# Basic Mashed Potatoes: Best Effortless Recipe

- Link: https://lifeandwork.blog/recipe-basic-mashed-potatoes/
- Published: 2026-10-23T20:15:36-05:00
- Author: Bert Swope

Basic mashed potatoes are simple to prepare and make a great side dish for a wide
variety of meals and are a classic (not to mention delicious) comfort food in their
own right. With the help of this instructional post, you can make your own mashed
potatoes quickly and easily. Let’s dive in.

## Basic Recipe Information

### Prep Time

 * 15 minutes

### Cook Time

 * 20-25 minutes

### Servings

 * 8

## Required Equipment

 * 1 large saucepan
 * 1 small saucepan
 * A potato masher or electric beater

## Ingredients

 * 4 pounds (2 kg) russet or Yukon Gold potatoes
 * 3/4 to 1 stick Butter
 * 1 cup (240 mL) Milk
 * Salt and Pepper (to taste)

## Preparation Directions

 * Set out your large saucepan filled with cold, salted water
 * Peel your potatoes and cut them (approximately) into quarters
 * Place peeled and quartered potatoes into the large saucepan, ensure they are 
   completely submerged, then boil on medium-high for 15-20 minutes.

**Cook’s Note: **To know when your potatoes are done, use the fork test – if you
can pierce them with a fork, it means they’re ready.

 * Once ready, drain your freshly cooked potatoes in a colander. Let them sit for
   3-5 minutes to ensure they’re completely drained (important to avoid soggy mashed
   potatoes). Once drained, put potatoes back in the large saucepan.
 * Place butter and Milk into your separate, smaller saucepan – cook on low heat
   until butter is melted, then stir until well-mixed
 * Pour butter and milk mixture onto the potatoes
 * Mash the potatoes using a potato masher or electric beater, mixing in the Milk
   and butter as you go (important for getting a silky smooth texture)
 * Add salt and pepper as desired

That’s it – you’re ready to serve your mashed potatoes.

They taste just fine on their own but, if you’d like to spice them up a bit, consider
garnishing them with parsley, chives, or even a bit of cream cheese.

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