Mashed potatoes have always been associated with meatloaf as a natural accompaniment. Additional ingredients can be added for variety - see the variations.


  • 4 medium russet potatoes (about 21/2 pounds), peeled and quartered
  • 3/4 teaspoon salt, divided
  • 1/2 to 3/4 cup half-and-half or whole milk
  • 4 tablespoons unsalted butter, at room temperature, divided
  • 1/4 teaspoon freshly ground pepper


In a large saucepan over high heat, combine the potatoes with water to cover and bring to a boil. Add 1/4 teaspoon of the salt, reduce the heat to medium low, and simmer until tender, about 20 minutes. Drain well. Return the potatoes to the warm pan, add 1/2 cup of the half-and-half, and beat with an electric mixer or potato masher until smooth. Use additional half-andhalf or milk if needed for desired consistency. Cut 2 tablespoons of the butter into small pieces and beat into the potatoes. Add the remaining 1/2 teaspoon salt and the pepper and fluff with a fork. Transfer to a warmed bowl, dot the remaining butter on top, and serve immediately.

Serves 6. For horseradish Mashed Potatoes add 1 tablespoon prepared horseradish sauce, or more to taste, to the mashed potatoes. For garlic mashed potatoes cook 2 or 3 peeled garlic cloves with the potatoes and mash with the potatoes. For Dijon mashed potatoes add 1 tablespoon Dijon mustard to the potatoes

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Submitted 1/15/07.
Source: Recipes for everyone's favorite meatloaf - maryana volstedt
Submitted By: b smith

Fluffy Mashed Potatoes