Classic Mashed Potatoes: a delicious, creamy side dish that complements any meat or fish. This comforting recipe is a family favorite and perfect for holidays, weeknight dinners, and gatherings.
This is a traditional Ukrainian-style Classic Mashed Potatoes recipe that my family has made for generations, first in Ukraine and now here in the USA. It is simple, reliable, and uses just a few quality ingredients to produce rich, buttery, velvety mashed potatoes. This side dish is a must at family meals — when we gather, there is always some kind of meat, salads, desserts, and a generous bowl of mashed potatoes on the table.
For the creamiest texture and the best color, use gold potatoes. They yield a naturally buttery flavor and a slightly golden hue that looks and tastes inviting. While russets and other varieties work for mashed potatoes, gold potatoes give this recipe its characteristic appeal. Mashed potatoes pair wonderfully with meatballs, roast beef, ribs, pork chops, kebabs, grilled fish, or roasted vegetables. Leftovers are versatile too — use them for potato pancakes, savory doughnuts, or stuffed fritters. Reheated, they develop a delicious crispy edge that many of us love.
Mashed Potatoes Ingredients:
- 4 lbs uncooked gold potatoes (about 8 large potatoes)
- 1 cup unsalted butter (2 sticks / 8 oz). Salted butter may be used, but reduce added salt to taste.
- 1 cup 2% milk
- 2 teaspoons salt, or to taste
- Water for cooking the potatoes
How to Make Mashed Potatoes:
- Peel and wash 4 lbs of gold potatoes. Cut the potatoes into quarters so the pieces are similar in size to ensure even cooking. Place the potatoes in a large pot.
- Sprinkle the potatoes with 1 teaspoon of fine salt and add cold water to the pot, just enough to cover the potatoes. Cover the pot with a lid, bring the water to a boil, then reduce to a simmer and cook for 15–20 minutes on low heat until the potatoes are tender. Test tenderness by inserting a dull knife or fork; it should slide in easily.
- When the potatoes are cooked, remove the pot from the heat and drain well. To drain carefully, hold pot holders on both sides of the pot and press the lid with your thumbs, leaving a small gap (about 1/2 inch) for the water to escape. Pour off the water completely.
- Return the drained potatoes to the pot. Mash them with a potato masher until smooth. For very smooth potatoes, you can use a ricer or food mill, but avoid overworking them to prevent a gluey texture.
- Melt 8 oz (1 cup) unsalted butter and warm 1 cup of 2% milk until hot but not boiling. Add the melted butter to the mashed potatoes and mash again so the potatoes absorb the fat. Next, pour in the hot milk gradually while continuing to mash until the mixture is smooth and creamy and the milk is fully incorporated.
- Taste and adjust seasoning, adding the remaining teaspoon of salt or more as needed. Serve the mashed potatoes hot. To keep them warm before serving, wrap the pot in towels or place it in a warm spot until ready.
Serving and Storage Tips
Serve immediately alongside your main dish with a pat of extra butter on top or a drizzle of gravy. To reheat leftovers, transfer the potatoes to a skillet and heat over medium-low, stirring occasionally; the edges will crisp slightly and develop a delightful texture. Alternatively, reheat gently in the microwave, adding a splash of milk to restore creaminess.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. For freezing, portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently, adding milk or butter as needed to refresh texture.
If you make this recipe, I’d love to see your results. Share photos with the hashtag #olgainthekitchen on social media.
Classic Mashed Potatoes
Ingredients
- 4 lbs uncooked gold potatoes (8 large)
- 1 cup unsalted butter (2 sticks / 8 oz) — salted butter is okay; reduce added salt if using
- 1 cup 2% milk
- 2 teaspoons salt, or to taste
- Water for cooking
Instructions
- Peel, wash, and quarter the potatoes so pieces are of even size. Place in a pot, sprinkle with 1 teaspoon salt, and add cold water to cover.
- Cover the pot, bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are tender when pierced.
- Drain the potatoes thoroughly. Return to the pot and mash until smooth.
- Melt the butter and warm the milk. Add the butter to the potatoes and mash until absorbed, then add the hot milk slowly and mash to a creamy consistency.
- Adjust salt to taste. Serve hot, or keep warm wrapped in towels until serving.