Classic Mashed Potatoes: a creamy, flavorful side that pairs with any meat or fish. A staple at family gatherings and special occasions.
This is a Ukrainian family recipe for classic mashed potatoes that we’ve made for generations—first in Ukraine and now in the USA. With just four main ingredients you get rich, creamy mashed potatoes that complement steaks, roasts, fish, kebabs, meatballs and more. At family gatherings our table almost always includes mashed potatoes alongside meat, salads and desserts.
For the best texture and color, use gold (yellow) potatoes. While russets and white potatoes are common, our family prefers the golden hue and creamier mouthfeel that gold potatoes provide. Leftovers are versatile: they can be turned into fillings for pancakes or doughnuts, or reheated in a skillet until the edges get crisp and slightly browned for a delicious second-day treat.
Mashed Potatoes Ingredients:
- 4 lbs uncooked gold potatoes (about 8 large)
- 1 cup unsalted butter (2 sticks / 8 oz) — salted butter can be used if you reduce added salt
- 1 cup 2% milk
- 2 teaspoons salt, or to taste
- Water for boiling the potatoes
How to Make Mashed Potatoes:
1. Peel and rinse the potatoes. Cut each potato into quarters so the pieces are similar in size for even cooking. Place them in a pot, sprinkle with 1 teaspoon of fine salt, and add cold water to just cover the potatoes. Cover the pot with a lid, bring to a boil, then reduce to a low simmer and cook 15–20 minutes until the potatoes are tender—test with a dull knife; it should slide in easily.
2. Drain the potatoes thoroughly. Hold the pot with oven mitts and tilt slightly, leaving a small gap in the lid so the water can escape, or use a colander to drain completely. Shake the pot gently to remove excess water.
3. Mash the potatoes with a potato masher until smooth. Melt the butter and warm the milk—heat the milk until hot but not boiling. Add the melted butter to the mashed potatoes and stir until absorbed, then pour in the hot milk gradually, mashing and stirring until you reach a creamy consistency. Taste and add up to an additional 1 teaspoon salt, or adjust to preference. Serve immediately, or keep warm wrapped in towels or in an insulated container until ready to serve. Enjoy!
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Classic Mashed Potatoes
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Ingredients
- 4 lbs uncooked gold potatoes, 8 large
- 1 cup unsalted butter, 2 sticks/8 oz (salted ok too, but add less salt)
- 1 cup 2% milk
- 2 teaspoons salt – or to taste
- water to cook potatoes in
Instructions
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Peel and wash 4 lbs gold potatoes. Cut into quarters so pieces are uniform. Place in a pot, sprinkle with 1 tsp fine salt, and add cold water to cover. Cover, bring to a boil, then simmer 15–20 minutes until tender.
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Drain the potatoes thoroughly by tilting the pot and letting the water escape or using a colander. Remove excess moisture so the potatoes aren’t watery.
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Mash the potatoes until smooth. Melt the butter and warm the milk until hot but not boiling. Stir the butter into the potatoes until absorbed, then add the hot milk gradually while mashing until the mixture is creamy. Adjust salt to taste. Serve hot or keep wrapped to retain heat. Enjoy!