Making a full batch of mashed potatoes for just two people often feels like overkill, especially when you’re staring down a week’s worth of leftovers that nobody’s excited about. Plus, most recipes are written for family gatherings or dinner parties, leaving couples and small households stuck with way more food than they need.
That’s exactly why I created this scaled-down version that gives you all the creamy, buttery goodness of classic mashed potatoes without the waste. With just a handful of simple ingredients and about 30 minutes, you can have restaurant-quality mashed potatoes that are perfectly portioned for two.
Why You’ll Love These Mashed Potatoes
- Perfect portion size – This recipe makes just enough for two people, so you won’t have a huge batch sitting in your fridge all week.
- Quick and easy – Ready in under 40 minutes from start to finish, these mashed potatoes are perfect for a weeknight dinner when you don’t want to spend hours in the kitchen.
- Rich and creamy – With plenty of butter and whole milk, these mashed potatoes turn out smooth and indulgent every time.
- Garlic-infused flavor – Cooking whole garlic cloves right with the potatoes adds a subtle, mellow garlic taste throughout without any extra effort.
What Kind of Potatoes Should I Use?
Russet potatoes are really your best bet for classic, fluffy mashed potatoes because they’re high in starch and low in moisture. This means they break down easily when you mash them and soak up all that butter and milk beautifully. You could also use Yukon Golds if that’s what you have on hand – they’ll give you a creamier, slightly denser texture with a naturally buttery flavor. Just stay away from waxy potatoes like red potatoes or fingerlings, as they tend to get gummy and gluey when mashed. When you’re picking out your russets at the store, look for ones that are firm with no green spots or sprouting eyes.
Options for Substitutions
This recipe is pretty straightforward, but here are some swaps you can make if needed:
- Russet potatoes: Russets are best for fluffy mashed potatoes, so try to stick with them if possible. In a pinch, Yukon golds will work and give you a creamier, slightly buttery texture, but avoid red or waxy potatoes as they’ll turn gummy.
- Whole milk: You can use 2% milk, half-and-half, or even heavy cream for richer potatoes. If you’re out of dairy milk, warmed chicken or vegetable broth works surprisingly well, though the flavor will be less creamy.
- Butter: While butter gives the best flavor, you can reduce the amount to 4-6 tablespoons if you prefer lighter potatoes. Salted butter works too – just cut back on the added salt.
- Garlic cloves: Fresh garlic adds great flavor, but you can use 1/2 teaspoon of garlic powder mixed in at the end if that’s what you have. Or skip it entirely for plain mashed potatoes.
- Fresh parsley: This is totally optional. You can use dried parsley (about 1 teaspoon), fresh chives, or leave it out completely.
Watch Out for These Mistakes While Cooking
The biggest mistake people make with mashed potatoes is adding cold butter and milk straight from the fridge, which causes the potatoes to seize up and turn gluey instead of creamy – always bring your dairy to room temperature first.
Another common error is overcooking the potatoes until they’re waterlogged, so drain them immediately once they’re fork-tender and let them sit in the pot for a minute to steam off excess moisture.
Overmixing is your enemy here, as it activates the starch and creates a paste-like texture, so use a potato masher or ricer and stop as soon as everything is combined.
Finally, don’t forget to season generously – potatoes need more salt than you think, so taste as you go and adjust until the flavors really pop.
What to Serve With Mashed Potatoes?
Mashed potatoes are the perfect side dish for just about any protein you’re cooking up for dinner. They pair beautifully with roasted chicken, pan-seared steak, or even a simple piece of grilled salmon. If you want to keep things cozy, serve them alongside meatloaf or pot roast with some green beans or roasted carrots on the side. For a lighter meal, these garlicky mashed potatoes also work great with a crisp salad and some crusty bread to round out the plate.
Storage Instructions
Store: Leftover mashed potatoes keep well in an airtight container in the fridge for up to 4 days. They might look a little dry on top, but don’t worry – they’ll come back to life when you reheat them with a splash of milk or butter.
