Basic Mashed Potatoes
This recipe for making basic mashed potatoes will give you a delicious, classic side dish. You can make it in less than 40 minutes with just a handful of ingredients.
Ingredients
- 3-4 large russet potatoes (about 2 lbs)
- Water (enough to cover the potatoes)
- ½ stick of butter (4 tbsp or 56.5 g softened or at room temperature)
- ½ cup 120 ml hot whole milk, heavy cream, or half and half
- Salt and pepper to taste
Instructions
- Peel and cut the potatoes into 1-inch (2.54 cm) cubes and place them in a pot large enough to cook them. Cover them with water, season with salt to taste, cover the pot, and bring them to a boil over high heat. Once the water is boiling, reduce the heat and cook at a low simmer (low to medium-low) for about 20-25 minutes or until the potatoes are tender and you can easily pierce them with a knife. Turn off the heat.
- Drain the cooked potatoes well and put them back in the pot. Place the pot back on the hot burner (turned off) so the remaining heat evaporates any leftover liquid.
- Once they are dry, you can start mashing them with a potato masher. Add the butter, one tablespoon at a time, while you continue to mash. Now, add the hot milk and stir. Season with salt and pepper to taste and finally fluff them with a spatula or a whisk before serving.
Notes
- You can keep the mashed potatoes warm in the oven set to its lowest setting or in a slow cooker set to warm.
- Store them in the fridge in an airtight container for up to 3-4 days.
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