OnlineCook - Easy Mashed Potatoes by Yummly

June 6, 2025

If you thought you had to mash potatoes by hand to get a beautiful creamy texture, we have a surprise: A mixer can do an excellent job. But don't hurry the process — if you run the mixer too fast, the potatoes get overworked and won't be as fluffy. The addition of fresh chives adds a little surprise while keeping the mashed potatoes squarely in the classics camp, though you can leave them out if you prefer the potatoes plain. The recipe is a Yummly original created by David Bonom.

$1.02 / Serving Star

Estimated Price

6 Ingredients

EASY

Ingredients

Warning0 allergens identified

Easy Mashed Potatoes

4 Pound russet potatoes potatoes(5-6 large potatoes)

1 ¼ Cup milk

6 Tablespoon unsalted butter

1 teaspoon salt

¼ Teaspoon ground white pepper(or black pepper)

⅓ Cup fresh chives(chopped, or less to taste; optional)

Instructions

Peel the potatoes and cut into 1-inch pieces.

Transfer potatoes to a Dutch oven and add enough cold water to cover by 2 inches. Bring to a boil over high heat. Reduce heat to medium and simmer until tender, about 15 minutes. Remove from heat and drain in a colander.

Meanwhile, combine the milk, butter, salt, and pepper in a small saucepan over medium heat, stirring occasionally, until milk is warm and butter melts, about 2 minutes.

Combine the potatoes and milk mixture in the bowl of a stand mixer. Beat on medium-low speed with the paddle attachment until potatoes are fluffy, 2-3 minutes.

Add the chives and beat until incorporated, about 20 seconds longer.

Transfer potatoes to a bowl and serve.

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