Classic Mashed Potatoes: a creamy, comforting side that pairs perfectly with meat, fish, or roasted vegetables. A family favorite at gatherings and holidays.
This is a traditional Ukrainian-style Classic Mashed Potatoes recipe my family made back home and that we continue to make here in the USA. The recipe uses just a few simple ingredients, but the result is rich, velvety potatoes that everyone reaches for at the table. When our family gathers, the meal is never complete without mashed potatoes alongside meat, salads, and desserts.
One important tip from our family: use gold potatoes. They yield a naturally creamy texture and a golden color that looks and tastes inviting. While russets can make light and fluffy mash, in our house white mashed potatoes aren’t the preferred choice — golden potatoes give the warm color and butter-ready texture we love. Mashed potatoes are versatile: serve them with meatballs, ribs, roasted chicken, or kebabs. Leftovers can be repurposed into filled pancakes, savory doughnuts, or fried until a little crisp on the edges for a delicious second-day treat.
Ingredients
- 4 lbs gold potatoes (about 8 large)
- 1 cup unsalted butter (2 sticks / 8 oz) — use salted if preferred, then reduce added salt
- 1 cup 2% milk
- 2 teaspoons salt, or to taste
- Water for boiling the potatoes
How to Make Classic Mashed Potatoes
- Prepare the potatoes: Peel, rinse, and quarter the gold potatoes so the pieces are uniform in size. Place them in a large pot, sprinkle with 1 teaspoon of fine salt, and add cold water to just cover the potatoes.
- Cook: Cover the pot and bring to a boil over medium-high heat. Once boiling, reduce heat to low and simmer for 15–20 minutes, or until the potatoes are tender when pierced with a dull knife.
- Drain well: Drain the potatoes thoroughly. To remove excess water quickly, hold the pot with oven mitts and tilt it, leaving a small opening to pour out water without losing potatoes.
- Mash and enrich: Return the drained potatoes to the pot. Mash them with a potato masher until smooth. Melt the butter and heat the milk until hot but not boiling. Stir the melted butter into the potatoes, mashing until absorbed, then add the warmed milk gradually while continuing to mash until the potatoes reach a smooth, creamy consistency.
- Season and serve: Taste and add additional salt if needed. Serve the mashed potatoes hot. To keep them warm before serving, cover the pot with a lid and wrap it in a towel or place in a warm spot.
Notes and Serving Ideas
These mashed potatoes are intentionally simple so the buttery, creamy texture shines. For variations, fold in roasted garlic, sour cream, cream cheese, chopped fresh chives, or a spoonful of horseradish for an extra kick. For a crisped finish, spread leftover mashed potatoes in a skillet and fry until golden on one side for a deliciously textured side dish.
Prep time: about 5 minutes. Cook time: about 15–20 minutes. Total time: roughly 20–25 minutes. Makes about 8 servings.
If you make this recipe, I’d love to see your photos. Share your creations with the hashtag #olgainthekitchen.
Classic Mashed Potatoes
Ingredients
- 4 lbs uncooked gold potatoes (about 8 large)
- 1 cup unsalted butter (2 sticks / 8 oz)
- 1 cup 2% milk
- 2 teaspoons salt, or to taste
- Water for cooking
Instructions
- Peel and quarter the potatoes; place in a pot, add 1 tsp salt and cold water to cover.
- Cover and bring to a boil, then simmer 15–20 minutes until tender.
- Drain the potatoes thoroughly.
- Mash potatoes until smooth. Add melted butter, then hot milk, mashing until creamy. Adjust salt to taste.
- Serve hot or keep the pot wrapped in a towel to stay warm until serving.