Here is a classic, no-nonsense recipe for Grandma’s Mashed Potatoes — creamy, fluffy, and full of old-fashioned comfort.
Grandma’s Mashed Potatoes
Ingredients
- 3 lbs russet or Yukon Gold potatoes
- 6 tablespoons butter (divided)
- 1 cup whole milk or half-and-half, warmed
- Salt, to taste
- Pepper, to taste
Instructions
1. Prepare the Potatoes
- Peel the potatoes and cut into even chunks.
- Place them into a large pot and cover with cold, salted water.
2. Boil
- Bring to a boil over medium-high heat.
- Reduce to a simmer and cook 15–20 minutes, or until potatoes are fork-tender.
3. Drain and Dry
- Drain the potatoes well.
- Return them to the warm pot and let steam for 1–2 minutes to remove excess moisture.
This keeps them fluffy, not gummy.
4. Mash
- Add 4 tablespoons butter.
- Mash by hand using a masher (Grandma’s method) or use a ricer for extra smooth potatoes.
5. Add Milk
- Slowly pour in the warm milk or half-and-half while stirring gently.
- Add only as much as needed to reach your desired consistency.
6. Season
- Add salt and pepper to taste.
- Top with the remaining 2 tablespoons butter to melt over the top.
Tips (Just Like Grandma Did)
- Warm your milk before adding; cold dairy makes the potatoes gluey.
- Add the butter first before milk — it coats the starch and keeps the potatoes fluffy.
- Yukon Gold potatoes make creamier, richer mashed potatoes.
- Mash gently; overworking them can make them pasty.
If you want, I can also give you Grandma’s Garlic Mashed Potatoes, Loaded Mashed Potatoes, or Holiday Mashed Potatoes with cream cheese.
