Name: Sean’s 3-Ingredient Mashed Potatoes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 8 servings
Cuisine: American
Ingredients: 7 russet potatoes; 0.5 cup butter; 0.25 cup 2% milk; salt and pepper

Sean’s 3-Ingredient Mashed Potatoes cover

From the Cook

1/3

Sean’s 3-Ingredient Mashed Potatoes

Project Meal Plan Verified

Projectmealplan.com

Ingredients

Warning0 allergens identified

Sean’s 3-Ingredient Mashed Potatoes

7 russet potatoes

½ cup butter

¼ cup 2% milk

salt and pepperto taste

Instructions

Visit Blog

Instant Pot

Place peeled potatoes into Instant Pot insert (they should form one layer on the bottom). Fill the IP with water until the potatoes are just covered (about 4 1/2 cups). Place the IP lid on, and make sure the steam release valve is sealed.

Cook on High Pressure for 10 minutes. Release the steam immediately, and carefully drain the water from the potatoes as soon as possible.

Let the potatoes cool for a couple minutes and then use a hand mixer with beater attachments to begin mashing. Add milk and butter, then mix on medium for about 2 minutes until the potatoes are smooth and creamy. Season with salt and pepper to taste.

Stovetop

Boil a large pot of salted water, add potatoes, and cook until fork tender, about 13-15 minutes. Drain water, and let the potatoes cool for a couple minutes.

Use a hand mixer with beater attachments to begin mashing. Add milk and butter, then mix on medium for about 2 minutes until the potatoes are smooth and creamy. Season with salt and pepper to taste.

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Choose the Right Potato Cut 🥔
Cut russet potatoes into uniform 2-inch chunks to ensure even cooking throughout—larger pieces take longer and can result in unevenly mashed potatoes.
Warm Your Milk and Butter 🧈
Heat the milk and butter separately before adding to the hot potatoes to prevent temperature shock, which keeps your mashed potatoes creamy and fluffy instead of gluey.
Don't Skip the Ricer or Food Mill 👨‍🍳
For ultra-smooth, restaurant-quality mashed potatoes, press cooked potatoes through a ricer or food mill rather than using a mixer, which can overwork the starches and create a gluey texture.
Salt the Cooking Water Generously 🧂
Season your boiling water with salt (about 1 tablespoon per quart) to flavor the potatoes from within, reducing the need for excessive salt adjustments at the end.
Reserve Starchy Cooking Water 💧
Save 1 cup of potato cooking water before draining—use it instead of more milk to achieve your desired consistency while maintaining rich potato flavor without making them heavy.