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Quick and Easy Mashed Potatoes
4.7 from 78 votes

Quick and Easy Mashed Potatoes

This Quick and Easy Mashed Potatoes recipe uses peeled, cubed russet potatoes boiled until tender, then mashed with generous amounts of butter and half-and-half for a creamy, rich texture. Seasoned simply with kosher salt and freshly ground black pepper, the potatoes have a smooth and buttery mouthfeel ideal for a comforting side dish.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 12
Calories: 424 kcal
Course: Side Dish, Salad
Cuisine: American

Ingredients

  • 5 pounds russet potato peeled and cubed into 1 to 1 1/2-inch chunks (or a mixture of half Russet and half Yukon Gold potatoes
  • 1 ½ cups butter 3 sticks or 24 tablespoons, unsalted
  • 1 ½ cups half-and-half whole milk or heavy cream may be substituted*
  • 2 teaspoons kosher salt or to taste
  • ½ teaspoon black pepper or to taste, freshly ground

Instructions

    Cup of Yum
  1. Add the potatoes to a large stockpot, cover with 2 inches cold water, drain the water (removes starch), and refill with more cold water to cover by 2 inches.
  2. Bring to a boil over high heat with a lid on the pot which will take about 10 minutes.
  3. Once the water is boiling, remove the lid, and allow the potatoes to rapid simmer for about 15 to 20 minutes over medium-high heat, or until done. The potatoes are done when you can easily pierce with a fork or dinner knife. Don't overboil the potatoes once they are done.
  4. While the potatoes are boiling, to a separate medium saucepan, add the butter, half-and-half, and heat over medium-low heat to allow the butter to melt. Once the butter has melted, keep the saucepan over medium-low or low heat. However, you do not want this to simmer but simply keep this butter-cream mixture warm until the potatoes are done cooking and ready to mash.
  5. When the potatoes are done, drain the water, return the potatoes to the pot, and shake them around in the pot vigorously. This breaks them up a bit and will help to release excess steam and water, which you don’t want or need in your final dish.
  6. Place the pot over medium-high heat for about a minute to help cook off any of the final amount of water that was released; turn the heat off.
  7. Drizzle in melted butter and half-and-half mixture, add the salt, pepper, and mash to your desired consistency. For traditional mashed potatoes, I use this masher. For smoother use this smooth masher, and for ultra-smooth use this potato ricer.
  8. Taste, and adjust the salt and pepper to taste. I generally add more salt and pepper, but start with amounts called for and increase to your tastes. Serve immediately.
  9. Potatoes will keep airtight in the fridge for up to 4 days.

Notes

  • Half-and-half combines milk and cream for balanced richness, but whole milk or heavy cream can be substituted based on personal taste.
  • Although nondairy milk alternatives have been used by some cooks, this recipe does not specify how to adjust for them.

Nutrition Information

Serving 1 Calories 424kcal (21%) Carbohydrates 42g (14%) Protein 6g (12%) Fat 26g (40%) Saturated Fat 17g (85%) Polyunsaturated Fat 9g (53%) Cholesterol 72mg (24%) Sodium 401mg (17%) Fiber 4g (16%) Sugar 3g (6%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 424

% Daily Value*

Serving 1
Calories 424kcal 21%
Carbohydrates 42g 14%
Protein 6g 12%
Fat 26g 40%
Saturated Fat 17g 85%
Polyunsaturated Fat 9g 53%
Cholesterol 72mg 24%
Sodium 401mg 17%
Fiber 4g 16%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.