Best Ever Mashed Potatoes

These are the best ever mashed potatoes and the only recipe you’ll need for Thanksgiving (or any other time). Made with real, simple ingredients, plus a little love.

These are the potatoes I grew up making with my mom. I always thought she somehow got the good peeler every time…turns out I was just really bad at peeling potatoes. I think she peeled about five for every one of mine.

These are insanely delicious and super easy to adjust. Add more salt if you like them saltier, adjust the milk based on the consistency you want, etc. Here’s what you’ll need and the basic blueprint!

What You’ll Need

Equipment

• Bosch mixer: Or other stand mixer. You can also use a handheld electric mixer.
• Peeler: A good peeler makes the world of a difference.
• Large pot

Ingredients

• Russet potatoes: A 5lb bag.
• Fine sea salt
• Salted butter
• 1 large egg
• 2% milk: Or milk of choice.
• Chives: Optional, to garnish.

How To Make Them

1. Prep the potatoes: Start by peeling and rinsing all the potatoes. Cut into about 2 inch pieces (try to get them close to the same size for even cooking).
2. Boil: Fill a large pot ~1/3 full with water and add salt (I do around 2 tsp). Add potatoes, making sure they’re all covered by the water, and bring to a gentle boil. Once boiling, start timer for 15 minutes. Potatoes are done once they are fork-tender. Use the lid or large plate to drain water off (steam will be hot so be careful!).
3. Mix: Add cooked potatoes into the mixer, along with some salted butter. Turn the mixer on low and immediately add the egg (don’t worry, the hot potatoes will cook it). Pour in the milk, until desired consistency, and add salt to taste (I usually add 2 tsp). Mix just until combined, or longer for a smoother consistency.
4. Serve: Serve potatoes with some slabs of butter, pinch of pepper, and some fresh chives. Enjoy!

Tips

• Cold butter: If your butter is cold right out of the fridge, cut into smaller pieces and place in the bottom of the mixer before you add the cooked potatoes so they’ll melt.
• Egg: To make sure I don’t get any egg shells in the potatoes, I crack the egg into a bowl before.
• Salt to taste: Start with less salt and add more. You can always add but can’t take away.
• Adjust milk: Add more or less milk for your desired consistency. For creamier/smoother potatoes, add more.

FAQs

• Why add the egg?: Adding the egg creates a rich, creamy and smooth texture. The fat from the yolk improves the flavor and makes it a beautiful color.
• What if I don’t have a stand mixer?: You can also use a very large bowl and an electric hand mixer.

To Store

Once cooled, store leftover mashed potatoes in the fridge up to 4 days, or freeze up to 2 months. From frozen, you can leave in the fridge overnight to thaw before reheating.

Pair With A Protein

• Turkey meatballs with pineapple teriyaki sauce
• Easy crockpot honey garlic chicken
• Easy crockpot buffalo ranch shredded chicken

Lastly, be sure to leave and rating and review down below if you try these best ever mashed potatoes! They are so good every single time and perfect for any occasion. Enjoy! ♡

Best Ever Mashed Potatoes

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These are the best ever mashed potatoes and the only recipe you'll need for Thanksgiving (or any other time). Made with real, simple ingredients, plus a little love.

Print Recipe Pin Recipe

Prep Time:20 minutes mins

Cook Time:15 minutes mins

Course: Side Dish

Cuisine: American

Servings: 10

Calories: 243kcal

Equipment

• Stand mixer
• Large pot
• Peeler

Ingredients

• 1 5lb bag russet potatoes (~4lbs after peeling)
• fine sea salt to taste
• 1/2 cup salted butter (112 g)
• 1 large egg
• ~1 cup 2% milk (240 ml) or milk of choice
• more butter, pepper, chives optional, to garnish

Instructions

• Peel all of the potatoes and rinse. Cut into about 2 inch pieces (try to make them the same size for even cooking).
• Fill a large pot about 1/3 of the way with water and add salt (I do about 2 tsp). Add potatoes, making sure they're all covered with water – add a little more to cover if they aren't.
• Bring to a gentle boil. Once boiling, start timer for 16 minutes. Reduce heat if needed to maintain a gentle boil (to prevent foam and water spilling everywhere).
• Check to see if potatoes are fork-tender. If not, boil an extra couple minutes until they are. Use the lid or large plate to drain potatoes, being careful of the hot steam.
• Add potatoes to the mixer with the butter. Start mixer on low and immediately add the egg. Pour in milk until desired consistency. Add salt to taste (I usually add ~2 tsp). Serve topped with butter, pepper, and chives and enjoy!

Notes

• Cold butter: If your butter is cold right out of the fridge, cut into smaller pieces and place in the bottom of the mixer before you add the cooked potatoes so they’ll melt.
• Egg: To make sure I don’t get any egg shells in the potatoes, I crack the egg into a bowl before.
• Salt to taste: Start with less salt and add more. You can always add but can’t take away.
• Adjust milk: Add more or less milk for your desired consistency.

Nutrition

Serving: 234g | Calories: 243kcal | Carbohydrates: 34g | Protein: 5.3g | Fat: 9.9g | Fiber: 2.4g

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