Mashed potatoes with butter in a dark bowl

Fast And Delicious Mashed Potatoes Recipe

This mashed potatoes recipe is a perfect addition to any meal. It also comes together super fast and requires nothing special in the way of equipment or kitchen skillset.

The potatoes are creamy, well flavored, and ready in less than 30 minutes. There are even ways to get it down to 10 to 15 minutes if you’re in a hurry.

Quick mashed potatoes that don’t skimp on flavor? Yes, thank you!

This mashed potatoes recipe is also perfect for those budding cooks out there.

You can use this simple mashed potatoes recipe to build on other dishes that involve additional ingredients such as garlic, cheeses, bacon, etc., to elevate this humble dish to mind-melting goodness.

Mashed potatoes in a dark bowl with a puddle of butter and chopped parsley on top.
Doesn’t that look like a yummy bowl of delicious mashed potatoes?

Tips And Variations

  • Want to make them more decadent? Adding half a cup of parmesan cheese or romano cheese while mashing your potatoes is fabulous. You could also use heavy cream instead of milk (yes!).
  • Want them extra creamy, add more milk and heavy cream to nail that creamy texture you’re looking for. Better yet, use a potato ricer!
  • Want a more robust flavor, roasted garlic added will totally give you that. You could even just toss in a few cloves of garlic during the cooking process to add a subtle garlic flavor.

Mashed Potatoes Ingredients

The ingredients of this dish are about as basic as you can get. You will need the following:

  • Russet Potatoes (Yukon Gold potatoes are good as well)
  • Milk
  • Butter
  • Salt
  • Pepper
  • Chives or parsley for garnish (optional)

How To Make Simple And Delicious Mashed Potatoes

1. Peel And Cut The Potatoes

Peel the russet potatoes. Using a sharp knife, quarter them by cutting them in half and then cutting those pieces in half.

Potatoes quartered.

Boiling these potatoes will take approximately 15 minutes. To speed up the process, you can dice these potatoes into approximately 1 1/2 inch pieces and boil them that way. This will cut your time in the boiling water by half.

2. Boil The Potatoes

Add the cut potatoes to cold water in a large pot. Salt the water with 2 teaspoons of salt. Bring the water to boil over high heat and allow them to cook for approximately 15 minutes.

To test the doneness, insert a fork into a piece. If they’re fork tender, the potatoes are done.

3. Warm The Milk And Melt The Butter

While the potatoes are cooking, add 1/2 cup of 4 tablespoons of butter to a small saucepan. Set the heat to low and warm the milk and melt the butter. Stir occasionally.

Butter and milk in a saucepan.

Do not bring it to a boil. We only want to warm the milk to blend better with the potatoes. When the butter has melted, reduce to warm.

4. Drain The Potatoes

When the potatoes are done, remove them from the heat and drain. Return the potatoes to the warm pan.

5. Mash The Potatoes

Using a potato masher or hand mixer, begin to mash the potatoes. Add half of your milk butter mixture to the pan and continue to mash.

mashed potatoes in a pan

When it’s incorporated, add the remaining milk butter mixture and continue to combine using the potato masher or hand mixer.

pro tip

You can’t beat using a potato ricer if you want super-duper creamy potatoes. Using this removes the need for a hand mixer or masher completely.

Just run the potatoes through the ricer, then add half your butter and milk mixer. Fold it in, then add the rest. Fold that in as well, and you are ready to go!

As the size of potatoes can range wildly, you may need to add a touch more milk to reach your desired consistency.

6. Season The Potatoes To Taste

Using a spoon or fork, give the potatoes a taste and add salt and pepper to your liking. We always add an additional teaspoon of salt or two to ours.

7. Serve

mashed potatoes with butter

To serve, transfer to a serving bowl and optionally garnish with some chopped parsley or chives.

This recipe makes some decent mashed potatoes and is meant to give people the amounts needed to bang out a quick, tasty side dish.

If you want to step it up a notch, you can add additional garnishes such as sour cream or perhaps a sprinkle or two of bacon.

Mashed potatoes in a black bowl with butter

The point is, you can keep it simple and put smiles on everybody’s faces. Or you can ramp it up with flavor until it becomes the best mashed potatoes you have ever had.

This homemade mashed potatoes recipe will give you the extremely tasty creamy mashed potatoes you’re looking for.

FAQ

What is the trick to good mashed potatoes?

1. Start with cold water when boiling your potatoes.
2. Do not add all your butter and milk mixture all at once. Add some, incorporate it, then add the rest.
3. Taste the potatoes and season to taste.

What’s the best liquid for mashed potatoes?

Whole milk is the baseline. Use half-and-half or heavy cream if you want a more decadent mashed potatoes dish.

What seasonings are good in mashed potatoes?

Sage, thyme, and parsley go well with mashed potatoes. Of course, salt and pepper … always.

Mashed potatoes with butter in a dark bowl

Fast And Delicious Mashed Potato Recipe

Who doesn't love a good side dish of mashed potatoes? This is quick, easy and comes together in minutes. The perfect mashed potatoes recipe!
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Course: Side
Cuisine: American
Keyword: butter, potatoes, side dish
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4
Calories: 298kcal

Ingredients
 

  • 2 lbs Russet potatoes
  • 1/2 cup Whole milk
  • 4 tbsp Butter
  • 2 tsp Salt

Optional

  • Salt to taste
  • Pepper to taste
  • Parsley or chives for garnish

Instructions

  • Peel the russet potatoes. Using a sharp knife quarter them by first cutting them in half the cutting those pieces in half as well.
  • Add the cut potatoes to cold water in a large pot. Salt the water with 2 teaspoons of salt. Bring the water to boil over high heat and allow them to cook for approximately 15 minutes.
  • While the potatoes are cooking, add 1/2 cup of 4 tablespoons of butter to a small saucepan. Set the heat to low and warm the milk and melt the butter. Stir occasionally.
  • When the butter has melted, reduce to warm.
  • When the potatoes are done, remove from the heat and drain. Return the potatoes to the warm pan.
  • Using a potato masher or hand mixer begin to mash the potatoes. Add half of your milk butter mixture to the pan and continue to mash.
  • When it’s incorporated, add the remaining milk butter mixture and continue to combine using the potato masher or hand mixer.
  • Using a spoon or fork, give the potatoes a taste and add salt and pepper to your liking.
  • To serve, transfer to a serving bowl and optionally garnish with some chopped parsley or chives.

Nutrition

Calories: 298kcal | Carbohydrates: 42g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 1287mg | Potassium: 990mg | Fiber: 3g | Sugar: 3g | Vitamin A: 402IU | Vitamin C: 13mg | Calcium: 68mg | Iron: 2mg

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