Looking for the BEST mashed potatoes but only want to make enough for two to four people? This is your mashed potato recipe! My small batch mashed potatoes are perfect for a weeknight dinner or a small holiday gathering.
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These potatoes are perfect for a small holiday gathering. They will make a great addition alongside our herb roasted turkey breast, gluten-free gravy, and this deconstructed green bean casserole.
But they are perfect for serving with garlic butter steaks or steak bites.
If you love creamy mashed potatoes that aren't too heavy, then these buttery potatoes are for you!
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🧾Ingredient Notes
This recipe sticks with the standard mashed potato ingredients. Well at least standard to how I make them.
While I typically offer substitutions for recipes, this recipe is the perfect balance of fat to starch so I don't recommend any changes.
- Yukon Gold Potatoes- You need between 1 ½ and 2 pounds.
- Bay Leaf- The one optional item.
- Kosher Salt- This recipe calls for quite a bit of salt but most of it goes into the boiling water.
- Whole milk- Just regular milk. Not fat-free, not heavy cream. Just plain milk.
- Unsalted butter- Unsalted is the key to avoiding over-salted potatoes.
- Garlic- This recipe is not for garlic potatoes. We use the garlic to infuse the milk and remove it before mashing. See the notes below for a roasted garlic mashed potato variation.
What are the best potatoes for mashed potatoes?
For skin-off mashed potatoes (i.e. Thanksgiving potatoes) Yukon gold potatoes are preferred but russet potatoes work as well.
How many potatoes per person for mashed potatoes?
Plan on ⅓ to ½ pound per person. It may seem like a lot but potatoes cook down small. Don't go by potato counts, as potatoes vary greatly in size. A kitchen scale comes in handy here.
| Servings | Potatoes | Milk | Butter |
|---|---|---|---|
| 1 person | ½ pound | ⅓- ½ cup | 1 ½ tablespoons |
| 2 people | 1- 1 ½ pounds | ½ -1 cup | 3 tablespoons |
| 3-4 people | 1 ½ - 2 pounds | ¾ -1 cup | 4 tablespoons |
| 5-6 people | 2- 2 ½ pounds | 1- 1 ½ cups | 5 tablespoons |
⏲️ How to Make Mashed Potatoes for 2
Mashed potatoes are one of those side dishes that seem easy... yet we have all had terrible mashed potatoes. It usually comes down to two issues; salt and texture.
My step-by-step guide will ensure the perfect consistency for your potatoes.
Prep the Potatoes
For this recipe, we are going to peel the potatoes. I love a t skin-on mashed potato recipe, but this isn't it. Check out our creamy Boursin potato recipe for an example.
Cut the peeled potatoes into 1-inch pieces. I always cut my potatoes before boiling for two reasons.
- Potatoes vary in size so cutting them ensures even cooking.
- Cutting the potatoes speeds up cooking.
Put the potatoes into a large pot, add the bay leaf, 1 ½ tablespoons salt, and cover with cold water.
Yes, it is a lot of salt. Just like with pasta, the potatoes will absorb some of the salt while cooking. This will in turn lead to less salt down the road.
And yes, you have to start them in cold water to ensure even cooking.
Boil the Potatoes
Bring to a boil over high heat, then reduce heat to maintain a rolling boil. We don't want the boil so aggressive
Cook for about 15 to 20 minutes. The potatoes are done when they fall apart when poked by a fork (i.e. fork tender).
Heat the Milk and Butter
While the potatoes are cooking, you are going to warm the milk, butter, and crushed garlic cloves in a small saucepan over low heat.
You want to melt the butter and allow time for the garlic to infuse the milk.
Do not boil the milk. You simply want the milk mixture to be at the same temperature as the potatoes when you combine them. This will allow them to smooth out quickly/
Drain the Potatoes
Drain the potatoes into a colander. Let them sit for 2 to 3 minutes to allow the steam to escape. You can discard the bay leaf.
Mash the Potatoes
Transfer the potatoes to a mixing bowl and give them a rough mash with a potato masher or the back of a wooden spoon.
Mix the potatoes with an electric mixer and slowly pour in about half of the milk mixture (remove garlic cloves and discard for easier pouring).
Continue mixing until the potatoes are thick and creamy with very few lumps, and slowly add the warm milk as needed. Season with the remaining salt to
You may not use all the milk mixture. Save for reheating any leftovers.
Don't worry if you have a few lumps. Better to have a few small lumps rather than overworking your potatoes and having them turn out like glue.
Alternatively, you can put the potatoes through a ricer or food mill into a bowl. Add the hot milk and mix together with a spoon.
