Mashed Potatoes Recipe

This Mashed Potatoes Recipe is a fluffy and classic recipe, which uses starchy russet potatoes and rich margarine (or butter). It’s the essential holiday side dish, ready in about 30 minutes.

Jump to Recipe

Mashed Potatoes Recipe Ingredients

• 2½ lbs russet potatoes
• 4 tbsp margarine (or butter)
• ¼ cup milk, warmed
• 1 tsp salt
• ½ tsp black pepper

How To Make Mashed Potatoes Recipe

1. Peel and chop: Peel your potatoes completely. Cut them into even chunks, about 1-inch in size. Uniform pieces ensure they all cook at the same rate, so you don’t have some mushy and some hard.
2. Boil until soft: Place the potatoes in a large pot and cover them with cold, salted water. Bring the pot to a boil over high heat. Once boiling, cook for 7–10 minutes. They are done when a fork slides into a chunk easily without resistance.
3. Drain and rest: Drain the potatoes thoroughly in a colander. Crucial Step: Return the drained potatoes to the hot, empty pot. Let them sit for a minute or two over very low heat to steam off any extra water. This prevents watery mash.
4. Mash like you mean it: Add the margarine (or butter). Use a potato masher to break down the potatoes. Pour in the warmed milk slowly while mashing. Stir in the salt and pepper. Mash until fluffy but still retaining a bit of rustic texture. Taste and add more salt if needed.
5. Serve immediately: Scoop into a serving bowl while piping hot. Top with an extra pat of butter or margarine and a sprinkle of pepper if desired.

Recipe Tips

• Russets are King: Russet potatoes (also known as Idaho potatoes) have a high starch content, which makes them break down easily into a fluffy, light mash. Waxy potatoes like Red or Yukon Gold make a denser, creamier mash but can become gummy if overworked.
• Warm the Milk: Never pour cold milk into hot potatoes. It cools the dish down instantly and doesn’t absorb as well. Microwave the milk for 30 seconds before adding.
• Don’t Overwork: Use a hand masher or ricer. Never use a food processor or blender for mashed potatoes, or the starch will turn into an inedible glue.
• Steaming Off Water: The step of returning the drained potatoes to the hot pot is the secret to fluffy potatoes. It removes excess moisture so the potatoes can absorb the butter and milk instead.

What To Serve With Mashed Potatoes

Mashed potatoes go with almost any comfort food meal.

• Meatloaf: The classic diner pairing.
• Roast Chicken: With plenty of gravy.
• Steak: A simple ribeye or sirloin.
• Sausages: Bangers and Mash.

How To Store Mashed Potatoes Recipe

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Reheat: Reheat in the microwave, stirring halfway through, or in a saucepan with a splash of extra milk to loosen them up.
• Freeze: Mashed potatoes freeze surprisingly well due to the fat content. Freeze in a freezer-safe bag or container for up to 2 months. Thaw in the fridge overnight.

Mashed Potatoes Recipe Nutrition Facts

• Calories: 220
• Total Fat: 8g
• Saturated Fat: 2g
• Cholesterol: 0mg (if using margarine)
• Sodium: 450mg
• Total Carbohydrates: 35g
• Dietary Fiber: 3g
• Sugar: 2g
• Protein: 4g

Nutrition information is estimated per serving based on 6 servings.

FAQs