Americanvegetariangluten-free

Mashed Potatoes

Name: Mashed Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: United States
Ingredients: Russet or Yukon Gold potatoes; Butter; Whole milk or cream; Salt; Black pepper

Boiled potatoes mashed with butter and milk. Side dish or the whole dinner when that is what is left in the bag — no restaurant ricer required.

30 minsEasy4 servings260 kcal

This is the mash for the bag of potatoes that has been sitting in the pantry. Two pounds of russets or Yukon Golds, boiled in salted water, mashed with butter and warm milk — no ricer, no special tools, dinner-ready in 30 minutes.

Two details make this one work. Starting the potatoes in cold salted water cooks them evenly so the outsides do not fall apart before the centers are done, and letting the drained potatoes steam for a minute drives off surface water that would otherwise make the mash gluey.

Expect fluffy, buttery potatoes that loosen with as much warm milk as you like. They are a side dish next to roast chicken or meatloaf, or the whole dinner under a fried egg.

shopping_basketIngredients

Russet or Yukon Gold potatoes2 pounds, peeled and cut into chunks
Butter4 tablespoons
Whole milk or cream1/2 to 3/4 cup, warmed
Salt1 1/2 teaspoons, divided
Black pepperto taste

Nutrition Per Serving

Calories

260

Protein

Fat

10g

Carbs

38g

restaurantInstructions

Boil

Put potatoes in a pot, cover with cold water by 1 inch, add 1 teaspoon salt. Bring to a boil and cook 12–15 minutes until a knife slides through with no resistance.

Drain well

Drain in a colander. Let them sit 1 minute so steam escapes — wet potatoes make gluey mash.

Mash

Return potatoes to the hot pot. Mash with a masher or fork. Add butter and mash until it melts in.

Loosen with milk

Pour in warm milk a little at a time until they are as loose as you like. Season with remaining salt and pepper. Taste. If they taste flat, they need salt, not more butter.

Serve

Eat with leftover meatloaf, chili, or a fried egg. Reheat with a splash of milk; they tighten in the fridge.

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Cooking Mode

Keep your screen awake with step-by-step guidance.

lightbulbTips for success

Heat the milk before adding it. Cold milk drops the temperature of the mash and makes the butter seize instead of melting in — warm milk keeps everything creamy.
Do not skip the 1-minute steam rest after draining. Surface water on the potatoes turns into gluey mash; letting the steam escape is the simplest fix.
Salt the cooking water, not just the finished mash. Potatoes absorb seasoning as they cook, so 1 teaspoon in the pot does more than extra salt stirred in at the end.
Stop mashing as soon as the butter and milk are mixed in. Every extra stroke develops more starch, and overworked potatoes go from fluffy to gummy fast.

swap_horizSubstitutions

No whole milk? Use half-and-half, evaporated milk, or warm low-sodium chicken broth for a savory, dairy-free-leaning version.
No butter? Use the same amount of olive oil or dairy-free butter sticks — the texture stays creamy either way.
No russets? Yukon Golds mash even creamier and need a little less milk; red potatoes are the one to avoid here.

restaurantWhat to serve with it

Serve alongside roast chicken, meatloaf, or chili, or top a bowl with a fried egg for a fast dinner.

kitchenStorage & reheating

Cool and refrigerate within 2 hours. Keeps 3 to 4 days in an airtight container in the fridge. For longer storage, freeze in a freezer bag pressed flat for up to 2 months; thaw overnight in the fridge before reheating.

To reheat: Reheat gently on the stove over medium-low heat with a splash of milk, stirring, until the center reaches 165°F (74°C). A microwave works for single portions — heat in 1-minute bursts, stirring with a splash of milk between each. They tighten in the fridge, so add more milk than you expect.

Recipe FAQ

Why did my mashed potatoes turn out gummy?expand_more

Usually overmixing. When potato starch gets worked too hard — especially in a food processor or with too much mashing — the texture turns gummy. Use a hand masher, stop as soon as the butter and milk are mixed in, and never use a blender or food processor.

Can I make mashed potatoes ahead?expand_more

Yes. Make them up to 2 days ahead and refrigerate. Reheat gently on the stove over medium-low heat with a splash of milk, stirring until they are creamy again and the center reaches 165°F (74°C). They tighten in the fridge, so expect to add more milk than you think.

Russet or Yukon Gold potatoes?expand_more

Both work in this recipe. Russets mash up fluffy and light; Yukon Golds are naturally buttery and mash creamier with less milk. Avoid waxy red potatoes — they hold their shape and turn gluey when mashed.