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Perfect Mashed Potatoes
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Fluffy mashed potatoes are the perfect accompaniment to the turkey on Thanksgiving. Load them up with butter and gravy and you’ll be in turkey-day heaven!

Serves: 6
  • 6 Medium-Large Yukon Gold or Russet Potatoes peeled and left whole, larger ones halved
  • Kosher Salt
  • ¾ Cup Milk warmed
  • 6 Tablespoons Unsalted Butter at room temperature
  1. Place the potatoes in a large pot and cover with cold water. Cover and bring the water to a rolling boil. Remove the lid and add in a few pinches of salt. Cook the potatoes uncovered for 10-15 minutes, or until they pierce easily with a fork. Don’t overcook the potatoes!

  2. Drain the potatoes well and place them back in the pot. Put the pot back on to the stove, turn the heat to low and allow the potatoes to dry out for a minute or two. This step helps ensure fluffy potatoes.
  3. Using a ricer, rice the potatoes into the bowl of a stand mixer fitted with the paddle attachment. Whip the potatoes on low speed until they are all mashed, stopping to scrape down the sides as you go.Add in the butter and season generously with salt. Whip the potatoes on speed 6 for 30 seconds to 1 minute, they will become super fluffy!
  4. Turn the mixer to low speed and slowly pour in the milk until the desired consistency is achieved. I like my mashed potatoes loose and super creamy, so I typically use all of the milk. This will also depend on the size of your potatoes - if they are smaller you won't need all of the milk.

  5. Taste for seasoning and add more salt if needed. Transfer to a serving bowl and serve!
Recipe Notes

You can easily adjust this recipe for the amount you are serving. It's easily doubled or cut in half. However, if you remember my simple mashed potato "formula" you can make any amount perfect every time! For every medium-large potato add 2 tablespoons milk and 1 tablespoon unsalted butter.


Make Ahead


Make the recipe as written and scoop the mashed potatoes onto parchment-lined baking sheets using a cookie scoop. Freeze until frozen solid and then transfer the mounds to freezer bags. Store for up to 1 month. Thaw the day before you want to serve and reheat in a pot over the stove adding additional milk and butter as necessary to get your preferred consistency.