• Megan Jess

Mash Potatoes

Updated: Mar 22

My husband's favorite side dish is mash potatoes! He loves them smooth and creamy! This recipe will create buttery and creamy mash potatoes.


Yukon gold potatoes create buttery mash potatoes. If you like to keep the skin on, like me, red potatoes are your best choice. Either potato will be delicious!


What do you need?

8-9 Yukon Gold Potatoes cut in half (if they are large, cut in 4s) [can use red potatoes or really any potato)

1/2 - 1 stick of butter (based on preference)

3 tablespoon of salt

additional salt + pepper

1 tablespoon Mrs. Dash seasoning

1/3 cup of milk

Chives (dried or fresh)

Wash, Peel + Cut your potatoes, if they can fit in your palm, cut them in half. If they are larger cut them in 4s.


Put the potatoes in a large saucepan, covered with about 1/2 inch of water above the potatoes.

Your water needs to be well-salted, add 3 tablespoons of salt.


Boil and cook the potatoes until you can cut them in half with a fork with ease. (around 20 minutes) I usually set my timer to 20 minutes so I do not lose track of time.


Once they are fully cooked, strain them. Add them back to the pot on medium heat for a little less than a minute. This will help dry your potatoes.


Add milk, Mrs. dash seasoning, salt and pepper, and 1/2 stick of butter.


Mash Potatoes with a Wire Masher,

* (here is a link to an affiliate link at no cost to you I may earn a commission) This is the masher in my photo :)


If they aren't creamy enough add 1/4 cup of milk at a time until it is your desired creaminess.


(I always add more, my HUSBAND LOVES extra creamy potatoes)


Note: If you add too much milk, cook on low heat and the milk will start to reduce.


Add chives, salt, and pepper to taste.


Get creative and add your favorite add ones: bacon, cheese, broccoli, sour cream, horseradish + more.
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