The answer to this question how long to boil potatoes for mashed potatoes is depend on the method that you choose for making mashed potatoes and the size of potatoes, they are cut.

It seems that everyone does have their favorite way to make mashed potatoes. Some boil the potatoes with peel and other without the peel. Some add some extra cooking water for starch to the mashed potatoes.

I discovered that the single thing that makes the greatest distinction is the sort of potatoes which you use to make ideal creamy, celestial potatoes.  Secondly, perfect timing will matter.

How Long to Boil Potatoes for Mashed Potatoes

Which kind of potatoes is best for mashed potatoes?

This is a simple method for making perfect mashed potatoes, but starting with the correct kind of potatoes is essential. Hundreds of varieties of potato are found in the world but we fix all of them into just three categories: starchy, waxy and all-purpose, falling on the starchy-waxy spectrum somewhere in the center. For mashed potatoes, starchy potatoes are best. They are less moisture and absorbent; they are becoming fluffy, and after boiling they readily fall apart.

Perfect for a chewy potato the same as a Russet or Idaho potato, Yukon gold also makes really good mashed potatoes. Sometimes, if you use a Yukon gold potato, you will peel them, you enjoy the texture that adds to the mashed potatoes.

How long to boil potatoes for mashed potatoes?

Always you should keep the potatoes in cold salted water and boiled, which allows them to cook properly.

The duration of the period to boil the potatoes have to rely completely on what is the size they are cut. I quarter them so they normally take about fifteen minutes.  Use a knife to check about your potatoes are ready. If piercing the potato is simple, it’s prepared to go!

Tips for the mashed potatoes

Here are a few tips to make sure the easiest mashed potatoes are served:

Prepping the Potatoes: For about eight servings of mashed potatoes, three pounds of potatoes is enough. To remove any dust, scrub them under cold running water. Whether to cut the potatoes or not, it is up to you. Some individuals enjoy skin mashed potatoes, others hate them. Hopefully, your home will have a consensus; if not, cater to the taste of whoever can make you the most miserable.

Drain well: Normally, I let them sit approximately 5 minutes or so to drain or even drain well, put them back in the warm pot for a couple of minutes to ensure that all liquid is evaporated.

Don’t use electric masher: Use a hand masher or potato ricer for making the best mashed potatoes. Using a hand mixer, stand blender or food processor can break down the potato starches and create a very gluey or gum-like texture. You can still get manually mash buttery soft creamy mashed potatoes.

Use butter that is your friend: There are parts where you can skimp on the butter and not one of them is mashed potatoes. I like to use salted butter (but you can also use unsalted season if you like yourself). Butter allows your mashed potatoes to get a creamy texture.

Heat Your Cream: Before adding, heat your milk /cream. This keeps the potatoes hot and helps to improve their absorption. Add a little bit of cream/milk for accurate consistency.

How to make best-mashed potatoes?

Things you have to need:

  • 3 pounds potatoes (choose russet or Yukon gold)
  • 1/3 cup salted butter melted
  • 1 cup milk or cream
  • salt & pepper to taste
  • 3 cloves garlic optional


  • A Pan
  • Knife
  • Fork
  • Hand masher


Step 1: Peel the potatoes and quarter them in small size.

Step 2: Take a pan and fill it with cold salted water.

Step 3: Add potatoes and garlic (if you want) and cook them for approximately 15 minutes.

Step 4:  Check them with the help of a fork, if they are piercing. Drain well.

Step 5: Heat milk on the stove top until it gets warm.

Step 6: Add butter to the potatoes and begin mashing.Make sure you mash the potatoes by hand or you can also use a hand masher, not an electronic blender. Pour in milk a little at a time while using a potato masher to reach desired consistency.

Step 7: Season with salt and pepper. Serve hot.

Nutrition facts:

  • A good source of vitamin C
  • Excellent source of potassium (more than a banana!)
  • A good provider of vitamin B6
  • Fat, sodium, and cholesterol free
  • Only 110 calories per serving

How long to boil the potatoes for mashed potatoes through this method?

Boiling Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 10 servings

Fluffy, creamy and buttery, these are literally the PERFECT mashed potato.


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