Mashed Potatoes Recipe
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This homemade mashed potatoes recipe is rich, creamy, and easy to make in less than 20 minutes. Perfect to serve with any main course and definitely a crowd-pleaser.
This is a family favorite and one that gets done very often in our home. My kids love their slow-cooked meats over mashed potatoes. The best thing is you can also do many things with the leftovers.
Why make this recipe?
- It is always the perfect side dish to serve with a variety of main courses.
- The list of ingredients is basic and ones you probably already have at home.
- The recipe takes just 15 minutes to make from start to finish.
- And if you want to use less cream or butter you can try my skinny mashed potatoes.
Ingredients and substitutes
- Potatoes – I prefer the Yukon gold. I find they do not get too mushy and absorb flavor so much better.
- Butter – I prefer to use unsalted butter so I can control the amount of salt in the recipe.
- Cream – You can use cream with 20 to 32 percent fat or half-half. Half and half is a combination of milk and cream.
Step by step instructions
- Wash, peel and dice the potatoes into equal size pieces about 1 1/2 inch.
Pro tip – Don’t dice the potatoes too small as they absorb too much moisture. - Boil the potatoes in a large pot of cold salted water. Bring to a boil and cook for 10 to 12 minutes until fork tender.
Pro tip – Always cook potatoes in cold not hot water. That way they do not become soggy.
- Drain the potatoes in a colander and put them back into the same pot on low heat for another two minutes.
Pro tip – Placing them back in the pot over low heat will dry out any excess moisture in the potatoes. - Take it off the heat. Use the potato ricer or potato masher and mash the potatoes.
Pro tip – The potato ricer gives a smooth creamy mashed potato while a vegetable masher can leave some lumps. Both are of course delicious.
- Combine the milk, cream, butter, salt, and pepper in a microwave-safe bowl or saucepan. Heat until all the mixture is almost hot.
- Next, pour the milk mixture over the potatoes combine well.
Pro tip – Do not stir the potatoes rigorously as it makes the potatoes starchy and sticky. - Taste and adjust seasoning. Serve topped with a nob of butter and fresh parsley.
- Enjoy!
Mashed potato variations
- Garlic mashed potatoes – You could add 1/4 tsp of garlic powder or 1/2 tsp garlic paste or up to 2 tbsp of roasted garlic.
- Cheesy mashed potatoes – You can add grated cheese to the mashed potatoes and make it cheesy mashed potatoes.
- Sour cream mashed potatoes – Add 1/2 cup sour cream to your potatoes. Perfect with steaks and roast chicken.
- Oven roasted mashed potatoes – Instead of boiling the potatoes in boiling water, prick the whole potato with a fork, place it in the oven at 180 C / 340 F for about an hour. Once baked, mash and continue with the above recipe and variations. Baking brings out the sweetness of the potatoes.
- Vegan mashed potatoes – Replace the butter with vegan butter and the milk with almond milk.
- Mashed potatoes with seasonings – Try 1/2 tsp cajun seasoning, 1/2 tsp Italian seasoning, or 1/2 tsp everything bagel seasoning. You can also try 1/4 cup of crispy fried bacon bits, chopped jalapeños, or top with caramelized onions.
- Mini mashed potatoes tarts – Serving mashed potatoes at a party is fun if you make some mini individual tarts. Buy ready-to-use wafer tartlets. Add a little sour cream to your potatoes, then pipe into the tart with a big star tip. Sprinkle some cheese or chives – looks gorgeous.
Frequently asked questions
How long will this mashed potatoes recipe keep in the fridge?
Usually, about 3 to 5 days in the fridge.
How to fix runny (thin) mashed potatoes?
Generally, this happens when you do not drain all the liquid from the mashed potatoes well. So, place the pot on low heat and stir gently as the excess moisture evaporates. Do not stir vigorously as it will make the potatoes starchy and sticky.
What causes the mashed potatoes recipe to be gummy?
Using the wrong kind of potatoes (such as waxy red-potatoes), excess liquid in the potatoes or too vigorous mixing can cause the potatoes to be very sticky, gluey or gummy.
How do you reheat mashed potatoes?
I usually reheat it open in the microwave for 5 minutes.
You can also bake mashed potatoes in the oven at 170 C/ 340 F for 15 to 20 minutes.
And, if you have plenty of leftovers – place them in a slow cooker or crockpot for 2 hours on low heat.
Which potatoes work best for perfect mashed potatoes?
I love to use Yukon-gold as they mash up light and absorb lots of flavors. Thick-skinned potatoes like russets make lovely fluffy mashed potatoes as well.
Avoid waxy red-skinned potatoes – these make gluey, gummy mashed potatoes.
