Fast & Easy Mashed Potatoes

By: Gill Renée

Short on time but want mashed potatoes? Look no further. This mashed potato recipe will have delicious yet simple mashed potatoes ready in about 15 mins. This recipe is perfect for a side-dish or to go on top of a shepherd’s pie. Quick, simple, easy are never bad qualities to have and this mashed potato recipe delivers that with good flavor.

You can peel or leave the skin on the potatoes. I personally prefer mine to be peeled, however, if you do leave the skin on that may affect your cook time. Also, be sure to scrub the peel of the potato very well as we do not want to eat the ground.
Any type of potato (golden, red, Russet, etc.) will work for this recipe. Use whatever you like best and/or have on hand. As size varies, I would recommend only using as many potatoes as you need for your specific needs. In this recipe, I used 4 medium golden potatoes which gave me 3 servings; however, you may add or subtract as many potatoes as you like. My recipes are just a guideline and are not strict.
Unsalted butter and heavy cream are optional for this recipe. Heavy cream is recommended if you like creamier potatoes, however, it is most certainly not required.
You can add any additional spices that you like to this recipe. I prefer to keep my mashed potatoes simple and only use salt and pepper, but if you like adding garlic or onion powder to yours then by all means go ahead!

Prep Time: 5 mins.

Cook Time: 9-10 mins.

Total Time: 14-15 mins.

Servings: 3

Ingredients

4 golden potatoes
Salt and pepper, to taste
1 Tbsp unsalted butter-melted (if desired)
1-2 tsps. Heavy cream (if desired)

Cooking Steps

Prep Potatoes

Peel and rinse 4 potatoes. Cut each potato in half and then in half again to have 4 similar size pieces. Continue cutting in half until pieces are about ½ to 1 inch cubes. (The smaller you cut the potatoes the faster they will cook).

Cook Potatoes

To a pot, add in the cubed potatoes and fill with water. Bring to a boil, add salt generously, and let cook for 9-10 mins. (If the potatoes are foaming and at risk of boiling over, you may turn down the heat slightly to prevent that.)

Check potatoes for doneness at around 8 mins. If potatoes can be pierced with a fork, then they are ready.

Drain Potatoes

In a sieve or strainer, drain the water from the potatoes. Transfer the potatoes to a bowl.

Mash Potatoes

In the bowl, mash the potatoes with a fork or potato masher. I use a fork as the potatoes are very tender, however, use whatever you have on hand.

Season and Serve

Add salt and pepper to taste. If desired, add 1 Tbsp. of melted unsalted butter and heavy cream. Serve.

For more potatoes, try out my Mashed Sweet Potatoes recipe which are the sweeter mashed potatoes :)

Nutrition Facts

(Per Serving)

Calories: 234

Fat: 5g

Net Carbs: 40g

Total Carbs: 45g

Fiber: 5g

Protein: 4g

The above nutrition facts are only estimates and may not be representative of your final product.