Classic Mashed Potatoes


These mashed potatoes turn out fluffy, buttery, and creamy every time. Need a flavor change? Try adding garlic. Or to make your mash lower in carbs, try our variations for celery root puree or cauliflower mash.

Classic Mashed Potatoes
Photo: Blaine Moats
Hands On Time:
20 mins
Total Time:
40 mins


  • 3 pound russet, Yukon Gold, or red potatoes, peeled* and cut into 2-inch pieces

  • ¼ cup butter

  • ½ - ¾ cup milk, whipping cream, or half-and-half

  • 1 teaspoon salt

  • ½ teaspoon black pepper


  1. In a 4- to 5-qt. Dutch oven cook potatoes, covered, in enough lightly salted boiling water to cover 20 to 25 minutes or until tender; drain. Return the hot, drained potatoes to the hot Dutch oven. Add butter. Let stand, uncovered, 2 to 3 minutes. Meanwhile, in a small saucepan heat milk over low heat until very warm.

  2. Mash potatoes with a potato masher or beat with an electric mixer on low speed just until light and fluffy. Stir in the 1/2 cup warm milk, the salt, and pepper. Gradually stir in additional milk until potatoes reach desired creaminess. Serves 10.


*TIP If you leave peels on the potatoes, use a potato masher rather than a mixer to mash the potatoes.

Garlic Mashed Potatoes

Cut off tops of two garlic bulbs and place on foil. Drizzle with olive oil, wrap with foil, and roast 35 to 40 minutes at 400°F. Remove cloves; mash. Prepare potatoes as directed, except mash or beat in roasted garlic and 4 oz. cream cheese (cut into small cubes) with the butter. Stir in warm milk, 1/3 cup chopped green onions and, if desired, 1/3 cup roasted red peppers, drained and chopped.

Celery Root Puree

In a large saucepan combine 3 lb. celery root, peeled and cut into 1/2-inch cubes, 4 garlic cloves, and 2 tsp. kosher salt. Add enough water to cover. Bring to boiling. Reduce heat; simmer, covered, 12 to 15 minutes or until tender; drain. Puree mixture with 1 cup cream and 1/2 cup butter in a food processor until smooth. Season to taste.

Mashed Cauliflower

In a large covered saucepan steam 4 cups cauliflower florets in a steamer basket over a small amount of boiling water 4 minutes or until fork-tender. Transfer cauliflower to the bowl of a food processor. Add 1/4 cup sour cream, 2 Tbsp. olive oil, and 1/2 tsp. kosher salt. Cover and process until smooth. Season to taste.

Nutrition Facts (per serving)

226 Calories
8g Fat
37g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 226
% Daily Value *
Total Fat 8g 10%
Saturated Fat 5g 25%
Cholesterol 20mg 7%
Sodium 293mg 13%
Total Carbohydrate 37g 13%
Protein 4g
Vitamin C 13mg 65%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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