This Classic Mashed Potatoes Recipe is creamy and fluffy and ready in a flash! Follow my tips and tricks for the best mashed potatoes you’ll ever make.

The Best Mashed Potatoes Recipe

There isn’t any fancy ingredients involved in this classic recipe for mashed potatoes, it’s more about the method used.

Ingredients Needed

Here’s the basic list of ingredients you’ll need to make the best mashed potatoes. As always, you can find the full list of ingredients listed in the printable recipe card below.

Russet Potatoes or Yukon Gold Potatoes
Butter
Milk
Salt & Pepper

How To Make Stovetop Mashed Potatoes

Start by washing and peeling your potatoes. For this recipe I’ve peeled the potatoes 100% of the way, but sometimes I like to leave half the peels on for some added texture. It’s your choice!

Quarter your potatoes so they’re about the same size. This helps them to cook more evenly.

Place your potatoes in a large pot and cover with cool water, just until the potatoes are covered.

Season with 3/4 tsp salt and bring the pot to a boil, until the potatoes are fork tender.

Drain the potatoes well and return to the hot pot.

Pour in warm milk, melted butter then season with salt, pepper and my personal favorite – a little bit of garlic powder.

Use a potato masher to mash the potatoes to your desired consistency.

The BEST Air Fryer Mashed Potatoes

Print Recipe

These creamy and fluffy Mashed Potatoes are simple and easy to make with outstanding results each time!

Author: Julia
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 8 1x
Category: Side Dish
Cuisine: American

Ingredients

Scale

4 lbs. Russet Potatoes, peeled and quartered
1 1/2 tsp salt, divided
6 tbsp. butter, melted
1 1/2 cups whole milk, heated till warm
1 tsp garlic powder
1/4 tsp black pepper

Instructions

Place peeled and quartered (make sure they’re all about the same size) potatoes in a pot and fill with cool water till it reaches the top of the potatoes. Add 3/4 tsp salt and bring pot to a boil.
Cook potatoes just until they’re fork tender, should take about 15 minutes once it reaches a boil. Drain the potatoes in a strainer for a few minutes to really remove water, then add back to the hot pot and let sit for another few minutes to get all the moisture out.
To the potatoes add the melted butter and warm milk. Use a potato masher to mash the potatoes until the milk and butter have been absorbed and potatoes are creamy. *Don’t mash or mix too long or they can turn gummy in texture.
Season with the remaining salt, garlic powder and black pepper and stir. Taste and add more seasonings if desired.

Notes

For a pretty presentation, top with melted butter and freshly chopped parsley!