Side Dish: United States – Classic Creamy Mashed Potatoes

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 10 min

Cook 18 min

Total 28 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 lb (900 g) Russet or Yukon Gold potatoes, cooked in whole milk and mashed
1 cup (240 ml) whole milk, warmed
4 tbsp (60 g) unsalted butter
1 tsp (5 ml) kosher salt, adjust to taste
1 / 2 tsp (2.5 ml) freshly ground black pepper
Chopped parsley for garnish (optional)

Show original ingredient measurements

2 lb / 900 g Russet or Yukon Gold potatoes, cooked in whole milk and mashed
1 cup (240 ml) whole milk, warmed
4 tbsp (60 g) unsalted butter
1 tsp kosher salt, adjust to taste
1 / 2 tsp freshly ground black pepper
Chopped parsley for garnish (optional)

Instructions

1. If not already prepared, cut potatoes into chunks and simmer gently in enough whole milk to cover until very tender (about 15–20 minutes); drain excess milk saving a little for texture, or mash directly with some of the cooking milk.
2. Mash the potatoes until smooth using a masher or ricer.
3. Stir in warmed whole milk and butter until creamy; season with salt and pepper.
4. Transfer to a serving dish and garnish with parsley if desired. Serve hot.