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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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