My mom makes the fluffiest mashed potatoes! They are the perfect compliment to so many dishes and are a must for your holiday table. Here’s the recipe she taught to me 30 years ago that is tried and true!

Servings: 6
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Ingredients:

Potatoes (russet preferred)
Milk
Butter
Salt

a gallon of milk with a stick of butter and potatoes

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step 1: Peel and rinse potatoes, then slice into equal size pieces. I like to cut them in two, then cut each half in two again (quarters).

Step 2: Place cut potatoes into a large pot then fill pot with enough water to cover the potatoes by a couple of inches. Bring pot of water with potatoes to a boil over high heat. Cover and reduce heat to medium. Continue boiling.

raw potatoes in a pot filled with water on a stove

Step 3: Check potatoes for doneness after about 20 minutes. They may need up to 30 minutes depending on size. They are ready when they start to fall apart when pierced with a fork.

Step 4: Turn the burner off then carefully drain water from potatoes (so hot, even the steam should be avoided). Return pot with drained potatoes to the burner (heat on low if no longer warm). Gently stir potatoes for a minute or two to help evaporate the rest of the water. Turn heat off if necessary. Add salt, butter and milk, then whip the potatoes with an electric mixer. You may also use a hand potato masher, but they may not be as fluffy. That’s okay! They’ll still taste great!

salt being added to a pot of cooked potatoes

Milk being added to a pot with potatoes and butter

A pot of potatoes being whipped with an electric mixer

Add more milk and butter 1 Tbsp at a time until the potatoes reach the desired consistency and flavor. Add more salt and any other seasonings if you desire (black pepper, creole seasoning, etc.) Serve warm and enjoy!

Tips:

If you’re wondering how many potatoes to cook, my mom always recommends one medium potato per person and one more for the pot! Works every time!

Fluffy Mashed Potatoes

a bowl of cooked mashed potatoes on a counter

A tried and true potato side dish that goes with everything!

Beth

Prep Time 5

Total Time 35

Servings

Ingredients

2 ½ pounds potatoes (russet preferred)
1 tsp salt
¼ cup unsalted butter (plus more to taste)
¼ cup milk (plus more for desired consistency)

Instructions

Peel and rinse potatoes, then slice into equal size pieces. I like to cut them in two, then cut each half in two again (quarters).
Place cut potatoes into a large pot then fill pot with enough water to cover the potatoes by a couple of inches.Bring pot of water with potatoes to a boil over high heat. Cover and reduce heat to medium. Continue boiling.
Check potatoes for doneness after about 20 minutes. They may need up to 30 minutes depending on size. They are ready when they start to fall apart when pierced with a fork.
Turn the burner off then carefully drain water from potatoes (so hot, even the steam should be avoided). Return pot with drained potatoes to the burner (heat on low if no longer warm). Gently stir potatoes for a minute or two to help evaporate the rest of the water. Turn heat off if necessary. Add salt, butter and milk, then whip the potatoes with an electric mixer. You may also use a hand potato masher, but they may not be as fluffy. That's okay! They'll still taste great!
Add more milk and butter 1 Tbsp at a time until the potatoes reach the desired consistency and flavor. Add more salt and any other seasonings you desire (black pepper, creole seasoning, etc.) Serve warm and enjoy!