There is nothing more comforting than mashed potatoes with gravy, or any sauce for that matter. If you’re looking for the most basic but delicious mashed potato recipe, then you have found it!
I am a potato girl through and through, but mashed potatoes have an extra special place in my heart, and stomach. You know how some people always have room for dessert, I always have room for mashed potatoes.
I truly love potatoes in every form. I have yet to try a potato dish I didn’t love. I don’t just mean I think they’re ok, I generally love them! I wonder if it’s a Polish thing?
Anyway, back to mashed potatoes. To me, mashed potatoes are a little lumpy and a little fluffy thanks to the imperfect job of a potato masher.
This very simple tool really gets a bad rep. It’s known as the most annoying kitchen utensil to store – I’m sure we’ve all seen the memes of someone not being able to open their utensil drawer. It’s generally awkward and not very versatile.
I’m here to tell you that it’s an essential kitchen tool. We can argue about this but I promise I won’t budge. My dedication to mashed potatoes is strong!
Either way, don’t let anyone tell you that whipped potatoes are mashed potatoes, that smashed potatoes are mashed potatoes or that pureed potatoes are equivalent.
Try this recipe and let me know if you use a different tool that also works to create this very special mashed texture. Despite my commitment to the potato masher, I do always want to try new methods to compare.
Preparing Simple Mashed Potatoes
Ingredients
Potatoes: I use yellow flesh potatoes in this recipe because they are more creamy and moist than russet or white potatoes, which I find to be more dry. This is very much based on personal preference so feel free to use white flesh potatoes instead if that is what you have on hand. I’d recommend increasing the amount of butter and milk a tad if you do.
Milk: I use full-fat (3.25%) or partly skimmed (2%) cow’s milk for this recipe. The milk makes the potatoes more creamy and smooth.
Butter: Butter is churned milk or cream and is high in fat. It is solidified when refrigerated, holds a semi-soft, spreadable consistency at room temperature, or can be liquefied when heated.
How to Make Simple Mashed Potatoes
As the title indicates, this recipe is very simple. The most time-consuming part is the cooking.
Step 1: Peel the Potatoes
Start by peeling the potatoes and rinsing them. I find I get quite messy when doing the peeling so I like to give the peeled potatoes a rinse before adding them to the pot.
Because we are going to mash these potatoes, we are also going to cut them into smaller pieces. I don’t cut them too small because I don’t want to risk overcooking them. Aim for roughly 2-inch pieces.
Step 2: Cook the Potatoes
Make sure your pot is the right size. Ideally, the potatoes should fill it no more than 3/4 of the way.
Caution: if your pot is too full it will boil over. Also, if you like to use a lid to speed up the cooking that can also cause a mess once the water starts boiling.
Add the potatoes to a pot and cover with water. Add a tablespoon of salt and set to cook on medium-high heat.
TIP: Cover the pot with a lid just until the water starts boiling, then remove the lid completely, or just cover the pot halfway.
Step 3: Mash and Flavour the Potatoes
While the potatoes are cooking, get your butter and milk ready. This is the secret to the best mashed potatoes. Butter and milk are where all the flavour comes from, also it’s what makes the perfect texture.
Once the potatoes are done, drain the water out of the pot and remove it from the heat.
Add the butter and milk and mash the potatoes with a masher until you have reached your desired consistency. I like them relatively creamy with some small lumps.
Serving Simple Mashed Potatoes
As you might expect, I think that mashed potatoes are great with anything…. because they are. But in case you’re having a hard time picturing it, start with anything with gravy or sauce.
Mashed potatoes are perfect with our:
- Polish Goulash
- Meatballs in Creamy Mushroom Sauce
- Tender Chicken Breast in Mushroom Sauce
- Creamy Dijon Chicken
If you’re making simple baked chicken or pork, add the saucy component with the veggie side. Try our creamy cucumber salad or carrot and apple slaw.
Frequently Asked Questions
- Is it better to boil potatoes whole or cut them up for mashed potatoes?
You don’t have to cut them but you can. If you cut them into smaller pieces they will cook much faster. And since you will be mashing them anyway, the size doesn’t matter.
You don’t want to overcook them though. They’ll get soggy and wet and instead of being mashed, they’ll turn into mush.
- Do you start cooking potatoes in cold water or boiling water?
When cooking potatoes start them in cold water. Peel and cut them and add them to cold or room temperature water. Then set them to boil on medium heat. This will ensure they cook evenly inside and out. If you add potatoes to boiling water they will cook quickly only outside before they are done on the inside.
TIP: Make sure not to overfill the pot or it may boil over if the heat is too high.
Let us know in the comments if you have any other questions. And if you like this recipe be sure to leave us a five-star rating below.
Are you looking for dinner ideas? Check out our recipes:
Simple Mashed Potatoes Recipe
Equipment
- Peeling knife
- Medium pot
- Potato masher
Ingredients
- 2 lbs potatoes
- ¼ cup milk
- 2 tbsp unsalted butter
- 1 Tbsp salt
- Pinch of salt and pepper to taste
Instructions
- Peel potatoes and cut them into 2-inch pieces2 lbs potatoes
- Boil potatoes in a medium pot with 1 tbsp of salt until a fork inserted through the center pierces without resistance. Roughly 20 minutes.1 Tbsp salt
- Strain the potatoes and put them back in the pot.
- Add 2 tbsp of butter and a quarter cup of milk, and mash with a potato masher until smooth. You can add a pinch of salt and/or pepper to taste.¼ cup milk, 2 tbsp unsalted butter, Pinch of salt and pepper to taste
- Serve with your favourite mains.
