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How to Make the Best Mashed Potatoes

Mashed potatoes are very simple to make, but remembering a few important details will take this classic side dish from good to amazing!
How to make the best buttery mashed potatoes
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5 from 1 vote


  • 4 lbs gold or yellow potatoes , peeled and chopped into 1 inch pieces
  • 1/2 cup salted butter
  • 1 cup milk or cream
  • 1 teaspoon salt , or to taste
  • 1/2 teaspoon ground black pepper


  • Add chopped potatoes to a large pot of salted cold water.
  • Bring to a boil, then reduce heat slightly and simmer for about 20 minutes until potatoes are just fork tender.
  • Drain potatoes and spread into an even layer on a sheet pan. Toast in a 350°F for 15 minutes.
  • Meanwhile, warm butter and milk or cream in a saucepan until butter is melted.
  • Return potatoes to the pot and add butter mixture, salt and pepper. Use a vegetable masher or electric mixer to beat until smooth. Be careful not to over mix, or potatoes may become gummy.
  • Serve immediately or keep warm in a slow cooker for up to 4 hours.
  • To make ahead, place in a greased casserole dish and top with 2 additional tablespoons of cubed butter. Cover with foil and refrigerate until needed, up to several days. To reheat, warm in a 350°F oven for 30 minutes. Stir until smooth.


Calories: 252kcal, Carbohydrates: 30g, Protein: 7g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 34mg, Sodium: 428mg, Potassium: 977mg, Fiber: 6g, Sugar: 2g, Vitamin A: 404IU, Vitamin C: 26mg, Calcium: 106mg, Iron: 7mg
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