The Best Easy Mashed Potatoes Recipe

Name: Easy Mashed Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 5 pounds of potatoes (peeled and cut into chunks); 1 tablespoon salt (for the cooking water); 1/4 cup of butter; 1 cup milk; 1/2 teaspoon salt; 2 teaspoons of dried parsley (optional)

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If you’re looking for a classic, no-fuss side dish that’s always creamy and delicious, these easy mashed potatoes are ideal. They come together quickly with simple ingredients you probably already have on hand.

Homemade mashed potatoes in a red cast iron pot.

Creamy mashed potatoes are my go-to comfort food: warm, creamy, buttery, and the perfect cozy side. They make the perfect side for chicken, turkey, beef, or ham.

Why You’ll Love These
Easy Mashed Potatoes

Simple Ingredients:
Just potatoes, butter, milk, and simple seasonings make this a quick and easy recipe.
Creamy:
Smooth, warm, and buttery, they’re the kind of side dish everyone reaches for.
Versatile:
They are great for weeknight dinners or holiday meals.
Customizable:
They are so easy to customize, add garlic, cream cheese, or sour cream, or change up the herbs to make them your own.

Ingredients

5 pounds of potatoes, peeled and cut into chunks
1 tablespoon salt (for the cooking water)
1/4 cup of butter
1 cup milk
1/2 teaspoon salt
2 teaspoons of dried parsley (optional)

How To Make Mashed Potatoes

A large pot of peeled and quartered potatoes covered in water.

Peel and cut the potatoes into quarters, and add them to a large pot. Fill the pot with cold water until the potatoes are covered. Then season the water with 1 tablespoon of salt.

Bring the water to a boil over high heat, then reduce the heat to medium-high and boil the potatoes for 15 to 20 minutes, or until they are tender.

Mashing cooked potatoes with a potato masher.

Then remove the pot from the heat, drain the potatoes, and return them to the pot.

Mash the potatoes with a potato masher. When they are half-mashed, add the butter, milk, and salt. Continue mashing until they are the consistency you like.

Easy homemade mashed potatoes in a large pot topped with parsley.

Then add the dried parsley and mix it in; optionally, sprinkle a little extra parsley over the top.

How To Store And Reheat Mashed Potatoes

Refrigerator: Let the potatoes cool, then store the leftovers in an airtight container in the fridge for up to 3-4 days.

Freezer: Let the mashed potatoes cool completely, then transfer them to a freezer-safe bag or container. Label and date the container, then place it in the freezer for up to 2 months. For best results, add a little extra milk and butter when reheating the potatoes to keep the texture nice and creamy.

Reheating:

Stovetop: Place the potatoes into a pot with a splash of milk and some extra butter. Warm over low heat, stirring often until they are heated through.

Microwave: Reheat single servings at 30-second intervals, stirring between each until heated through.

Oven: Spread the mashed potatoes into a baking dish and cover with foil. Bake at 350°F for 20 minutes, or until hot.

More Easy Recipes

FAQ’s

Russet potatoes or Yukon golds are the best options. Russets make lighter, fluffier mashed potatoes, while Yukon golds create a creamier, richer texture.

Yes, you can make mashed potatoes a day in advance. Store them in the fridge and reheat with an extra splash of milk or extra butter to restore the creamy texture.

Overmixing can make mashed potatoes gummy. For the best texture, mash them by hand using a potato masher and stop when they reach your desired consistency.

Yes, you can use half-and-half, heavy cream, or non-dairy options like almond or oat milk. To add extra richness, you can also add sour cream or cream cheese.

Easy Mashed Potatoes

These easy mashed potatoes are creamy, buttery, and made with simple ingredients. A perfect side dish for weeknight dinners or holiday meals.

Prep Time 10

Cook Time 20

Total Time 30

Serving Size servings

Ingredients

5 pounds of potatoes peeled and cut into chunks
1 tablespoon salt for the cooking water
1/4 cup of butter
1 cup milk
1/2 teaspoon salt
2 teaspoons of dried parsley optional

Instructions

Peel and cut the potatoes into quarters, and add them to a large pot. Fill the pot with cold water and season the water with 1 tablespoon of salt.
Bring the water to a boil over high heat, then reduce the heat to medium-high and boil for 15 to 20 minutes, or until the potatoes are tender.
Drain the potatoes and return them to the pot.
Mash the potatoes with a potato masher. When they are half-mashed, add the butter, milk, and salt. Continue mashing until they are the consistency you like.
Season to taste and serve.

Nutrition

These values are from a nutritional database and automatically calculated, and should only be used as an approximation.

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Kim

Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.