The best way to make mashed potatoes
For 2 pounds Yukon Gold or russet potatoes, simmer 1½-inch chunks until easily pierced, drain and steam-dry for 2 minutes, then fold in 6 tablespoons butter and ½–¾ cup warm milk.
On this page
Start potatoes in cold salted water so the centers and edges cook more evenly. Mash while hot and stop as soon as the texture is uniform.
Which method should you use?
Ingredients and equipment
4–6 side servings
Ingredients
Equipment
- Large pot
- Colander
- Peeler and knife
- Small pan or microwave-safe cup for milk
- Hand masher
Warm the milk rather than adding it cold. Stop mixing once combined; a blender or food processor can turn the starch gluey.
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Safety boundaries
- Cut on a stable board with a sharp knife.
- Keep hot mashed potatoes above 140°F for service or refrigerate within 2 hours.
- Reheat leftovers to 165°F and add liquid to prevent scorching.
Steam-dried warm-dairy mash
Cut and cover
Peel and cut 2 lb potatoes into 1½-inch chunks. Cover with cold water by 1 inch in a large pot and add 1 teaspoon fine salt.
Look for Pieces are similar in size.
Simmer
Bring to a gentle boil and simmer 15–20 minutes.
Look for Fork enters centers with almost no resistance.
18:00 suggested timingDrain and dry
Drain, return to the hot pot, and stir over low heat for 2 minutes.
Look for Surface looks dry and chalky.
2:00 suggested timingMash and enrich
Mash; fold in 6 Tbsp butter, then ½–¾ cup warm milk. Stop when uniform.
Look for Fluffy texture without elastic strands.
Fix common problems
Using a blender or food processor, which ruptures too many starch cells and turns potatoes gluey.
Mash too stiff? Fold in warm milk 1 tablespoon at a time.
Mash slightly gluey? Stop mixing and fold in additional warm butter; do not try to beat it smooth.
Common questions about this method
Can I use a blender?
Can I make them ahead?
Yes, with safe storage. Divide into shallow containers and refrigerate promptly, use within 3–4 days, and reheat to 165°F. Add a little milk or water as needed to loosen the texture.
Other methods, in full
Open any method to read its preparation and steps side by side with your current choice.
SmoothestAbout 40 min
Peel and cut 2 pounds of potatoes into 1½-inch chunks, cover with cold water by 1 inch, and add 1 teaspoon salt. Simmer until easily pierced, drain, and steam-dry briefly. Press the hot potatoes once through a ricer, then gently fold in 6 tablespoons butter and ½–¾ cup warm milk.
Preparation
4–6 side servings
Ingredients
- 2 lb / 900 g russet or Yukon Gold potatoes
- Cold water to cover by 1 inch
- 1 teaspoon fine salt for the water, plus more to taste
- 6 tablespoons / 85 g butter
- ½–¾ cup / 120–180 ml milk
Equipment
- Large pot
- Colander
- Peeler and knife
- Small pan or microwave-safe cup for milk
- Potato ricer
Warm the milk rather than adding it cold. Stop mixing once combined; a blender or food processor can turn the starch gluey.
Cook
Peel and cut 2 lb potatoes into 1½-inch chunks. Cover by 1 inch with cold water, add 1 teaspoon fine salt, bring to a gentle boil, and simmer 15–20 minutes until tender.
Look for Fork meets almost no resistance.
18:00 suggested timingDry
Drain and steam-dry in the hot pot for 2 minutes.
Look for No visible surface water.
2:00 suggested timingRice
Press hot potatoes once through a ricer into the warm pot.
Look for Fine loose strands.
Fold
Fold in 6 Tbsp melted butter and ½–¾ cup warm milk just until combined.
Look for Smooth and soft, not stretchy.
Adapt to your setup
Sources behind the method
Evidence status: Based on the linked sources. Best Way has not physically tested this method.
Sources open in a new tab. Verify important safety guidance with the linked authority and your product manufacturer.
Based on published sources
Based on the linked sources. Best Way has not physically tested this method.
Updated 2026-09-05. Added measured ingredients and separate masher and ricer instructions, plus make-ahead guidance. Read our testing standards →
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