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Traditional Mashed Potatoes


  • 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


  • 1. 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.

Nutrition Facts

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


Average Rating: 4.666666
  • 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
    Dec 31, 1969

    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.

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