Homemade Mashed Potatoes

These Homemade Mashed Potatoes are the easiest, most comforting side dish. All you need are a few ingredients and about 30 minutes to make the best mashed potatoes! Perfect for holidays or weeknights—potatoes are wonderful anytime.

Prep Time 15

Cook Time 20

Total Time 35

Servings -4 servings

Calories 257kcal

Ingredients

1 ½ lbs. gold potatoes scrubbed
1 teaspoon kosher salt to season put in water for the diced potatoes
2 tablespoons unsalted butter
½ cup whole milk
½ teaspoon black pepper
¼ teaspoon kosher salt

Instructions

Using a sharp knife, chop the scrubbed potatoes into 1” cubes.
Fill a large saucepan or Dutch oven with cold water. Season the water with 1 teaspoon salt.
Add the potatoes to the water.
Turn on the heat to high, and heat the water and potatoes. Bring to a boil. Cook until the potatoes are fork tender, about 15-20 minutes.
Drain the potatoes, and place back in the saucepan.
Measure out the butter and milk. Season with salt and pepper.
Using a hand mixer (or a potato/avocado masher) on a low speed or a potato masher, slowly blend the ingredients together until smooth and creamy. Taste and add more seasonings, if necessary.
Serve warm, and enjoy.

Notes

Reheat the mashed potatoes in the microwave (in 30-45 second bursts) until heated through OR put in a casserole dish, and reheat in a 300-325F oven for 30ish minutes covered with foil.

Store in an airtight food storage container for 4-5 days in the refrigerator.

Quick Tips and Tricks for making the Best Mashed Potatoes

Use your favorite type of potato! I love a gold potato because they’re nice and creamy (and don’t require peeling), but you can use red potatoes or Russet potatoes in this recipe, too.
Add in extra flavorings, like ½ (to ¾) teaspoon garlic powder or 1-2 oz. cream cheese for extra creaminess.
Make ‘em in advance and reheat them before your meal. You can do this in the microwave or the oven.
If you don't want to make them in advance, chop the potatoes up to 24 hours in advance, and place in cold water. Store in the fridge until you're ready to boil them.

Double or half the recipe. We've been making these homemade mashed potatoes for years, and this recipe works for larger and smaller crowds! Just use your math skills to do the calculations, and be sure to taste the end result before you serve it to confirm the seasonings are on point!

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