You don’t need fancy tools or complicated techniques to make these Easy Mashed Potatoes. This simple recipe gives you creamy, mouth-watering flavor with just a few ingredients and a little hands-on mashing.
Mashed potatoes have always been a staple on our family table. Whether it’s Tuesday night supper or a holiday get-together, you can usually count of them being part of the menu. And because I’ve always preferred doing them by hand, someone always has the job of mashing the potatoes. More often than not, that someone is me.
There’s a kind of quiet peace in the rhythm of mashing potatoes by hand, watching them turn from a chunky mass into a creamy bowl of goodness. I’ve made them every way you can think of over the years. But this basic version is where I always start. It’s easy. It’s reliable. And it always turns out well.
If you’ve tried my Classic Macaroni and Cheese or Butter Swim Biscuits, you already know how much I appreciate a recipe that gets the job done quickly and efficiently. These mashed potatoes are the same way. They’re soft and creamy with just a hint of rustic texture, and they reheat beautifully too.
Recipe Snapshot: Easy Mashed Potatoes
Cuisine: American
Cooking Method: Stovetop
Total Time: 30 Minutes
Servings: 5
Primary Ingredient(s): Potatoes, Milk, Butter
Skill Level: Easy
What You’ll Like About This Recipe
- Quick and easy: Ready in about 30 minutes with minimal prep.
- Simple ingredients: Nothing fancy! Just pantry staples here.
- Creamy with a little texture: These mashed potatoes are perfectly mashed with a few rustic chunks.
- Customizable: Easy to dress up with herbs, more butter, sour cream, or cheese!
Ingredient Notes
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- Russet Potatoes – You’ll need about 3 pounds, which is roughly 8 to 10 small to medium potatoes. Peel and dice into 1-inch pieces.
- Unsalted Butter – Make sure it is softened. If you only have salted, you may want to reduce the added salt a bit.
- Whole Milk – I prefer whole milk (or a mixture of whole milk and cream) for maximum flavor. If you need non-dairy alternatives, try oat milk (especially Chobani Original Oat) or unsweetened soy milk.
- Garlic Powder and Onion Powder – These add some depth without being overpowering.
- Salt and Black Pepper– Start with the listed amounts, then taste and adjust.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Variations & Substitutions
- Make it dairy-free by using oat or soy milk and dairy-free margarine.
- Add herbs like fresh parsley or thyme sprinkled on top for a bright, fresh touch.
- Rustic style. For more rustic mashed potatoes, leave some or all of the skins on. Be sure to scrub the skins very well before cooking.
- More flavors. Add shredded cheese, roasted garlic, or sour cream.
How to Make Homemade Mashed Potatoes
Mashed potatoes are so simple to make at home! You’re going to love the rustic, homey flavors and textures of this classic side dish!
STEP 1. Prep the potatoes. Peel and dice them into ½ to 1-inch chunks.
STEP 2. Place the diced potatoes in a large pot and cover with water. Bring to a boil and cook for about 15 minutes, or until they’re soft but not falling apart.
STEP 3. Drain the potatoes well and return them back to the empty, still warm, pot.
STEP 4. Add the softened butter, milk, and seasonings.
STEP 5. Use a potato masher to mash until mostly smooth. A few little chunks give them that homemade feel!
STEP 6. Top with extra butter if you’d like, or sprinkle on some fresh parsley or thyme.
Pro Tip
Don’t over-mash the potatoes, and keep the electric mixer away! That’s how you end up with sticky, “gummy” mashed potatoes.
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Recipe Tips
- Let the potatoes sit in the still warm pot after draining so they can dry a little. This prevents them from turning out watery.
- Always mash by hand. A mixer can make the potatoes gluey.
- For the smothest texture possible, warm the milk before adding.
- Taste and season right at the end. Potatoes need more salt than you might think.
- Keep warm in a covered bowl or in a slow cooker set on low if you’re not serving immediately.
How to Serve
This easy side dish is perfect next to a holiday ham, your Thanksgiving turkey, a prime rib roast, or this hearty meatloaf.
Storing Leftovers
Store any leftovers in an airtight container in the fridge for up to 4-5 days. Reheat in the microwave in 30-second bursts, stirring in between, until heated through.
Questions About Easy Mashed Potatoes
Yes! Yukon Gold potatoes work great in this recipe and give a naturally buttery flavor. Just note that they may yield a slightly creamier texture.
Absolutely. You can make them a day in advance and reheat in the microwave or on the stovetop. Add a splash of milk while reheating to restore creaminess.
For the ultimate mashed potatoes, use cream in place of whole milk and add a big scoop of sour cream when adding the butter. If you’re looking for a non-dairy option, you can substitute oat milk or unsweetened soy milk.
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Recipe
Easy Mashed Potatoes
Ingredients
- 3 pounds Russet potatoes peeled and diced
- ¼ cup unsalted butter softened
- ¾ cup whole milk
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon onion powder
- pinch black pepper
Instructions
- Peel and dice the potatoes into ½ to 1-inch pieces.3 pounds Russet potatoes
- Place the potatoes in a large pot, cover with water, and boil for about 15 minutes (or until tender).
- Drain the potatoes well and add them back to the empty, still warm, pot.
- Add the butter, milk, garlic powder, salt, onion powder, and pepper.¼ cup unsalted butter, ¾ cup whole milk, 1 teaspoon garlic powder, 1 teaspoon salt, ½ teaspoon onion powder, pinch black pepper
- Mash with a potato masher to your desired texture.
- Serve warm with extra butter.
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.