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Home-Style Mashed Potatoes

Rated as 4.3 out of 5 Stars

"Leaving the tender skins on the spuds not only saves time, it sparks the taste and adds color to these hearty mashed potatoes. They're perfect with the pork roast and versatile enough to go well with other entrees. --Christine Wilson Sellersville, Pennsylvania"
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40 m servings
Original recipe yields 8 servings


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  1. Place potatoes in a large saucepan or Dutch oven; cover with water. Add 1 teaspoon salt. Cover and bring to a boil. Reduce heat; cook for 20-30 minutes or until very tender.
  2. Drain potatoes well and place in a large mixing bowl. Add 1/4 cup milk, butter, pepper and remaining salt. Beat on low speed until potatoes are light and fluffy, adding remaining milk if needed.


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Good, basic recipe for mashed potatoes. I added more milk, butter, and some garlic - put in a crock pot to keep warm.

Never have made mashed potatoes from scratch; this recipe inspired me: I used a 5-lb. bag of Yukon gold potatoes, doubled the butter, used evaporated milk and some of the potato water to make a...

I made only two servings, and it needed a lot more butter and a little more milk.

This is my favorite way to eat mashed potatoes, with the skin on! much healthier this way, adds texture, and my family also prefers them this way! I'm so glad, because I hate peeling!

Yum! Used them with homemade butter. Missed my garlic, had to add it in at the end.

Wow, this was _so_ good, even though I only used 3 tablespoons of margarine (trying to cut calories where I can). I am going to try it again with soymilk and see how it turns out =)

This is one of my favorite mashed potato recipes. I love the skins on!!!!

This was a great recipe. This was really faster and easier than peeling the potatoes first, but The Hungry Teen and I did not care for the skins in ours. My husband loved them and said it is ho...

I am an admitted mashed potato addict, but these were amazing! Next time I'll probably go a little heavier on the pepper, but that's just my preference.