These are classic mashed potatoes: fluffy russets mashed with butter and warm milk until smooth and creamy. Nothing fancy, and nothing missing.
Mashed potatoes are one of the cheapest ways to feed a crowd. A 5-pound bag of russets serves ten for very little, which is why they belong on every holiday table where the budget matters.
They can be made ahead and kept warm, which frees up the stove when everything else needs attention. Don’t forget the Traditional Gravy.
Ingredients and Swaps
- Potatoes: Russets mash up light and fluffy. Yukon Golds are creamier and more buttery. A mix of both is excellent.
- Butter: Salted or unsalted. Adjust the salt to match.
- Milk: Whole milk, warmed. Half-and-half makes them richer.
- Onion: Optional. Sautéed in the butter, it adds a savory sweetness.
- Extras: Sour cream, cream cheese or roasted garlic can be stirred in at the end.
Tips for Smooth, Fluffy Mashed Potatoes
- Cut evenly. Chunks about 1½ inches across cook at the same rate.
- Start in cold, salted water. Potatoes dropped into boiling water cook unevenly. Salting the water seasons them all the way through.
- Drain well and steam dry. Return the drained potatoes to the hot pot for a minute so the extra water evaporates.
- Warm the milk and butter. Cold dairy cools the potatoes and doesn’t absorb as well.
- Mash by hand. Use a potato masher or ricer. A blender or food processor makes them gluey.
Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.
Cost: Ingredients – $4.58 from Walmart, $4.40 from ALDI · Per Serving – $0.44 to $0.46
Creamy Mashed Potatoes
Ingredients
Method
- Put the potatoes in a large pot and cover with cold water by an inch. Add a tablespoon of salt and bring to a boil.
- Reduce the heat and simmer for 15–20 minutes, until the potatoes are very tender when pierced with a fork.
- If using the onion, cook it in the butter in a small skillet over medium heat for 5 minutes, until soft. Otherwise, simply melt the butter.
- Drain the potatoes well and return them to the hot pot for 1 minute to steam dry.
- Mash the potatoes with the butter (and onion) and the warm milk until smooth, adding more milk a splash at a time for the texture you like.
- Season with the salt and pepper and serve warm.
Notes
- Stir in ½ cup of sour cream or 4 ounces of cream cheese for extra creaminess.
- Boil a few peeled garlic cloves with the potatoes for a garlicky mash.
- Keep warm in a slow cooker on the warm setting for up to 2 hours.
How to Make Them Ahead
- Slow cooker: Make the potatoes up to 2 hours ahead and hold them in a buttered slow cooker on warm. Stir in a splash of warm milk before serving.
- Day before: Spread in a buttered baking dish, cover and refrigerate. Reheat covered at 350°F for 30–40 minutes, stirring in a little milk halfway through.
Storage and Reheating
- Refrigerate in an airtight container for 3–4 days.
- Reheat on the stove over low heat with a splash of milk or a pat of butter, stirring until smooth, or microwave in intervals.
- Freeze for up to 2 months. Potatoes mashed with plenty of butter freeze better than lean ones.
- Use leftovers to top a shepherd’s pie or fry them as potato cakes.
Mashed Potato Questions
How many potatoes do I need per person?
About ½ pound per person. Five pounds serves 10.
Why are my mashed potatoes gluey?
They were overworked. Mash just until smooth and add the liquid gradually.
Do I have to peel the potatoes?
Peel russets, since their skins are thick. Yukon Golds can be left unpeeled for a rustic mash.
