Classic Creamy Mashed Potatoes made from scratch. In this recipe I share how to easily make my comforting classic potatoes! The ingredients are so simple, just russet potatoes, butter, milk or cream and salt and pepper. Mash them with a hand potato masher or a ricer. Get the full recipe below. Happy Eating!

-Chef Julie 


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5 from 1 vote

Mashed Potatoes Recipe

Classic Creamy Mashed Potatoes made from scratch. In this recipe I share how to easily make my comforting classic potatoes!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course, Side Dish
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: mashed potatoes, potatoes
Servings: 6 servings
Calories: 208kcal

Special Equipment

  • Potato masher or ricer
  • 1 medium - large pot
  • Strainer or colander
  • Whisk
  • Peeler
  • Cutting board
  • Chef’s knife


  • 3 pounds Russet potatoes
  • ½ Cup Butter (1 stick)
  • 2 Cups Whole Milk (or preferred milk of choice)
  • To Taste Salt and pepper


  • Fill the pot about ⅓-½ of the way up with water and set near the cutting board.
  • Prep the potatoes:
  • Peel the skin off all the potatoes. Place the potato directly in the pot of water after peeling. (Quickly rinse the potato first if there’s any dirt left on it)
  • Dice all the potatoes into a large dice: remove from the water then cut in half lengthwise, then half again. Turn sideways and dice into even 1-2” thick cubes.
  • Place the diced potatoes back into the pot of water.
  • Place the pot on the stove, turn on high heat to bring it up to a boil. Boil the potatoes until they’re soft and tender, stirring occasionally, about 10-15 minutes. Test by inserting a fork into one piece of potato, it should insert easily. If not, then continue to boil.
  • Remove from the heat and strain in a colander. Strain half at a time if needed to avoid steam burns.
  • Place the butter at the bottom of the pot that the potatoes were in.
  • Mash the potatoes
  • If using a ricer: scoop some of the potatoes into the ricer, then press down until to push the potatoes through. Repeat until all the potatoes are riced.
  • If using a hand potato masher: add the potatoes back to the pot and mash thoroughly.
  • Season with salt and pepper, and add the milk. Whisk well to combine.
  • Taste and adjust seasonings if needed. If you want the potatoes a little lighter/thinner then add a little more milk and continue to whisk.
  • Serve hot immediately or let them cool down before packaging.
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  • Use heavy cream or half and half instead of milk 
  • Use a plain non-dairy milk or butter alternative to make this recipe non-dairy/ vegan


Calories: 208kcal