Simple Mashed Potatoes are easy to make, requiring only 5 basic ingredients. Gold potatoes, milk, butter, salt and pepper come together making this classic all-time favorite easier than ever to whip together.

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I debated posting this recipe. After all.. these are Simple Basic Mashed Potatoes. Aka.. calling this a "recipe" is a bit of a stretch. Making mashed potatoes is kind of a taste, adjust, taste, adjust, taste adjust type situation. Aaaannnnd then... there's the undeniable fact that everybody has their own interpretation of mashed potato perfection.

In my opinion, making "classic recipes" can be a little stressful. After all, nobody really knows what a recipe like "coq au vin" is even supposed to taste like, but traditional recipes like mashed potatoes, well ... people have expectations.

FACT: Being put in charge of the Thanksgiving mashed potatoes, not an assignment to be taken lightly.

You guys, I love mashed potatoes made with crazy combinations of swanky food stuff, but in real life, I stick to the basics.

Roasting garlic, chopping herbs, creating fancy creamy cheese concoctions....well, it makes mashed potatoes unnecessarily abhorrent to prepare aaaaaannnnnd, If we are being completely honest with ourselves... its's just NOT necessary.

This recipe has some special opportunities for little shortcuts because I 1000% believe that practical, realistic, ready-with-VERY-LITTLE-hands-on-prep recipes are the best kinds of recipes.

2 Cooking Hacks that Make Mashed Potatoes Ridiculously Easy:

Don't bother peeling the potatoes prior to boiling. Do it after! Once the potatoes are fork tender, the peel will scrape off really easily using the side of a spoon or a vegetable peeler.
Instead of mashing the potatoes by hand, dump the cooked potatoes (with butter and milk) into the base of a stand mixer (or a big bowl if using an electric) and let the mixer do the work!

Prep: These potatoes are so simple that it really isn't necessary to prep ahead. If you took the time to pre-cook/peel the potatoes you would just have to reheat them to add the butter and milk.

Make Ahead: Yes!! All good Thanksgiving (and weeknight) recipes need to be make-ahead friendly. Follow recipe directions. Once potatoes have cooled, cover them and store in them in the fridge for up to 5 days. To reheat, remove from refrigerator and pop into the oven until warmed through. I like to stir in a little extra milk for added moisture.

Freezer: Cook mashed potatoes according to recipe directions. Allow potatoes to cool. Transfer mashed potatoes to a large freezer bag or container, and store in the freezer for up to a month. To reheat, take potatoes straight from the freezer and pop them into the oven at 350 for about 45-60 minutes, or until potatoes are completely heated through.

Simple Mashed Potatoes

Author: Bailey Sissom
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 16 servings 1x

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Ingredients

Scale

4 lbs. Yukon gold potatoes (skin on)
1 - 1 ½ cups hot milk
½-1 stick butter (room temperature)
salt and pepper to taste

Instructions

Put 4 lbs. of unpeeled gold potatoes in a large saucepan and cover with water. Add 2 TBS of salt. Bring to a simmer (don't boil) and cook until the potatoes are fork tender, about 45-55 minutes.
Drain the potatoes, then peel (it should remove easily with a vegetable peeler or the side of a spoon) and return to the pan. Add milk and desired amount of butter. Mash with a potato masher or mixer.
Season with salt and pepper. Taste as you go! Mashed potatoes aren't an exact science.

Notes

Kitchen Hack: You can skip "mashing" the potatoes by placing cooked potatoes + milk and butter into the bowl of a stand mixer. Using the paddle attachment, turn mixer to low and gradually increase speed until the potatoes are mashed to your desired consistency.
Nutrition information is based on ¾ cups of butter and using whole milk.

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