Classic Mashed Potatoes

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  • Level: Easy
  • Total: 35 min
  • Active: 20 min
  • Yield: 6 to 8 servings
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3 pounds russet or Yukon gold potatoes, peeled and cut into chunks

Kosher salt

2 sticks unsalted butter, at room temperature

3/4 to 1 cup whole milk, warmed

Chopped fresh chives, for topping


  1. Put the potatoes in a large pot, cover with cold water by 1 inch and season generously with salt. Bring to a boil, then reduce the heat to a simmer and cook until the potatoes are tender, 12 to 15 minutes. Drain well.
  2. Press the potatoes through a ricer or food mill back into the pot. (Alternatively, return the potatoes to the pot and mash with a potato masher.)
  3. Fold in all but 2 tablespoons of the butter until melted. Gradually stir in 3/4 cup milk until smooth. If the potatoes still seem thick, gradually add the remaining 1/4 cup milk as needed. Season with salt.
  4. Transfer the potatoes to a serving dish. Top with the reserved 2 tablespoons butter and sprinkle with chives.