bowl of mashed potatoes with a potato masher

Here’s a simple guide to making a bowl of creamy mashed potatoes — complete with that rustic, homey touch from using a potato masher 🥔🥣

2 lbs (about 900 g) russet or Yukon Gold potatoes, peeled and cut into chunks
4 tbsp (½ stick / 60 g) unsalted butter
½–¾ cup (120–180 ml) warm milk (or heavy cream for extra richness)
Salt and black pepper, to taste
Optional: 1–2 tbsp sour cream or cream cheese for creaminess

Boil the potatoes:
- Place potato chunks in a large pot and cover with cold salted water.
- Bring to a boil, then simmer 12–15 minutes or until potatoes are very tender when pierced with a fork.
Drain well:
- Drain the potatoes and return them to the warm pot for 1–2 minutes to let excess steam escape.
- (This step keeps them fluffy instead of watery.)
Mash:
- Add butter and about half of the warm milk.
- Use a potato masher to mash until smooth or slightly chunky, depending on your preference.
- Add more milk as needed for your desired consistency.
Season and serve:
- Stir in salt and pepper to taste.
- Mix in sour cream or cream cheese if desired for extra richness.
- Spoon into a bowl and top with a pat of butter or sprinkle of chopped parsley.

Russet potatoes make light, fluffy mash; Yukon Golds make creamier, buttery mash.
Don’t overwork the potatoes — mashing too much can make them gluey.
Warm your milk and butter before adding; it keeps the potatoes silky and warm.

Would you like me to include a garlic mashed potato or loaded mashed potato variation next?