How long should you boil potatoes for mashing?

Making mashed potatoes is quick and satisfying, but there are a few key steps to get them just right. Here’s everything you need to know—from boiling time to selecting the perfect potatoes:

Boiling Time for Perfect Mashed Potatoes

A top-down shot of creamy mashed potatoes, topped with melting butter and a sprinkle of fresh parsley

Meredith Food Studio

The boiling time for potatoes depends on their size, whether whole or cut into pieces, before mashing.

Some prefer boiling potatoes whole, while others opt to cut them into chunks before cooking.

Smaller potatoes, such as red gold, cook faster whole—around 15-20 minutes in boiling water. Larger potatoes, like russets, need about 20-30 minutes.

If you cut your potatoes into cubes before boiling, they'll cook in about 15 minutes, regardless of their size.

Although there's no fixed boiling time for perfect mashed potatoes, the key is to ensure they’re fully cooked. To check, insert a fork into a potato. If it slides through easily, the potato is done.

The Best Potatoes for Mashed Potatoes

A variety of potatoes—Yukon Golds, Russets, and Red Potatoes—make up the perfect mash.

Meredith

Yukon gold. The Yukon gold is the ideal mashing potato. Its natural buttery taste puts it ahead of the curve, but what really seals the deal is the Yukon gold's dense texture. The rarely grainy or watery potato is easy to cook to a perfect creamy consistency.
Russet. Russet potatoes, likely the most popular choice for mashing, are extremely starchy. On one hand, this is a good thing—the potato is a starch, after all. On the other hand, this means they absorb a lot of water. When prepared correctly, the russet makes for a delightfully light and fluffy product. However, it's easy to whip them too hard and turn them into a paste-like concoction.

For the ultimate mashed potatoes, a mix of Yukon Gold and Russet potatoes is ideal. If you have to pick just one, go for Yukon Golds. Save Russets for baking.

Get the recipe: Perfect Mashed Potatoes

Tips for Perfect Mashed Potatoes

A top-down view of a bowl of creamy mashed potatoes, garnished with fresh herbs and a dollop of melting butter

AR Magazine

1. To peel or not to peel?

Contrary to popular belief, peeling potatoes before boiling isn’t necessary (if boiling them whole). Leaving the skins on helps potatoes absorb less water and preserve more nutrients. Plus, the skins are easier to remove after cooking—just be sure to scrub them well first if you choose this method.

Of course, peeling the potatoes first is totally fine if that’s your preferred method. A potato peeler or a simple paring knife will work perfectly for this task.

To speed up cooking, feel free to cut the potatoes into cubes or quarters before boiling.

2. Don’t skimp on the salt.

Fill a pot or large pan with cold water, ensuring the potatoes are fully submerged. Add salt generously, then bring the water to a boil before lowering the heat. The potatoes are ready when a fork easily pierces through them.

And yes, we mean it—don’t be shy with the salt! Use about a tablespoon per pound of potatoes. You need more than you think to truly infuse the flavor into the potatoes.