Mashed Potatoes

These delicious mashed potatoes will be the only mashed potato recipe you'll ever want. They are fluffy (not gummy) and have the ideal mashed potato consistency. It's an easy recipe anyone can follow and have success with.

Looking for more potato side dish recipes? Try my loaded mashed potatoes, baked mashed potatoes or au gratin potatoes.

This recipe was first published 11/08/2022.

We are a mashed potato household. Everyone thoroughly enjoys a big mountain of creamy mashed potatoes and butter pools.

You can use this basic mashed potato recipe for any meal that you want to pair with mashed potatoes. Like braised short ribs or slow cooker pot roast.

And no Thanksgiving table is complete without a big bowl of mashed potatoes. This is my go to recipe, or these baked mashed potatoes (these are more of a rich and decadent recipe).

Mashed potatoes are such a basic recipe. It should be easy, right? But if you've ever struggled with getting your mashed potatoes just right then this recipe is for you.

To help avoid gummy mashed potatoes, fresh potatoes should always be used. Another tip to help with fluffy potatoes is to steam out any excess liquid after the potatoes boil.

Jump to:

• Ingredients
• How To Make Mashed Potatoes
• Mashed Potatoes

Ingredients

By far the shortest ingredient list. For the instructions and amounts, reference the recipe card near the end of this post.

• Russet Potatoes: Russets make the best mashed potatoes, especially if you want fluffy and not gummy potatoes.
• Butter: Butter for richness and flavor.
• Milk: Used to thin out the mashed potatoes.
• Salt, Pepper: Added for flavor.

How To Make Mashed Potatoes

Peel the potatoes. Cut into even sized cubes. Add the potatoes to a pot and cover with water. Add the salt to the water. Heat the pot over high heat.

Bring to low rolling boil (not rapid), uncovered, for 15 minutes or until fork tender.

Drain the water out of the pot.

Keep the potatoes in the pot and return to the stove. Heat over low heat and let the potatoes steam, releasing any residual liquid for 3 minutes.

To mash with a stand mixer: Add the potatoes to the bowl of a stand mixer, fitted with the whisk attachment.

Start on low speed until the potatoes are broken up, during this add the warm melted butter first, then the warm milk. Increase the speed to medium, then high until the potatoes are mostly smooth.

Add extra milk if you prefer a thinner consistency.

To mash by hand: Add the potatoes to a large bowl. Using a potato masher, start breaking up the potatoes. Add in the melted butter first, mashing, then the warm milk. Continue mashing until mostly smooth. Add extra milk if you prefer a thinner consistency.

Season to taste with salt and pepper.