Mashed Potatoes

Real Simple
Mashed PotatoesRecipe
Photo: Dasha Wright Ewing
These classic mashed potatoes are the perfect side for both quick weeknight dinners and fancy holiday spreads.
6 servings


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2 pounds (3 large) Idaho potatoes, peeled and cut into 1-inch chunks
4 tablespoons butter, at room temperature
1/4 teaspoon kosher salt
3/4 cup to 1 cup milk
Freshly ground black pepper


Place the potatoes in a large saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat to low, cover, and simmer 12 to 15 minutes or until the potatoes feel tender when pierced with a wooden skewer. Drain and return to pan.

Shake over low heat to dry slightly. Using an electric mixer (never a food processor, which makes potatoes gluey), beat the potatoes until smooth. Add the butter in small pieces with the salt and pepper and beat until melted. Add the milk, 1/4 cup at a time, beating until smooth.

If you want to add some variety to your mashed potatoes, mix in any of the following: 3 tablespoons pesto; 4-ounces soft goat cheese and 2 tablespoons minced scallions; 1 head Roasted Garlic; 6 sun-dried tomatoes in oil, minced; 1/2 pound kale or cabbage, cooked and chopped, and 1 to 2 tablespoons finely chopped horseradish.

Created date

October 2003

Nutritional Information

Calcium 49 mg
Calories 201
Caloriesfromfat 0 %
Carbohydrate 28 g
Cholesterol 24 mg
Fat 9 g
Fiber 2 g
Iron 0 mg
Protein 4 mg
Satfat 5 g
Sodium 116 mg