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So, here’s the deal. I’ve been makin’ mashed potatoes for years and let me tell ya, this one? It’s the best. Super creamy, a lil’ fluffy, and just the right amount of buttery. You don’t need no fancy stuff either.
It’s real simple, really. Just boil some taters, smash ‘em up, add milk and butter, mix it all together. Done. Like, super easy. But if you wanna get that perfect texture, there are a few little tricks.
Ingredients
Let me list what you’ll need:
- 5 or 6 medium russet potatoes
- 2 cups water (for boilin’)
- ½ tsp salt (to cook the spuds)
- ¾ cup milk (whole milk works best)
- 2 tbsp butter
- ½ tsp garlic (chopped fine or minced)
- Salt & pepper (to taste)
- Herbs — fresh rosemary, parsley, thyme… whatever you like
What Are the Best Potatoes for Mashed Potatoes?
Russets, baby. Hands down. They’re high in starch, which makes your mash light and fluffy. If you can’t find russets, yukon golds are okay too — they’re a bit waxy but still work.
Preparation
First, wash the potatoes real good. Brush off any dirt, peel ’em, then cut into chunks — about 1.5 to 2 inches.
Put them in a pot, add salt and water. Bring it to a boil on medium heat. Cover and simmer till they’re soft. Check with a fork — if it slides in easy, they’re done.
Drain well. No soggy potatoes allowed!
How Long to Boil Potatoes for Mashed Potatoes
Around 15–20 minutes. Don’t overcook, or they’ll fall apart. And undercooked is no good either. So keep an eye on ‘em.
Recipe Tip
Here’s a lil’ hack: Warm the milk and butter before adding it to the potatoes. Oh, and add the garlic to the milk while it heats up. Gives it more flavor.
Also — don’t over-mash. You’ll end up with glue if you go at it too hard. Use a potato masher with holes that kinda look like a ricer. Or use a ricer if you got one.
How to Store Mashed Potatoes
Keep leftovers in the fridge for 1–2 days. When reheatin’, throw in a splash of milk or cream so it doesn’t dry out. You can even freeze it, but texture might change a lil’.
More Favorite Potato Recipes
If you like these mashed taters, you might enjoy:
- Garlic roasted potatoes
- Loaded baked potatoes
- Hash browns (crispy af)
- Sweet potato mash (with cinnamon twist)
Best Mashed Potatoes Recipe
Looking for the perfect mashed potatoes recipe that’s rich, creamy, and full of flavor? This easy-to-follow homemade mashed potatoes recipe is everything you need for a comforting side dish that pairs perfectly with any meal — from weeknight dinners to holiday feasts.
Ingredients
Instructions
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Wash potatoes well and scrub off any dirt.
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Peel them (or leave skin on for rustic style).
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Cut into 1.5 to 2-inch chunks for even cooking.
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Place in a pot and add 2 cups water + ½ tsp salt.
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Bring to a boil over medium heat, then reduce to a simmer.
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Cover and cook for 15–20 minutes or until fork-tender.
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Drain potatoes completely in a colander — shake off extra water.
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While potatoes cook, warm milk, butter, and garlic in another small pot.
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Keep heat low — just melt butter and warm mix, don’t boil it hard.
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Add cooked potatoes to the milk mixture.
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Mash gently with a potato masher or ricer — don’t overdo it!
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Season with salt, pepper, and fresh herbs (like parsley or rosemary).
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Taste and adjust seasoning — add more butter or milk if needed.
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Serve hot, topped with extra butter or chopped herbs if you like.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 9g14%
- Cholesterol 25mg9%
- Protein 5g10%
- Vitamin C 35 mg
- Calcium 90 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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