This recipe for mashed potatoes is a classic side dish made with simple ingredients like potatoes, butter, milk, and salt.
This easy recipe comes together quickly and is perfect for family dinners or smaller holiday meals, and it can easily be doubled when you need to serve more.
For more ideas, browse all my Vegetable Side Dish Recipes to round out your meal.
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Table of Contents
- Recipe at a Glance
- Need Mashed Potatoes for a Crowd?
- Tried, Loved, and Rated 5 Stars!
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- Top Recipe Tip
- Insider Tips from My Kitchen to Yours
- Recipe FAQ's
- Storing and Freezing Tips
- More Potato Recipes to Love
- LOVE this recipe? SAVE it for Later!
- 📖 Recipe Card
- Indulge in Flavor, Not Ads - Get Your Ad-Free Digital Cookbook Today!
- 💬 Comments
Recipe at a Glance
Prep: 10 min | Cook/Bake: 20 min | Difficulty: Easy | Servings: 4
Main Ingredients: potatoes, whole milk, butter, salt
Why You’ll Love It: Simple ingredients and easy steps make a creamy, classic side dish that comes together quickly.
Best For: Family dinners, holiday meals, and scaling up for a crowd
Looking for more Family Dinner Ideas? Try my Roasted Brussels Sprouts, Candied Sweet Potatoes, or my Ranch Flavored Carrots.
Need Mashed Potatoes for a Crowd?
If you’re serving a larger group or planning a holiday meal, you may want to try my Company Mashed Potatoes recipe instead.
It uses 5 pounds of potatoes and can be made ahead of time, which makes it perfect for Thanksgiving, Christmas, or any time you’re feeding a crowd without the last-minute prep.
Tried, Loved, and Rated 5 Stars!
"These were amazing and so easy to make! My picky eaters loved them. Perfect with our Easter ham."
~ Kristen
⭐⭐⭐⭐⭐
Main Ingredients Needed
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Substitutions and Variations
- Add Garlic: Stir in 1–2 cloves of fresh minced garlic for a simple flavor boost.
- Make It Richer: Swap the milk for half-and-half for a creamier texture.
- Extra Creamy Option: Add a splash of heavy cream for a richer finish, especially for holiday meals.
- Add Cheese and Bacon: Turn this into a hearty side by mixing in shredded cheese and crispy bacon, or try my mashed potato, cheese and bacon casserole.
Step-by-Step Instructions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Place the quartered potatoes in a saucepan. Cover them with water.
Step 2: Allow the potatoes to come to a boil. Cook until they are fork tender. Drain the cooked potatoes and return them to the pot.
Top Recipe Tip
- Rinse the potatoes after peeling to remove excess starch. This helps prevent a gummy texture when mashing.
- After draining, return the potatoes to the hot pot for a minute or two. The residual heat helps evaporate any extra moisture for a smoother, creamier result.
- Mash them with a potato masher or hand-held electric mixer, but avoid using a stand mixer or food processor as they can make the potatoes dense and gluey.
- For an extra smooth texture, I always use a potato ricer instead of a masher.
Step 3: Add in the warm milk mixture and mash the potatoes using either a masher, hand-held electric mixer or a ricer until smooth and creamy.
Step 4: Finish with a sprinkle of salt to taste and garnish with chopped chives for a pop of color and freshness.
Insider Tips from My Kitchen to Yours
✔️ DO mash the potatoes while they’re still hot and return them to the pot briefly to remove excess moisture for a smooth, creamy texture.
❌ DO NOT use a stand mixer or food processor, as they can overwork the potatoes and make them dense and gluey.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Mashing potatoes releases starch, and if too much starch is released it will make them gummy. Rinse the potatoes to remove extra starch, and don't over-mix them to avoid gummy potatoes!
You can make mashed potatoes up to one day in advance for the best texture and flavor, especially for holiday meals or busy weeknights.
Reheat mashed potatoes in a slow cooker set to warm for an easy, hands-off option. Stir occasionally and add a splash of milk or cream as needed to keep them smooth and creamy.
Reheat mashed potatoes in the microwave in a microwave-safe bowl, covering loosely to keep moisture in. Heat in short intervals, stirring between each, and add a splash of milk or cream as needed to keep them smooth and creamy.
Place mashed potatoes in a covered casserole dish and warm in a 350°F oven until heated through. Stir once or twice and add a little milk or butter if needed to keep them creamy.
Storing and Freezing Tips
Refrigerator: Refrigerate the mashed potatoes in an airtight container for 3-5 days.
Freezer: Add leftovers to a freezer safe container and freeze for up to 2-3 months.
More Potato Recipes to Love
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📖 Recipe Card
Easy Mashed Potatoes
Ingredients
- 2 pounds potatoes peeled and quartered
- 1 cup whole milk
- ½ teaspoon salt
- 2 tablespoons butter
Instructions
- Place the peeled, quartered potatoes in water and add the salt. Once the water comes to a boil, cook the potatoes for another 20 minutes or until they are fork-tender.
- Heat the milk and butter in a saucepan until the butter is melted.
- Drain the potatoes, then return them to the pot. Slowly add the warm milk mixture, mashing with a potato masher or a hand-held mixer until the potatoes are smooth and creamy.
- Season to taste with extra salt. Garnish with chopped chives if desired.
Video
Notes
Tips
- Return the drained potatoes to the hot pot for a minute or two to help evaporate excess moisture.
- Mash the potatoes while they’re still hot for the smoothest texture.
Use a potato masher for a chunkier texture or a potato ricer for a smoother result.
Storage & Make Ahead
- Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days.
- Reheat gently, adding a little milk or butter to restore the creamy texture.
- For best results, mashed potatoes can be made one day ahead and stored covered in the refrigerator until ready to reheat.
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Kristen says
These were amazing and so easy to make! My picky eaters loved them. Perfect with our Easter ham.
Lois says
Thank you so much! I’m so happy to hear they were a hit, especially with picky eaters! That’s always the best compliment. 😊 Thank you for the 5-star review as well!
Love that you served them with Easter ham too…such a perfect pairing!