Silky Mashed Potatoes

Alright kiddos, it’s time to start gearing up for Thanksgiving! Whether it’s a holiday or just a get together at my house, I start planning the menu at least a week in advance (more, if I have more time). This is partially because I’m neurotic about planning and preparedness, and mainly because I’m excited about hosting and preparing the perfect meal. 

For holidays I don’t mess around with new recipes; it’s not my time to take risks (when everyone is relying on me for dinner). I stick with recipes that are reliable and ones I’ve made a million times. 

These mashed potatoes are my go-to for any holiday. There are a million ways to make mashed potatoes and everyone has a preference, but these are so classic that even the biggest potato critics will love them!

Ingredients (for 2-3 people):

  • 3-4 large russet potatoes, peeled & sliced
  • 6 tablespoons butter (no one freak out)
  • 1/2-3/4 cup milk (I use 2%)
  • Table Salt

Kitchen Utensils:

  • Peeler
  • Masher (grid or wire masher head)
  • 2.5 qt pot
  • Hand mixer


  • Fill the pot with water about half way; start to heat over medium heat; add a pinch of salt
  • Peel the potatoes and rinse
  • Slice into 1 inch rounds
  • Add the potatoes to the water and bring to a boil
  • When at boiling, bring to a simmer and cover for 20-30 minutes
  • When the potatoes are easily pierced with a fork (but not falling apart), drain in a colander
  • Put the potatoes back  into the pot, and add 3 tablespoons of salted butter and 1 tablespoon salt. I know you’re freaking out about the butter, but your mashed potatoes won’t be the same without it.
  • Mash the shit out of it
  • Gradually add 1/2 cup of milk. It will make the potatoes creamy.
  • Add salt to taste (probably will need up to 1 tablespoon) & the remaining butter
  • Using the hand mixer, add any remaining milk and mix the potatoes

Serve warm (with a slab of butter on top, obviously) and thank me for the buttery, creamy goodness ❤


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