Freeze: You can freeze mashed potatoes for up to 2 months in a freezer-safe container. Just know that the texture might be slightly different after freezing, but they’re still perfectly good for mixing into other dishes like shepherd’s pie or potato cakes.
Reheat: Warm them up in the microwave with a tablespoon or two of milk, stirring every 30 seconds until heated through. You can also reheat them on the stovetop over low heat, adding a bit of butter or milk and stirring frequently to bring back that creamy texture.
| Preparation Time | 5-10 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 25-40 minutes |
| Level of Difficulty | Easy |
| Servings | 2 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 870-970
- Protein: 10-13 g
- Fat: 52-58 g
- Carbohydrates: 90-100 g
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Ingredients
- 1/4 cup whole milk (warm, for smoother blending)
- 1/4 tsp salt
- 3 garlic cloves (minced)
- 1 lb russet potatoes (peeled and cut into 1-inch chunks)
- 1/2 cup unsalted butter (I use Kerrygold for richness)
- 1 tbsp fresh parsley (finely chopped)
Step 1: Prepare and Cook Potatoes with Garlic
- 1 lb russet potatoes, peeled and cut into 1-inch chunks
- 3 garlic cloves, minced
- 1/4 tsp salt
Peel and cut the russet potatoes into 1-inch chunks for even cooking.
Place potatoes, minced garlic, and salt into a pot and cover generously with cold water.
Bring to a boil over high heat, then reduce to a simmer and cook for 8-10 minutes until the potatoes are completely tender and a fork pierces them easily.
Once cooked, drain thoroughly in a colander and let sit for 5 minutes—this resting period allows excess moisture to evaporate, which ensures creamier mashed potatoes rather than gluey ones.
Step 2: Mash Potatoes and Build Creaminess
- cooked potatoes and garlic from Step 1
- 1/2 cup unsalted butter
- 1/4 cup whole milk, warm
Transfer the drained potatoes and garlic from Step 1 to a mixing bowl.
Begin mashing with a potato masher, working until most of the large lumps are broken down.
Add the warm milk and unsalted butter (I use Kerrygold because the higher fat content creates noticeably richer, more luxurious mashed potatoes).
Continue mashing gently until the mixture reaches your desired consistency—smooth and creamy.
Warm milk blends in more easily than cold milk, which prevents the potatoes from becoming gluey.
Step 3: Season, Finish, and Taste
- creamy mashed potato mixture from Step 2
- 1 tbsp fresh parsley, finely chopped
- salt to taste
Fold in the fresh parsley and taste the mashed potatoes.
Add additional salt if needed to bring out the garlic and potato flavors.
Serve immediately while hot for the best texture and temperature.
Quick Mashed Potatoes for Two
Ingredients
- 1/4 cup whole milk (warm, for smoother blending)
- 1/4 tsp salt
- 3 garlic cloves (minced)
- 1 lb russet potatoes (peeled and cut into 1-inch chunks)
- 1/2 cup unsalted butter (I use Kerrygold for richness)
- 1 tbsp fresh parsley (finely chopped)
Instructions
- Peel and cut the russet potatoes into 1-inch chunks for even cooking. Place potatoes, minced garlic, and salt into a pot and cover generously with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 8-10 minutes until the potatoes are completely tender and a fork pierces them easily. Once cooked, drain thoroughly in a colander and let sit for 5 minutes—this resting period allows excess moisture to evaporate, which ensures creamier mashed potatoes rather than gluey ones.
- Transfer the drained potatoes and garlic from Step 1 to a mixing bowl. Begin mashing with a potato masher, working until most of the large lumps are broken down. Add the warm milk and unsalted butter (I use Kerrygold because the higher fat content creates noticeably richer, more luxurious mashed potatoes). Continue mashing gently until the mixture reaches your desired consistency—smooth and creamy. Warm milk blends in more easily than cold milk, which prevents the potatoes from becoming gluey.
- Fold in the fresh parsley and taste the mashed potatoes. Add additional salt if needed to bring out the garlic and potato flavors. Serve immediately while hot for the best texture and temperature.
