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Close up view of homemade mashed potatoes in a serving bowl with pats of butter on top.

Homemade Mashed Potatoes

Author: Marsha McDougal
The creamiest, fluffiest, homemade mashed potatoes that you’ve ever tasted! And made with just 5 simple ingredients.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6

Equipment

Ingredients
  

  • 2.5 lb. russet potatoes
  • 1 ½ teaspoons fine sea salt (for boiling water)
  • ¾ cup whole milk
  • 4 Tablespoons salted butter
  • ¼ teaspoon fine sea salt
  • ⅛ teaspoon freshly cracked black pepper (optional)

Instructions
 

  • Start by washing and peeling the potatoes. Once the potatoes are peeled, place them in a colander and rinse them again with cold water. Next, chop the potatoes into large chunks.
  • Place the potatoes in a large pot and cover with cold water. Stir in 1 ½ teaspoon of salt. Heat the pot over medium-high heat and bring it up to a boil. Boil the potatoes for 12-14 minutes or until they can easily be pierced with a fork. Drain the potatoes in a colander and place them in a large bowl.
  • Next, add the milk and butter to a small pot or in the same pot that the potatoes were cooked in. Heat the pot over medium-low heat for a couple minutes. As soon as the butter melts and the milk is warm, remove the pot from the heat. Do not boil the milk.
  • Now pour the warm milk and butter over the potatoes half at a time. Using a hand mixer blend the potatoes on low speed until you reach a smooth consistency. Be careful not to overmix at this point. Taste the potatoes and add any additional salt or pepper. I added ¼ teaspoon of salt and ⅛ teaspoon of freshly cracked black pepper. Enjoy!

Nutrition

Serving: 1servingCalories: 235kcalCarbohydrates: 36gProtein: 5gFat: 9gCholesterol: 24mgSodium: 275mgFiber: 2gSugar: 3g
Course Side Dish
Cuisine American
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