This old fashioned mashed potatoes recipe is also the best mashed potatoes recipe! Made with russet potatoes, milk, and butter, they’re creamy, fluffy, and delightfully simple. Served with any main dish, it’s bound to become a family favorite at your dinner table too.

Creamy old-fashioned mashed potatoes in a bowl, topped with a square of butter, melted butter, black pepper, and chopped chives.

There is nothing quite like a bowl of classic mashed potatoes. Creamy, buttery, and made the way grandma always did, this classic side dish is all about simplicity and comfort. It’s made with just a handful of ingredients you probably already have on hand, and it pairs well with pretty much everything!

I do love a good roast turkey dinner, but it’s the side dishes I look forward to the most! I know people have their favorites, like sweet potato casserole with marshmallows or a green bean casserole, while others enjoy the stuffing and cranberry sauce. However, I don’t know anyone who doesn’t love a heaping mound of good old fashioned mashed potatoes.

Gravy being poured over classic mashed potatoes.

It’s great with chicken on the weekends or meatloaf during the week, but when you’re looking for a quick and easy side dish during the holidays, this is the best recipe for easy mashed potatoes. I just know you’re going to love it!

Why you’ll love this recipe

Only 3 simple ingredients, plus salt and pepper.
Using russet potatoes makes them nice and fluffy!
You can double the recipe as needed.
It’s customizable, so you can jazz them up any way you like.

Ingredients for Simple Mashed Potatoes

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

Labeled ingredients: a bowl of russet potatoes, a small pitcher of whole milk, a dish of butter slices, and two wooden spoons with salt and pepper.

Russet potatoes – Peeled and quartered. Russets are starchy, which makes them perfect for fluffy mashed potatoes with a light texture. If you prefer a creamier, denser mash, Yukon Golds are a great alternative.
Butter – Gives the potatoes a delicious buttery flavor. I suggest using unsalted butter that way you can control the amount of salt you add. If using salted butter, reduce added salt.
Whole milk – Brings the mashed potatoes together in a whipped, creamy, fluffy mound of yum.
Salt and black pepper – To taste.

How to Make Mashed Potatoes with Milk

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.

Step 1: Add quartered potatoes to a large pot and cover with water. Salt the water, then bring it to a boil over medium-high heat.

Step 2: Reduce the heat to medium and let the potatoes simmer for 10-15 minutes until fork-tender (the tines of a fork easily slide into the potatoes). Drain cooked potatoes well using a colander, then return the potatoes to the hot pot.

Peeled quartered russet potatoes in a pot before and after boiling.

Step 3: Keep the pot on the burner, but turn off the heat and let them sit for a couple of minutes, shaking occasionally. This gives the excess water time to evaporate so you’re not left with watery mashed potatoes.

Step 4: While the potatoes are sitting, warm the milk in a small saucepan or microwave. You don’t want it scalding hot; warm is good enough.

Step 5: Add butter to the potatoes and mash with a potato masher. Gradually add the warm milk while mashing until the desired consistency is reached. Season with salt and pepper to taste, and enjoy!

Split image showing mashed potatoes in a pot; on the left, a hand mashes cooked potatoes with a metal masher, and on the right, milk is being poured from a white pitcher into the mashed potatoes.

Pro Tip:

Avoid over-mashing potatoes. This can cause them to become gluey and gummy. Stop when they’re fluffy and smooth!

Overhead shot of a bowl of old fashioned mashed potatoes topped with butter, pepper, and chives. The bowl is on a wooden table surrounded by a gravy boat, pepper shaker, wooden spoon, and beige napkins.

Storage

Refrigerator: Leftover mashed potatoes can be stored in an airtight container for up to 4 days. Double the recipe so you’ve got lots left for weeknight dinners throughout the week!

Freezer: You can also freeze russet mashed potatoes for up to 2 months. Allow them to cool completely and then transfer them to a freezer-safe container. Thaw in the fridge overnight.

How to Reheat: You can use the stovetop or the microwave to heat them through. I recommend adding a splash of milk and a bit of extra butter to get them nice and creamy again.

Tips for the Best Mashed Potatoes

Always start potatoes in cold water for even cooking.
Warm the milk before adding to keep the potatoes warm and smooth.
Potatoes are best mashed while they’re still piping hot.
Don’t over-mash or they’ll turn gummy.
You can mash your potatoes with an electric mixer or stand mixer. However, I prefer mashing by hand since it is easy over-mash when using a mixer.
Taste and season gradually. Potatoes need more salt and pepper than you think!

Dinner plate containing mashed potatoes with chives and melted butter, cooked green beans, turkey slices with brown gravy, and cranberry sauce.

Serving Suggestions

Whether you like to keep your old fashioned mashed potatoes plain and simple or top it with sour cream, bacon, and chives, there’s nothing like it!

During the week, it pairs well with Cracker Barrel Pot roast and honey bourbon steak tips. For special occasions and the holidays, we love it on the side of honey ham and honey glazed carrots.

If you’re having it with your Thanksgiving or Christmas turkey, you might want to make a turkey neck gravy to pour all over your potatoes!

Additions and variations

Swap the milk. Use half-and-half or heavy cream for a richer texture.
Add garlic. Add garlic cloves to the boiling water and mash them with the potatoes, or for a stronger garlic taste, roast the garlic separately and add it to the potatoes when mashing.
Use Yukon Golds. If you prefer a creamier, denser mash, swap the russets for Yukon Gold potatoes.

Bowl of old fashioned mashed potatoes topped with a pat of butter.

More Potato Recipes

Recipe

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Old-Fashioned Mashed Potatoes

Author: Jaclyn

Prep: 20

Cook: 20

Total: 40

Creamy, fluffy mashed potatoes made the old-fashioned way with just a few simple ingredients. A classic side dish perfect for holidays or everyday dinners.

Ingredients

▢ 2 lbs russet potatoes peeled and quartered
▢ 4 Tbsp butter melted
▢ ½ cup whole milk
▢ salt and pepper to taste

Instructions

Place potatoes in a large pot and cover with water. Add salt to the water.
2 lbs russet potatoes
Bring to a boil over medium-high heat, then reduce to medium and simmer for 10–15 minutes, or until fork tender.
Drain well, then return potatoes to the hot pot. Place pot back on the burner (heat off) for 1–2 minutes, shaking occasionally, to allow excess water to evaporate.
While potatoes sit, warm the milk in a small saucepan or microwave. Set aside.
½ cup whole milk
Returning to the potatoes, add the butter and mash with a potato masher.
4 Tbsp butter
Gradually add the warm milk while mashing until desired consistency is reached.
Season with salt and pepper to taste. Spoon into serving bowl and garnish with an extra pat of butter and chives, if desired.
salt and pepper

Notes

Russet potatoes make the fluffiest mash. Yukon Golds can be used for a creamier texture.
Start with cold water when boiling potatoes to ensure even cooking.
Warm the milk before adding to keep potatoes smooth and hot.
Don’t over-mash—stop when they’re fluffy and just smooth.
Swap milk with cream or half-and-half for a richer version.
Storage: Refrigerate up to 4 days or freeze up to 2 months. Reheat with a splash of milk and butter.