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Mashed potatoes are a classic comfort food that are surprisingly easy to make.

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Here's a basic guide:


  • Russet potatoes (about 2-3 per pound)
  • Butter (around 1/4 cup)
  • Milk (1/2 cup to 1 cup)
  • Salt
  • Pepper


  1. Prep the potatoes: Wash the potatoes and decide if you want to peel them. Leaving the skin on adds a bit more nutrients and flavor, but peeling creates a smoother mash. Cut the potatoes into evenly sized cubes or chunks for even cooking.

  2. Boil the potatoes: Place the potatoes in a large pot and cover them with cold water. Add a generous amount of salt. Bring the water to a boil, then reduce heat and simmer until the potatoes are fork-tender, about 15-20 minutes.

  3. Drain and mash: Drain the potatoes well and return them to the pot. Using a potato masher or a hand mixer, mash the potatoes until mostly smooth. You can leave some lumps for a more rustic texture.

  4. Incorporate the creamy goodness: While the potatoes are still hot, add the butter and milk. Start with about half the milk and mash it in. Gradually add more milk until you reach your desired consistency. Season generously with salt and pepper to taste.


  • For extra flavor, you can add chopped garlic or herbs to the boiling water with the potatoes.
  • If you don't have milk, you can use chicken broth or vegetable broth for a savory twist.
  • Leftover mashed potatoes can be refrigerated for up to 3 days or frozen for longer storage.

Enjoy your delicious homemade mashed potatoes!

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