excess moisture.
5. Step 5: Add the butter pieces to the potatoes. Use a potato masher to mash to your desired consistency.
6. Step 6: Add the remaining ½ teaspoon salt, pepper, and half the warm milk. Stir well, then add the rest of the milk, adjusting as needed for creaminess. Taste and adjust seasoning before serving.

Tips & Variations

• For extra rich mashed potatoes, replace some or all of the milk with cream or sour cream.
• Use a ricer for an ultra-smooth texture if you prefer very creamy mashed potatoes.
• Try adding roasted garlic or fresh herbs like chives or parsley for added flavor.
• If using Russet potatoes, peeling is recommended for a smoother result; Yukon golds work well with skins on for added texture.

Storage

Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk or butter to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make mashed potatoes ahead of time?

Yes, you can prepare mashed potatoes a day ahead and store them in the refrigerator. Reheat slowly, stirring in milk or butter to refresh their texture.

What’s the best type of potato for mashed potatoes?

Yukon gold potatoes are excellent for a buttery, creamy texture and work well with skins on. Russet potatoes are starchy and yield fluffy mashed potatoes but are usually peeled for the best results.

The BEST Mashed Potatoes Recipe

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★★★★★

4.6 from 102 reviews

• Author: Julian
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This classic mashed potatoes recipe delivers creamy, buttery, and perfectly seasoned mashed potatoes every time. Using Yukon gold or Russet potatoes boiled to tender perfection and blended with warm milk and unsalted butter, it’s an ideal side dish to complement any meal.

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Ingredients

Scale 1x2x3x

Potatoes

• 3 pounds Yukon gold or Russet potatoes (about 8 medium Yukon gold or 4 medium Russet)

Butter and Seasoning

• 4 tablespoons unsalted butter (at room temperature, cut into 4 pieces, plus more if desired, to taste)
• 1 teaspoon salt (divided, plus more to taste)
• ¼ teaspoon pepper (or to taste)

Milk

• ½ cup whole milk (warmed, plus more as needed)

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Instructions

1. Prepare Potatoes: Scrub the potatoes thoroughly under cool running water. Decide whether to peel them based on your preference; both peeled and unpeeled potatoes work well.
2. Cut and Salt: Chop the potatoes into 1-inch pieces to ensure even cooking. Place the pieces into a large pot filled with cold water, then add ½ teaspoon of salt to season the water.
3. Boil Potatoes: Set the pot on the stove and bring the water to a rolling boil over high heat. Boil the potatoes for 12 to 15 minutes until they’re very tender when pierced with a fork but still hold their shape. Once done, drain the potatoes well using a colander.
4. Evaporate Moisture: Immediately transfer the drained potatoes back to the hot pot. Let them sit in the residual heat for 2 to 3 minutes to allow any extra moisture to evaporate, preventing watery mash.
5. Mash with Butter: Add the cut butter pieces to the potatoes in the pot. Use a potato masher to mash the potatoes until smooth and creamy, ensuring the butter is well incorporated.
6. Season and Add Milk: Stir in the remaining ½ teaspoon salt, pepper, and half of the warmed milk. Mix thoroughly. Gradually add the remaining milk and continue to stir until you reach your desired creaminess. Taste and adjust the seasoning as necessary. Serve warm.

Notes

• Leaving the skins on adds texture and nutrition, but peeling results in smoother mashed potatoes.
• Warm the milk before adding to keep the potatoes hot and absorb the liquid better.
• If you prefer creamier potatoes, add more warm milk gradually.
• Use a potato masher for traditional texture; for ultra-smooth potatoes, a ricer can be used instead.
• Adjust salt and pepper seasoning to taste; additional butter can be added for richness.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: American

Keywords: mashed potatoes, creamy mashed potatoes, classic side dish, Yukon gold potatoes, Russet potatoes, stovetop mashed potatoes, buttery mashed potatoes