New This Month

Everyday Mashed Potatoes


You can make these easy mashed potatoes up to 1 day ahead. Reheat at 350 degrees in a foil-covered baking dish for 10 to 20 minutes.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, November 2009


  • 2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
  • Coarse salt and ground pepper
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into pieces
  • 1 to 1 1/4 cups milk, warmed


  1. In a large pot, cover potatoes by 2 inches with salted water. Bring to a boil; reduce to a simmer and cook until potatoes are tender, about 12 minutes. Drain thoroughly and return to pot; mash with a fork or potato masher until potatoes reach desired texture.

  2. Over low heat, add butter and stir until melted. Continue to cook, stirring constantly, until potatoes are stiff, about 1 minute. Gradually stir in 1 cup milk, adding up to cup more if needed. Season potatoes with salt and pepper.

Reviews Add a comment

  • ishaolinma4928149
    19 NOV, 2014
    Mix in about 4 ounces of cream cheese and extra milk to thin if necessary. I always use Kerrygold butter as well.
  • ajon84
    22 MAR, 2014
    These are perfectly good. The only way I make mashed potatoes now...easy to make in advance and reheat. Sometimes I use half and half instead of milk if I want them a little more rich and creamy.
  • Swasian35
    4 JAN, 2014
    Simple and delicious! Thanks for "in a pinch" recipe!