My mom makes the fluffiest mashed potatoes, and this is the recipe she taught me over 30 years ago! Made with russet potatoes, butter, and milk, they’re simple, creamy, and a must on our holiday table. Thirty years later, I’m still making them her way. Some recipes don’t need fixing. 😂

Creamy fluffy mashed potatoes in a white bowl with a wooden spoon, served on a rustic wooden table with a blue cloth napkin, perfect for comfort food and holiday dinners.

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

Ingredients

about 2 ½ lbs potatoes (russet preferred)
¼ cup milk, plus more as needed
¼ cup unsalted butter, plus more as needed
1 tsp 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-by-Step Directions

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 off the burner and carefully drain the potatoes, watching out for the hot steam. Return the drained potatoes to the pot and place it back on the warm burner. If the burner has cooled, turn the heat to low. Gently stir for 1–2 minutes to evaporate any remaining moisture, then turn off the heat. Add the salt, butter, and milk, and beat with an electric mixer just until fluffy. Don’t overmix, or the potatoes can become gummy! You can also use a hand potato masher. They won’t be quite as fluffy, but they’ll still taste delicious!

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

Step 5: 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!

🍋 Simply Made Suggestions

Count your potatoes: My mom’s rule is one medium potato per person, plus one more for the pot. Works every time!
Prep ahead: Peel and cut the potatoes earlier in the day, then keep them completely submerged in cold water in the refrigerator until you’re ready to cook. Drain and add fresh water before boiling.
Don’t overmix: Whip just until the potatoes are fluffy. Too much mixing can make them gummy.

🥔 Before You Go…

Love a good potato side dish? Try our Brown Butter and Sage Mashed Potatoes for something a little different, or Mashed Sweet Potatoes for another holiday favorite. Planning Thanksgiving dinner? Our Thanksgiving Dinner Menu & Cooking Timeline shows you exactly when to prep and cook these mashed potatoes alongside the rest of the meal.

Fluffy Mashed Potatoes

These fluffy mashed potatoes are made with russet potatoes, butter, milk, and salt. Whipped until light and creamy, they're a simple, tried-and-true family recipe that's been passed down for over 30 years.

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 off the burner and carefully drain the potatoes, watching out for the hot steam. Return the drained potatoes to the pot and place it back on the warm burner. If the burner has cooled, turn the heat to low. Gently stir for 1–2 minutes to evaporate any remaining moisture, then turn off the heat. Add the salt, butter, and milk, and beat with an electric mixer just until fluffy. Don't overmix, or the potatoes can become gummy! You can also use a hand potato masher. They won't be quite as fluffy, but they'll still taste delicious!
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!

Notes

How many potatoes? My mom’s rule is one medium potato per person, plus one extra for the pot!
Prep ahead: Peel and cut the potatoes earlier in the day. Keep them completely submerged in cold water in the refrigerator until ready to cook. Drain and add fresh water before boiling.