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Creamy mashed potatoes topped with melting butter served in a white bowl with natural daylight and soft textures.

Creamy Mashed Potatoes

Classic mashed potatoes made with russets, butter and warm milk until smooth and creamy. Serves 10.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 5 pounds russet potatoes peeled and cut into 1½-inch chunks
  • 6 tablespoons butter
  • 1 yellow onion diced, optional
  • 1 cup milk warmed, plus more as needed
  • 2 teaspoons salt plus more for the water
  • Black pepper to taste

Method
 

  1. 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.
  2. Reduce the heat and simmer for 15–20 minutes, until the potatoes are very tender when pierced with a fork.
  3. 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.
  4. Drain the potatoes well and return them to the hot pot for 1 minute to steam dry.
  5. 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.
  6. 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.