I’ve seen so many recipes for mashed potatoes, and everyone wants to make them different or fancy. You don’t need crazy flavored mashed potatoes, when you can make these Traditional Mashed Potatoes! They’re perfect!
Traditional Mashed Potatoes are creamy, and buttery, and delicious! They don’t have sour cream, or garlic, or bacon or any other additives. They’re the type of potatoes my Mama raised me on, and they’re one of my favorite foods in the whole world!
To be honest, I didn’t start making mashed potatoes until a couple of years ago. Real mashed potatoes, not instant ones, were something we didn’t have but once or twice a year in my house growing up, and those were sacred meals to me! Real mashed potatoes are like the pinnacle in food in my opinion. I was scared to make them, because a food so sacred that it was only made once or twice a year must be a pain in the neck to cook, right? Wrong. (You can say that like Donald Trump, I did.)
This Traditional Mashed Potatoes recipe is so very simple, and take so little effort that I make them OFTEN now. I’m an adult. I can make as many carbs as sides as I want! These are the mashed potatoes I use when I make Homemade Mashed Potato Bowls (they’re SO good, and it’s such an easy dinner).
If you want an excellent white gravy to pour all over these mashed potatoes, you can make my easy & delicious milk gravy recipe…it takes five minutes!
- 6-7 medium-large russet potatoes, peeled and cubed
- ½ cup butter
- ½ cup whole or evaporated milk
- Salt to taste
- Peel and cut your potatoes into 1" cubes. It doesn't have to be perfect, just about that size.
- Put them in a large pot, and fill it with enough water to cover the potatoes.
- Add about 3 Tablespoons of salt to the potatoes.
- Bring the pot to a boil and let it continue to boil until your potatoes are soft (about ten minutes in my experience.)
- Strain the potatoes.
- Dump the potatoes into a large mixing bowl.
- Add in the butter and milk and salt to taste.
- Use an electric mixer and beat the potatoes until you've removed most of the lumps.
- If your potatoes aren't creamy enough, add in another splash of milk, or another dollop of butter. It's best to taste them and see if you think they need more milk to tone down the salt, or more butter to give them more flavor. Add just a small amount of either one, because once they're too runny there's no going back.
- Serve immediately.