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A close-up of creamy, fluffy mashed potatoes topped with melted butter and fresh chives.

The Ultimate Mashed Potatoes Recipes Guide for Beginners

This guide teaches novice cooks how to make fluffy, airy mashed potatoes from scratch. I remember making these for a family gathering when I first started cooking. The aroma of butter and spices brought back childhood memories, and sharing the dish created a moment of connection. Follow these steps to create a classic side dish that can elevate any meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 people
Course: Side Dish
Cuisine: American
Calories: 415
Ingredients Equipment Method Nutrition Notes

Ingredients
  

To Boil the Potatoes
  • 2 pounds yellow potatoes (Yukon Gold) Peeling is optional.
  • 1 Tablespoon Kosher salt For the cooking water.
To Mash the Potatoes
  • 2 ounces unsalted butter High-quality, such as Kerrygold.
  • 1/2 cup half and half
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon Kosher salt For mashing.
To Garnish the Potatoes
  • 1 Tablespoon unsalted butter Melted.
  • 2 teaspoons fresh chopped chives
  • 1 Pinch fresh cracked black pepper
  • 1 Pinch flaky sea salt Such as Maldon Salt.

Equipment

  • Pot or large saucepan
  • Potato peeler
  • Potato masher
  • Serving bowl

Method
 

  1. Peel the potatoes if you prefer. Cut the potatoes into pieces about 2.5 inches in size. Place the potato pieces in a pot and cover them with 6 to 8 cups of cold water.
  2. Add 1 Tablespoon of Kosher salt to the water and potatoes. Cover the pot and place it over medium heat. If you are using an electric stove, you can use medium-high heat to speed the process.
  3. Cook the potatoes until they reach a low boil, about 25 to 30 minutes. Check doneness by piercing a potato with a fork; the fork should slide through easily. If they are not soft, cook for 3 to 4 more minutes, then test again. Drain the potatoes and set them aside. Return the empty pot to the stove.
  4. Return the empty pot to the stove over low heat. Add the 2 ounces of butter, half and half, salt, and pepper. Stir until everything simmers together, then turn off the heat.
  5. Return the potatoes to the pot. Mash them using your preferred method. Work through the potatoes gently, mashing each area only once or twice. Use a spoon or spatula to gently fold everything together after mashing. Taste the potatoes and add more seasoning if needed.
  6. Spoon the potatoes into a serving bowl. Drizzle the melted butter over the top. Sprinkle with fresh chives, cracked black pepper, and flaky sea salt. Serve the potatoes right away.

Nutrition

Calories: 415kcalCarbohydrates: 56gProtein: 5.5gFat: 19gCholesterol: 39.6mgSodium: 2832mgSugar: 2.2g

Notes

If you use Diamond Crystal Kosher Salt, add an extra 2 teaspoons of salt to the cooking water and an extra 1/4 to 1/2 teaspoon when mashing. If you use regular table salt, start with 3 teaspoons in the cooking water and about 1/4 teaspoon when mashing. Taste your potatoes often and adjust salt levels based on your preference.
If you want runnier or richer potatoes, add more butter and half and half. If your potatoes are too dry after mashing, fold in an extra pat of butter or a splash of half and half.
Leftover mashed potatoes keep for 5 to 6 days in an airtight container in the refrigerator. To reheat, place a pat of butter on top of cold potatoes and warm them in a saucepan over low heat, stirring occasionally, until hot.

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