best mashed potatoes topped with parsley in a white bowl over a grey napkin, potatoes and parsley in the background

How To Make The BEST Mashed Potatoes (Just 3 Ingredients!)

Course: Side
Cuisine: International
Keyword: gluten-free, mashed potatoes, milk, potato mash, potatoes
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Author: The Petite Cook
Learn all the tips and tricks to make the BEST mashed potatoes every single time! Ready in less than 30 min and only 3 ingredients required!
Print Recipe


  • 800 gr whole Russet or Yukon Gold potatoes
  • 60 gr butter softened
  • 60 ml fresh whole milk warmed (I used a2 Milkā„¢)
  • sea salt and black pepper to taste
  • a pinch of nutmeg optional
  • finely chopped parsley/chives optional


  • Place the potatoes in a large pot, cover with cold water and add 1 tsp of salt. Bring to a boil, uncover and simmer for about 20-30 min, or until the potatoes are tender and cooked through.
  • Once the potatoes are ready, drain in a colander and peel whilst still hot. In the meantime, warm up your milk.
  • Place the potatoes in a large bowl, add in softened butter and mash with the help of a potato masher.
  • Slowly pour the hot milk in, and continue to mash the potatoes until reaching the desired texture. Season with salt and pepper to taste and a pinch of nutmeg if you like.
  • Sprinkle with fresh herbs (optional) and serve your mashed potatoes immediately.



Leftover mashed potatoes can be stored in an airtight container in the refrigerator for up to 5 days.
Post originally published in December 2017 and updated with more info and video recipe