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Basic mashed potatoes recipe

Basic mashed potatoes recipe

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  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes
  • Mashed potato

Potatoes are blended with melted butter and milk to create perfectly smooth mashed potatoes.

742 people made this

IngredientsServes: 4

  • 900g baking potatoes, peeled and quartered
  • 2 tablespoons butter
  • 240ml milk, or as needed
  • salt and pepper to taste

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. Bring a pot of salted water to the boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
  2. In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beaters, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.

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Reviews & ratingsAverage global rating:(428)

Reviews in English (288)

Great. I added the milk a little bit at a time, put two little spoons of soft cheese. Lovely.-25 Nov 2017

by Navy_Mommy

Perfect mashed potatoes. Heating the milk and butter is a must, I didn't realize what a difference it would make, my potatoes were not gummy and they stayed hot longer.-19 May 2003

by Jillian

Great recipe for "good old fashioned" mashed potatoes! It's straight forward and just plain delicious. The perfect mashed potato for your favorite gravy! I always heat up my milk in the microwave and add it to the potatoes (sometimes use half n half to make them creamier). You just can't go wrong with this classic recipe for comfort food!-10 Nov 2010


Preparation

Add potatoes to large pot and cover with water. Add salt and bring to a boil for 15 minutes or until potatoes are fork tender.

Meanwhile, place milk and butter in a small sauce pot and heat over low heat until butter is steaming.

Once potatoes are cooked, strain and transfer to medium mixing bowl.

Using a potato masher, smash potatoes with milk and butter mixture and season with salt and pepper.

Add potatoes to large pot and cover with water. Add salt and bring to a boil for 15 minutes or until potatoes are fork tender.

Meanwhile, place milk and butter in a small sauce pot and heat over low heat until butter is steaming.

Once potatoes are cooked, strain and transfer to medium mixing bowl.

Using a potato masher, smash potatoes with milk and butter mixture and season with salt and pepper.


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Delicious, Creamy Mashed Potatoes

Mmmm&hellipcreamy, steamy, flavorful, delicious mashed potatoes. They&rsquore as much a part of Thanksgiving dinner as tryptophan and whiskey.

russet or Yukon Gold potatoes

package (8 oz.) cream cheese, softened

(to 1 teaspoon) Lawry's Seasoned Salt

(to 1 teaspoon) black pepper

  1. Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they&rsquore cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
  2. Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
  3. Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry&rsquos Seasoning Salt and ½ a teaspoon of black pepper.
  4. Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

Sigh. Mashed potatoes. They&rsquore as much a part of Thanksgiving dinner as pecan pie and Uncle Festus.

But mashed potatoes are labor-intensive, and on Thanksgiving Day, that&rsquos not necessarily an asset. The wonderful thing about these mashed potatoes is, they can be made ahead of time, then warmed in the oven when you&rsquore ready. This has made a world of difference in my Thanksgiving Day sanity, peace, blood pressure readings, and hormone levels. The fact that they&rsquore wonderfully delicious is simply the icing on the cake. So let&rsquos go make &rsquoem!

With a vegetable peeler (i.e. carrot peeler), peel 5 pounds of regular Russet or Yukon Gold potatoes. After peeling, rinse under cold water.

Now, I always like to chop the potatoes in half or in fourths before throwing them into the pot. They cook more quickly and more evenly this way.

No need to freak and wig out here&mdashjust cut them so they&rsquore generally the same size.

Now, bring a pot of water to a healthy simmer&hellip

And go ahead and throw &rsquoem in.

Now, bring to a boil and cook for a good thirty minutes&mdashpossibly more.

That&rsquos just enough time to give yourself a nice paraffin manicure or, in my case, haul all your trash to the dump.

What did I just say? Ah, country life. It&rsquos so beautiful and idyllic.

Now. You have to give the potatoes the ol&rsquo fork check to make sure they&rsquore done. When they&rsquore cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost&mdashbut not totally&mdashfall apart. Remember, if the fork meets with any resistance, that means there&rsquoll be little hard pieces of potatoes in the final product. Translation: LUMPS!

Drain the potatoes in a large colander and give yourself a nice steam facial while you&rsquore at it.

When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove.

Turn the burner on low. What we&rsquore going to do is mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients. That way, the potatoes won&rsquot be watery or &ldquomealy.&rdquo

Do you have a potato masher? You need one! They&rsquore relatively inexpensive and so much better to use than an electric mixer, the sharp blades of which can break down the starch in the potatoes and make the final product gummy. Also, you&rsquoll need a masher later when we make Butternut Squash Puree and Sinful Sweet Potatoes.

