Nana’s Basic Mashed Potatoes
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Basic Mashed Potatoes are perfectly buttery and creamy with a fluffy texture — made with only 3 ingredients! It’s the perfect side dish for any night of the week and delicious enough for a special occasion. With make-ahead instructions, these are the ultimate weekday mashed potatoes!
Basic Mashed Potatoes
Growing up, I looked forward to mashed potatoes and corn — and if I was lucky, my mom would serve them on the same night!
She could whip up the fluffiest, tastiest mashed potatoes you could find anywhere. It really never mattered what else was for dinner… Once she pulled out the potatoes, I was on cloud nine.
All these years later, I still love potatoes in all forms, and my mom’s simple mashed potato recipe is still my favorite way to make basic mashed potatoes.
Now, don’t get me wrong… I love the heck out of these Best Ever Mashed Potatoes, and they are the only potatoes I serve on special occasions.
But on a regular day or when I’m looking for comfort food, it’s Mom’s 3 ingredient mashed potatoes that I crave.
Ingredient Notes and Substitutions
- Potatoes – Of course, Mom used Russets, but I prefer Yukon gold. They just taste better to me and have a natural buttery flavor that can’t be beat.
Feel free to use whichever you prefer.
You’ll also want to peel your taters for a super smooth texture! - Unsalted Butter – It’s easier to salt these simple mashed potatoes after everything is mixed together, so start with unsalted butter.
Then you can control exactly how salty they are! - Milk – Whatever you have in the fridge works just fine.
You could even use half & half or heavy cream for a creamier texture, the perfect option when you want to make mashed potatoes without sour cream! - Seasonings – I don’t count these as ingredients because they’re all to taste — and most people have them on hand anyway.
Salt and pepper should go in all your savory dishes to enhance the flavors and make them extra yummy.
I also love garlic, and garlic powder blends into these basic mashed potatoes a lot more evenly than fresh cloves.
Though, I won’t blame you if you want to mix in some roasted garlic!
Tips and Tricks to Make Mashed Potatoes Without Sour Cream
- Cut up the potatoes before boiling.
Trust me, they’ll cook A LOT faster than if you leave them whole — and they’ll be much easier to mash later.
If you want to do some recipe prep, you can chop them a few hours ahead of time. Cover with cold water and pop them in the fridge so they don’t brown.
Then, drain and rinse before covering with fresh, salted water in the pot for boiling.
- Start potatoes in cold water, then bring to a boil.
This ensures that all of them cook evenly and at the same rate. You want the water to fully cover the spuds, up to an inch above the top.
Be sure to salt the water too! Not only does it add flavor, but it helps reduce the amount of starch, which can make the finished dish gummy instead of fluffy and overall unpleasant to eat.
- Decide how you want to mash them.
Mom would whip the daylights out of her potatoes, adding milk, butter, and salt as she went.
I prefer to mash the butter into the taters, leaving tiny, fluffy chunks throughout for some texture.
If you prefer them extra fluffy, use an electric mixer on half power for about 2 minutes. Stir, scrape down the sides, and mix for another minute or until they look just right!
Avoid mixing on higher speeds or these 3 ingredient mashed potatoes will end up gluey.
Prep Ahead
- Peel and cut potatoes
Kitchen Tools You Will Need
- Large Pot and Strainer for boiling and draining the potatoes
- Vegetable Peeler – Makes removing the skins so much easier!
- Potato Masher – This one doesn’t get clogged like the kind with holes, and one tap releases anything stuck to the wires.
Serving Suggestions
What are mashed potatoes without gravy… and I’ve got several recipes to choose from!
There’s my famous turkey gravy (with or without the drippings) or a more savory brown gravy that’s ready in 5 minutes, perfect for pork and beef dishes.
I even have a copycat recipe for KFC gravy that can be made in large batches!
Storing and Reheating Simple Mashed Potatoes
Allow leftovers to cool, then transfer them to an airtight container. Store in the refrigerator for 3-5 days.
The best way to reheat simple mashed potatoes is hands-down in the crockpot — find instructions for that down below.
Otherwise, you can warm individual portions in the microwave or on the stovetop.
Add a splash of milk as needed for moisture, and use a folding motion instead of stirring so they don’t become gluey.
Simple Mashed Potato Recipe FAQ
Technically, no — not even if you use Russets. Just know that you’ll get a chunkier texture if you leave the skins on.
You’ll also need to scrub your spuds first. Really get in there when cleaning Russets, but be more gentle with Yukon gold as their peels are much thinner.
You bet! Prepare as directed, then cool and refrigerate. Transfer your basic mashed potatoes to a slow cooker on the day you plan to serve them.
Stir in ½ cup of milk, then cover and cook on Low for 2-4 hours, stirring occasionally. They’ll be hot and fluffy again when you’re ready to eat!
With this simple, 3-ingredient recipe, of course! Lots of recipes call for sour cream or cream cheese (or both!) for a super rich, creamy texture, but I don’t find it necessary for everyday meals.
Just keep it simple with butter and milk for an easy, affordable side dish that’s still plenty tasty!
Enjoy!
With love, from our simple kitchen to yours.
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Nana’s Basic Mashed Potatoes
Ingredients
- 3 pounds Yukon gold or Russet potatoes, peeled and cut into bite size pieces
- 1/4 cup unsalted butter, 1/2 stick
- 1/2 cup milk
- 2 teaspoons kosher salt, to taste
- 1/2 teaspoon garlic powder
- black pepper, to taste
Instructions
- Place the potatoes into a large pot, and cover with salted water. Cover and bring to a boil over medium-high heat. Reduce heat to medium and cook until fork tender (meaning they break apart when you put a fork into a potato), approximately 15 minutes.
- Drain water. Return the potatoes to the pot. Turn heat to high, and allow the potatoes to dry for about 30 seconds. Turn off the heat.
- Add butter. Begin mashing the potatoes with a potato masher. Mash until butter is melted. Add milk, and remaining ingredients. Mash ingredients together until potatoes are your desired consistency.
- Serve and enjoy!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2014, updated and republished December 2024
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Your mom's mashed potato recipe is like my mom's. I learned to cook by helping her cook dinner when we lived on the farm, as I was growing up. I started using Turmeric in the mix when I was raising my own family. It doesn't take much and mostly adds color. The boys won't hardly eat them any other way now.
I love that idea. Turmeric is an awesome spice, I will try it next time.
When using the slow cooker for the mashed potatoes, do I set it on high or low. It doesn't state which on the directions.
Set it on low. Enjoy and let us know how it goes.
These were perfectly creamy and delicious potatoes. I think I will be sticking to making them this way. Thank you for the recipe!