The best mashed potatoes are smooth, creamy, and buttery. This is my favorite mashed potato recipe that combines hot boiled potatoes with warm milk and melted butter for light and fluffy results every time. A classic side for the holidays or weeknights!
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
4
Make smooth, creamy, buttery mashed potatoes with this easy recipe using just potatoes, warm milk, and butter for a classic potato side dish that’s always a crowd-pleaser.
How to Make Mashed Potatoes
1、Boil the potatoes: Add the potatoes and garlic to a large pot of salted, boiling water. Reduce the heat and simmer until the potatoes are tender.
2、Heat the milk: Heat the milk and butter in a saucepan until the butter is melted.
3、Mash the potatoes:Drain the potatoes, then return them to the pot. Slowly add the warm milk mixture, mashing with a potato masher or blending with a mixer until the potatoes are smooth and creamy. Season to taste.
How Long to Boil Potatoes for Mashed Potatoes
Peeled and quartered potatoes should be perfectly boiled after about 15-20 minutes. If you leave your potatoes whole, it will take a bit longer.
Best Potatoes for Mashed Potatoes
The best potatoes for mashing depends on your personal preference, as some varieties will give you fluffy results while others will give you creamy results.
This recipe calls for russet (baking) potatoes, which are ideal for light and fluffy mashed potatoes. A good all-purpose potato, such as Yukon Gold, is also a popular choice.
Learn more: The Best Potatoes for Mashed Potatoes
How to Store Mashed Potatoes
Allow the mashed potatoes to cool completely, then transfer them to an airtight container. Store in the refrigerator for three to four days. Reheat in the microwave, oven, or on the stove with a splash of milk.
Can You Freeze Mashed Potatoes?
Yes, you can freeze mashed potatoes in single or group servings for up to one month. Thaw them in the fridge overnight or reheat them from frozen on the stove, in the oven, or in a slow cooker.
Get step-by-step instructions:How to Freeze and Reheat Mashed Potatoes
Allrecipes Community Tips and Praise
“Oh my word,” says Cheryl Gillam. “This is so easy!! Thank you for posting this recipe. I will be heating the milk and butter separately from now on. Who knew a simple thing like that would make all the difference?”
“I am a good cook, but I can’t make mashed potatoes,” says Joanna. “I ran out of pots so I microwaved the milk and butter and it turned out fine. Yey! I finally made good mashed potatoes with this recipe!”
“The best I’ve ever made!” according to Kate Rigatuso. “I did the recipe as-is, but mixed them and the melted butter and milk in a stand mixer, and the consistency is perfect – light and fluffy!”
Editorial contributions by Corey Williams
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Ingredients
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2 pounds baking potatoes, peeled and quartered
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3 cloves garlic, peeled, or to taste (Optional)
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1 cup milk
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2 tablespoons butter
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salt and ground black pepper to taste
Directions
step 1
Gather all ingredients.
step 2
Bring a large pot of salted water to a boil. Add potatoes and garlic, lower heat to medium, and simmer until potatoes are tender, about 15 minutes.
Step 3
When the potatoes are almost finished, heat milk and butter in a small saucepan over low heat until butter is melted.
Step 4
Drain potatoes and return to the pot. Slowly add warm milk mixture, blending it in with a potato masher or electric mixer until potatoes are smooth and creamy.
Step 5
Season with salt and pepper. Serve topped with extra butter and enjoy!
Cook’s Note
Add up to 1 cup of shredded Cheddar or Parmesan for a cheesy variation.
Extra delicious topped with crispy fried onions or crumbled bacon.
Pipe into a casserole dish and bake until lightly browned on top for a fancy holiday presentation.
Nutrition Facts (per serving)
257
Calories
7g
Fat
44g
Carbs
6g
Protein
Show Full Nutrition Label