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.
Let me list what you’ll need:
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.
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!
Around 15–20 minutes. Don’t overcook, or they’ll fall apart. And undercooked is no good either. So keep an eye on ‘em.
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.
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'.
If you like these mashed taters, you might enjoy:
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.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
I’m a London-based food writer, recipe developer, and home cook who has been passionate about cooking for over 15 years. What started as a way to recreate my mother’s traditional dishes turned into a lifelong love for experimenting with flavors, writing about food, and helping others feel more confident in the kitchen.