Until most of the steam has escaped and most of the chunks of potato have been mashed well, about three minutes.

Are you ready to get serious? Good. Find the butter you&rsquove been softening&hellip

And just slice it right into the hot potatoes. For five pounds of potatoes, I use 1 1/2 sticks.

Or, if I&rsquove had a particularly stressful week, I bump it up to 2 sticks. Butter, you may not be aware, is an effective psychological salve.

Now. Are you ready to get SERIOUS? Okay, I&rsquom just making sure. This, my friends and cohorts, is THE secret ingredient of delectable, delightful, creamy, perfect mashed potatoes. Do not be afraid. Do not scream and run. You must trust Pioneer Woman. I know of what I speak.

To five pounds of potatoes, I add an 8 oz package of cream cheese. It&rsquos best if it&rsquos softened.

Now, let me just say that Marlboro Man would never&mdashNEVER&mdashtouch cream cheese with a ten-foot pole. Never. He&rsquod sooner have his gums scraped than eat cheesecake or spread cream cheese on a cracker. But he loves my mashed potatoes. And he ate them for years before he ever got wind of the secret ingredient. He cried for a few days when he found out he&rsquod consumed cream cheese, but now he doesn&rsquot even bat an eye.

In terms of culinary repertoire, it&rsquos all about baby steps with these cowboys.

Now, to make the texture just right, we need to add a little Half & Half.

Hey, I COULD have used heavy cream. But this is a low-fat dish, people. I have to make healthy choices.

Begin with 1/2 cup. You can always add another splash later.

Now it&rsquos time to mash away again! If your butter and cream cheese were softened to begin with, everything should come together perfectly.

Oh, my. Did someone say &ldquocreamy?&rdquo Oh. I guess that was me.

Okay. That&rsquos the basic mashed potato recipe. From here, you can add whatever seasonings make your skirt fly up: onion powder, salt, fresh ground pepper, garlic salt&hellipeven mashed roasted garlic cloves (my personal favorite.)

For Thanksgiving, though, because the mashed potatoes will be served with gravy and all the other stuff, I like to keep it pretty simple. And Lawry&rsquos, to me, is just right. It provides salt content as well as just a hint of some other flavors.

It&rsquos important not to oversalt the potatoes, so start small and you can work your way up. I usually add about 1/2 teaspoon to start, then wind up adding another 1/2 teaspoon later.

In a perfect world, I would now reach over and grab my wooden pepper grinder. But in my world, my pepper grinder is outside, filled with gravel. Don&rsquot ask.

Go ahead an add as much pepper as you like. Again, I start with about 1/2 teaspoon, then add more later.

Now, stir or mash everything together.

Then TASTE the potatoes, and adjust the seasonings. The seasoning process should take a little time, as it&rsquos important to get it just right. Try really hard NOT to undersalt the potatoes. They need seasoning, man.

Now, butter a medium-sized baking dish.

And plop the mashed potatoes right in.

I&rsquom hungry. For mashed potatoes.

Now, to make it look reeeeeal puuuuurrrrty, smooth out the surface of the potatoes with a knife.

Ha! You just THOUGHT this was a low-fat dish, didn&rsquot you? Fooled you once again.

And place them all over the top. This just screams rebellion, doesn&rsquot it? Hey, look. It&rsquos Thanksgiving. And I just happen to be thankful for butter.

Now, the great thing here is, you can cover it with foil and refrigerate for one or two days before Thanksgiving! Then, just pop it in the oven when you&rsquore ready. It&rsquos amazing how much trouble this saves on Thanksgiving day. That peeling, boiling, draining, and mashing thing can really get in the way of your holiday joy.

When you&rsquore ready, remove it from the fridge at least an hour before baking (a couple of hours before eating) so the center won&rsquot be so cold. Bake in a 350-degree oven, covered, for 20-30 minutes, or until warmed through.

Here&rsquos mine. I actually forgot to cover mine with foil because my boys were dressing the dog in my favorite jeans and I had to intervene. But they turned out fine the top had a nice little buttery crust, which didn&rsquot bother me one bit.


