Best Mashed Potatoes (Recipe for Printing)
Classic mashed potatoes made with Yukon gold or Russet, butter, and milk—ideal for celebrations or holidays like Thanksgiving. Fluffy, creamy, and easy. Save & click.
# What You Need:
→ Main Ingredients
01 -
3 pounds Yukon Gold or Russet potatoes (approximately 8 medium Yukon Gold or 4 medium Russet)
02 -
4 tablespoons unsalted butter, at room temperature, cut into 4 pieces
03 -
1 teaspoon salt, divided, plus additional to taste
04 -
1/4 teaspoon ground black pepper, or to taste
05 -
1/2 cup whole milk, warmed, plus more as needed
# How to Make It:
01 -
Thoroughly scrub the potatoes under cool water. Peel if desired or leave the skins on for texture and appearance.
02 -
Cut potatoes into 1-inch pieces and transfer to a large pot. Cover with cold water and add 1/2 teaspoon salt.
03 -
Bring to a boil over high heat. Cook for 12–15 minutes, or until the potatoes are very tender when pierced with a fork but not falling apart. Drain thoroughly in a colander.
04 -
Return drained potatoes to the emptied hot pot. Allow to rest uncovered for 2–3 minutes to release excess moisture.
05 -
Add butter pieces to potatoes while hot. Use a potato masher to mash until smooth with some texture remaining.
06 -
Sprinkle in remaining 1/2 teaspoon salt, pepper, and half of the warmed milk. Stir to incorporate. Add the rest of the milk, and more if needed, to reach your preferred creaminess. Adjust seasoning to taste. Serve hot.
# Extra Tips:
01 -
Resting the potatoes briefly in the empty pot ensures fluffier texture by evaporating excess moisture.