quick mashed potato recipe

Written ByJenny Smyth Posted on
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The Best quick mashed potato recipe

I have been making mashed potatoes for my family for years, and this quick version has become a staple in our kitchen. It is simple, creamy, and comes together in no time, which is perfect for busy weeknights when you need a comforting side dish. My kids love it because it is smooth and buttery, and my husband always asks for seconds.

This recipe uses basic ingredients you likely already have, so there is no need for a special trip to the store. Mashed potatoes are a classic comfort food that pairs well with almost any main dish, from roasted chicken to meatloaf. This quick recipe cuts down on prep time without sacrificing flavor or texture.

I use Yukon Gold potatoes because they are naturally buttery and creamy, which means you do not need to add as much butter or cream. The key is to boil the potatoes until they are fork tender, then mash them while they are still hot for the best consistency. One of the reasons I love this recipe is that it is versatile.

You can add garlic, herbs, or cheese to customize it to your taste. It is also a great way to get your family to eat more vegetables, as potatoes are a good source of vitamin C and potassium. Plus, making mashed potatoes from scratch is healthier than using instant mixes because you control the ingredients.

This recipe works well for holidays like Thanksgiving or Christmas, but it is also perfect for a simple Sunday dinner. My kids enjoy helping me peel the potatoes, and the whole process takes less than 30 minutes. I hope this quick mashed potato recipe becomes a favorite in your home too.

Quick Creamy Mashed Potatoes

4.9 from 1483 votes

These quick mashed potatoes are smooth, buttery, and ready in under 30 minutes. Made with Yukon Gold potatoes, butter, and milk, they are the perfect side dish for any meal.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Mashed Potatoes

2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
1/2 cup unsalted butter, cut into pieces
1/2 cup whole milk, warmed
1 teaspoon salt
1/4 teaspoon black pepper

👨‍🍳Directions

1Place the potato cubes in a large pot and cover them with cold water by about 1 inch.
2Add a generous pinch of salt to the water, then bring it to a boil over high heat.
3Reduce the heat to medium high and let the potatoes cook for 15 to 20 minutes, until they are fork tender and easily pierced with a knife.
4Drain the potatoes in a colander and return them to the pot.
5Let them sit for 1 to 2 minutes to allow excess steam to escape, which helps achieve a fluffier texture.
6Add the butter pieces and let them melt over the hot potatoes for about 30 seconds.
7Mash the potatoes with a potato masher or ricer until they are smooth and free of lumps.
8Slowly pour in the warmed milk while continuing to mash, then add the salt and pepper.
9Stir gently with a wooden spoon until everything is well combined and creamy.
10Taste the mashed potatoes and adjust the seasoning if needed.
11Serve immediately while hot, garnished with a pat of butter or chopped fresh parsley if desired.
12The potatoes will stay warm for about 20 minutes if covered.

🔧Equipment

Large pot
Colander
Potato masher or ricer
Mixing bowl
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 45mg🧂Sodium: 620mg🌾Total Carbs: 42g🥦Dietary Fiber: 4g🍬Sugars: 3g🥩Protein: 6g

📝Notes

For extra flavor, you can add 2 cloves of minced garlic to the pot during the last 5 minutes of boiling. If you prefer a lighter texture, use a ricer instead of a masher. You can substitute half and half for the milk for an even creamier result.

Watch Video Of How Quick Creamy Mashed Potatoes Works

This quick mashed potato recipe is always a good idea because it is reliable and easy to make, no matter the occasion. Whether you are hosting a holiday dinner or just need a side dish for a weeknight meal, these potatoes come together quickly and taste homemade.

My family loves them, and I am sure yours will too. For storage, keep leftovers in a covered container in the fridge for up to 3 days.

To reheat, add a little milk or butter and warm them on the stove over low heat, stirring occasionally. You can also reheat them in the microwave, but the stovetop method gives a better texture.

Serve them alongside roasted meats, grilled vegetables, or even as a topping for shepherd’s pie. They are versatile enough for any gathering and always a crowd pleaser.

❓ Frequently Asked Questions About Quick Creamy Mashed Potatoes

1. Can I use a different type of potato for this recipe?

Yes, you can use Russet or red potatoes, but the texture will vary. Yukon Gold potatoes are ideal because they are naturally creamy and buttery. Russets will give a fluffier mash, while red potatoes will be slightly waxier.

2. How do I prevent my mashed potatoes from becoming gluey?

Do not over mash the potatoes, as this can release too much starch and make them gluey. Use a potato masher or ricer instead of a food processor or blender. Also, make sure the potatoes are drained well and not overcooked.

3. Can I make this recipe dairy free?

Absolutely. Substitute the butter with a dairy free margarine or olive oil, and use unsweetened almond milk or oat milk instead of whole milk. The texture will be slightly less creamy, but still delicious.

4. How can I add more flavor to these mashed potatoes?

You can add roasted garlic, fresh herbs like rosemary or chives, or shredded cheese such as cheddar or Parmesan. For a tangy twist, stir in a spoonful of sour cream or cream cheese.

5. Can I prepare these mashed potatoes ahead of time?

Yes, you can make them up to 2 days in advance. Store them in an airtight container in the refrigerator. To reheat, place them in a saucepan over low heat with a splash of milk, stirring frequently, or microwave them in 30 second intervals.

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