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Super Simple Mashed Potatoes

This simple mashed potato recipe includes a little bit of peel to add texture and color.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6
Author Magnolia Table | Joanna Gaines


  • Large Pot
  • Potato Masher
  • Medium Saucepan


  • 6 large russet potatoes (about 3 1/2 pounds total), scrubbed
  • Kosher salt
  • ½ lb salted butter
  • ½ cup milk
  • 1 tsp freshly ground black pepper


  • Peel the potatoes, leaving a little skin on each one for texture, if desired. (Joanna Gaines likes to leave about 5 stripes of skin on each potato). Cut the potatoes into 1½-inch chunks.
  • Bring a large pot of generously salted water to a rolling boil. Add the potatoes and simmer until they are very soft, 15 to 20 minutes. Drain thoroughly and return the potatoes to the pot.
  • Meanwhile, in a medium saucepan, heat the butter and milk over medium-low heat just until the butter is melted and the milk is warm.
  • Mash the potatoes using a potato masher, adding the milk/butter mixture in about four parts, mashing as you go, until the potatoes are creamy and well blended but still have a bit of texture.
  • Mash in 1 teaspoon salt and the pepper. Serve hot.
  • Store leftovers in a covered container in the refrigerator for up to 3 days.