Homemade mashed potatoes don’t have to be difficult. There’s a million ways to make them and many theories on what’s the best. I think the best ones are quick and not fussy, especially when mashed potatoes are often a side to a turkey, meatloaf, or another protein.
These homemade mashed potatoes require just a few simple ingredients and take under an hour.
Equipment needed for homemade mashed potatoes
Here’s what you’ll need to make this recipe:
- A large pot – large enough to fill about a gallon of water and lots of chopped potatoes.
- A peeler – to peel potatoes
- A sharp knife – to chop potatoes
- A strainer – to get rid of the excess water
- A potato masher – necessary!
- A large spoon or spatula – to help mix the butter and milk into the potatoes
What potatoes are best for mashed potatoes?
Some people use russet potatoes, which are high in starch and can help produce a fluffy final product that absorbs butter and milk well. Yukon Gold potatoes have less starch but can produce a creamier texture, and they typically taste more buttery. SO: I USE BOTH. I find that the combination of the two creates a nice cross between fluffy and buttery, which I really enjoy.
Ingredients needed for homemade mashed potatoes
You don’t need a lot, luckily! Here’s what to add to your grocery list:
- 3 large russet potatoes
- 3 Yukon gold potatoes
- salt
- unsalted butter – one stick will do.
- whole milk – I don’t usually use whole fat dairy milk, but I do find that it’s best in mashed potatoes. You can also swap for 2% or your favorite non-dairy alternative.
How to make homemade mashed potatoes
Let’s make them together!
Step 1
Peel the potatoes and slice them into even, 1-inch chunks. Add them to a pot and fill the pot with enough cold water to cover the potatoes completely.
Step 2
Add the salt to the pot and place it on the stove top. Heat the pot on high and bring it to a boil. Let it boil for at least fifteen minutes. When you are able to stab a potato with your knife super easily, that’s when you can turn the heat off.
Step 3
Pour the potatoes into the strainer to get rid of the water. Shake off the excess water and return the potatoes to the pot. Turn the heat on low and gently shake the potatoes for a couple minutes to cook off excess moisture.
Step 4
Turn the heat off. Mash the potatoes with a masher until the potatoes are creamy. Be sure to scrape the bottom of the pot frequently to get the lumps.
Step 5
Once mashed, add in the butter and stir it into the potatoes until melted. Then add in the milk and continue to stir together until just homogenous. Add in more milk or butter to taste if needed. Add more salt if you need as well!
Tips for making homemade mashed potatoes
Be sure to start with cold water – adding cold water to the potatoes helps them from getting mushy as they heat on the stovetop. The cold water ensures that they cook gradually and evenly, so the exterior doesn’t cook faster than the interior of the potato.
Add the butter first – the butter will coat the potatoes nicely, which allegedly helps create a creamier texture. Who am I to argue with that?
Don’t overwork the potatoes – don’t go crazy mashing the potatoes into oblivion. Over mashing or mixing the potatoes will activate the starch too much. This can make the potatoes gummy.
Storage and Reheating
You can leave mashed potatoes out at room temperature for a few hours before you risk bacterial growth. Place the mashed potatoes into an airtight container, seal it and place it in the fridge, where it will hold for 4-5 days.
Microwaving is a fine and quick way to reheat mashed potatoes, but you can also reheat them in the oven at 350 degrees Fahrenheit. Place the mashed potatoes in a baking dish and cover it with foil before placing it in the oven for about 20 minutes. Halfway through, stir the potatoes and add a dash of milk or butter to keep it creamy.
Other recipes to try
If you like these homemade mashed potatoes, check out these recipes to pair with them:
Baked Salmon with Honey Dijon Glaze
Slow Cooked Beef, Goat Cheese and Red Pepper Empanadas
Leave a review for these homemade mashed potatoes
If you made my homemade mashed potatoes and liked them, please leave a star review below with a comment. Feel free to tag me in your instagram stories too: @caroline_hoffman.
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Homemade Mashed Potatoes
Equipment
- 1 large pot to boil the potatoes
- 1 sharp knife to chop potatoes
- 1 strainer
- 1 potato masher
- 1 large spoon or spatula to help mix
- 1 peeler to peel potatoes
Ingredients
- 3 large russet potatoes
- 3 Yukon gold potatoes
- 2 tbsp salt
- 6 tbsp unsalted butter sliced into 6 even pieces
- ยฝ cup whole milk
Instructions
- Peel the potatoes and slice them into even, 1-inch chunks. Add them to a pot and fill the pot with enough cold water to cover the potatoes completely.3 large russet potatoes, 3 Yukon gold potatoes
- Add the salt to the pot and place it on the stove top. Heat the pot on high and bring it to a boil. Let it boil for at least fifteen minutes. When you are able to stab a potato with your knife super easily, that's when you can turn the heat off.2 tbsp salt
- Pour the potatoes into the strainer to get rid of the water. Shake off the excess water and return the potatoes to the pot. Turn the heat on low and gently shake the potatoes for a couple minutes to cook off the excess moisture.
- Turn the heat off. Mash the potatoes with a masher until the potatoes are creamy. Be sure to scrape the bottom of the pot frequently to get the lumps.
- Once mashed, add in the butter and stir it into the potatoes until melted. Then add in the milk and continue to stir together until just homogenous. Add in more milk or butter to taste if needed. Add more salt if desired as well.6 tbsp unsalted butter, ยฝ cup whole milk
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