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.
Nutrition
Calories: 199kcal | Carbohydrates: 28g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 113mg | Potassium: 663mg | Fiber: 2g | Sugar: 2g | Vitamin A: 268IU | Vitamin C: 9mg | Calcium: 47mg | Iron: 1mg
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