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Side Dishes

Classic Creamy Mashed Potatoes

TIME

35 min

DIFFICULTY

Easy

SERVINGS

4

CALORIES

250 kcal

CARBS

37 g

PROTEIN

5.5 g

FAT

9.6 g

Z Classic Creamy Mashed Potatoes

About this recipe

Potatoes were domesticated by Andean farmers around Lake Titicaca, between present-day Bolivia and Peru, about 8,000 years ago. From those agricultural roots, they spread into kitchens around the world. This classic preparation combines potatoes, milk, and butter for a smooth, comforting side dish.

WHY YOU’LL LOVE IT

Warm milk and butter create a creamy texture with simple, familiar ingredients. Gentle hand-mashing keeps the potatoes tender rather than gluey. This versatile side pairs beautifully with pot roast, chicken, meatloaf, and vegetables.

Ingredients

  • Starchy or all-purpose potatoes, such as Russet or Yukon Gold, peeled and cut into even 1-inch (2.5 cm) pieces (800 g peeled raw weight; buy approximately 900 g–1 kg whole potatoes)
  • ⅔ cup whole milk (160 ml)
  • Unsalted butter, cut into small pieces (40 g / about 3 tbsp)
  • ½ tsp salt (3 g)
  • ⅛ tsp freshly ground black pepper (about 0.3 g)
  • Water, enough to cover the potatoes for boiling

Preparation

  1. Peel the potatoes, weigh 800 g, and cut them into even 1-inch (2.5 cm) pieces. Place in a pot and cover with cold water by about 1 inch (2.5 cm).
  2. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook for 15–20 minutes, until a fork slides easily through the pieces with no firm center.
  3. Meanwhile, gently warm the milk in a small saucepan until steaming but not boiling. Keep warm.
  4. Drain the potatoes thoroughly. Return them to the empty pot over low heat for 1–2 minutes, gently shaking the pot, until excess moisture evaporates. Do not let them brown.
  5. Remove from the heat. Mash the hot potatoes with a hand masher, or pass them through a potato ricer into the pot.
  6. Add the butter and gently fold until melted. Add the warm milk in two or three additions, folding just until incorporated. Mix in the salt and black pepper. Avoid vigorous beating or prolonged stirring.
  7. Divide evenly among 4 servings and serve warm.

Tips

  • Choose starchy or all-purpose potatoes for a smooth mash. Very waxy varieties produce a denser texture.
  • Start the potatoes in cold water and cut them evenly so the centers cook at the same rate as the outside.
  • Drain thoroughly and briefly dry the potatoes in the warm pot to prevent watery mash.
  • Use a hand masher or potato ricer. A blender or food processor can overwork the starch and make the potatoes gluey.
  • Add warm milk and fold gently. The recipe includes all the measured butter and milk; no additional topping is needed.

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