The most popular potato recipes in my house is this mashed potatoes recipe… We live in Idaho the potato capital of the world, so we make this go-to recipe for almost every Sunday dinner and holiday meal.
Mashed Potato Recipe
There’s nothing quite like a good ol’ fashioned bowl of creamy mashed potatoes and gravy to warm your heart and soul. When I serve up a heaping scoop of those creamy spuds to my family, I know I’ve done my job as a mom 😉
They’re the ultimate comfort food, the perfect side dish for any meal, and oh-so-irresistible. Who can resist that buttery, velvety texture, those rich flavors, and that heavenly aroma? This creamy mashed potatoes recipe is a staple here in Idaho, and we know how to make ’em right!
How to Make Perfect Mashed Potatoes
First – Wash, peel (optional), and chop potatoes into 1-2 inch cubes. You’ll want to scrub your potatoes really well if you are leaving skins on, (which I prefer.)
Second – Place prepared potatoes into a large pot, and fill with water to cover the top of the potatoes with at least an inch of water.
Third – Place the filled pot on the stovetop, turn to high heat, and bring it to a boil.
Boil your potatoes for about 15 minutes, or until fork tender. If you overcook your potatoes at this point you will have excess moisture in your mashed potatoes.
Fourth – Using 2 hot pads, and the large pot lid, or a colander, drain water off the potatoes and put them back in the pot.
Fifth – Add your melted butter, cream, sour cream, or hot milk and MASH them with a potato ricer (or a hand mixer) just till smooth. *DO NOT OVER MIX OR MASH potatoes… They will become gluey if you do.
Sixth – Add salt and Pepper to taste.
Now is the time you can also add extra seasonings if you like! Chives are delicious in mashed potatoes, as well as grated cheddar cheese, ranch seasoning, onion, and garlic powder. Stir seasoning with your large spoon and taste as you go to season to your tastes.
You can serve your perfect mashed potatoes from the large pot you made them in, or make them look beautiful by spooning them into a pretty large bowl.
Easy Recipe Ingredients
- 8 medium-sized russet potatoes (or 8 large Yukon Golds or red potatoes). 4 pounds of potatoes.
- *Optional – 3 cloves garlic (boil with the potatoes)
- 5 and a half tablespoons of melted BUTTER
- 1/2 cup heavy cream or whole warm milk (I LOVE using cream, but if you’re watching calories use whole milk.)
- 1/2 cup sour cream
- Salt to taste
- Ground black pepper to taste.
- Cold water to wash potatoes and boil in.
Tools for Homemade Mashed Potatoes Recipe
- A Large pot to boil potatoes in.
- Hand masher or electric hand mixer.
- Large Spoon – For stirring seasonings in and serving.
- Large Bowl for Serving
- Cutting Board and Knife – To Prep Potatoes.
TIPS
Keep your hot potatoes warm on low heat till ready to serve.
Choose the right potatoes.
For mashed potatoes, russet potatoes are the best potatoes to use because they’re starchy and fluffy, which makes them perfect for mashing.
Yukon Gold potatoes and red potatoes are also a great option because they have a buttery flavor and a creamy texture.
Don’t overcook the potatoes.
When boiling the potatoes, be sure not to overcook them. You want them to be soft enough to mash, but not so soft that they turn to mush. Keep an eye on them and test them with a fork or knife every few minutes until they’re just tender.
Use plenty of butter and cream (or whole milk).
The key to creamy mashed potatoes is plenty of butter and cream or milk. I like to use salted butter because it potatoes need salt, but you can use unsalted butter if that’s all you have on hand. For cream or milk, I recommend using heavy cream or whole milk, the cream is indulgent.
Mash the potatoes by hand.
While you can use an electric mixer, stand mixer or food processor to mash the potatoes, the best way to do it by hand. Not only does it give me more control over the texture, but it also prevents the potatoes from becoming gluey. Use a potato masher or a fork to mash the potatoes until they’re smooth and creamy.
Season to taste.
Last but not least, season your mashed potatoes to taste. I like to add salt, pepper, and garlic powder, but you can use any seasonings you like. Just be sure to taste as you go so you don’t overdo it.
How to Store Leftovers.
Store leftover mashed potatoes in an airtight container in the refrigerator for up to 5 days. These are excellent for lunch the next few days and to make potato pancakes!
Full Recipe Card
If you try this recipe and love it, I’d love if you give it 5 stars! Tag me on Instagram @farmhouse_harvest with your delicious creation!
Creamy Mashed Potatoes
Ingredients
- 8 medium-sized russet potatoes or 8 large Yukon Golds. That is about 4 pounds of potatoes.
- *Optional – 3 cloves garlic boil with the potatoes
- 5 and a half tablespoons of melted BUTTER
- 1/2 cup heavy cream whole warm milk I LOVE using cream, but if you’re watching calories use whole milk.
- 1/2 cup sour cream
- Salt to taste
- Ground black pepper to taste.
- Cold water to wash potatoes and boil in.
Instructions
- Wash, Peel, and Cut Potatoes into 1-2" pieces
- Place prepared potatoes into a large pot, and fill with water to cover the top of the potatoes with at least an inch of water.
- Place the filled pot on the stovetop, turn to high heat, and bring it to a boil.
- Boil your potatoes for about 15 minutes
- Using 2 hot pads, and the large pot lid, or a colander, drain water off
- Add your melted butter, sour cream, cream, or milk and MASH them with a potato ricer (or a hand mixer) just till smooth
- Salt & Pepper to taste.
- You can also add in extras at this time like: chopped chives, grated cheddar cheese, onion powder or garlic powder to taste.
- Enjoy! You may want to make gravy to top your mashed potatoes.. Find that recipe here.
Instant Pot Mashed Potatoes Recipe
You can also cook your potatoes in an instant pot instead of boiling them on the stovetop. To do this wash and cop potatoes as directed above. Place prepared potatoes into your instant pot and add 1 cup of water. Close the lid and set the cooking time for 5 minutes on high.
Serve Mashed Potatoes With
We love to serve mashed potatoes with Homemade Gravy… And:
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
1 comment
Carol
I just LOVE mashed potatoes. They are one of my top comfort foods. 🙂 Interesting about the potato type because I actually love red potatoes for mashed potatoes. I don’t find a texture difficulty. I’ve not tried the Instant Pot for potatoes. That may be something to add to my TRY list!