How to Make Mashed Potatoes

Creamy, fluffy mashed potatoes in 25 minutes

⚡Quick Answer

Boil cubed potatoes 15-20 min until tender. Drain, dry 1-2 min, then mash with butter, warm milk, salt and pepper.

Peel 2 lbs Yukon Gold or Russet potatoes and cut into 1-inch cubes for even cooking.

💡Yukon Gold = creamier. Russet = fluffier. Both work great!

Place in cold salted water, bring to boil, then simmer 15-20 minutes until fork-tender.

💡Starting in cold water ensures even cooking from outside to center.

Drain potatoes and return to hot pot. Let steam dry for 1-2 minutes to remove excess moisture.

💡This step prevents gluey mashed potatoes.

Add 4 tbsp butter, ½ cup warm milk, salt and pepper. Mash until smooth or leave slightly chunky.

💡Warm the milk first - cold milk makes potatoes gluey.

Over-mixing releases too much starch. Use a potato masher or ricer instead of a mixer, and don't overwork them.

Yes! Keep warm in a slow cooker, or refrigerate and reheat with extra butter and milk.

Try roasted garlic, sour cream, cream cheese, chives, parmesan, or bacon bits.

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