Homemade Mashed Potato

Finally, the 10 lbs of potatoes were consumed and we now have the 4th recipe derived out of it. I did not imagine that a $2 bag of potatoes would go such a long way. We were able to make the homemade potato chips, crispy French fries, potato and leek soup, and here we are with our homemade mashed potatoes.

Everyone knows what homemade mashed potatoes are. I think that a formal description is not necessary – but did you know that Mashed Potato is also a dance popularized during 1962 to the mid 60’s? I was not born yet during that time but I heard that the moves are pretty cool.

This homemade mashed potatoes recipe resembles the ones that you find in restaurants and top food joints. The ingredients are common, the procedure is simple, and the taste is awesome. Try it yourself – oh, and make sure you top it with KFC Style gravy for a double awesome experience.


5 Things I Love About This Season

  1. Cool weather. Nighttime walks. Beautiful days, and walks with our Whoodle, Alder. . With raisins and walnuts. The more frosting, the better. Storyville coffee in the morning, and a delicious cinnamon roll. Mostly a “weekend” treat.
  2. Boots & sweaters & cozy blankets. I love my new boots this year. And sweaters and cozy blankets for cuddling up on the sofa. We will watch a lot of movies, and our favorite television shows. Are you following me on Instagram? I often share in my “stories” what I’m wearing, or the details of our home.
  3. Gathering friends. Yes, this time of year is about bringing people together. We’ll be hosting 14 for Thanksgiving this year. I’ll be delegating some of the dishes, but I can’t wait to sit down at one long table and take it all in.
  4. Anticipation. Joy. Hope. Savoring. There’s something about this season that feels like good things are about to happen. Because celebrating Thanksgiving and Christmas gives our family hope, the reminder that it is not about materialism, but about the baby Christ child, settles in our hearts and brings a unity with all who believe.

It doesn’t matter what political side you are on, Thanksgiving is Thanksgiving. Christmas is Christmas.


Husk On vs Husk Off: The Best Way to Grill Corn This Summer

by Jen Wheeler | Knowing how to grill corn on the cob is a necessary summer skill, so with Labor Day fast approaching.

Recipe Round-Ups

Flavour your basic mash with grated cheese, smooth or wholegrain mustard, horseradish sauce or soured cream, if you like.

The golden rule for making perfect mashed potatoes is to choose the right variety of potatoes. Usually called floury potatoes they have a drier more starchy flesh which after boiling will produce a lovely fluffy mash. Some of the most popular floury potatoes are Desiree, Maris Piper and King Edwards, for example.

It’s also essential not to overcook the potatoes or they will become water logged so if this does happen return the drained potatoes to the pan and heat very gently, shaking the pan occasionally until the excess moisture has evaporated.

To get super smooth mashed potatoes you can use a ricer. Like a huge garlic crusher this handy kitchen gadget pushes the potatoes through tiny holes to create a velvety finish. If you don't have one, a normal masher will give great results to get all the lumps out which is easiest with soft, floury potatoes as mentioned above.


Basic Mashed Potatoes

I recently completed some housekeeping on the blog, long overdue I redeveloped the categories on my sidebar navigation, to include specific ingredients (like shrimp and other sub-categories instead of just seafood), as well as certain types of dishes (like soups & stews) or preparations (pressure cooker recipes). I hope this makes this website a little more user-friendly, and please be sure to share any feedback in the comments below.

In the spirit of housekeeping, I recently realized that there are some very basic recipes missing from the pages of this blog. Some are obvious I don’t expect to ever provide a tutorial on how to fry bacon, or how to slice an onion, as there are many excellent blogs dedicated to kitchen basics. But others are such a fundamental part of my everyday cooking that their absences were missed. One such recipe is today’s post, for basic mashed potatoes.

I grew up with mashed potatoes as a staple starch. Today’s recipe is very similar to my mom’s basic technique: boil some potatoes, then drain and mash them up with a bunch of butter and cream. Although to be honest, I’m a product of the 1980s (knee-deep in the low-fat craze), so our potatoes were likely made with (yikes!) margarine and (ick!) 2% milk. I’m happy to report that after spending time with my parents the other week, they’re back on real butter and cream.

Today’s recipe comes from the pages of Deep Dish: Season One, the project I released with my friend Tony Federico this past May. In it, we explore a classic American meal – Meatloaf – and build a history lesson, radio show, and comprehensive recipe eBook to explore the ins and outs of one celebrated dinner.

