Homemade Mashed Potatoes Recipe

An overhead view of homemade mashed potatoes with melting butter on top.

5 from 7 votes

Homemade Mashed Potatoes Recipe

Homemade mashed potatoes recipe, smooth, creamy, light and fluffy. A great side dish for meats and poultry. Can be made ahead and re-heated.

Course Side Dish

Cuisine American

Keyword best homemade mashed potatoes, homemade mashed potatoes, homemade mashed potatoes recipe

Prep Time 15

Cook Time 25

Total Time 35

Servings servings

Calories 247kcal

Author Eileen Kelly

Equipment

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Large Pot, 8 quart
Potato Masher
Colander
Serving Bowl

Ingredients

4 pounds Russet or Yukon Gold potatoes Note 1
water, enough to cover potatoes while they cook
1 medium white onion or shallot peeled and diced Note 3
2 teaspoon salt, divided Note 2
1 teaspoon pepper, divided Note 2
1 bay leaf Note 2
1 cup milk, warmed Note 4
½ cup sour cream
4 Tablespoons unsalted butter, room temperature
diced parsley, chives, dill, favorite gravy optional garnish

US Customary - Metric

Instructions

Wash, peel, and cut potatoes into equal size chunks, about 1 ½ - 2 inch chunks.
Place the potatoes into a large stockpot, cover with enough water so all potatoes are submerged and covered with the water. Add in the onion, salt, pepper, and bay leaf.
Place the pot over medium heat-high heat. Bring to a boil. Reduce heat to low, cover with a lid and simmer until fork tender, about 15-20 minutes.
Remove pot from the heat. If making a gravy, see note below. Otherwise, drain the potatoes in a colander, discard potato water and bay leaf.
Return the potato mixture to the original pot over medium-high heat. Shake the pot and stir potatoes to ensure water evaporates. About 5 seconds, remove the pot from the heat.
To the pot, add the butter, milk, sour cream remaining salt, and black pepper. Use a potato masher to hand mash the potatoes until creamy, smooth, and no lumps, about 1 to 2 minutes.
If needed, add a bit more milk. Taste for seasoning, if needed, add additional salt and black pepper, to taste. Mash another 5-6 seconds to blend any last minute seasoning.
Taste again to ensure potatoes are seasoned to your liking.
Optionally, garnish with fresh herbs, ready to serve.

Notes

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

Note 1: Yukon Gold make a nice and creamy mash. Russet potatoes are a bit more starchy. A mix of the two potatoes is my preferred way of making this recipe. Experiment with the two types of potatoes. We do not recommend red skinned taters, too waxy for mash.

Note 2: It's very important to season the water with the seasoning. The salt and pepper add much needed flavor.

Note 3: Use either yellow onions or shallots. Both are great in the potatoes

Note 4: Use a microwave to warm the milk or simmer on a small saucepan over medium heat to warm the milk.

Onions or Shallots: When dicing onion or shallot, remember they are going to be included in the mashed potatoes so finely dice. They add great flavor.
Water: The potato water should be seasoned with salt and pepper. Additional salt and pepper can be used as the potatoes are mashed. Always check seasoning and re-season if needed.
Mashing: for best results, a hand masher delivers great potatoes.
Milk: Use either full-fat, 2% or 1% milk. We do not recommend skim milk, gives a watery texture to the spuds. Use either a microwave or stovetop to heat the milk before adding to the potatoes to ensure a smooth texture.
Making Gravy: If making a gravy, keep a cup of the potato water to add into the gravy. It adds amazing flavor to the gravy. My Mom's fantastic tip :).
Vegan Potatoes: Make these potatoes Vegan using vegan butter and coconut milk.

Variations to making mashed potatoes

Change up the recipe and add in roasted garlic.
Loaded mashed potatoes, add some chopped cooked bacon and green onions.

Serving suggestions:

Kept warm in a covered pot that is oven safe or casserole dish in the oven on 170°F/77°C to keep warm until ready to serve.
Transfer the potatoes to a slow cooker. Keep on warm setting for a large party.
Can be made ahead and reheated the second day at 350°F for about 15 minutes, stirring occasionally.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

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