How to Make Homemade Mashed Potatoes
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Learn how to make creamy and delicious homemade mashed potatoes from scratch with our easy step-by-step guide. Discover tips for the perfect texture and flavor in this classic side dish recipe.
Mashed potatoes are a versatile side dish that pairs well with a variety of main courses, like roast chicken, roast turkey, or salisbury steak. And what would shepherd’s pie be without a layer of perfect mashed potatoes on top?
No meal is complete without a big helping of mashed potatoes, they are the ultimate comfort food! This is especially true during the holidays, so I am here today to show you exactly how to make creamy mashed potatoes that turn out perfectly every time!
Ingredients to make mashed potatoes
- Yukon gold potatoes or russet potatoes – 2.5 pounds of potatoes
- Unsalted butter
- Whole milk, half & half, or non-dairy milk of your choice
- Salt & black pepper to taste
- Tools used: Stockpot – Large Colander – Wire Masher
Optional additions:
- Garlic – 1-2 cloves, minced or roasted for garlic mashed potatoes
- Chopped fresh herbs – such as chives, green onions, parsley, or thyme
- Grated cheese – like cheddar or Parmesan
Check out the printable recipe card below for the complete recipe and detailed instructions.
How to make mashed potatoes from scratch:
Peel and cut the potatoes: Start by peeling the potatoes and cutting them into evenly sized chunks. This helps them cook more evenly. If you prefer rustic mashed potatoes, you can leave the skins on.
Boil the potatoes: Place the potato chunks in a large pot and cover them with cold water. Add a pinch of salt. Bring the water to a boil, and then reduce the heat to simmer.
Cook the potatoes for about 15-20 minutes, or until they are fork tender. You should be able to easily pierce them with a fork.
Drain and warm the milk: While the potatoes are cooking, heat the milk in a small saucepan over low heat. You don’t want it to boil, but you want it to be warm when you add it to the hot potatoes.
Mash the potatoes: Once the potatoes are tender, drain them in a colander. Return them to the hot pot to let any remaining moisture evaporate. Use a potato masher to mash the potatoes until soft and creamy.
Add the milk and butter: Add the butter and allow it to melt. Gradually pour the warm milk over the mashed potatoes and mix until the potatoes are smooth and creamy. Adjust the amount of milk as needed to achieve your desired consistency.
Season and serve: Season the mashed potatoes with salt and pepper to taste.
You can also add minced garlic, herbs, green onions, or cheese at this point, depending on your preferences. Mix well and taste to adjust the seasonings.
Serve your mashed potatoes immediately as is, or topped with your favorite Gravy recipe.
Expert Tips:
- If your mashed potatoes turn out thicker than you’d like, you can use a little bit of the potato cooking water to thin them to your desired consistency in place of additional milk. This water already has some potato starch in it, which can help maintain a creamy texture.
FAQ’s
Russet potatoes are the most commonly used variety for mashed potatoes because of their high starch content, which results in a fluffy texture. I prefer Yukon Golds for their creaminess and thicker texture.
No, you don’t have to peel the potatoes, but most people prefer mashed potatoes without the skin. Leaving the skin on can provide a rustic and earthy texture to your mashed potatoes.
Over mixing or using the wrong type of potatoes (waxy potatoes like new or red potatoes) can lead to gummy mashed potatoes.
Use a potato masher and avoid overworking the potatoes. Do not overcook the potatoes or use a hand mixer!
A potato ricer is a kitchen tool specifically designed for mashing potatoes. Once the potatoes are cooked, drain them and immediately place them into the potato ricer. Press down on the handle, and the potatoes will be forced through the small holes, creating a pile of fine potato strands in the bowl below.
Use a wooden spoon or a silicone spatula to gently mix the butter, milk, and seasoning into the riced potatoes. You want to combine the ingredients just until they’re incorporated and the potatoes are smooth and creamy.
Absolutely! Simply reheat them gently on the stovetop or in the microwave, adding a bit of milk or butter if they become too thick. They can be stored in the refrigerator for a day or two.
To make your mashed potatoes creamier, you can add more butter and milk. You can also use heavy cream or sour cream for an even creamier texture.
