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
