Name: Mashed Potatoes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 pounds baking potatoes (peeled and quartered); 3 cloves garlic (peeled (optional)); 1 cup whole milk; 2 tablespoons unsalted butter; Salt (to taste); Freshly ground black pepper (to taste)

This mashed potatoes recipe uses baking potatoes, milk, butter, and garlic to create a creamy, comforting side that never goes out of style.

There’s something ridiculously comforting about a bowl of mashed potatoes. Not the fancy ones with truffle oil or seven herbs you can’t pronounce—just honest, buttery, smooth-as-a-cloud mashed potatoes. The kind your mom made when you were sick. Or the kind that showed up on the table when the meat was a little… questionable.

Growing up, mashed potatoes weren’t just a side dish. They were a solution. They saved dry turkey. They filled in the emotional gaps left by overcooked green beans. They were the peace treaty between cousins fighting over who got the bigger slice of ham.

This mashed potatoes recipe? It’s not revolutionary. But it doesn’t have to be. It just works. And when you’re tired, hungry, or just in need of a soft, buttery bite of something familiar—it’s exactly what you want.

Why You’ll Love This Mashed Potatoes Recipe?

Here’s what makes this one a keeper:

It’s simple. Just five ingredients—six if you’re in a garlic mood.
It’s forgiving. Lumpy? Creamy? A little too buttery? That’s called personality.
It’s nostalgic. It tastes like holidays, Sunday dinners, and that one night you made a meal out of just potatoes and cheese. (No shame.)
It adapts. Feeling fancy? Throw in roasted garlic or a splash of cream. Feeling lazy? Skip peeling. They’ll still be great.

If mashed potatoes had a resume, it would read: “Comfort food specialist. Expert at making people feel better. Will travel.”

Ingredient Notes:

2 lbs baking potatoes: Russets are your friend here. They’re starchy, which means fluffy. Yukon Golds work too, but expect creamier results.
3 garlic cloves (optional): Add ’em to the water while boiling for just a whisper of garlic. Not enough to scare off a date, but enough to feel like you did something fancy.
1 cup milk: Whole milk if you’ve got it. If not, whatever milk’s in the fridge will do. I’ve even used oat milk in a pinch. Still tasty.
2 tablespoons butter: This is the baseline. But let’s be real—you’ll probably double it, and I support that choice.
Salt & pepper: Season to taste, which means keep adding until you involuntarily nod while tasting.

How To Make Mashed Potatoes?

Step 1: Boil the potatoes
Peel ’em (or don’t, if you like a little texture), chop into chunks, and throw ’em into a pot of salted water. Bring to a boil, then simmer until fork-tender—usually 15–20 minutes. Don’t walk away and forget them like I did once… unless you like potato soup.

Step 2: Warm the milk & butter
In a small saucepan, gently heat your milk and butter. You’re not boiling it—just coaxing it into being warm and welcoming. Warm milk blends better and keeps your mash from going cold too soon.

Step 3: Mash & mix
Drain your potatoes and return them to the pot. Start mashing while slowly adding in the milk mixture. Use a masher if you like it rustic, or an electric mixer for the creamy, cloud-like version. (Just don’t overmix. Gluey potatoes are nobody’s friend.)

Step 4: Taste & adjust
Add salt and pepper and taste. Add more butter if it feels right. Heck, add more milk if you want them looser. This is your bowl of comfort—we’re just living in it.

Storage Options:

In the fridge: Store in a container with a lid for 3–4 days. When reheating, stir in a splash of milk or a tiny dab of butter to revive them.

Want To Save This Recipe?

Enter your email below and we'll send the recipe straight to your inbox.
In the freezer: Yes, you can freeze mashed potatoes! Scoop them into portions and wrap ’em up. Thaw overnight in the fridge and reheat gently.

Real talk: I’ve eaten cold mashed potatoes straight from the container at midnight and they were still excellent. Zero regrets.

Variations and Substitutions:

Cheesy mash: Fold in shredded cheddar, parmesan, or gouda if you’re feeling bold.
Herb it up: A little rosemary or chive? Total game-changer.
Garlic overload: Roast a head of garlic and mix it in for that mellow, sweet flavor.
Vegan version: Use almond or oat milk and plant-based butter. Still dreamy.
Fancy version: A dollop of sour cream or a splash of heavy cream = chef’s kiss.

What to Serve with Mashed Potatoes?

Mashed potatoes are like that friend who gets along with everyone. Here’s a short list of dream partners:

Roast chicken
Meatloaf
Gravy (duh)
Veggie stir fry
Eggs and bacon (yes, for breakfast!)
Literally just a spoon. You don’t need a main dish.

Frequently Asked Questions:

Can I make them ahead of time?
Absolutely. Just keep them in the fridge and reheat with a little milk. Stir often and go low and slow.

Can I leave the skins on?
Sure can. Especially if you’re using Yukon Golds. It adds texture and makes you feel like you’re eating “rustic” instead of just being too lazy to peel.

What if they’re too thick?
Add more milk. A little at a time until it feels right. Cooking is jazz, not a science.

This mashed potatoes recipe isn’t trying to impress anyone. It’s just trying to feed you well, keep you warm, and make you feel like things are okay—even if they’re a little messy.

It’s the food version of soft socks and an old hoodie. No frills, just feelings.

So make the potatoes. Taste as you go. Add too much butter. Or don’t. Share them at dinner or hoard the leftovers. Either way, you win.

And if you make it? Drop me a line. Did you add garlic? Eat it cold with a spoon? Serve it next to something amazing—or just eat it for dinner like a legend? I’m here for all of it.

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

Keep the Flavor Coming – Try These:

Beef Taco Pockets Recipe

Hearty and Delicious Potato Kielbasa Soup

The Best Garlic Butter Chicken Tenders