Mashed Potatoes

Mashed potatoes feel like a warm hug at the end of a long day. Silky, pillowy, and quietly indulgent.

This recipe celebrates simplicity—no fuss, just the kind of creamy mash that earns seconds and sparks small, satisfied smiles. It’s the sort of side that turns a regular dinner into something worth lingering over.

My recipe below keeps texture and comfort front and center while staying totally forgiving. Perfect for family meals, weeknight comfort, or any table that could use a little extra home.

Ingredients

A cozy bowl of creamy mashed potatoes—rich butter pooled on top, a dusting of cheese, a sprinkle of parsley—sounds like Sunday. Yes, I’ve added a little Italian flair!

• 2 pounds Russet potatoes, peeled and cut into chunks
• 6 tablespoons unsalted butter
• 1/2 cup whole milk
• 1/4 cup finely grated Parmesan
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fresh parsley, finely chopped
• 1 small garlic clove, minced
• 1/8 teaspoon flaky sea salt

Instructions

Don’t worry, they’re not as fancy as they look. My method couldn’t be simpler for throwing together these creamy (and garlicky) mashed potatoes:

1. Peel and cut the potatoes: Place the 2 pounds of russet potatoes on the board, peel them and cut into even chunks so they cook evenly, then put them in a large pot and cover with cold water.
2. Salt the cooking water and simmer: Add the 1 teaspoon kosher salt to the pot, bring to a boil, lower to a gentle simmer and cook the potatoes until a fork slides through easily, about 15–20 minutes.
3. Warm the milk with garlic: While the potatoes cook, gently warm the 1/2 cup whole milk in a small saucepan with the minced garlic clove until steaming (do not boil), then remove from the heat and let the garlic steep for a few minutes to mellow its bite.
4. Drain and dry the potatoes: Drain the potatoes well in a colander, return them to the still-warm pot and set over low heat for about 1–2 minutes to let excess moisture evaporate, shaking the pot a little to prevent sticking.
5. Mash the potatoes: Mash the potatoes with a ricer or potato masher until mostly smooth with just a little texture left for body, working quickly so they stay warm.
6. Fold in butter, milk and Parmesan: Add 5 tablespoons of the unsalted butter to the hot potatoes, pour in the warm garlic-infused milk a little at a time and fold until creamy, then stir in 3 tablespoons of the finely grated Parmesan and the 1/2 teaspoon freshly ground black pepper until everything is evenly combined.
7. Transfer and make a butter well: Spoon the mashed potatoes into a serving bowl, press the back of the spoon to create a shallow well in the center and drop the reserved 1 tablespoon unsalted butter into that well so it melts and pools on top.
8. Finish with cheese, parsley and flaky salt: Sprinkle the remaining 1 tablespoon grated Parmesan over the mash, scatter the 2 tablespoons chopped fresh parsley, dust with the 1/8 teaspoon flaky sea salt and give one last crack of black pepper so it looks and tastes like Sunday at Nonna’s table.

Tweaks and Additions

Here are eight simple ingredient tweaks you can try to lift the mash—keep it easy, pick one or two, and make it feel like Sunday at Nonna’s table.

• Use half Yukon Golds: Swap one pound of the russets for Yukon Gold potatoes to get a creamier, silkier mash that needs less butter and mashing.
• Add roasted garlic: Roast a head of garlic until soft, squeeze the cloves into the warm milk or mash them into the potatoes for a sweeter, more mellow garlic flavor.
• Fold in mascarpone or crème fraîche: Stir 3 tablespoons of mascarpone or crème fraîche into the finished mash for extra silkiness and a gentle tang.
• Brown the butter: Melt and brown 3 tablespoons of the butter until nutty and fragrant, then fold it in and save a little to pool on top for a toasty finish.
• Mix in crispy pancetta or sautéed mushrooms: Fry 4 ounces chopped pancetta until crisp and fold it in for savory crunch, or use sautéed mushrooms if you’d rather keep it meat-free.
• Brighten with lemon zest and chives: Add the finely grated zest of half a lemon and 2 tablespoons chopped chives to lift the flavors and cut through the richness.
• Swap some Parmesan for Pecorino: Replace 1–2 tablespoons of the Parmesan with finely grated Pecorino Romano for a sharper, saltier note that pairs beautifully with butter.
• Add a pinch of Aleppo pepper or smoked paprika: Finish with 1/4–1/2 teaspoon Aleppo pepper or smoked paprika for a warm, slightly smoky lift without overpowering the potatoes.