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Perfect Mashed Potatoes For Two


A small batch recipe for perfect, as-creamy-as-you-want-them, mashed potatoes. Whether you are making a holiday dinner for two or need a great, versatile side dish for your go-to dinners, easy mashed potatoes are a must-have in the recipe rotation!


  • 1 pound potatoes (see notes for best kind), peeled and diced
  • 2 teaspoons salt, divided
  • 1 tablespoon butter
  • 1/4 cup heavy cream, buttermilk or sour cream
  • Freshly ground black pepper


  1. Place 1 pound potatoes (peeled and diced) in a medium-sized pot and cover with cold water. Add 1 1/2 teaspoons salt.
  2. Bring pot to a boil, then reduce heat to medium and let potatoes cook for 20-25 minutes or until a knife slices easily through a potato. The exact time will depend on how big your potatoes are.
  3. Drain potatoes and then add back to pot. Place over low heat and let potatoes dry out for one minute.
  4. Add 1 tablespoon butter, the remaining 1/2 teaspoon salt and 1/4 cup heavy cream (or buttermilk or sour cream). Stir to get everything combined.
  5. Using the tool of your choice - a potato masher, potato ricer, food mill or even just a wooden spoon - mash potatoes to your desired consistency. I like to keep a few chunks, but you do you!
  6. Serve with another pat of butter, if desired, and lots of freshly cracked black pepper (also, if desired).


  • I prefer to use a Yukon Gold potato for mashed potatoes because I think they are the creamiest, but you can use any waxy, thin-skinned potato. If you happen to love and/or prefer Russet potatoes, go ahead and use those!
  • The dairy you use in this recipe is totally dependent on the flavor you want. Regular heavy cream or half-and-half will give you classic creamy mashed potatoes, while buttermilk or sour cream will give a slight tang.
  • Feel free to add extra flavor in these mashed potatoes, like roasted garlic or chives!
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Side Dish
  • Method: Stovetop