Why make this recipe
This mashed potatoes recipe gives you fluffy, rich potatoes with simple steps and everyday ingredients. It works for weeknights and holidays. For tips on making them extra creamy, see this creamy mashed potatoes guide.
These mashed potatoes use russet potatoes, hot milk, and plenty of butter. You cook the potatoes, mash them, then whip in hot milk and butter for a smooth, fluffy result. They pair well with roast meat, gravy, or a hearty vegetable dish like shrimp with garlic and mashed potatoes.
How to make Best Mashed Potatoes
Follow simple steps and do not overcook the potatoes. Start with cold water, bring to a boil, then drain well. Use a stand mixer or a hand masher. Whisk or whip the potatoes while you slowly add hot milk and softened butter. If you want a different potato side, try these breakfast potato ideas for another way to cook potatoes.
Ingredients :
4 lbs russet potatoes ((12 medium) peeled), 1 1/4 cups hot milk ((use 1 to 1/4 cups) we used whole milk), 16 Tbsp unsalted butter (2 sticks) (at room temperature (not melted)), 1 1/2 tsp salt (or to taste (we used sea salt)), 1 Tbsp fresh parsley or chives (finely chopped for garnish (optional))
Directions :
Peel potatoes and rinse in cold water (cut potatoes in half if very large). If you want the smoothest potatoes possible, remove the little knots from the potatoes with a small spoon or the tip of a potato peeler. Place potatoes in a large pot (5 Qt+) and cover potatoes with cold water. Bring to a boil and cook partially covered until easily pierced with a knife (boil 20-25 min depending on the size of your potatoes; mine took 22 min). Do not overcook., Drain well and transfer to the bowl of your stand mixer.* Grab the whisk attachment and mash potatoes lightly by hand to break them up. Fit mixer with whisk attachment and start on low speed for 30 seconds then increase to medium and slowly drizzle in 1 to 1 1/4 cups of the HOT milk to reach your desired texture., With the mixer on, add softened butter 1 Tbsp at a time, waiting a few seconds between each addition. Potatoes will be whipped and fluffy. Finally, add 1 1/2 tsp salt, or add to taste.
How to serve Best Mashed Potatoes
Serve warm right after you make them. Spoon into a warm bowl and add a pat of butter on top so it melts. Garnish with chopped parsley or chives. These potatoes go well with roast chicken, meatloaf, or gravy. For full menu ideas for a big meal, see these friendsgiving menu ideas.
How to store Best Mashed Potatoes
Cool the potatoes to room temperature, then place them in an airtight container. Store in the fridge for up to 4 days. Reheat on the stove over low heat, stirring in a splash of milk or cream to loosen them. You can also freeze mashed potatoes in a freezer-safe bag for up to 3 months.
Tips to make Best Mashed Potatoes
- Use hot milk so the potatoes stay warm and absorb the liquid better.
- Do not overmix if you want small fluffy pieces; overmixing can make them gluey.
- Use room-temperature butter and add it in small pieces for even creaminess.
- For a richer flavor, use whole milk or a mix of milk and cream.
- If you want a sweet touch, add roasted garlic or a little sour cream.
If you want a simple dessert after your meal, try a chewy chocolate chip cookie recipe.
Variation (if any)
- Garlic mashed potatoes: add roasted garlic or 2-3 crushed cloves while mashing.
- Herb mashed potatoes: fold in chopped rosemary or thyme with the butter.
- Creamy sour cream potatoes: swap 1/4 cup of milk for sour cream for tang.
- Cheesy mashed potatoes: stir in 1 cup shredded cheddar until melted.
FAQs
Q: Can I use Yukon Gold instead of russet?
A: Yes. Yukon Gold gives a creamier texture and a buttery taste. You may need a bit less milk.
Q: How do I make mashed potatoes ahead of time?
A: Make them, cool to room temp, then refrigerate. Reheat on the stove with a splash of milk and stir until smooth.
Q: Can I use a ricer instead of a mixer?
A: Yes. A ricer makes very smooth potatoes. Then stir in hot milk and butter by hand.
Q: Why are my potatoes gluey?
A: You likely overworked them or used a blender. Use a mixer on low briefly or mash by hand.
Conclusion
For another clear, tested method on mashed potatoes, check the guide from The BEST Mashed Potatoes Recipe – Spend With Pennies.
If you want a slightly different approach with tips for the perfect texture, read The BEST Mashed Potatoes | Gimme Some Oven.
For a fresh, simple take with herbs and directions, see Best Mashed Potatoes Recipe – Love and Lemons.
If you prefer a rich, classic version with clear steps, try Best Mashed Potatoes Recipe – Delish.
For a creamy, home-style recipe with easy instructions, read Creamy Mashed Potatoes – The Pioneer Woman.
Best Mashed Potatoes
Ingredients
Main ingredients
- 4 lbs russet potatoes (12 medium) peeled
- 1 ¼ cups hot milk (we used whole milk)
- 16 Tbsp unsalted butter (2 sticks) at room temperature (not melted)
- 1 ½ tsp salt (or to taste, we used sea salt)
- 1 Tbsp fresh parsley or chives (finely chopped for garnish, optional)
Instructions
Preparation
- Peel potatoes and rinse in cold water. Cut potatoes in half if very large.
- Place potatoes in a large pot (5 Qt+) and cover with cold water.
- Bring to a boil and cook partially covered until easily pierced with a knife (20-25 min depending on the size of the potatoes). Do not overcook.
- Drain well and transfer to the bowl of your stand mixer.
- Mash potatoes lightly by hand to break them up.
Whipping
- Fit mixer with whisk attachment and start on low speed for 30 seconds.
- Increase to medium and slowly drizzle in hot milk to reach desired texture.
- With the mixer on, add softened butter 1 Tbsp at a time, waiting a few seconds between each addition.
- Finally, add salt and mix until fluffy.
Serving
- Serve warm in a bowl with a pat of butter on top so it melts.
- Garnish with chopped parsley or chives.