What do you serve with mashed potatoes?
In our home, a mashed potato side dish is the perfect side to serve with meat dishes such as beef stews, roast beef, leg of lamb, standing roast ribs, roast chicken, steaks, lamb shanks, osso bucco.
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Mashed Potatoes Recipe
Print Pin Rate Share by Email Share on FB Save GrowCalories: 247kcal
Adjust Servings Here: 8 servings
Description
This homemade mashed potatoes recipe is rich, creamy, and easy to make in less than 20 minutes. Perfect to serve with any main course and definitely a crowd-pleaser.
Video
Ingredients
- 2 lbs (900 g) Potatoes
- 4 tbsp (30 g) Butter
- ¼ cup (60 ml) Milk (or half and half)
- ¼ cup (60 ml) Cream ((20 to 28 % fat )or half and half)
- 1 tsp Salt (or more to taste)
- ½ tsp White pepper
Instructions
- Wash, peel and dice the potatoes into equal size pieces about 1 1/2 inch.Pro tip – Don't dice the potatoes too small as they absorb too much moisture.
- Boil the potatoes in a large pot of cold salted water. Bring to a boil and cook for 10 to 12 minutes until fork tender.Pro tip – Always cook potatoes in cold not hot water. That way they do not become soggy.
- Drain the potatoes in a colander and put them back into the same pot on low heat for another two minutes.Pro tip – Placing them back in the pot over low heat will dry out any excess moisture in the potatoes.
- Take it off the heat. Use the potato ricer or potato masher and mash the potatoes.Pro tip – The potato ricer gives a smooth creamy mashed potato while a vegetable masher can leave some lumps. Both are of course delicious.
- Next, pour the milk mixture over the potatoes combine well. Pro tip – Do not stir the potatoes rigorously as it makes the potatoes starchy and sticky.
- Taste and adjust seasoning. Serve topped with a nob of butter and fresh parsley.
- Enjoy!
Recipe Notes & Tips
- Use the right kind of potatoes like Yukon Gold or Russet. Using the wrong kind of potatoes (such as waxy red potatoes), that retain liquid in the potatoes.
- Cut the potatoes to about 1 1/2 inch cubes, not too small or too big. Too small will absorb too much moisture and too large tend to stay firm in the middle.
- Drain the liquid well and place it back on the heat to dry out excess moisture before you squeeze them through a potato ricer. This will take care of any excess moisture.
- A potato or vegetable masher also works perfectly but can leave some lumps. I do love a little texture in my mashed potato.
- Add hot liquid to the mashed potatoes – this will keep the heat in the mashed potatoes which works better to combine all ingredients well.
- Be gentle, vigorous mixing can cause the potatoes to be very sticky, gluey, or gummy.
How to flavor mashed potatoes
- Garlic mashed potatoes – you could add 1/4 tsp of garlic powder or 1/2 tsp garlic paste or up to 2 tbsp of roasted garlic.
- Cheesy Mashed Potatoes – You can add grated cheese to the mashed potatoes and make it Cheesy mashed potatoes.
- Sour Cream Mashed Potatoes – Add 1/2 cup Sour Cream to your potatoes. Perfect with steaks and roast chicken.
- Oven Roast Mashed Potatoes – instead of boiling the potatoes in boiling water. Prick the whole potato with a fork, place it in the oven at 180 C/340 F for about an hour. Once baked – mash and continue with the above recipe and variations. Baking brings out the sweetness of the potatoes.
- Vegan mashed potato – replace the butter with vegan butter and the milk with almond milk.
- Mashed potatoes with seasonings – try 1/2 tsp cajun seasoning, 1/2 tsp Italian seasoning, or 1/2 tsp everything bagel seasoning. “
You can also try 1/4 cup of crispy fried bacon bits, chopped jalapenos, or top with caramelized onions. - Mini Mashed Potato Tarts – Serving mashed potatoes at a party is fun if you make some mini individual tarts.
Buy ready-to-use wafer tartlets. Add a little sour cream to your potatoes, then pipe into the tart with a big star tip. Sprinkle some cheese or chives – look gorgeous.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
Calories: 247– kcalCarbohydrates: 29– gProtein: 7– gFat: 12– gSaturated Fat: 7– gCholesterol: 32– mgSodium: 745– mgPotassium: 920– mgFiber: 5– gSugar: 3– gVitamin A: 380– IUVitamin C: 24.3– mgCalcium: 131– mgIron: 6.9– mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Thank you for the step-by-step recipe for the best mashed potatoes. My mom used to make hers with an electric mixer to whip them into fluffy clouds, and these are just as creamy and delicious!
Thank you, Karen. I hope you try these.