Mashed Potatoes for Two: The Perfect Portion Every Time

As someone who’s been cooking for two for years now, I’ve really come to appreciate recipes that don’t leave me swimming in leftovers. I love mashed potatoes, but for the longest time, I used to make an entire bag at a time — and then we’d be eating mashed potatoes all week long. That’s a lot of potatoes! And I refuse to go back to instant mashed potatoes. This small batch version came about after adapting a meal kit recipe for two, and I have to say, it’s the perfect amount. No waste, no fuss, just creamy, buttery mashed potatoes that come together easily.

After years of home cooking and a lot of trial and error, I’ve learned the value of portioning, smart prep, and using the right ingredients. These mashed potatoes are one of those simple but essential recipes I think every home cook should have down pat.

Jump to:

• Getting Started
• Ingredient Recommendations
• Finishing Touches
• Pairings
• Leftovers
• Recipe

Getting Started

Twelve ounces of potatoes is just about right for two servings — that’s usually around four Yukon Golds. I like to double-check with my kitchen scale, though, because it’s easy to go a little over (and honestly, that’s fine). Between trimming off bruises and bad spots, a little extra helps ensure you still end up with a perfect batch.

I wash the potatoes with a vegetable brush and towel them dry. I don’t peel them for this recipe — the skins add texture, flavor, and a bit of nutrition. If you prefer a smoother mash, go ahead and peel before dicing.

I dice on a wooden cutting board using my chef’s knife (one of the essential kitchen knives), trimming any rough spots as I go. For a small batch, my little saucepan works perfectly.

Mashed Potatoes for Two Ingredient Recommendations

Potatoes

Yukon Golds are my go-to. They’re creamy, buttery, and make the best mashed potatoes, hands down. I’ve tried others, but I always come back to Yukon Golds. In fact, when someone once asked me what kind I use, I realized I’d never even considered using anything else — that’s how reliable they are.

Butter

You can use salted butter if that’s what you have, but remember to cut back on any added salt at the end. I prefer unsalted butter because it gives me more control over the seasoning. Since this recipe already includes salt in the cooking water and a bit more when finishing, unsalted butter keeps everything balanced. Ever since I switched to unsalted butter for all my cooking, I’ve never looked back — I can season more precisely and still get that perfect salty finish.

Mashed Potatoes for Two Finishing Touches

When the potatoes have been boiling for about 20 to 25 minutes, I do a quick fork test — if a fork pierces easily, they’re done. I drain them carefully using two oven mitts and the pot lid, pouring some of the water over a large glass measuring cup so I can reserve some of that starchy cooking liquid. It’s a little extra step that makes a big difference later.

I mash the potatoes by hand (with my masher) right in the pot, using a bit of butter and — if I have it — a spoonful of sour cream. Some days I skip the sour cream entirely when I’m craving more of that pure potato flavor.

Instead of milk, I add splashes of the hot, salty cooking liquid back in while mashing. It keeps the potatoes nice and warm and brings the flavor together beautifully. It’s such a simple trick, but it changed the way I make mashed potatoes — no more cold potatoes from adding cold milk!

Mashed Potatoes for Two Pairings

This recipe pairs wonderfully with our:

• Chicken Marsala
• Roasted carrots recipe
• Roasted broccoli recipe

It also goes well alongside any simple pan-seared chicken, beef, fish or pork dish.

Leftovers

The beauty of this recipe is that it’s designed not to leave leftovers. But if you do have some, they’ll keep just fine in an airtight container in the refrigerator for a few days. To reheat, just pop them in the microwave with a splash of water or butter to bring them back to life.

Cooking for two doesn’t mean compromising on comfort food. These small batch mashed potatoes prove you can make a cozy, home-cooked favorite without committing to a week of leftovers. Once you try this portion size, you might never go back to the full-bag mashed potatoes recipe again.

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