How to make Mashed Potatoes – Easy Recipe for Beginners

Let’s talk mashed potatoes. Not the instant kind you mix with hot water and pretend taste okay—real mashed potatoes. The kind that make you sigh with every bite and go back for seconds even when you're already full. These potatoes are creamy, buttery, and fluffy with just the right amount of richness to make them feel indulgent, but not so heavy that you regret your life decisions halfway through dinner.

Whether you're cooking for Thanksgiving, a cozy Sunday roast, or just because it's Tuesday and you need a hug in food form, this mashed potato recipe is going to be your go-to. It’s simple, reliable, and totally customizable. Want garlic in it? Do it. Want it loaded with cheese? Absolutely. Want to just eat it straight from the pot with a spoon while standing in the kitchen? No judgment here.

Let’s get into it.

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Ingredients (serves 4–6):

• Russet or Yukon Gold potatoes – 1.2kg, peeled and cut into even chunks

• Unsalted butter – 100g (more for serving if you're feeling wild)

• Whole milk – 150ml, warmed

• Heavy cream – 100ml (optional, for ultra-rich mash)

• Salt – 2 tsp (divided)

• Black pepper – 1/2 tsp

• Optional: 2 cloves garlic (peeled, added to the pot while boiling for subtle garlic flavor)

• Optional garnish: chopped parsley or chives, extra butter pat

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Step-by-Step Instructions:

1. Boil the potatoes (15–20 minutes):
Place the peeled and cut potatoes (and garlic if using) in a large pot. Cover them with cold water and add 1 teaspoon of salt. Bring to a boil, then reduce to a simmer. Cook until the potatoes are fork-tender—about 15 to 20 minutes depending on the size of your chunks.

2. Drain and steam dry (2–3 minutes):
Drain the potatoes thoroughly. Then return them to the hot pot and let them sit, uncovered, for a couple of minutes. This step helps excess moisture evaporate, which means creamier potatoes later.

3. Mash it up (5 minutes):
Add butter, warm milk, and cream (if using). Use a potato masher, ricer, or even a fork if you’re rustic. Mash until smooth and fluffy. Season with remaining salt and pepper. Give it a taste. Need more salt? Add it. Want more butter? You know what to do.

4. Serve (immediately if you know what’s good):
Scoop into a warm bowl, swirl the top with a spoon, and drop in a little extra butter. Sprinkle with herbs like chopped parsley or chives if you want to show off. Serve hot and accept your compliments graciously.

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Pro Tip:

For the fluffiest mashed potatoes ever, use Russets for light texture or Yukon Golds for creamier mash. And always warm your milk and cream—cold dairy cools the potatoes and can make them gluey. Want to prep ahead? You can reheat mashed potatoes gently with a splash of milk and a knob of butter stirred in.