How to Make Mashed Potatoes

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No meal is complete without a big helping of mashed potatoes! This is especially true at the holidays, so I am here today to show you exactly How to Make Mashed Potatoes from scratch that turn out perfectly every time!

What you will need to make this recipe:

• Yukon Gold Potatoes
• canned coconut milk or Half & Half
• milk or unsweetned almond milk
• unsalted butter
• green onions – optional
• salt & pepper

How to make Mashed Potatoes from scratch:

Bring water to a boil in a large pot. Weigh potatoes, or guess based on weight of the bag.

Peel and chop potatoes, unless you are going for rustic mashed potatoes, then you can leave the peel on…..

Add to boiling water and cook for 15 – 20 minutes, or until tender…..

Drain potatoes and place in a large bowl. Add sliced butter…..

Let butter begin to melt, then mash with a potato masher until combined.

Add milk and continuing mashing until smooth and creamy.

Stir in the green onions, salt and pepper. Serve immediately topped with your favorite Gravy.

Recipe Notes & Tips:

• Coconut milk in a can is comparable to heavy cream and makes your potatoes creamy for those of us who are lactose intolerant.
• If you do not need dairy/lactose free, substitute Half & Half for the coconut and almond milks.
• Do not over mash your potatoes or they will turn out gummy!

More delicious potato recipes:

• Instant Pot Mashed Potatoes
• Mashed Sweet Potatoes
• Instant Pot Loaded Mashed Potatoes
• Au Gratin Potatoes for Two
• Goat Cheese Whipped Potatoes
• Crispy Roast Potatoes

Enjoy!!

Mashed Potatoes

How to make Mashed Potatoes that your whole family will love! Easy to make and and perfectly fluffy potatoes that go with just about any meal.

5 from 1 vote

Print

Course: Side Dish

Cuisine: American

Keyword: recipe, potatoes, mashed, easy

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 6 Servings

Calories: 295kcal

Author: Lisa Johnson

Ingredients

• 2 1/2 pounds Yukon gold potatoes peeled and cut into 1-inch pieces
• 1/2 cup whole-fat coconut milk canned - or half & half
• 1/2 cup unsweetened almond milk
• 1/2 cup unsalted butter cut into pieces
• 3 tablespoons green onions minced
• sea salt & fresh ground pepper to taste

Instructions

• Bring water to a boil in a large pot. Weigh potatoes, or guess based on weight of the bag.
• Peel and chop potatoes.
• Add to boiling water and cook for 15 - 20 minutes, or until tender.
• Drain potatoes and place in a large bowl. Add sliced butter.
• Let butter begin to melt, then mash until combined.
• Add milk and continuing mashing until smooth and creamy.
• Stir in the green onions, salt and pepper.

Notes

• Coconut milk in a can is comparable to heavy cream and makes your potatoes creamy for those of us who are lactose intolerant.
• If you do not need dairy/lactose free, substitute Half & Half for the coconut and almond milks.
• Do not over mash your potatoes or they will turn out gummy!

Nutrition

Calories: 295kcal | Carbohydrates: 25g | Protein: 6g | Fat: 21g | Saturated Fat: 14g | Cholesterol: 41mg | Sodium: 52mg | Potassium: 841mg | Fiber: 5g | Sugar: 1g | Vitamin A: 503IU | Vitamin C: 23mg | Calcium: 92mg | Iron: 6mg