Mashed potatoes make a wonderful accompaniment to most any meal, so keep this recipe handy.

Allrecipes Member

Recipe Summary test

15 mins
20 mins
35 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well. Add milk, butter, salt and pepper; mash until light and fluffy.


Nutrition Facts

242 calories; protein 5.1g; carbohydrates 38.3g; fat 8.3g; cholesterol 22mg; sodium 366.4mg. Full Nutrition

Reviews (809)

Rating: 5 stars
Ok, I really was only expecting to use this recipe as a guideline, not expecting it to turn out sooooo good!! My hubby, a connessieur of mashed potatoes, was in heaven eating these and said they were the absolute best he's ever had. I have never made homemade mashed potatoes so I was quite surprised for such a high compliment. Based on other reviews, I doubled the butter and milk and salt to make them creamier and tastier (yes, and unhealthier.) I also took the "Betty Crocker" tip and returned the potatoes to the hot pan after draining to evaporate leftover water. Worked great!!! I also think warming the butter and milk really helps when you go to blend the potatoes. This will absolutely be my standard recipe for mashed potatoes! Thanks for posting! Read More
Rating: 5 stars
Thank-you, thank-you!!! I have been making mashed potatoes like this for years (I too like the simple old-fashioned way) but had forgotten the amounts of butter and milk in proportion to serving had become hit or miss; though good, they were never quite right. These were perfect!!!! Just a note to those who want to "prep" ahead of time....peel and cube the potatoes a day (or two) ahead of time, put them in your pot covered with water and add some lemon juice - about 1 TBSP per 5 lbs of potatoes. Cover and refrigerate until you're ready to cook them - no need to drain them. The lemon juice will keep the potatoes white and fresh and won't alter the taste. A tip I learned from my MIL, God bless her! Read More
Rating: 5 stars
PERFECTION! Smooth and Creamy mashed potatoes! I use 1 or 2% milk, I add a little bit more milk than it calls for. Less butter, I'm watching calories these days. Also I add in a bit of dry parsley to give it some color. The key really is cutting up the potatoes before boiling them, I mash them when they are super hot and add the hot milk in whip it together. Then add a bit of butter and the s&p + parsley. My dad yesterday was asking me how much butter I put in them, he was really surprised that I barely put any in since they were so creamy and fluffy! I love mashed potatoes. Read More
Rating: 5 stars
I have made mashed potatoes w/ all these ingredients before but it seemed warming up the milk made a huge difference. I also popped a whole clove of garlic in the pot w/ the boiling potatoes and mashed it up w/ the rest of everything else and it was wonderful. Read More
Rating: 5 stars
Delicious. I used one stick of butter, evaporated milk instead of regular milk, and a bit more salt Read More
Rating: 5 stars
This is by far the best mashed potatoes!! I did change few things. I added 1/2 cup melted BUTTER and 1/2 cup warm milk. I aso boiled a clove of garlic along with the potatoes and then mashed it in with the potaotes, what a great taste!! This is our family keeper! Read More
Rating: 4 stars
These are great but taste even better if you use heavy cream for the milk! I also leave out the salt if using salted butter for those of us on low salt diets. Everyone wants to lick the bowl! The secret is the warming of the milk! Read More
Rating: 5 stars
These are the epitome of traditional mashed potatoes. Creamy and buttery to perfection. I will not be using another recipe for mashed potatoes ever again. Read More
Rating: 5 stars
Very good, I put the potatoes in cold water and let them come up to a boil and then cook ~15 mins (instead of putting them into boiling water) - I think they get less soggy this way. Used a ricer and just mixed in the warm butter/milk and s/p - excellent. Read More