Classic Mashed Potatoes

I like to think of myself as an adventurous person when it comes to food. I love experimenting with new flavors and ingredients. However, sometimes I just crave the classics. Simplistic comfort foods that bring me back to my childhood. For me, mashed potatoes is one of those foods. Both my sister Rachel and I are mashed potato fanatics, it’s something my Mom made often when we were growing up. I’m pretty sure we could eat them as a meal alone but I don’t think our waistlines would appreciate that very much ๐Ÿ˜‰ Anyway, today is my boyfriend and I’s 6 year anniversary (yay!!) so I wanted to surprise him with a special meal when he got home from work. I decided to grill some steak and accompany it with mashed potatoes & asparagus…YUM. As I was making the potatoes I figured I would snap a few pics and share my recipe with you for this timeless classic.

Classic Mashed Potatoes

  • Servings: 6-8
  • Difficulty: Easy
  • Print

You Will Need:

  • 6 Large Russet or Yukon Gold Potatoes
  • 4 Tbsp Butter (or to taste)
  • 1/2 Cup Milk
  • Salt and Pepper (to taste)
  • 2 Chopped Scallions (optional)


  1. Wash, peel and quarter potatoes. I usually peel half the potatoes and leave the skin on the rest, but that’s just preference. Place quartered potatoes in tall pot.
  2. Fill pot with cold water until potatoes are fully covered. Place on stove and bring to a boil. Let potatoes boil until a fork/knife is easily inserted with no resistance, usually about 20 minutes.
  3. Drain water from potatoes and return to pot. Add in milk and butter. I use an old-school potato masher to mash my potatoes but you can also use a hand mixer. Add in more milk as needed.
  4. Once you’ve reached your desired consistency, season to taste.
  5. Enjoy!



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