Rating: 5 stars
7 Ratings
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These classic mashed potatoes are the perfect side for both quick weeknight dinners and fancy holiday spreads.

Jane Kirby
Recipe by Real Simple November 2001


Credit: Dasha Wright Ewing

Recipe Summary test

6 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

calcium 49mg; 201 calories; carbohydrates 28g; cholesterol 24mg; fat 9g; fiber 2g; protein 4mg; saturated fat 5g; sodium 116mg.