Dad's Mashed Potatoes

recipe photo

Karen notes: "Dad's mashed potatoes were always lumpless, but they taste good lumpy too!" For variety, throw in a few garlic cloves and bay leaves to boil with the potatoes.


  • 6 large russet potatoes, peeled and cut into chunks
  • 6 Tablespoons butter
  • 1–1½ cup milk or cream
  • Salt and pepper


  • Generously salt the water boiling in a large sauce pan, and add potato chunks. There should be enough water to cover the potatoes.
  • Bring to a simmer and cook until potatoes are very tender, at least 15 minutes. Drain, reserving liquid.
  • In another small saucepan, heat the butter and milk or cream on low heat.
  • Start mashing the potatoes with a potato masher, using reserved potato water as needed.
  • Start adding the hot butter and cream, along with salt and pepper.
  • Continue mashing and whipping until fluffy and well-seasoned. Cover with a lid to hold.