Classic creamy mashed potatoes are my family’s favorite mashed potato recipe that’s special enough for weeknight dinner or your holiday gathering.

A classic. Nothing fancy. Just a good ol’ recipe for creamy mashed potatoes.

Believe it or not, there was a time when I didn’t know how to make mashed taters. I was in my early twenties and just starting out with a new house, family and all that. I was standing in my kitchen with my friend Nichole listening intently to her instruct me how to make mashed potatoes. From the peeling and cutting of potatoes to the cold water bit…  absorbing her words like a sponge.

Maybe I’m the only one or possibly everyone has an experience similar to this, but I do vividly remember not having a clue on how to make them and her incredulous look of “are you serious?” when I told her… just kidding she’s a gem and was totally awesome about it. But looking  back I laugh {and cringe a smidge} of how little I knew about something so simple and basic but all that not-knowing catapulted me into learning and now I’m the girl with a food blog. Funny how it works.

Now I usually just go at mashed-potato-making blindly, not really measuring and going by look and my favorite…taste. But yesterday I decided to break it down for ya and those out there who may not know how to do it either.So with turkey day fast approaching maybe there’s some peeps out there in the same boat that I was in. Or maybe YOU just want to make mashed potatoes the good old fashioned way that doesn’t call for ingredients like shallots, Parmesan or truffles. Although now I’m thinking of Christmas mashed potatoes and including all those things mentioned. Yes.

Most of the time when I make mashed potatoes I tend to use russet potatoes, but Yukon Golds are good for making a buttery smooth mash and red skins work great too!

Even though I will be peeling these potatoes, I always scrub them. My mom made my sisters and I these little square scrubber pads out of tule and they work at getting the dirt off wonderfully. I’m 99% positive that you’ll be able to find a how-to on Pinterest. Stocking stuffer??

You’ll need about 3 to 3-1/2 pounds scrubbed potatoes.

Peel…

Quarter…

And throw the potatoes into a large pot. I use my stock pot even though it’s gigantic, the potatoes have the room they need.

Fill the pot with cold water, about 1 to 2 inches above the potatoes. Always, ALWAYS use cold water so the potatoes cook evenly.

Cover, bring to a boil and cook until fork tender. For me it’s about 25-30 minutes from when I turn the burner on to doneness.

Drain off all the water. I slid on my oven mitts, crack the lid so there is a small gap, hold the lid askew and tightly with the handles and carefully pour all the water out. No need to dirty a colander.

Add in 6 tablespoons of butter…

3/4 to 1 cup whole milk, more or less. You can add it slowly as you go to see if you’ll need more or less.

With the temperature to low, cover and let simmer for 10 more minutes.

You can of course use your hand masher, but I like to reach for my hand mixer when creaming potatoes. Easier and so much quicker.

Season with 1-1/2 teaspoon kosher salt, 1/2 teaspoon of coarsely ground black pepper and two more tablespoons of butter.

Scrape down the sides and bottom of the pot…

And blend until as few lumps are left as possible.

Finally, serve spoonfuls of this creamy mashed potatoes onto plates and top with gravy or more butter.

Smooth, creamy, light as a cloud mashed potatoes.

See how simple? You CAN do IT!

Who sees the heart in the center??

Enjoy! And if you give this Creamy Mashed Potatoes recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

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Yield: 6-8 depending

Creamy Classic Mashed Potatoes

Simple and delicious, a classic recipe for mashed potatoes.

Prep Time 15 minutes

Cook Time 40 minutes

Additional Time 5 minutes

Total Time 1 hour

Ingredients

• 3 to 3-1/2 pounds russet potatoes
• 1 stick unsalted butter, divided
• 3/4 to 1 cup whole milk
• 1-1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Scrub, peel the potatoes and place them in a large pot. Cover with enough water, about an inch or two above the potatoes. Cover and bring to a boil. Reduce to medium-low and cook until fork tender.
2. Drain off all the water. Reduce the heat to low. Add in 6 tablespoons of butter and the milk to the potatoes, cover and simmer for 10 minutes.
3. With an electric mixer blend until slightly smooth. Add in the salt, pepper and remaining two tablespoons of butter and blend until smooth.
4. Serve warm and enjoy!

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  All-Clad 4506 Stainless Steel Tri-Ply Bonded Dishwasher Safe Stockpot with Lid / Cookware, 6-Quart, Silver