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Side Dishes

Mashed Potatoes

Butter and warm whole milk make these simple mashed potatoes smooth, creamy, and perfect for serving with beef tips and gravy.

Prep: 15 minutes • Cook: 20–25 minutes6–8 servingsJump to Recipe
Finished creamy mashed potatoes plated beside a ceramic cow timer on the kitchen counter.

Gather the Ingredients

The recipe uses Yukon Gold potatoes, salted butter, warm whole milk, salt, and black pepper. Divide the butter and salt between the cooking water and the finished potatoes as directed in the recipe card.

Yukon Gold potatoes, milk, butter, and salt and pepper mills arranged on the kitchen counter.
The ingredients gathered before cooking.

Peel and Cut the Potatoes

Peel potatoes and cut into evenly sized chunks, approximately 1 1/2 to 2 inches.

Peeled Yukon Gold potato chunks on a white cutting board beside a knife.
Cut evenly sized chunks so they cook together.

Cook Until Very Tender

Place potatoes in a large pot and cover with cold water by about 1 inch. Add 1/2 teaspoon salt and 2 tablespoons butter. Bring to a boil, then reduce heat slightly and cook for 15–20 minutes, or until potatoes are very tender and easily pierced with a fork.

Yukon Gold potato chunks boiling in a pot on the stovetop.
Cook until the potatoes are very tender.
A split, tender potato chunk lifted from the cooking water on a wooden spoon for a doneness check.
The potatoes should be easily pierced with a fork.

Drain Thoroughly

Drain potatoes thoroughly and return them to the warm pot. Let sit for 1–2 minutes to allow excess moisture to evaporate.

Cooked potato chunks draining in a metal colander over the sink.
Drain well before returning to the warm pot.

Add Butter and Mix Gently

Add the remaining 4 tablespoons butter and begin mashing with a hand mixer on low speed. Gradually pour in the warm milk while mixing on low, just until the potatoes are smooth and creamy. Add the remaining salt and black pepper. Taste and adjust seasoning as needed. If potatoes are too thick, add additional warm milk, 1–2 tablespoons at a time, until desired consistency is reached.

Cooked potato chunks in the pot with butter and seasoning added.
Add the remaining butter before mixing.
A white hand mixer mixing mashed potatoes in the pot on the kitchen counter.
Mix on low just until smooth and creamy.

Printable Recipe Card

Mashed Potatoes

Creamy mashed potatoes with Yukon Gold potatoes, butter, and warm whole milk.

Prep: 15 minutes • Cook: 20–25 minutes

Ingredients

  • 3 lbs Yukon Gold potatoes, peeled and cut into chunks
  • 6 tablespoons salted butter, divided
  • 3/4 cup whole milk, warmed, plus more if needed
  • 1 to 1 1/2 teaspoons salt, divided, or to taste
  • 1/2 teaspoon black pepper
  • Water for boiling

Yield: 6–8 servings

Instructions

  1. 1Peel potatoes and cut into evenly sized chunks, approximately 1 1/2 to 2 inches.
  2. 2Place potatoes in a large pot and cover with cold water by about 1 inch. Add 1/2 teaspoon salt and 2 tablespoons butter.
  3. 3Bring to a boil, then reduce heat slightly and cook for 15–20 minutes, or until potatoes are very tender and easily pierced with a fork.
  4. 4Drain potatoes thoroughly and return them to the warm pot. Let sit for 1–2 minutes to allow excess moisture to evaporate.
  5. 5Add the remaining 4 tablespoons butter and begin mashing with a hand mixer on low speed.
  6. 6Gradually pour in the warm milk while mixing on low, just until the potatoes are smooth and creamy.
  7. 7Add the remaining salt and black pepper. Taste and adjust seasoning as needed.
  8. 8If potatoes are too thick, add additional warm milk, 1–2 tablespoons at a time, until desired consistency is reached.
  9. 9Serve warm with beef tips and plenty of gravy.

Notes

  • For extra creaminess: replace 1/4 cup of the milk with heavy whipping cream.
  • For the best texture: avoid overmixing. Yukon Gold potatoes can become gummy if beaten too long.
  • For beef tips and gravy: keep the potatoes slightly thick rather than runny so they hold the gravy nicely.

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