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Mashed Potatoes Recipe

Easy Mashed Potatoes Recipe for Weeknight Dinners

On chilly evenings, nothing feels more comforting than scooping into a bowl of fluffy Mashed Potatoes Recipe, a dish that has been a staple at family dinners for generations. I first learned this recipe from my grandmother, who always reminded me never to rush the mash: “Patience makes them creamy, not gluey,” she’d say. Over the years, I’ve picked up a few tricks of my own that turn this simple side into the star of the meal.
This recipe is for anyone who craves a cozy, reliable side dish perfect for holiday tables, weeknight roasts, or whenever you want pure, buttery comfort.
Difficulty: Easy
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 Servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Method Video Notes

Ingredients
  

  • 2 lbs 900 g Yukon Gold potatoes (my favorite for their natural creaminess; Russets also work)
  • 4 tbsp unsalted butter Kerrygold gives a richer flavor.
  • ½ cup warm milk or cream adjust for creaminess
  • 1 tsp sea salt plus more to taste
  • Fresh ground black pepper to taste.
Optional: 2 tbsp sour cream or cream cheese (for extra richness)

Method
 

  1. Peel & cut. Peel the potatoes and cut them into even chunks (about 2 inches). This ensures they cook evenly.
  2. Boil. Place in a large pot, cover with cold water, add 1 tsp salt, and bring to a boil. Simmer 15–20 minutes until fork-tender.
  3. Drain well. Don’t skip this; excess water will make mashed potatoes runny. Let them steam and dry for 1–2 minutes.
  4. Mash. Return the potatoes to the pot. Mash with a potato masher (or use a ricer for an ultra-smooth texture).
  5. Add butter & milk. Stir in butter first (it melts into the starch), then add warm milk gradually until creamy.
  6. Season. Taste and add more salt and pepper if needed.
  7. Serve. Spoon into a warm dish, dot with extra butter, and serve immediately.

Video

Notes

🥔 Potato choice matters: Yukon golds give a buttery creaminess; Russets give a fluffy texture.
❌ Mistake I made once: Added cold milk straight from the fridge, which shocked the potatoes and made them lumpy. Warm milk always works best.
🧈 Butter first: Adding butter before milk coats the starch and prevents gumminess.
🌿 Seasonal twist: In the winter, I sometimes fold in toasted garlic or fresh chives for a flavor boost.