Easy Mashed Potatoes

While not the healthiest, mashed potatoes are a great side dish to many meals. Growing up, my mother served potatoes with almost every meal. This recipe is how she used to make them and the way I continue to make them now. This recipe is good for 2 people, so feel free to double it if you need more.

The great thing about mashed potatoes is that you can add whatever you want to make them creamy and delicious. I personally use butter and milk or heavy cream, but if I have some sour cream or even cream cheese in the refrigerator, I’ll use some of that too. I might add a little salt and pepper for taste, too.


  • Your favorite potatoes (I like to use either 2-3 large russet potatoes or 4-5 small white potatoes)
  • 1/2 tbsp of butter
  • A few splashes of milk or heavy cream


  1. Peel your potatoes and chop into small chunks. Wash them thoroughly to remove starches.
  2. Put the potatoes in a pot that is large enough but will still have extra room. Fill it with water so it is covering all of the potatoes.
  3. Place over the stove on medium-high heat and boil for about 15-25 minutes, or until they are soft.
  4. Drain potatoes but keep them in the pot. Turn off heat. Add butter and milk or heavy cream.
  5. Begin mashing! Your potatoes should be fairly smooth and creamy. If they’re too dry, add some more milk/heavy cream. If they’re too wet, turn on the heat again and cook for a few extra minutes. stirring constantly.

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