Traditional Mashed Potatoes

Name: Traditional Mashed Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings (about 4-1/2 cups).
Ingredients: 6 medium russet potatoes, (about 2 pounds), peeled and cubed; 1/2 cup warm whole milk or heavy whipping cream; 1/4 cup butter, cubed; 3/4 teaspoon salt; Dash pepper

Mashed potatoes make a wonderful accompaniment to most any meal, so keep this recipe handy.

Ingredients

6 medium russet potatoes, (about 2 pounds), peeled and cubed
1/2 cup warm whole milk or heavy whipping cream
1/4 cup butter, cubed
3/4 teaspoon salt
Dash pepper

Directions

Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until very tender (easily pierced with a fork), 20-25 minutes. Drain. Add remaining ingredients; mash until light and fluffy.

Test Kitchen tips

Use any potato you'd like, although russets are traditional. Our tasting panel also liked Yukon Golds and red potatoes.

While most cooks mash their potatoes with milk, some prefer cream. It's strictly personal preference. If your diners are on a dairy-free regimen, mash with chicken broth or even the water in which you cooked the potatoes.

You may be tempted to spare your arm muscles by dumping your cooked potatoes in a food processor or blender, but your spuds will become gooey and gluey. Use a masher or potato ricer instead, and remember, a few lumps prove that your potatoes didn't come from a box.

These are incredibly easy to make ahead: Just cook, mash and refrigerate, then microwave on high, stirring every 30 seconds until heated through.

Try some mix-ins: 2-3 tablespoons thinly sliced green onions, snipped chives or chopped parsley, or 10-12 roasted and minced garlic cloves. Or top with 2 tablespoons bread crumbs and 1 tablespoon grated Parmesan cheese, then broil until golden brown, 1-2 minutes.

Nutrition Facts

3/4 cup: 168 calories, 8g fat (5g saturated fat), 22mg cholesterol, 367mg sodium, 22g carbohydrate (3g sugars, 1g fiber), 3g protein.

Originally published as Traditional Mashed Potatoes in Taste of Home's Quick Cooking Annual Recipes 1999

Reviews

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Victorialynn13

Oct 6, 2017

This is how I make mine with a few exceptions: I don't warm my milk, I just pour it straight into the pot, I put about 2tbs of butter in whole, s/p and my other ingredient is Duke's Mayo. That's how I grew up making taters. Since I met my BF (several yrs ago), he introduced me to spices and now i put in the pot as they are cooking: salt and several different kinds of garlic. They turn out so good, my BF's mom is always raving on my taters.
lepleyracing

Feb 10, 2016

This was my first time making mashed potatoes and we all enjoyed these. I followed the recipe as written.
greatwithoutgluten

Nov 30, 2013

I like this recipe. I added sour cream and garlic for a little extra flavor. The recipe is very simple. It is an easy recipe to make many different variations of. Overall I will be making again in many different ways.