Mashed Potatoes

Mashed Potatoes

Creamy russet potatoes mashed with butter and warm milk for a smooth, fluffy side.

Total 40 min Makes 4 servings Calories 260/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

Russet potatoes are boiled until tender, then mashed with melted butter and warm milk until light and creamy. A splash of milk added gradually keeps the texture smooth without becoming gluey. This classic side pairs with roasted meats, gravy, and holiday spreads.

Ingredients

  • 2 pounds russet potatoes, peeled and cut into 2-inch chunks
  • 1 teaspoon salt, for the cooking water
  • 1/2 cup whole milk, warmed
  • 4 tablespoons unsalted butter, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. Place the potato chunks in a 6-quart saucepan and add cold water until covered by about 1 inch. Stir in 1 teaspoon salt.

  2. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender.

  3. Drain the potatoes well in a colander and return them to the warm saucepan.

  4. Mash the potatoes with a potato masher or ricer until mostly smooth.

  5. Stir in the melted butter until absorbed, then gradually add the warm milk, mixing until the potatoes reach a creamy, fluffy consistency.

  6. Season with 1/2 teaspoon salt and the black pepper, stir to combine, and serve hot.

Rate this recipe

★ 4.8 (1)

Mashed Potatoes

Russet potatoes are boiled until tender, then mashed with melted butter and warm milk until light and creamy. A splash of milk added gradually keeps the texture smooth without becoming gluey. This classic side pairs with roasted meats, gravy, and holiday spreads.

40 min 4 servings 260 cal

Ingredients

  • 2 pounds russet potatoes, peeled and cut into 2-inch chunks
  • 1 teaspoon salt, for the cooking water
  • 1/2 cup whole milk, warmed
  • 4 tablespoons unsalted butter, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. 1

    Place the potato chunks in a 6-quart saucepan and add cold water until covered by about 1 inch. Stir in 1 teaspoon salt.

  2. 2

    Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender.

  3. 3

    Drain the potatoes well in a colander and return them to the warm saucepan.

  4. 4

    Mash the potatoes with a potato masher or ricer until mostly smooth.

  5. 5

    Stir in the melted butter until absorbed, then gradually add the warm milk, mixing until the potatoes reach a creamy, fluffy consistency.

  6. 6

    Season with 1/2 teaspoon salt and the black pepper, stir to combine, and serve hot.