Season the Mashed Potatoes
Season the potatoes with salt. Go light and slowly build to the right level of salt.
I like to taste test my potatoes dipped in the gravy I am serving with them. It will give you a better idea of the total level of salt of the whole meal.
💭 Roasted Garlic Mashed Potatoes
Use 1 clove of roasted garlic per person. Add to the milk and butter when warm, omitting the raw garlic. Mash the roasted garlic with a fork.
Add the garlic to the potatoes when you mash.
Expert Tips
- Don't cut potatoes smaller than 1 inch. The potatoes will absorb excess water.
- Be sure your water is very cold before filling the pot.
- Don't forget to salt the water.
- Don't rush draining the potatoes to mashing. A few minutes to steam off will prevent runny potatoes later.
💬Troubleshooting Mashed Potatoes
What do I do if I forget to salt the water when boiling potatoes?
Add the salt (the seasoning amount, not the amount meant for the boiling water) to your milk. Warm until the salt dissolves. Then mix the milk into the potatoes. This will allow the salt to spread evenly throughout your mash.
How do I fix runny mashed potatoes?
The preferred method for fixing runny potatoes is to put them in a saucepan over low heat. Stir until the liquid has evaporated.
How do I fix gluey mashed potatoes?
If you overworked your potatoes spread them on a sheet pan and bake at 350 F until they lose moisture. Then stir. It won't totally fix them but it will help.
More Mashed Potato Recipes
🌡️ Storage and Making Ahead
Mashed potatoes can be made ahead. Store in an airtight container in the fridge for 2 to 3 days
Mashed potatoes can be reheated:
- In the microwave- my least favorite option, the steam makes them gummy
- On the stovetop- with a little extra of the milk and butter
- In the oven uncovered- the best way to reheat mashed potatoes is to put them directly into an oven safe serving dish and pop them in the oven on a low heat for 15 to 20 minutes. Give them a stir and add additional warm milk if needed.
📖 Recipe Card
Small Batch Mashed Potatoes
Ingredients
- 2 pounds yukon gold potatoes or russet potatoes
- 1 bay leaf
- 2 Tablespoons kosher salt divided
- 1 cup whole milk
- 4 Tablespoons unsalted butter
- 3 cloves garlic crushed
Instructions
- Peel the potatoes and cut into 1 to 1 ½ inch pieces.2 pounds yukon gold potatoes
- Put the potatoes into a large pot, add the bay leaf, 1 ½ tablespoons salt, and cover with cold water. Bring to a boil over high heat, then reduce heat to maintain a rolling boil and cook until the potatoes fall apart when poked by a fork, about 20 minutes.1 bay leaf, 2 Tablespoons kosher salt
- Drain the potatoes into a colander. Let them sit 2 to 3 minutes to allow moisture to escape. Remove the bay leaf.
- While the potatoes are cooking, heat the milk, butter, and garlic in a small saucepan over low heat. Allow the garlic to infuse the milk but do not boil!1 cup whole milk, 4 Tablespoons unsalted butter, 3 cloves garlic
- Transfer the potatoes to a mixing bowl and give them a rough mash with a potato masher. Begin mixing the potatoes with an electric mixer and slowly pour in half the milk mixture (remove garlic cloves first for easier pouring).
- Continue mixing until the potatoes are thick and creamy with very few lumps, and adding the warm milk as needed. Season with the remaining salt to taste.
Notes
- Alternatively, you can put the potatoes through a ricer or food mill into a bowl. Add the hot milk and mix together with a spoon.
- If you get the potatoes too wet return your stockpot and simmer on low, stirring constantly until the potatoes tighten back up.
- The amount of milk and butter you need will vary based on the type of potato you use. I typically use ¾ of the mixture.
|
Servings
|
Potatoes
|
Milk
|
Butter
|
|---|---|---|---|
|
1 person
|
½ pound
|
⅓- ½ cup
|
1 ½ tablespoons
|
|
2 people
|
1- 1 ½ pounds
|
½ -1 cup
|
3 tablespoons
|
|
3-4 people
|
1 ½ - 2 pounds
|
¾ -1 cup
|
4 tablespoons
|
Anna L Helt says
Heating the milk and garlic made these delicious but oh my goodness, SO salty! I had 1.5 lbs of potatoes, used half the salt and it's still too much. Not enough to ruin it, but I'll cut it down to 1.5 tsp next time.
Jen Wooster says
Appreciate the feedback Anna.
Rose says
The best mashed potatoes I've ever made. I highly recommend this recipe.