Mashed potatoes are one of those everyday kitchen staples that hardly needs a recipe, BUT we all know that sometimes they turn out creamy, fluffy and perfectly seasoned, and other times they are just so-so.
It's my goal to bring you a basic mashed potato recipe that is FOOLPROOF and unfussy enough to make any day of the week. With just a few simple tips and tricks, you can elevate those everyday spuds from good to great every time!
Keep reading for step-by-step instructions for delicious and easy mashed potatoes that are impressive enough for company and also easy enough for a busy weeknight dinner.
Why This Recipe Works
- The potatoes are cut small enough so that they cook evenly and thoroughly in about 20 minutes.
- The cooked potatoes are passed through a ricer (or food mill) which creates an exceptionally smooth mashed potato.
- They are combined with melted butter and warm milk and SEASONED TO PERFECTION creating a delicious and easy mashed potato recipe you'll want to return to again and again.
Ingredients
Only four ingredients here!
- Russets are my potato of choice. They are a little more dry and starchy than other varieties of potatoes, and they mash up beautifully.
- Whole milk or half-and-half work nicely in this recipe. If you want a more rich and creamy taste, go with the half-and-half. Making vegan mashed potatoes? No problem! Sub in unflavored, unsweetened almond or oat milk instead.
- Butter is where it's at for the very best flavor in mashed potatoes. Again, if you prefer to make vegan mashed potatoes, simply sub in your favorite vegan butter.
- Salt and pepper are both absolutely essential in this recipe. No one likes bland mashed potatoes! And they will be bland if not properly seasoned. You MUST be tasting the mashed potatoes as you mix them together and adding salt and pepper to your personal taste.
Special Equipment Needed
- Potato ricer (not necessary, but makes smoother mashed potatoes).
How to Make This Recipe
- Begin by peeling the potatoes, cutting them into ¾ inch cubes and placing them in a large pot or saucepan. Cover with cold water by two inches.
- Add 2 teaspoons of salt and bring to a boil. Reduce to a simmer and cook until the potatoes are really tender, about 20-25 minutes. Go ahead and fish one out and test it with a knife to make sure they are done. It's really the only way to know for sure. Drain the potatoes in a strainer and shake them a few times to remove as much water as possible.
- Meanwhile, melt the butter and warm the milk or half-and-half in the microwave. The milk just needs to be warm to the touch, not boiling.
- Pass the cooked potatoes through a potato ricer or food mill and transfer them back into the pot.
- Stir the melted butter into the riced potatoes until thoroughly coated. Add in ½ cup of milk or half-and-half and stir to combine. If you would like the potatoes to be a little looser in texture, add some or all of the remaining milk.
- Season to taste with salt and pepper. Set the pot back on the stove over low heat and stir constantly until the mashed potatoes are hot. Serve immediately topped with additional butter if desired.
Expert Tips
- A potato ricer or food mill makes the smoothest mashed potatoes, and if you make them frequently, a ricer is probably a good investment for your kitchen.
- Be sure to melt the butter and heat the milk. This helps the potatoes mix together properly and creates a creamier texture.
- Stir the melted butter in BEFORE the milk. The butter coats the potatoes and makes for a smoother final result.
- SALT AND PEPPER TO TASTE! I can't stress this enough. The potatoes will need more salt. Add a little, taste and add some more if you think they need it. Repeat this process until they taste just right.
FAQs
Can I make mashed potatoes in advance?
Yes, you certainly can. Store the cooked mashed potatoes tightly covered in the refrigerator for up to three days. They reheat well covered in the microwave, or transfer them to a large saucepan or pot and stir frequently as you warm them over low heat. Feel free to add another splash of milk if they seem dry as you are reheating them.
Can I make these mashed potatoes vegan?
Yes! Simply use unsweetened, unflavored almond or oat milk in place of the regular milk and vegan butter in place of the regular butter.
Related Recipes
Looking for more cozy Scandinavian side dishes? Give these a try!
Recipe
Foolproof Everyday Mashed Potatoes
An easy and reliable recipe for mashed potatoes that delivers perfect results every time.
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Servings: 4 servings
Calories: 330kcal
Equipment
- Potato ricer
Ingredients
- 2 pounds Russet potatoes scrubbed, peeled and cut into ¾ inch chunks
- Salt and freshly ground pepper
- 6 tbsp Unsalted butter melted, plus more butter for serving if desired
- ¾ cup Whole milk or half-and-half warmed to the touch in the microwave or on the stove
Instructions
- Place the peeled and cut potatoes in a large pot or saucepan. Cover with cold water by two inches and add two teaspoons of salt.
- Bring to a simmer over medium-high heat and then reduce heat to medium low. Continue to cook until the potatoes are really tender and falling apart, about 20-25 minutes. Go ahead and fish one out and test it with a knife to make sure it's done.
- Drain the potatoes in a strainer and give them a shake or two to remove as much water as possible.
- Meanwhile, melt the butter and warm the milk or half-and-half in the microwave. The milk just needs to be warm to the touch, not boiling.
- Pass the cooked potatoes through a potato ricer or food mill and transfer them back into the pot. Stir the melted butter into the riced potatoes until thoroughly coated. Add in ½ cup of milk or half-and-half and stir to combine. If you would like the potatoes to be a little looser in texture, add some or all of the remaining milk.
- Season to taste with salt and pepper. Set the pot back on the stove over low heat and stir constantly until the mashed potatoes are hot. Serve immediately topped with additional butter if desired.
Notes
- A potato ricer or food mill makes the smoothest mashed potatoes, and if you make them frequently, a ricer is probably a good investment for your kitchen. If you don't have a ricer or food mill, use a hand held potato masher or even a fork. The potatoes will be more rustic in appearance and texture, but the will be delicious!
- To make in advance: Store the cooked mashed potatoes tightly covered in the refrigerator for up to three days. They reheat well covered in the microwave, or transfer them to a large saucepan or pot and stir frequently as you warm them over low heat. Feel free to add another splash of milk if they seem dry as you are reheating them.
- To make these mashed potatoes vegan: Simply use unsweetened, unflavored almond or oat milk in place of the regular milk and vegan butter in place of the regular butter.
Nutrition
Calories: 330kcal | Carbohydrates: 41g | Protein: 5g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 14mg | Potassium: 951mg | Fiber: 3g | Sugar: 1g | Vitamin A: 527IU | Vitamin C: 13mg | Calcium: 35mg | Iron: 2mg
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Kristi
Everyone needs a go-to mashed potato recipe and this one is mine. Easy enough for everyday but also luxurious enough for special occasions.