Best Mashed Potatoes

Annie, Annie’s Eats

There are so many ways you can dress them up, but the best mashed potatoes need no frills. Some people like to use heavy cream, sour cream or even cream cheese to make their potatoes more indulgent, but if you prefer light and fluffy potatoes, use milk. A generous dose of butter and salt is all the flavor they really need to be great. You can also view this recipe as a blank canvas and try adding in mashed roasted garlic, fresh herbs or a handful of shredded cheese. Either way, these are sure to be a staple at Thanksgiving and any other time of the year.
10 min Prep Time
20 min Cook Time
  • Prep Time: 10 min
  • Cook Time: 20 min


  • 2 1/2 lbs. russet potatoes, peeled
  • 6 tbsp. unsalted butter
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 to 3/4 cup whole milk


Step 1

Chop potatoes into large chunks. Place in medium saucepan and cover with water. Place on burner over medium-high heat and bring to boil. Let potatoes boil until they are tender and break easily when poked with fork, about 15 minutes. Drain well.

Step 2

Add butter to the pan with hot potatoes and let stand a minute or two to allow butter to melt. Add salt and 1/2 cup of milk to pan.

Step 3

Beat with electric mixer, slowly at first and then increasing to medium-high speed. Whip until light, fluffy and smooth.

Step 4

If necessary, add remaining milk a tablespoon or two at a time for a lighter texture.