Our Homemade Mashed Potatoes are the most awesome spuds recipe. They are super creamy and smooth. You are guaranteed to have the best potato mash with my families favorite recipe. These spuds and our Bangers recipe are a weekly must have in our home.
Homemade Mashed Potatoes
Our homemade mashed potatoes are so simple yet light, fluffy, creamy and loaded with buttery flavor. They have a luscious smooth texture. The flavors are layers with deliciousness from the onion, butter, and milk.
My Granny taught me well. This is one of those recipes I could eat every day but I can make with my eyes closed. Granny knew her spuds and this recipe does not disappoint.
- For the best flavor, use Yukon Gold or Russet Potatoes. Yukons have a buttery texture. Russets contain more starch. We love a combo of the two which produces the most amazing mash potatoes.
- Use warm the milk to help get fluffy smooth potatoes. Cold liquid will cook down the veggies too fast. Whole milk, 1 or 2% percent milk work. Also cream can be used for a much richer flavor.
- A simple seasoning of salt, pepper, and bay leaf are a must for a great mash.
- Yellow onion or shallot, finely chopped add umami flavors to the dish.
- Place cut potatoes, onion, bay leaf, salt and pepper in a large pot of cold water.
- Bring to a boil over medium-high heat.
- Reduce heat to low. Simmer potatoes until fork tender, about 20 -25 minutes.
- Drain the potatoes in a colander. Gently shake to remove as much water as possible. Discard the bay leaf.
- Return the potatoes back into the pot.
- Turn heat to low for about 30 seconds. Shake the pot to allow any excess water to fall to the bottom of pot and absorb.
- Mix in warm milk and butter. Use a hand masher to mash potatoes. If needed add more milk and/or butter.
- Taste, add additional salt and pepper, milk and/or butter, to taste. Give another stir to the spuds.
- Taste for final seasoning, if needed, adjust any of the seasonings.
- Can be topped with more butter, chopped parsley, dill, or chives. (optional)
- For the best flavor, use Yukon Gold or Russet Potatoes. Yukons have a buttery texture. Russets contain more starch. We love a combo of the two.
- Hand mashing the potatoes ensures light and fluffy spuds.
- Scrub the spuds before peeling. They are a root veggie and should be thoroughly cleaned.
- Cut the potatoes into the same size, about 1 ½ to 2 inch cubes for even cooking.
- Be sure to dice the onion into very small pieces. They will be mashed in but you do not want large pieces.
- A ricer or food mill can be used to mash the taters. However, I find the masher gives the best results.
- If you are making a gravy. Drain and save the potato water for the gravy. Adds amazing flavor.
Layering the flavors is key to the best, from scratch mashed potatoes. Seasoning the potato water with salt, pepper, bay leaf, and an onion are very important to begin flavoring the veggies. When adding in the milk and butter, be sure and do a taste test and when needed, re-season.
How many potatoes per person
A ½ pound per person will yield enough. If you are having lots of side dishes ⅓ pound per person.
How to prevent “Gluey Potatoes”
- The water should be cold when first adding the cut up potatoes.
- Bring the water to a boil, then reduce to simmer. The potatoes will not break apart if simmered till fork tender.
- Once the water is drained, return the potatoes back to the same pot. Place over a low heat for about 30-40 seconds. This ensures excess water will dry up to prevent a watery mash.
- Gently hand mash the potatoes while they are still hot.
- Never use a food processor to mix the potatoes. The food processor can also overwork the veggies and they will be mushy.
- Use high starch potatoes, like Russet or Yukon. Red potatoes are best for smashed, roasted potatoes, and corned beef and cabbage.
According to the USDA, store raw potatoes in a cool dark location with good ventilation.
For a big celebration with lots of prep or a weeknight dinner, the potatoes can be scrubbed, peeled and placed in a large pot of cold water and stored in the fridge until ready to cook. Be sure to drain the water and put the potatoes, onions, and seasoning in fresh cold water before cooking.
If you have to make mashed potatoes ahead of time, they can be stored in the fridge. Reheat in a slow cooker on warm for about 1 hour before needing to serve. The potatoes can be kept in a warm 175°F oven once they are hot to keep until being served.
They can also be heated in the microwave for about 1-2 minutes depending on the brand to get warm.
Leftover potatoes can be frozen up to 3 months in a well sealed bag or container. Reheat by defrosting overnight and either microwaving them. They can also be heated in the oven at 350°F for about 20 minutes.
Don’t be quick to discard leftover potatoes. They make great fried potatoes and breakfast potatoes. Make a cottage pie with the leftovers for a meal full of comfort.
Can I make this vegan?
Absolutely! Use vegan butter and almond milk to replace the dairy. I make this for my oldest daughter and it is just as delicious as the original recipe!
- Add in roasted garlic into the drained potatoes for a nice kick.
- Mix in cooked chopped bacon and green onions .
- For additional creaminess, add ⅓ cup cream cheese or homemade Boursin cheese to the mash.
A few favorites to serve with this homemade mashed potato recipe would be Salisbury Steak, a classic ground beef patty with a flavorful mushroom gravy makes a delicious meal.
Instant Pot Lentil Stew topped with these amazing mashed potatoes is another comfort food meal you will enjoy.
Cranberry Pot Roast are all my childhood favorites that my hubs and kids still enjoy
A perfect side dish for any night. Even better with your holiday dinner. Enjoy them with roasted turkey breast for a fabulous Holiday celebrations. For a smaller celebrations, enjoy Air Fryer Turkey breast along side these creamy spuds.
Don’t forget to make my Instant Pot Beer Braised Short Ribs with these taters, you won’t be disappointed!
You may enjoy some of my other favorite potato recipes.
Instant Pot Mashed Potatoes, have a buttermilk base and they’re super creamy and always a hit.
Another favorite are Oven Roasted Potatoes, made on a sheet pan for the crispiest results. Roasted Red Potatoes with garlic and herbs, super simple with a creamy interior with a nice crispy exterior. Foil Wrapped Cheesy Potatoes, baked or grilled, so darn good.
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Homemade Mashed Potatoes
- 4 pounds Russet or Yukon potatoes Note 1
- water, to cover potatoes while they cook
- 1 white onion or shallot, peeled and diced Note 3
- 1 teaspoon salt, additional if needed Note 2
- 1 teaspoon pepper, additional if needed Note 2
- 1 bay leaf Note 2
- 1 -1½ cup milk, warmed Note 4
- 4-5 Tablespoons unsalted butter, cold
- diced parsley, chives, dill, favorite gravy optional garnish
- Peel, wash, and cut the potatoes. I prefer 1 ½ - 2-inch chunks.
- Place the potatoes into a large pot. Be sure the potatoes are completely covered with the water. Add 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 and onions in a colander. Discard the 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 15-20 seconds, them again, remove from heat.
- Add to the pot, the butter, and 1 cup of the milk. Mash the potatoes for about 30 seconds.
- If needed, add another ¼ cup of milk. Taste for seasoning, if needed, add salt and pepper. Continue to mash for at least 30 seconds.
- If needed, add remaining ¼ cup of milk to the potatoes. Continue to mash for about 15 seconds, again taste for seasoning, if needed adjust salt and pepper. Mash until smooth and creamy, about another 30 seconds. The whole process of mashing the potatoes takes about 2 minutes.
- Garnish with fresh herbs, optional. Serve.
- 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.
- Kept warm in the oven on 170 degrees, covered.
- Transferred to a slow cooker on warm setting for a large party.
- Can be made ahead and reheated the second day at 350 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.