Description
Creamy, buttery, and perfectly seasoned—this easy mashed potato recipe is the ultimate comfort food side dish for any dinner table.
Ingredients
2 pounds starchy potatoes (Russet or Yukon Gold), peeled and cut into chunks
½ cup milk (see notes for variations)
4 tablespoons butter (or more for extra richness)
⅛ teaspoon ground nutmeg
½ teaspoon salt (plus more for boiling water)
Instructions
Cook the Potatoes:
Place potatoes in a large pot, cover with cold water, and bring to a boil.
Salt generously, reduce heat, and simmer until fork-tender (about 12–15 minutes).
Heat the Milk Mixture:
In a small saucepan, combine milk, butter, salt, and nutmeg.
Gently heat until steaming and whisk until smooth.
Drain and Dry Potatoes:
Drain potatoes thoroughly.
Return to pot over low heat for 30–60 seconds, shaking occasionally to dry.
Mash the Potatoes:
Mash hot potatoes with a potato masher.
Add half the milk mixture and mash to combine.
Gradually add more milk until desired creamy consistency is reached.
Serve:
Dot with extra butter and garnish with chopped parsley or chives, if desired.
Serve immediately.
Notes
Ingredient Notes:
Potatoes: Use starchy potatoes like Russet or Yukon Gold for the best texture.
Milk: Whole milk is ideal; cream or 2% also works. Always warm it first.
Butter: Unsalted allows better salt control, but salted is fine if adjusted.
Nutmeg: Optional, but adds subtle depth to the flavor.
Recipe Tips:
Dry potatoes after boiling to remove excess moisture.
Mash gently to avoid gummy texture.
Add milk mixture gradually.
Keep all ingredients warm for the creamiest result.
Storage Tips:
Make Ahead: Can be made ahead and reheated with a splash of milk or butter.
Leftovers: Store in fridge up to 3 days in an airtight container.
Freezing: Freeze in portions for up to 2 months. Reheat gently with butter or milk.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling + Mashing
- Cuisine: American, British
