Foolproof Everyday Mashed Potatoes

An easy and reliable recipe for mashed potatoes that delivers perfect results every time.

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Course: side dishes

Cuisine: Nordic, Scandinavian

Keyword: basic mashed potatoes, easy mashed potatoes, foolproof mashed potatoes

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: servings

Calories: 330kcal

Author: Kristi

▢ 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

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.

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.