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.



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 (4)

73 Ratings
  • 5 star values: 21
  • 4 star values: 22
  • 3 star values: 20
  • 2 star values: 8
  • 1 star values: 2
Rating: Unrated
I like it more creamy so I reduce the milk and instead add sour cream. U know something? I sauté a little garlic in butter and add it and you can imagine the aroma. People always ask me why it tastes different
Rating: Unrated
Mix in about 4 ounces of cream cheese and extra milk to thin if necessary. I always use Kerrygold butter as well.
Rating: 5 stars
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.
Rating: Unrated
Simple and delicious! Thanks for "in a pinch" recipe!