Classic Mashed Potatoes

  • 20 Mins

    Prep Time

  • 20 Mins

    Cook Time

  • 6


  • 135


  • 8g


  • 14g


  • 2g




  • 3 Large Russet Potatoes, washed, peeled and chopped into large pieces
  • ¼ Cup Butter
  • ½ Cup Pasteurized Whole Milk
  • Salt and Pepper, to taste
  • DDairy:

    Replace milk with ½ cup chicken broth; Replace butter with a vegan butter or olive oil.


  • 1.

    Wash Hands Wash hands with soap and water.

  • 2.

    Boil Potatoes Place chopped potatoes into a large pot and cover with salted water. Bring water to a boil, reduce heat to medium and cover pot. Simmer potatoes until tender, about 20-25 minutes.

  • 3.

    Dry Potatoes Drain the potatoes and return them to the pot. Turn heat to high and allow potatoes to dry for approximately 30 seconds. Turn off the heat.

  • 4.

    Mash Potatoes Using a potato masher, mash the potatoes briefly. Add the milk and butter and continue to mash until smooth. Season with salt and pepper and enjoy.

  • 5.

    Wash Hands Wash hands with soap and water.

Recipe adapted from

Nourishment Notes


Potatoes, in most forms, are often well tolerated when nauseous due to their low odor and mild flavor.

Fatigue Buster

  • Use a Mixer

    Use a stand or hand mixer to mash potatoes instead of mashing by hand.

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