Themes⚙
Mashed Potatoes with Butter and Milk
Easy mashed potatoes recipe with butter and milk, perfect for weeknight dinners or holiday sides.
Mashed potatoes are a classic side dish prepared by boiling peeled potatoes until tender, then mashing and blending them with butter, milk or cream, and seasonings such as salt and pepper to create a smooth, fluffy texture. Variations may incorporate ingredients like garlic, sour cream, chives, or cheese for additional flavor and richness. Commonly served alongside roasted meats, poultry, or vegetables, mashed potatoes feature prominently in weeknight dinners, holiday spreads, and comfort-food menus across many cuisines.
Mashed Potatoes with Butter and Milk
Pick your potato wisely: high-starch Russets give an airy lift, while Yukon Golds lend a buttery hue and subtle sweetness. Ready in roughly 30 minutes, the mash scales effortlessly for meal prep, and leftovers stay velvety when reheated with a quick splash of liquid.
Prep Time
15 minutes
15 minutes
Cook Time
20 minutes
20 minutes
Total Time
35 minutes
35 minutes
Ingredients
Russet potatoes, peeled and cut into chunks (about 2 lb)
- Unsalted butter, softened (4 tbsp)
- Whole milk, warmed (½ cup)
- Kosher salt (1 tsp, plus extra for the cooking water)
- Freshly ground black pepper (¼ tsp)
- Garlic cloves, peeled (2, optional)
- Fresh chives, finely snipped (1 tbsp, optional)
- Sour cream (¼ cup, optional)
- Cream cheese, room temperature (2 tbsp, optional)
Method
Wash the potatoes under running water
- Peel the potatoes with a vegetable peeler
- Cut the peeled potatoes into even chunks
- Rinse the potato chunks to remove excess starch
- Place the potatoes in a large pot
- Pour in enough cold water to cover the potatoes by an inch
- Add a pinch of salt to the water
- Set the pot over high heat
- Bring the water to a rolling boil
- Lower the heat to medium and simmer until the potatoes are fork-tender
- Drain the potatoes in a colander
- Return the drained potatoes to the empty hot pot
- Let the potatoes sit for one minute so excess steam evaporates
- Warm the milk and butter together in a small saucepan until the butter melts
- Mash the potatoes with a potato masher until mostly smooth
- Pour a little of the warm milk-butter mixture over the potatoes
- Continue mashing while gradually adding the rest of the milk-butter mixture
- Season the mashed potatoes with salt and pepper to taste
- Stir until the potatoes are creamy and evenly combined
- Transfer the mashed potatoes to a serving dish and serve hot
Nutrition (whole recipe)
Calories
1435 kcal Protein
28 g Fat
73 g Carbs
178 g Fiber
16 g Sugar
15 g
1435 kcal Protein
28 g Fat
73 g Carbs
178 g Fiber
16 g Sugar
15 g
Notes
Heat the butter and milk in the same saucepan you’ll use for mashing so they’re steaming when they hit the potatoes—hot dairy soaks in quickly and prevents gumminess. For a subtle upgrade, steep a bay leaf or cracked peppercorns in that warm mixture for 5 minutes, then strain before blending for a layered, savory finish.
why this recipe
This mashed potatoes recipe transforms a humble side dish into pure comfort, delivering a velvety texture and rich, buttery flavor that instantly elevates any meal. By combining perfectly steamed potatoes with just the right balance of cream, butter, and a hint of seasoning, it achieves a cloud-like consistency without becoming heavy or gluey. The method is straightforward yet refined, ensuring consistent results whether you’re cooking for a weeknight family dinner or a festive gathering. One taste reveals why it’s destined to become your go-to preparation: each spoonful offers warmth, nostalgia, and a lingering, savory finish that makes every bite impossible to resist.
FAQs
FAQ acf
Frequently Asked Questions
Can I prepare these mashed potatoes in advance and reheat them later without sacrificing their creamy texture?
Yes—mashed potatoes hold up well when made up to two days ahead. Cool them quickly, cover, and refrigerate; when ready to serve, reheat gently over low heat or in the microwave, stirring in a splash of warm milk or melted butter to revive their silky texture.
Q2: How can I keep my mashed potatoes from turning gluey or gummy during preparation?
Use high-starch potatoes (such as Russets), drain well, and mash them while still hot with a ricer or hand masher—never a food processor—which keeps starch granules intact. Stream in butter and milk that are already steaming so they absorb quickly, requiring minimal stirring. The combination of hot dairy and gentle handling prevents over-working the potatoes, which is what turns them gluey.
Can I make these mashed potatoes dairy-free or vegan?
Yes. Substitute the butter with olive oil or vegan butter and use warmed, unsweetened almond, soy, or oat milk in place of dairy; finish with a splash of the same plant milk or a drizzle of olive oil for extra silkiness. All other steps stay the same, giving you creamy, fully dairy-free/vegan mashed potatoes.