Classic Mashed Potatoes

  • Level: Easy
  • Total: 50 min
  • Prep: 30 min
  • Cook: 20 min
  • Yield: 6 to 8 servings
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2 1/2 pounds russet potatoes (4 to 5 medium), peeled and chopped

Kosher salt

1 1/2 sticks (12 tablespoons) salted butter, cut into pieces, at room temperature

1/4 to 1/2 cup milk, warmed

Freshly ground pepper

Chopped fresh parsley, for topping


  1. Put the potatoes in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil. Reduce the heat to medium and simmer until very tender, about 15 minutes.
  2. Drain the potatoes and return to the saucepan over low heat; cook until any remaining water evaporates, about 2 minutes. Add all but 1 tablespoon butter; mash with a potato masher until smooth. Add 1/2 teaspoon salt, then gradually mash in the milk until creamy. Transfer to a serving dish; top with the remaining 1 tablespoon butter and chopped parsley.

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