The Best Mashed Potatoes

  • Author: Melissa Griffiths - Bless this Mess
  • Prep Time: 20 min
  • Cook Time: 30 min
  • Total Time: 1 hour
  • Yield: Serves 10 1x


No holiday table is complete without a batch of classic, buttery mashed potatoes, and this recipe is perfectly easy to make and yields a heavenly and fluffy bowl of mashed potatoes.



  • 5 pounds russet potatoes, peeled and cut into 2-inch pieces
  • 4 teaspoons salt, divided
  • 1/2 cup butter, softened
  • 3/4 cup milk, warmed
  • Butter, salt, and pepper, to taste


  1. Place potatoes in a large pot, cover with cold water by 2 inches, and bring to a boil.
  2. Add 2 teaspoons salt, and stir to combine.
  3. Simmer until fork-tender but not falling apart, about 30 minutes.
  4. Drain and return the potatoes to the pot. Allow the potatoes to steam, lid off, for 3 to 4 minutes (letting them release more steam after draining helps them to be fluffier).
  5. Add the milk, butter, and 2 teaspoons salt. Use a potato masher to mash well. You can also beat them with a hand mixer if you prefer — just don’t over beat them.
  6. Serve hot with additional salt, pepper, and butter to taste.


  • Russets are kind when it comes to extra-fluffy mashed potatoes.
  • There’s some hot debate on HOW to mash your potatoes. I’m on team potato masher and occasionally I’ll get out a hand mixer. I don’t think you need a ricer or any special equipment — they’ll be just delicious without the extra step.
  • Category: side
  • Method: stove top
  • Cuisine: American
Nutrition Information: YIELD: 10
Amount Per Serving: Calories: 292.9 Fat: 10.6g Cholesterol: 27.8mg Sodium: 950.7mg Carbohydrates: 46.3g Sugars: 3g Protein: 4.6g Vitamin A: 87.7µg Vitamin C: 16.8mg

Keywords: mashed potatoes, mashed potato recipe, easy mashed potaotes