Why You’ll Love This Recipe
I love how effortlessly this recipe comes together. Using either Russet or Yukon Gold potatoes gives me flexibility depending on whether I want a fluffier or creamier texture. The combination of butter, milk, and just a hint of black pepper creates a balanced flavor that goes with nearly any main dish. Plus, with the option to mash by hand or use a ricer, I can control how smooth I want the final result.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 pounds Russet potatoes (or Yukon Gold)
2 tablespoons salt
⅓ cup unsalted butter, cut into pieces
½ to 1 cup milk (adjust based on desired consistency)
½ teaspoon ground black pepper
Directions
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I start by peeling the potatoes and chopping them into 1-inch cubes.
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I transfer them to a large pot, add the salt, and pour in enough cold water to cover the potatoes by about 1 inch.
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I bring the pot to a boil, then reduce the heat and simmer for 15 minutes, or until the potatoes are soft and fork-tender.
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Once cooked, I drain the potatoes thoroughly in a colander.
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I either mash them directly in the pot or pass them through a potato ricer for a smoother finish.
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I gently fold in the butter until it melts completely into the potatoes.
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I add the milk and black pepper and continue folding until everything is well combined and creamy.
Servings and timing
This recipe makes enough for 4 servings.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Variations
If I want richer mashed potatoes, I sometimes use heavy cream or half-and-half in place of milk. For an herby twist, I stir in fresh chopped chives or rosemary. A few cloves of roasted garlic mashed in add a beautiful depth of flavor. And when I want something extra cheesy, I fold in a handful of shredded cheddar or parmesan.
Storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them gently on the stove or in the microwave with a splash of milk to bring back their creamy texture. I stir frequently to prevent any clumping or drying out.
FAQs
What’s the best type of potato for mashed potatoes?
I like using Russet potatoes for a fluffier mash and Yukon Golds for a naturally creamier, buttery finish.
Can I make mashed potatoes ahead of time?
Yes, I often make them a day in advance and reheat them with a little milk and butter to restore their texture before serving.
Do I need to peel the potatoes?
I usually peel them for smooth mashed potatoes, but when I’m in the mood for something more rustic, I leave the skins on—especially with Yukon Golds.
Can I use a hand mixer instead of a ricer or masher?
Yes, but I’m careful not to overmix or the potatoes can become gluey. I use a low speed and mix just until smooth.
How do I keep mashed potatoes warm before serving?
I keep them warm in a covered slow cooker on the “warm” setting or place the pot over a double boiler on low heat, stirring occasionally.
Conclusion
These mashed potatoes are my go-to comfort side—quick, creamy, and full of flavor. With just a few simple ingredients and a little love, I can create the perfect bowl of mashed potatoes that fits any occasion. Whether I’m dressing them up or keeping them classic, they always hit the spot.
Print
Mashed Potatoes
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Classic mashed potatoes that are creamy, smooth, and full of buttery flavor. Made with Russet or Yukon Gold potatoes and ready in just 30 minutes.
Ingredients
3 pounds Russet potatoes (or Yukon Gold)
2 tablespoons salt
⅓ cup unsalted butter, cut into 4–6 pieces
½ to 1 cup milk (adjust for desired consistency)
½ teaspoon ground black pepper
Instructions
Prep Potatoes:
Peel and chop potatoes into 1-inch cubes. Place in a large pot.
Boil:
Add salt and enough cold water to cover potatoes by about 1 inch. Bring to a boil, then reduce to a simmer. Cook for 15 minutes, or until potatoes are fork-tender.
Drain & Mash:
Drain potatoes using a colander. Return to the pot or pass through a potato ricer for ultra-smooth texture.
Add Butter:
Gently fold in the butter until melted and fully combined.
Finish:
Stir in milk and black pepper to desired consistency. Serve warm and enjoy!
Notes
Russet potatoes yield fluffier mashed potatoes, while Yukon Golds create a creamier texture.
For extra-rich flavor, use heavy cream instead of milk.
Adjust salt if using salted butter or low-sodium diets.
Use a potato ricer for ultra-smooth mashed potatoes, or a masher for a more rustic texture.
Leftovers can be refrigerated for up to 3 days and reheated with a splash of milk.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling, Mashing
- Cuisine: American
