mashed potatoes
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: ~35 minutes
Servings: 4–6
Difficulty: Easy
Category: Side Dish
Cuisine: American / Comfort Food
Ingredients
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2 lbs russet or Yukon Gold potatoes, peeled and cut into chunks
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1 tsp salt (plus more to taste)
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4 tbsp (½ stick) unsalted butter, plus more for serving
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½ to ¾ cup whole milk (or cream for richer texture)
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Optional: ¼ cup sour cream or cream cheese for extra creaminess
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Freshly ground black pepper, to taste
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Optional garnish: chopped chives or parsley
Equipment
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Large pot
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Colander
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Potato masher or hand mixer
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Wooden spoon or spatula
Time & Effort
| Task | Time | Difficulty |
|---|---|---|
| Prep | 10 minutes | Easy |
| Cook | 20–25 minutes | Easy |
| Total | ~35 minutes | Easy |
Instructions
Step 1: Prep the Potatoes
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Peel the potatoes and cut into even-sized chunks (about 1½-inch pieces).
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Place in a large pot and cover with cold water by about 1 inch.
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Add 1 tsp salt to the water.
Step 2: Boil the Potatoes
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Bring the pot to a boil over high heat, then reduce to medium and simmer.
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Cook for 15–20 minutes, or until potatoes are fork-tender and easily pierced.
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Drain well in a colander and let them sit for a minute or two to steam off excess moisture.
Step 3: Mash & Mix
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Return the potatoes to the warm pot (this helps keep them fluffy).
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Add butter and begin mashing.
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Slowly add warm milk (start with ½ cup), continuing to mash until you reach your desired consistency.
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Stir in sour cream or cream cheese if using.
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Season with salt and pepper to taste.
Step 4: Serve
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Spoon into a serving bowl.
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Dot with extra butter on top to melt.
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Garnish with chopped chives or parsley, if desired.
Serving Suggestions
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Serve with gravy, roast meats, meatloaf, or vegetarian mains.
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Pair with beef stew, fried chicken, green beans, or roasted Brussels sprouts.
Nutrition (Approximate per serving, 1/6 of recipe)
| Nutrient | Amount |
|---|---|
| Calories | ~210 kcal |
| Carbs | ~32g |
| Fat | ~8g |
| Protein | ~3g |
| Fiber | ~3g |
| Sodium | ~300mg |
Tips & Variations
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Extra creamy: Use heavy cream instead of milk.
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Vegan option: Swap butter for vegan margarine and milk for unsweetened almond or oat milk.
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Garlic mashed potatoes: Add 2–4 cloves of garlic to the pot while boiling potatoes, then mash them in.
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Cheesy mashed potatoes: Stir in ½–1 cup grated cheddar or Parmesan.
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Herb-infused milk: Warm the milk with rosemary or thyme before mixing in for added aroma.
Storage & Reheating
| Method | Duration | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Store in airtight container |
| Freezer | Up to 2 months | Thaw overnight in fridge |
| Reheat | Microwave or stovetop | Add splash of milk or butter to refresh |
