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+ servings

Mashed Potatoes

LIght, fluffy and buttery mashed potatoes
Cuisine: American
Servings: 6 Servings
Calories: 200kcal
Author: Stacey Mincoff


  • 2 Large Russet Potatoes 2 - 2 1/2 pounds / 907g - 1134g
  • 1/2 Cup Whole Milk
  • 4-6 Tablespoons Butter
  • 1/2 Teaspoon Salt plus more for boiling
  • 1/2 Teaspoon Garlic Powder optional
  • 1/2 Teaspoon White Pepper optional


  • Peel and evenly cube potatoes into medium chunks (about 1 1/2” - 2” each.) Place cut up potatoes in large saucepan and cover with water by about 1/2” and season with about 1/2 teaspoon of salt. I prefer to use a sauce pan that won’t be damaged by a hand mixer because I mix them right in the pan. If you don’t have one, then you’ll have mix them in a separate bowl. Boil for 5-7 minutes or until potatoes pierce easily with a fork. Drain the water from the pan Immediately! * see 2nd note below.
  • Heat milk and butter in small sauce pan. This is optional, but will help keep your potatoes warm. Adding cold milk and butter, will cool your mashed potatoes down. You can also heat butter and milk in a large measuring cup in the microwave.
  • Add all seasoning, and mix in pan with hand mixer until light, fluffy and well blended. Add more milk or butter if needed, but do it in small amounts so your potatoes don’t get runny. You can keep warm on the stove or in the oven at 200°F for quite a while.


Never let your potatoes sit in the water after they are boiled or they will not have the right texture later. They will start to soak up all that water and disintegrate. If you’re not ready to mix them, just drain, cover with a lid and set aside.  


Calories: 200kcal | Carbohydrates: 29g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 277mg | Potassium: 657mg | Fiber: 2g | Sugar: 2g | Vitamin A: 266IU | Vitamin C: 9mg | Calcium: 45mg | Iron: 1mg