If you need dairy-free mashed potatoes, you can use dairy-free butter and a plant-based milk (like unsweetened almond, cashew, or oat milk) instead of regular butter and cow’s milk.
Canned coconut milk is a great substitute for heavy cream, which makes them rich and creamy.
If your mashed potatoes are too salty, you can try adding more unsalted cooked potatoes to dilute the saltiness. You can also add more milk or butter to try and balance the flavor.
Allow potatoes to cool completely, then store them in an airtight container in the refrigerator for up to 3 to 5 days.
To freeze: Allow potatoes to cool completely, then portion them into serving-size containers or use an ice cream scoop to create individual portions within a larger container. This makes it easier to reheat just the amount you need later.
Place them in the freezer and store for 10 to 12 months.
To use frozen mashed potatoes: Remove the desired portion from the freezer. Thaw them in the refrigerator overnight.
To reheat: Microwave at 50% power in 1-minute increments, stirring in between until they reach the desired temperature. On the stovetop, reheat covered over low heat, stirring frequently – about 25 minutes.
You may need to add a little extra milk or butter and give them a good stir to restore their creaminess and adjust the consistency.
More delicious potato recipes:
- Instant Pot Mashed Potatoes
- Instant Pot Loaded Mashed Potatoes
- Goat Cheese Whipped Potatoes
- Crispy Roast Potatoes
- Hawaiian Potato Salad
- Crispy Baked Potato Skins
Did you try this recipe? I’d love to see it!
Tag @cookingwithcurls on Instagram & Facebook and leave a ⭐️⭐⭐⭐⭐ review below!
Enjoy!!
Creamy Mashed Potatoes
Ingredients
- 2.5 pounds Yukon gold potatoes peeled and cut into 1-inch pieces
- 0.5 cup unsalted butter at room temperature, cut into pieces
- 1 cup half & half or whole milk
- sea salt & fresh ground pepper to taste
Optional Additions
- 1 large clove garlic minced or roasted
- chopped chives, green onions, parsley, or thyme
- grated cheese like cheddar or Parmesan
Instructions
- Peel and cut the potatoes: Start by peeling the potatoes and cutting them into evenly sized chunks. This helps them cook more evenly. If you prefer rustic mashed potatoes, you can leave the skins on.
- Boil the potatoes: Place the potato chunks in a large pot and cover them with cold water. Add a pinch of salt. Bring the water to a boil, and then reduce the heat to simmer.
- Cook the potatoes for about 15-20 minutes, or until they are fork tender. You should be able to easily pierce them with a fork.
- Drain and warm the milk: While the potatoes are cooking, heat the milk in a small saucepan over low heat. You don’t want it to boil, but you want it to be warm when you add it to the hot potatoes.
- Mash the potatoes: Once the potatoes are tender, drain them in a colander. Return them to the hot pot to let any remaining moisture evaporate. Use a potato masher to mash the potatoes until soft and creamy.
- Add the milk and butter: Add the butter and allow it to melt. Gradually pour the warm milk over the mashed potatoes and mix until the potatoes are smooth and creamy. Adjust the amount of milk as needed to achieve your desired consistency.
- Season and serve: Season the mashed potatoes with salt and pepper to taste and serve while hot.
Notes
- If you need dairy-free mashed potatoes, you can use dairy-free butter and a plant-based milk (like unsweetened almond, cashew, or oat milk) instead of regular butter and cow’s milk.
Canned coconut milk is a great substitute for heavy cream or half & half, which still makes them rich and creamy. - Over mixing or using the wrong type of potatoes (waxy potatoes like new or red potatoes) can lead to gummy mashed potatoes. Use a potato masher and avoid overworking the potatoes. Do not overcook the potatoes or use a hand mixer!
- To store leftovers: Allow potatoes to cool completely, then store them in an airtight container in the refrigerator for up to 3 to 5 days.
- Please see post for full list of FAQ’s including freezer instructions.
G’day Lisa Love mashed potatoes, true!
Great photo as they are not easy to photograph…looks delish too!
Cheers! Joanne
Viewed as party of Foodie Friends Friday Thanksgiving Party
My Westie looks like that every time it snows… I just feel so by for him every time it snows …
I love your Irish Recipes….
been making a layered Shepherds Pie since I was little… but I want to make it your way the right way