Few side dishes are as comforting and universally loved as a bowl of creamy mashed potatoes. When done right, they are light, fluffy, buttery, and completely lump-free. This classic recipe focuses on proper technique—starting with simmering the potatoes until perfectly tender and finishing with warm milk and butter for a smooth, velvety texture.
These mashed potatoes are the perfect companion to everything from roasted meats to weeknight dinners. With just a handful of simple ingredients and a few easy steps, you can create a rich and satisfying side dish that tastes like it came straight from a cozy family kitchen.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 4
Ingredients
- 3 large russet potatoes, peeled and halved lengthwise
- 1/2 cup whole milk
- 1/4 cup butter
- Salt and freshly ground black pepper, to taste
Directions
- Place the peeled and halved potatoes into a large pot and cover them with cold salted water by about one inch. Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover, and simmer for 20 to 25 minutes, or until the potatoes are tender and easily pierced with a fork.
- Drain the potatoes thoroughly and return them to the hot pot. Place the pot back over high heat for about 30 seconds, gently stirring so any remaining moisture evaporates. Remove the pot from the heat.
- Mash the potatoes using a potato masher until mostly smooth. Add the milk and butter, continuing to mash until the potatoes become creamy and fluffy.
- Season with salt and black pepper to taste. Whisk or stir briefly until the seasoning is evenly distributed and the potatoes are smooth and light.