One last bit of housekeeping – I’m disappointed to report that the company behind my iOS/Android app will be shuttering their services, and my app will no longer work after the New Year. After spending some weeks researching alternatives, I have not been able to find a solution that fits my budget. One of my goals is to learn programming code well enough to develop my own app, but that’ll be some time from now – I still need to finish writing cookbook #3! So for now, please accept my apologies, and I hope you’ve enjoyed your time with my app.

Basic Mashed Potatoes (Gluten-free, Primal, Paleo, Perfect Health Diet, Whole30)

  • Servings: 4
  • Time: 20 minutes
  • Difficulty: Easy

3 lbs russet potatoes, peeled and cut into 1” chunks
4 tbsp butter
2 tsp kosher salt, more to taste
1 tsp white pepper, more to taste
about 1/2 cup heavy cream

1. Place the potatoes in a large stockpot and fill with enough water to cover the potatoes by 1”. Bring to a boil over high heat, then reduce heat to medium and simmer until fork-tender, about 15 minutes.

2. Strain the potatoes and return them to the stockpot return the stockpot to the heated burner you used to boil the potatoes. Stir in the butter, salt, and pepper, then mash with a hand masher or whisk until well mixed and fluffy, stirring in cream as you go to create fluffy, creamy potatoes. Do not over-mash the potatoes, which will result in a gluey texture. Once you have the right consistency, add more salt and pepper to taste. Cover and set aside until you are ready to serve them.

** For added flavor, roast garlic to add to the potatoes when you add the butter. To do so, cut 1/4” off the top of a head of garlic. Place the garlic on a sheet of aluminum foil, drizzle with 1 tbsp olive oil, and loosely wrap into a teardrop shape. Roast for 45 minutes, then check for doneness by squeezing the sides of the garlic, which should be soft. Squeeze out the garlic cloves and add to the potatoes.

** For lactose-free (Whole30) potatoes, use ghee instead of butter and substitute the cream with 1/4 cup each chicken broth and coconut milk. For dairy-free potatoes, use olive oil instead of butter and substitute the cream with 1/4 cup each chicken broth and coconut milk.


Your Basic Mashed Potatoes

Editor's Note: Learn the basics of making a classic side dish with this recipe for Your Basic Mashed Potatoes. Mashed potato perfection will never be out of reach once you master this simple recipe. All it takes to make homemade mashed potatoes is a combination of russet potatoes, milk, butter, salt, and pepper. This easy potato recipe even features garlic for an extra punch of flavor. You'll be surprised at how quickly and easily this staple side dish comes together. For a flavorful variation, be sure to check out Tony Rosenfeld's recipe for Mashed Potatoes with Cheddar, Chiles and Scallions.

Dietary Consideration Egg-free, Gluten-free, Halal, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian

Five Ingredients or Less Yes

Taste and Texture Buttery, Creamy

Ingredients

  • 2 pounds russet potato es, peeled and cut into 1½-inch pieces
  • 3 cloves garlic , smashed
  • Kosher salt
  • 2/3 cup whole milk , more if needed
  • ¼ cup unsalted butter
  • Freshly ground black pepper

Instructions

Set the potatoes and garlic in a medium pot, cover with at least 2 inches of water, and add 1 tablespoon salt. Bring to a boil, reduce the heat to a simmer, cover, and cook with the lid slightly askew until the potatoes are completely softened, about 15 minutes (test by poking with a wooden skewer or a paring knife). Drain well and return the potatoes to the pot.

Meanwhile, heat the milk and butter over medium-low heat until the butter is melted. Add the milk mixture to the drained potatoes and mash thoroughly with a masher or a whisk until smooth. Add 1 or 2 tablespoons of milk if the potatoes are dry. Season with salt and pepper to taste and serve, or use in Mashed Potatoes with Cheddar, Chiles and Scallions.


Extra Flavors To Enhance Your Mashed Potatoes

While mashed potatoes are meant to be simple in flavor, it doesn’t hurt to switch it up a bit. Here’s a few variations that will give these spuds some kick.

  • Add garlic if you love a more garlicky flavor. Melt it with your butter mixture or stir roasted garlic right in with your potatoes.
  • Toss in crispy oven baked bacon bits, because it’s never a bad idea to add more bacon, right?
  • Make them green with cabbage or kale to turn them into colcannon (an Irish favorite).
  • Chop fresh herbs and stir them in for a light and refreshing flavor.
  • Add a few tablespoons of cream cheese or goat cheese for an ultra creamy and smooth texture.