Mashed Potatoes with Russet Potatoes & Macaroni

Mashed Potatoes with Russet Potatoes & Macaroni served with cheddar cheese, melted butter and freshly chopped chives. Best way to use leftover mashed potatoes.

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Prep Time: 15 mins

COOK TIME: 15 mins


– 5 medium Idaho Potatoes peeled & cut into small pieces – 1 1/2 cup uncooked pasta cooked according to the package – 5 tablespoons butter cut into cubes – 1/2 cup milk warm – salt & pepper to taste – 1 tablespoon fresh chives finely chopped – sharp cheddar cheese optional for garnish

Cook pasta following instruction on the package. Put potato into a cooking pot, add water and season with 2 teaspoons of salt. Bring it to a boil and cook for about 10-15 minutes or until potatoes are soft when pocked with a fork.

Step 1

Carefully, drain water from the pot, add butter and milk to potatoes, mash potatoes with potato masher until fluffy texture (to make mashed potato extra fluffy use hand mixer).

Step 2

Taste mashed potatoes, if needed, season more with salt to taste, then add cooked pasta.

Step 3

Serve with melted butter, freshly cracked black pepper, cheddar cheese and freshly chopped chives. Enjoy!

Step 4


Bread bun