Easy Mashed Potatoes Recipe – These are truly the perfect mashed potatoes! Buttery, creamy, fluffy and absolutely delicious, they are so easy to make and always a family favorite!
If there is one classic side dish that I turn to time and again, it is mashed potatoes! Made with just 6 ingredients, the recipe always makes such creamy mashed potatoes that are hands-down a family favorite. They make the perfect side dish to go with so many main dishes, like roast beef, BBQ pork chops, or with beef bourguignon ladled on top.
Easy Mashed Potatoes Recipe
Mashed potatoes have always been one of my very favorite side dishes. There’s just nothing quite like the comfort food feel that you get from this warm, buttery, creamy food! And this recipe is so simple to make with just 6 ingredients!
While I also love making my Slow Cooker Mashed Potatoes and my Instant Pot Mashed Potatoes on a busy night, this is really my favorite. It’s the one that never fails to satisfy or remind me of a favorite family meal growing up watching Mama make them and teach me how to make mashed potatoes. Growing up, I just loved giving them a taste test from the potato masher – and I still do!
Mashed Potatoes are often a favorite part of our Sunday suppers and holiday meals. They go so well with so many favorite main dishes, like meatloaf, chicken marsala, and a holiday ham. I also think they make the perfect partner to other well-loved sides like fried okra, green beans, deviled eggs and pinto beans! I’m getting hungry just thinking about them!
How to Make Mashed Potatoes
To make this recipe, I always use Russet potatoes. I think that they just make a more creamy, fluffy, and light mashed potato. And I usually make the full recipe even if I don’t have a lot of people to serve. That way, I will hopefully have leftovers that I can store in the refrigerator to eat later.
Prep and Cook
After scrubbing and peeling the potatoes, I cut them into 2-inch cubes, place them in a large saucepan, and cover with cold water, plus about 1/2 inch more. I cook them over medium heat until they come to a full boil, then reduce the heat, and let them simmer about 15 minutes until they are tender.
Next, I drain the water off of the potatoes, return the pan back to the stove and heat on medium-high just until the excess water has evaporated. This takes about 3 minutes. Be careful to not let your potatoes burn.
Add Ingredients and Mash
While the potatoes are re-heating, I melt the butter in a medium saucepan over medium-low heat. I then add my milk or half-and-half and salt and pepper to the melted butter and heat just until warm. Do not boil. I set this aside then while I mash my potatoes.
I use a potato masher since I’ve found I can get the smoothest and best consistency of my potatoes with one. Once I have thoroughly mashed the potatoes, I slowly pour in half of the milk and butter mixture and stir until it is all mixed well. Then I slowly, just a little at a time, stir in just enough of the remaining milk and butter mixture until I have the perfect consistency – light, fluffy, and creamy!
Make Ahead Instructions
Like I mentioned, I like to make a full recipe so that I may have leftovers for later. I also make this recipe ahead of time often.
Store and Refrigerate
I store the mashed potatoes in a container that is refrigerator, microwave, and oven safe. Then I place the container in the refrigerator, where they should stay fresh for up to 3 days.
Reheat and Serve
When I am ready to serve, I remove the container from the refrigerator about 30 minutes before meal time. I add more pats of butter on top of the potatoes and reheat them in a 350º F oven for about 25 minutes or until warmed throughout. So delicious!
Here is my Easy Mashed Potatoes Recipe. I hope you enjoy them as much as my family does!
Easy Mashed Potatoes Recipe
- 5 pounds Russet potatoes scrubbed clean and peeled
- 1 tablespoon salt
- 1/2 cup butter cut into cubes
- 1 cup milk or half and half
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon freshly ground black pepper plus more to taste
- Cut potatoes in half lengthwise and then dice into 2-inch cubes. Cover with fresh, cold water plus about 1-inch. Stir in 1 tablespoon of salt and place over medium heat. Bring to a boil, then reduce the heat to a simmer. Cover and allow to simmer until the potatoes are very tender, about 15 minutes.
- Drain away the water and return the potatoes to medium-high heat to remove all of the excess water from the potatoes, about 3 minutes.
- Meanwhile, melt the butter in a saucepan set over medium-low heat. Add the milk or half and half, salt and black pepper. Allow the mixture to warm, but never reach a boil. Remove from the heat until you mash your potatoes.
- Mash the potatoes with a potato masher until all have been well mashed. Then, slowly pour in the half of the milk and butter mixture. Carefully stir in the milk mixture until it is well incorporated. Add more of the milk mixture, being sure to only add enough for the mashed potatoes to be light, fluffy, and creamy and to the desired consistency.
- Serve with additional butter, salt, pepper and any additional toppings you prefer.
Make Ahead Mashed PotatoesPrepare mashed potatoes, cool thoroughly, and place into a refrigerator, freezer, and oven-safe container. Refrigerate for up to 3 days or freeze up to 3 months. To serve: if frozen, allow to completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before reheating. Top with additional pieces of butter and then reheat in a 350º F oven for 25 minutes.