Mashed Potatoes From Scratch

Mashed potatoes from scratch are light, fluffy, and creamy with plenty of rich, buttery flavor. Made with russet potatoes and a hint of garlic, this classic homemade side dish is perfect for weeknight dinners and holiday meals.

Course Side Dishes

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 212kcal

Author Diane Gail

Ingredients

4 pounds russet potatoes
3 large garlic cloves pressed
6 tablespoons butter
1/2 cup whole milk
1/2 teaspoon salt more to taste
1/2 teaspoon coarse ground black pepper more to taste

US Customary - Metric

Instructions

Peel the russet potatoes and cut them into 1 1/2-inch chunks.
Place the potatoes in a large pot and add enough cold water to cover them by about 1 inch.
Add the pressed garlic and bring the water to a boil over high heat. Reduce to a gentle simmer and cook until the potatoes are fork-tender, about 8–10 minutes.
Meanwhile, combine the whole milk, butter, salt, and pepper in a small saucepan. Warm gently over low heat just until the butter is melted and the milk is warm. Do not simmer or boil.
Drain the potatoes thoroughly and return them to the pot. Pour in the warm milk and butter mixture.
Mash the potatoes just until they reach your desired consistency. Taste and adjust the salt and pepper as needed.

Notes

Keep the finished mashed potatoes covered in a slow cooker on warm for up to 3 hours.
Refrigerate leftovers in an airtight container for up to 4 days.
Freeze cooled mashed potatoes in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat gently on the stovetop over low heat, adding a little milk and butter as needed to restore the creamy consistency.

Nutrition