Mashed Potatoes
Creamy, fluffy, and rich, these classic mashed potatoes are the ultimate comfort food. Made with simple ingredients, they're the perfect side for any meal, from holiday feasts to weeknight dinners.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Cook the Potatoes
- b.Place the peeled and cubed potatoes in a large pot or Dutch oven.
- c.Add enough cold water to cover the potatoes by at least 1 inch. Add 1 tablespoon of salt to the water.
- d.Bring the pot to a rolling boil over high heat, then reduce the heat to medium and let it simmer steadily.
- e.Cook for 15-20 minutes, or until the potatoes are very tender and a fork pierces them with no resistance.
- 2
Step 2
- a.Drain and Dry the Potatoes
- b.Drain the potatoes thoroughly in a colander, shaking to remove excess water.
- c.Return the empty pot to the stove over low heat. Add the drained potatoes back to the pot.
- d.Let the potatoes sit in the warm pot for 1-2 minutes, shaking occasionally, to evaporate any remaining moisture. This is a crucial step for fluffy, not watery, mashed potatoes.
- 3
Step 3
- a.Mash the Potatoes
- b.Remove the pot from the heat.
- c.Mash the potatoes until they are completely broken down. For the smoothest, fluffiest texture, pass the potatoes through a ricer or food mill. A hand masher also works well for a more rustic texture.
- 4
Step 4
- a.Incorporate Butter and Milk
- b.Add the room temperature butter pieces to the hot mashed potatoes and use a spatula to gently fold them in until the butter is fully melted and incorporated.
- c.Slowly pour in the warm milk while continuing to fold gently. Stop when the potatoes reach your desired creamy consistency. Avoid overmixing.
- 5
Step 5
- a.Season and Serve
- b.Season with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
- c.Stir gently, taste, and adjust the seasoning as needed.
- d.Transfer to a warm serving bowl, garnish with fresh chives if desired, and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use starchy potatoes like Russet or Idaho for the fluffiest results. Yukon Golds work well for a creamier, denser texture.
- 2Always start potatoes in cold, salted water. This ensures they cook evenly from the outside in.
- 3Warming your milk and having butter at room temperature helps them absorb into the potatoes without cooling them down, resulting in a smoother texture.
- 4Never use a blender or food processor to mash potatoes. The high speed will overwork the starches, resulting in a gluey, sticky paste.
- 5For extra flavor, reserve a little of the starchy potato cooking water and add it along with the milk for a creamier consistency.
- 6Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove with a splash of milk or in the microwave.
Adapt it for your goals.
Garlic Mashed Potatoes
Roast a whole head of garlic until soft. Squeeze the cloves out and mash them along with the potatoes for a deep, roasted garlic flavor.
Cheesy Mashed PotatoesCheesy Mashed Potatoes
After adding the milk and butter, fold in 1 cup of shredded sharp cheddar, Gruyère, or Parmesan cheese until melted and combined.
Vegan Mashed PotatoesVegan Mashed Potatoes
Substitute the unsalted butter with a high-quality vegan butter and the whole milk with an unsweetened, plain plant-based milk like almond or oat milk.
Herbed Mashed PotatoesHerbed Mashed Potatoes
Add 2 tablespoons of finely chopped fresh herbs like rosemary, thyme, or parsley along with the chives for a more complex flavor.
Why this is on our healthy list.
Rich in Potassium
Potatoes are an excellent source of potassium, an essential mineral and electrolyte that is vital for heart, nerve, and muscle function. A potassium-rich diet can help regulate blood pressure.
Good Source of Vitamin C
Potatoes contain a significant amount of Vitamin C, an antioxidant that supports the immune system, aids in collagen production for healthy skin, and helps the body absorb iron.
Frequently asked questions
High-starch potatoes are best for light and fluffy mashed potatoes. Russet or Idaho potatoes are excellent choices. For a creamier, denser, and more buttery-flavored mash, use Yukon Gold potatoes.