Mashed potatoes have been an American dinner table staple since potatoes became widely cultivated in the 18th and 19th centuries, prized for their simplicity and comforting texture. By the 20th century, they had become an essential side dish at holiday meals, especially Thanksgiving, across the entire country.
Creamy, buttery, and endlessly comforting
Russet potatoes are boiled until tender and whipped with butter and cream into the ultimate smooth, fluffy mashed potatoes.
Frequently asked questions
Why start the potatoes in cold water?
Starting the potatoes in cold water helps them cook evenly all the way through. Dropped into boiling water, the outsides cook and fall apart while the centers stay hard.
Why warm the milk before adding it?
Warming the milk before adding it keeps the potatoes from turning gluey or cold. Cold milk shocks the starches and can make the mash stiff and pasty.
What potatoes are best for mashed potatoes?
Russet potatoes are the classic choice — they’re high in starch, which makes them fluffy and absorbent of butter and cream. Yukon Golds are a great buttery alternative.
Can I make mashed potatoes ahead of time?
Yes — make them a day ahead and reheat gently with an extra knob of butter and a splash of warm milk to bring back the creamy texture. They also hold well in a slow cooker on low.
More classic side dishes to try
- Classic Beef Pot Roast
- Classic Homestyle Meatloaf
- Classic Cornbread
- Hearty Texas Chili con Carne
- Creamy Classic Mac and Cheese
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