This mashed potato recipe is simple and yields delicious results. We found that high-starchy russet or semi-starchy Yukon gold potatoes work best for the lightest, fluffiest potatoes.
The addition of milk and butter creates a rich and creamy finished product. Try adding some shredded cheese to the mix for a little extra flavor.
For more Potato-inspired recipes, check out these Roasted Potatoes, Potato Hash, Spicy Potato Wedges, Baked Garlic Potato Wedges, and Russian Potato Salad.
How to Make Mashed Potatoes
Note: The full instructions are provided in the recipe card below.
Peel the potatoes, cut them into 1-inch cubes, and place them in a large pot of boiling salted water. Simmer uncovered for 15 to 20 minutes until tender. In a small saucepan over medium-low heat, heat butter and cream until smooth.
For 5 minutes, season 2 teaspoons of kosher salt and ½ teaspoon ground black pepper or adjust to taste. Keep warm. Drain the potatoes in a colander, return them to the pot, and stir over low heat until thoroughly dried, about 1 minute.
Using a stand mixer with a whisk, break the potatoes into small pieces on low for about 30 seconds. Add the butter mixture in a steady stream until incorporated.
Increase the speed to high and whip until light and fluffy and no lumps remain, about 2 minutes. Alternatively, you can mash the potatoes with a potato masher and add the butter mixture in stages until you reach the desired consistency.
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📖 Recipe
Easy Mashed Potatoes
Ingredients
- 1 stick (8 tablespoons) unsalted or salted Butter
- 1-½ cups heavy cream half and half or whole milk
- 4 pounds boiling potatoes, such as Yukon Gold or Russet Potatoes , cut into 1" cubes
- 2 teaspoons Kosher salt or to taste , adjust to taste
- ½ teaspoon Ground Black pepper , adjust to taste
Instructions
- Peel the potatoes cut them into 1-inch cubes, and place them in a large pot of boiling salted water. Simmer uncovered for 15 to 20 minutes until the potatoes are tender.
- In a small saucepan over medium-low heat, heat butter and cream until smooth, amount 5 minutes—season 2 teaspoons kosher salt and ½ teaspoon ground black pepper or adjust to taste. Keep warm.
- Drain the potatoes in a colander and then return them to the pot, and stir over low heat until potatoes are thoroughly dried about 1 minute.
- Using a stand mixer fitted with a whisk to break the potatoes into small pieces on low for about 30 seconds. Add butter mixture in a steady stream until incorporated. Increase the speed to high and whip until light, fluffy, and no lumps remain, about 2 minutes. Alternatively, you can mash the potatoes with a potato masher and add the butter mixture in stages until the desired consistency is reached.
Notes
- To store: Keep hot until ready to serve, transfer to a serving bowl, dot top with butter, cover tightly and keep in a warm place, like the microwave. Potatoes will stay hot for at least 30 minutes. Place the covered bowl in a pan holding about an inch of gently simmering water to keep it longer. Before serving, mix well.
- To reheat: Place the mashed potatoes in a heavy-bottomed pot over medium heat, often whisking, until warm; whisk in additional heavy cream, half and half, milk or chicken broth, or a combination and a few pats of butter until it reaches the desired consistency. Alternatively, you can microwave until the potatoes are hot, stirring halfway through the reheating time.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
