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    Home » Recipes » Side Dishes

    Foolproof Everyday Mashed Potatoes

    Published: Aug 9, 2022 · Modified: Mar 16, 2025 by Kristi · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    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!

    Overhead shot of mashed potatoes in a bowl with butter and a spoon.

    Mashed potatoes play a very important supporting role in Scandinavian cuisine. Comforting favorites like Swedish Meatballs or even just the Swedish Meatball Sauce wouldn't be the same without mashed potatoes alongside! If you are looking for something a little more rich and indulgent for a potato side dish, consider this recipe for Vegetarian Jansson's Temptation, a creamy potato casserole with onions, mushrooms and a crispy bread topping.

    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.
    Jump to:
    • Why This Recipe Works
    • Ingredients
    • Special Equipment Needed
    • How to Make Mashed Potatoes
    • Expert Tips
    • Recipe FAQs
    • Related Recipes
    • Recipe

    Ingredients

    Labeled ingredients for mashed potatoes.

    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 Mashed Potatoes

    • 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.
    Cubed potatoes in a bowl.
    Cubed potatoes covered with water in a pot.
    • 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.
    Cooked potatoes in a metal strainer.
    • 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.
    Person ricing potatoes into a pot.
    Riced potatoes in a 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.
    Mashed potatoes in a bowl with a rubber spatula.
    • 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.
    Side view of mashed potatoes in a bowl with butter and a spoon.

    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.

    Recipe 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.

    Spoonful of mashed potatoes.

    Related Recipes

    Looking for more cozy Scandinavian side dishes? Give these a try!

    • Close up of a hasselback potato topped with herbs and caramelized onions
      Hasselback Potatoes with Caramelized Onions and Sage Butter
    • Close up of a spoonful of Mushroom Gratin.
      Creamy Mushroom Gratin
    • A bowl of potato and celery root puree with a spoon on a wooden surface
      Celery Root and Potato Puree
    • Barley salad with fresh herbs in a bowl with a spoon
      Warm Barley Salad with Fresh Garden Herbs

    If you tried this Everyday Mashed Potatoes recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you!

    Recipe

    Overhead shot of mashed potatoes in a white bowl topped with butter with a spoon.

    Foolproof Everyday Mashed Potatoes

    An easy and reliable recipe for mashed potatoes that delivers perfect results every time.
    5 from 1 vote
    Print Pin Rate
    Course: side dishes
    Cuisine: Nordic, Scandinavian
    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 4 servings
    Calories: 330kcal
    Author: Kristi

    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
    Tried this Recipe? Tag me Today!Mention @TrueNorthKitchen or tag #truenorthkitchen!

    If you loved this recipe, give it a star review! Also, snap a picture of your Foolproof Everyday Mashed Potatoes and share it with me on Instagram using the hashtag #truenorthkitchen and tagging me @true_north_kitchen.

    More Nordic/Scandinavian Side Dish Recipes

    • Spoonful of Vegetarian Jansson's Temptation being lifted out of a baking dish.
      Vegetarian Jansson’s Temptation – Creamy Swedish Potato Casserole
    • Close up of Swedish Dill Potatoes.
      Buttery Swedish Dill Potatoes (Färskpotatis med Dill)
    • Close up of Easy Quick Pickled Mushrooms in a white bowl.
      Easy Quick Pickled Mushrooms
    • Featured image for Kale and Butternut Squash Salad.
      Kale and Butternut Squash Salad

    Comments

    1. Kristi says

      November 22, 2024 at 11:43 am

      5 stars
      Everyone needs a go-to mashed potato recipe and this one is mine. Easy enough for everyday but also luxurious enough for special occasions.

      Reply
    5 from 1 vote

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