Dinner

Classic Mashed Potatoes

Name: Classic Mashed Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 2 pounds russet or Yukon Gold potatoes; 4 tablespoons unsalted butter; 3/4 cup whole milk, warmed; 1/2 teaspoon salt; 1/4 teaspoon white pepper; 2 tablespoons fresh chives (optional)

These are the mashed potatoes people crave: fluffy, luxuriously creamy, with real potato flavor—no lumps, no gluiness. Boiled until tender, mashed with butter and hot milk, seasoned simply and well.

202calper serving 4gprotein 28gcarbs 9gfat 10min prep 20min cook 6serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Mashed Potatoes — common questions

Can I make mashed potatoes ahead?

Yes, prepare them up to 2 hours ahead, cover, and keep warm in a low oven (200°F). Or reheat them gently on the stovetop over low heat with a splash of extra warm milk, stirring often to avoid lumping.

What if I use waxy potatoes instead of russet?

Yukon Golds work excellently—they're naturally creamier. Red potatoes tend to be waxier and may stay a bit lumpy even when fully cooked; they're not ideal but still edible if that's what you have.

Why are my mashed potatoes gluey?

Overworking them breaks down cell walls and releases too much starch. Mash gently and don't overmix; use a ricer rather than a masher for a foolproof light texture. Stop as soon as lumps are mostly gone.

Can I use cream instead of milk?

Yes, use 1/2 cup heavy cream or half-and-half for richer mashed potatoes; reduce the butter to 3 tablespoons if you like, as cream is already rich.

How do I keep them creamy if they sit for a while?

Cover with foil and keep them in a warm spot, and stir in a splash of warm milk just before serving to loosen them up. Mashed potatoes firm up as they cool and lose moisture.

Can I use garlic or cheese?

Classic mashed potatoes are plain, but you can fold in roasted garlic puree (about 2 tablespoons) or grated sharp cheddar (1/2 cup) after mashing if you like a variation.