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Simple mashed potatoes recipe! This fluffy, creamy potato dish is loved by all. This hand mashed potatoes recipe will give you the best of this creamy dish.
We love to eat Sunday lunch together as a family and we love home-cooked meals. Mashed Potatoes, Gravy, pan-seared pork chops or grills using the best bbq dry rub is one of our favorite Sunday meals. We love this meal so much that we rarely have leftovers and when we do, it is consumed within 24 hours.
Mashed Potatoes is a delicious side for thanksgiving, Christmas, Easter, and family dinner.
Mashed Potatoes Recipe
This recipe is simple and all you need to achieve this fluffy, creamy, and delicious potatoes are a few ingredients.
To make this recipe, you need some basic common ingredients and potatoes. I like to use Yukon gold potatoes, they give creamy, buttery mashed potatoes. You may also use Russet potatoes.
This recipe is easy to follow and if followed step by step will yield amazing results. My mashed potatoes recipe will make an excellent side for the whole family to enjoy for lunch, dinner, or thanksgiving, and holiday dinner.
Check the printable recipe card at the bottom for a detailed list and measurements.
Potatoes: My favorite potatoes to use Yukon potatoes but Idaho Potatoes can be used. You can leave the skin on or peel them off. Potato skins are rich in fiber and nutritious and can add a little texture to your mashed potatoes.
Milk/Cream: I use regular whole milk in this recipe.
Butter: This is important to make your potatoes buttery and creamy. I use salted butter but you can use unsalted butter and season with salt to taste.
Salt and seasoning: Salt to taste and black pepper to add extra flavor to your potatoes after mashing.
Water: water to boil the potatoes.
Garlic Cloves: Optional for extra flavor.
For this recipe, all you need is a Potato Masher or a substitute, I do not use a hand mixer for my mashed potatoes because I like the texture of hand mashed potatoes. I do not like gooey, gummy mashed potatoes, this happens when you overwork your potatoes. If using a mixer, be careful not to overwork your potatoes.
How to make Mashed Potatoes
- Peel your Potatoes( Optional).
- Cut potatoes into cubes
- Put Potatoes in cold salted water and boil for 12-15 minutes.
- Drain out all the water completely.
- Add butter to the potatoes and mash with the Potato masher.
- Warm the milk for a few seconds in a microwave or on the stove and add as you mash.
- Serve hot, season with black pepper if desired.
What to serve with
Enjoy your mashed potatoes seasoned with pepper and with Gravy and Pan-seared pork chops, Chicken, Turkey, Steak.
How to Store & Reheat
Mashed Potatoes can be refrigerated for up to 2 days. To a longer time, store in a freezer for up to two months. Allow mashed potatoes to cool, put in an airtight container or airtight bag to store in the refrigerator. It can be reheated in the oven or microwave.
Oven: To reheat, place in an oven-safe dish, with a lid or foil over it, and warm in a preheated oven at 375F for 25- 30 minutes or until hot.
Microwave: Place mashed potatoes in a microwave-safe container, add a little milk, microwave with the lid on for 2 minutes. Remove the lid, stir, and enjoy.
The good thing about this recipe is, you can build on it to create variations to this dish.
Potatoes: To make sweet mashed potatoes, substitute the Yukon gold for mashed potatoes or mix the potatoes half and half, follow the instructions as normal.
Loaded Mashed Potatoes: Add diced peppers, shredded cheese, and bacon bits or chunks, chopped chives, and cheap with your favorite seasoning.
Use a fork to check if your potatoes are ready before draining and mashing. Cut the potatoes about the same size, so they can cook at the same rate and to avoid lumps from undercooked potatoes in your mashed potatoes.
Use the right type of potatoes, starchy potatoes are best for fluffy mashed potatoes. Yukon Gold, Russet potatoes s are great for mashing.
Boil your potatoes in cold salted water, to avoid unevenly cooked and bland potatoes. Do not oversalt your potatoes
Do not over mash your potatoes, if you do, your potatoes will become gummy and gluey.
Heat your milk or cream before adding to your potatoes, adding cold milk or cream to your potatoes will make your potatoes cold.
If you are leaving the potato skins on, ensure you wash to remove dirt.
For extra creamy, run potatoes through rice mill before mashing.
Other Recipes to Try
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Simple Mashed Potatoes Recipe
- Potato Masher
- 5 pounds Yukon Gold Potatoes
- 1½ sticks salted butter ( cut into small bits)
- 1 cup milk
- 2 tablespoon salt
- 2 cloves Garlic( optional)
- black pepper
- Peel your potatoes( optional).
- Cut potatoes into cubes.
- Put potatoes in cold water, add the salt, garlic cloves(optional)and boil for 15 minutes or until done.
- Drain out all the water completely
- Add the cut butter to the potatoes and mash with a potato masher.
- Warm the milk and add as you mash your potatoes, Do not over mash
- Serve hot, season with pepper if desired.
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