This creamy Homemade Mashed Potatoes recipe needs no added butter or gravy when served. The potatoes are perfectly flavored just as they are, and the best tips I'm sharing make them a winner!
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This is the best-mashed potato recipe I know. They are prize-winning not because they won a ribbon in a competition, but because my husband said so! He is a meat and potato eater whose opinion carries much weight in my kitchen.
Another favorite potato recipe of his is this Easy Cheese Potato Casserole. Sliced potatoes are layered with cheese and cream in a pan, and the casserole bakes into its own rich and luscious sauce. It's a super-easy side dish.
For another classic side dish recipe, here are buttery, garlicky, Twice-Baked Cheese Potatoes.
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Ingredients
Yukon golds and russet potatoes are the best for making this recipe because of their soft texture after cooking.
Red potatoes have a firmer texture and won't fall apart when cooked, making them a better fit for potato salad. But you can still use them in this best mashed potatoes recipe.
- Yukon gold potatoes - peeled and cut in half; smaller pieces absorb more water and prevent them from absorbing the milk.
- Water - enough cold water to cover an inch above the potatoes.
- Salt - you will want to place your potatoes in salted water before bringing the water to a boil.
- Garlic cloves - a few smashed or crushed cloves give the potatoes a hint of flavor without a heavy garlic taste; you don't want to omit this ingredient.
- Evaporated milk - canned milk has a concentrated flavor and always stands ready in your pantry for the task.
- Salted butter - a generous amount for lots of buttery flavor.
- Sour cream - a little sour cream adds flavor and creaminess without a heavy sour cream taste.
- Salt - add the amount you need to flavor the potatoes, even though they were boiled in salt.
- Black pepper to taste - black pepper always accents potatoes excellently!
See the recipe card for specific quantities and nutrition facts.
Instructions
The potatoes are mashed with a potato masher and then beaten with a hand mixer (or stand mixer) to prevent them from splashing everywhere. This gives the potatoes a creamy texture.
If you like lumps in your mashed potatoes, continue mixing with the good old-fashioned potato masher, or don't overmix them with the mixer.
- Rinse the potato halves well with cold water and drain to rinse off some of the starch.
- Pour cold water into a large pot and place it over the burner on the stove.
- Put the potatoes, garlic, and salt in the cold water, then turn the heat on high heat to bring the potatoes to a boil; this may take about 10 minutes.
- Lower the heat to medium to low and simmer the potatoes for 25 to 35 minutes, or until a knife or fork easily inserts in and out of them.
- Drain the potatoes and run hot water over them to rinse off more starch; this helps them have a less glue-like consistency.
- Return the potatoes to the hot pot and remove the crushed garlic. You can discard the garlic or blend it into the potatoes for more garlic-tasting potatoes.
- Place butter in a measuring cup with milk and heat in the microwave for 30 seconds or until the butter is melted.
- Pour the butter mixture into the pot over the hot potatoes, and add the sour cream.
- Mash the potatoes with a potato masher, then cream them into the mashed potatoes with an electric mixer. Mix until smooth, or leave some lumps.
10. Adjust the seasoning and garnish with a pat of butter and/or chopped parsley or green onions.
Hint: For the fluffiest mashed potatoes, pass cooked potatoes through a potato ricer after rinsing them in hot water and mix in the rest of the ingredients with a spoon, not a mixer.
Substitutions
- Use heavy cream, half and half, or whole milk instead of the evaporated milk.
- Cream cheese instead of sour cream adds a similar flavor.
- Substitute chicken broth or chicken stock for the water to boil the potatoes to enhance the flavor.
Variations
- Bake the potatoes, hollow out the skins using the pulp to make this mashed potato recipe, and stuff the shells for the ultimate comfort food: twice-baked potatoes.
- For a baked potato casserole, place leftover mashed potatoes in a casserole dish, top with cheese, bacon bits, and green onions, and bake.
Storage
Store the potatoes in an airtight container in the refrigerator for up to 5 days.
Freeze in an airtight container for up to 3 months; I like to use a ziplock freezer bag.
Top Tips
Helpful hints that make a world of difference:
- Since potatoes have a high starch content, rinsing them in cold water for a minute before cooking and in hot water for 30 seconds after cooking will help reduce the starch.
- Warm the butter and the milk before adding to the cooked potatoes.
- Peel potatoes the night before and soak them in cold water in the refrigerator overnight. Rinse and drain before cooking.
- Cut potatoes into large chunks so they do not absorb too much water while cooking. This allows them to absorb the milk and butter after they are cooked.
- After making this easy recipe, place the potatoes in a slow cooker and add pats of butter. This keeps a film from forming over them. Then, set the cooker on low to keep the potatoes warm for hours before serving.
FAQ
Yes, homemade mashed potatoes are easy to make. First, boil the peeled and chunked potatoes in salted water, then drain and add butter, milk, and seasonings. Mash with a potato masher or an electric mixer until you like the consistency.
Boil the potatoes in cold salted water until fork tender, then mash with milk and butter.
Mashed potatoes are fluffy, creamy, and have a buttery taste similar to a buttered baked potato.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Best Homemade Mashed Potatoes; substitute potatoes for rice in Rice And Gravy dish:
Best Homemade Mashed Potatoes, Prize-Winning Recipe
There's no need for butter or gravy on these mashed potatoes; the ingredients and tips make this the best potato dish on the planet.
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
Ingredients
- 8 Yukon gold potatoes, 2 ½ pounds potatoes, peeled and cut in half
- 5 cups water
- 2 teaspoons salt
- 2 garlic cloves, mashes
- 8 ounces evaporated milk, canned milk
- ½ cup salted butter
- 3 tablespoons sour cream
- salt to taste
- black pepper to taste
- pat of butter, chopped parsley, or green onions for garnish
Instructions
- Rinse the potato halves well with cold water and drain.
- Pour water into a large pot and place it over the burner on the stove.
- Put the potatoes, garlic, and salt in the cold water, then turn the heat to high to bring the potatoes to a boil; it may take about 10 minutes.
- Lower the heat to medium or low and simmer the potatoes for 25 to 35 minutes or until a knife or fork easily inserts in and out of them.
- Drain the potatoes and run hot water over them to rinse them; this helps them to have less of a glue consistency.
- Return the potatoes to the hot pot.
- Place butter in a measuring cup with milk and heat in the microwave for 30 seconds or until the butter is melted.
- Pour the butter mixture into the pot over the potatoes, and add the sour cream.
- Mash the potatoes with a potato masher, then whip them with a hand mixer until smooth or leave some lumps.
- Add salt and pepper to taste.
- Garnish with a pat of butter and/or chopped parsley or green onions.
Notes
- Since potatoes have a high starch content, rinsing them in cold water for a minute before cooking and in hot water for 30 seconds after cooking will help reduce the starch.
- Warm the butter and the milk before adding to the cooked potatoes.
- Peel potatoes the night before and soak them in cold water in the refrigerator overnight. Rinse and drain before cooking.
- Cut potatoes into large chunks so they do not absorb too much water while cooking. This allows them to absorb the milk and butter after they are cooked.
- After making this easy recipe, place the potatoes in a slow cooker and add pats of butter. This keeps a film from forming over them. Then, set the cooker on low to keep the potatoes warm for hours before serving.
- Prep Time: 20 minutes
- Cook Time: 45
- Category: Side Dishes
- Method: Simmer
- Cuisine: American
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“A little faith will bring your soul to heaven; a great faith will bring heaven to your soul.”
Charles Spurgeon
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