Creamy and Buttery Mashed Potatoes

These creamy and buttery mashed potatoes are perfect as a side dish alongside a hearty protein and desired vegetable. There you have dinner for tonight!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Side Dish
Keyword: potatoes
Servings: 6 servings


  • 1 Large pot
  • 1 Strainer or colander


  • 2 lbs russet potatoes (yukon gold also work) peeled and cut into 1" cubes
  • 1 Tbsp salt for salting water


  • 4 Tbsp unsalted butter chopped
  • cup milk room temperature or warmed slightly in microwave
  • ½ tsp salt


  • 1 - 4 Tbsp extra unsalted butter (dependent upon your preference)
  • chives or parsley chopped


  • Place the potatoes in a large pot with 1 Tbsp salt. Add water so it’s at least 4” above the potatoes.
  • Bring to a boil over high heat then reduce the heat so it’s simmering rapidly. Cook for about 15 minutes or until potatoes are very soft (pierce with a fork to test; they should fall apart).
  • Drain well and return into the pot. Set aside away from heat for about 1 minute, shaking the pot every now and then, to encourage evaporation of water. Add the flavorings and mash well, preferably with a wooden spoon, using a few more splashes of milk to make it looser if desired.
    NOTE: DO NOT use a beater, blender (of any kind), or a food processor, as using them can cause your potatoes to become like a glue consistency.
  • Garnish as you wish, serve and enjoy!
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