Easy mashed potatoes make the perfect side dish for any dinner. This easy mashed potato recipe makes creamy and delicious potatoes that will make a great addition to any meal or even Thanksgiving dinner.
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Is there anything better than a mountain of mashed potatoes topped with hot gravy dripping down the sides? It’s definitely my favorite part of Thanksgiving dinner (and this amazing stuffing) and really any dinner that mashed potatoes are a part of.
I grew up in a family where instant mashed potatoes were a thing – now they’re a thing of the past. After trying real russet mashed potatoes, you’ll never go back to pouring something out of a box, no matter how simple it is.
These mashed potatoes are almost that easy, they just take a little more time.
Or just by themselves.
I used to do that – make mashed potatoes just to eat by themselves. I’m kind of a mashed potato fanatic.
Easy Mashed Potatoes Ingredients
We like to keep our recipes as simple as possible, and these mashed potatoes are the same. They use just a few ingredients and produce an amazing flavor.
Here’s what you’ll need to make them.
- Russet potatoes – we always prefer organic potatoes and typically just buy them in a big five pound bag
- Chicken bone broth – we like this organic Pacific Foods chicken bone broth
- Kosher salt – the kosher salt adds a nice salty flavor to the potatoes and melts nicely into the broth
- Salted butter – we prefer Kerrygold grass-fed butter because the flavor is just so much better
Note – while we use organic and grass-fed options for all of these ingredients, the recipe works just fine if you use non-organic or regular dairy. It’s just our personal preference, and honestly I think it tastes better. But it still tastes good regardless.
How to Make this Mashed Potato Recipe
I didn’t take step by step photos of making these homemade mashed potatoes because they’re so easy. Make sure to scroll down to the bottom of this post for the recipe card that has detailed instructions and timing.
The details are important!
- Wash, peel, and chop your potatoes.
- Add potatoes, bone broth, and salt into a pot and heat until the broth boils.
- Boil until potatoes are fork tender and remove pot from heat.
- Mash until potatoes are smooth.
- Dice butter and mix into potatoes.
- Salt to taste then serve warm.
Mashed Potatoes FAQs
Just wanted to answer a few questions that we get about these potatoes regularly! Have more questions? Leave me a comment, and I’ll do my best to respond and update these FAQs as questions come in.
How can I mash potatoes without a masher or mixer?
Don’t have a potato masher or a mixer? Try a whisk. We actually prefer to use a whisk to mash potatoes because it helps get the lumps out and make the potatoes more creamy.
Don’t have a whisk? A fork works too!
What can I use in mashed potatoes instead of butter?
Don’t want to use butter (maybe you’re doing Whole 30 or some other lifestyle)? You can use ghee in placement of the butter instead. You just won’t need to dice it like you do with the butter, simply add it at the same time and mix like normal.
How much broth should I use?
The reason this recipe calls or a 32 oz container of broth in the ingredients then uses only 2-3 cups in the recipe is because the amount of broth you use will be dependent on how big your pot is.
Using a bigger pot? You’ll need more broth (that’s why we want you to have a 32 oz container on hand). Using a smaller pot? You’ll need less broth. The goal is to just barely cover your potatoes and that will change depending on how big your pot is.
What’s Good with Mashed Potatoes?
Let’s be honest – you could eat these mashed potatoes with anything. You could eat mashed potatoes with anything period, but here are some of my personal favorites to go along with this mashed potato recipe.
Easy Mashed Potatoes
- 5 lb organic russet potatoes
- 32 oz organic chicken bone broth
- 1 tsp kosher salt
- 1/3 cup salted grass-fed butter
- Wash and peel potatoes.
- Chop potatoes into 1 inch cubes.
- Place chopped potatoes into a cold 6 quart pot.
- Pour in enough bone broth to just barely cover the potatoes, about 2-3 cups.
- Add salt into the pot and heat the pot over high heat until the broth boils.
- Boil for 15 minutes or until the potatoes are fork tender and broth has almost evaporated completely. Remove pot from the heat.
- Mash with a whisk or your preferred potato masher until the potatoes are smooth and there are no large clumps.
- Dice the butter into tiny cubes.
- Add butter into the potatoes and whisk a few more times to combine the butter into the potatoes.
- Salt to taste then serve warm with your favorite meal.