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Mashed Potatoes


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  • 2 pounds russet potatoes
  • 4 Tbsp butter
  • 1/2 cup milk
  • Salt
  • Pepper



Step 1

Peel the potatoes and cut into sixths. Place in a large pot of generously salted water and bring to a boil. Simmer until the potatoes are tender, then drain. Return the potatoes to the pot off the heat, cover with a clean tea towel and allow to sit for 5 minutes (this helps to dry out the potatoes, resulting in a fluffier mash).

Place the milk and butter in a small saucepan over a medium heat, or in a glass measuring cup in the microwave, until the butter has melted. Mash the potatoes with a potato masher, then pour in the hot milk mixture and beat with an electric mixer until fluffy and light.

Season with some salt and pepper. Transfer the potatoes to a serving bowl, make a small well in the top and add in a pat of butter.

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