My Granny’s Homemade Mashed Potatoes are classic and delicious. The potatoes are perfectly seasoned right from the beginning. The end result are the creamiest light and fluffy potatoes every time.
These tasty taters are going to be your go to side dish. A great recipe to learn how to make creamy buttery mashed potatoes!
Homemade mashed potatoes, a classic side dish that is creamy and delicious!
My Granny taught me well! She made the most delicious potatoes. Everyone still raves over creamy mashed spuds.
Homemade Mashed Potatoes FAQs
The potatoes are so light and fluffy. They can easily be made in advance. Just reheat when ready to eat.
How many potatoes per person to make this mashed potato recipe?
For my potato eating family, I make 1/2 pound per person. If you are having lots of side dishes 1/3 pound per person.
How do I store uncooked potatoes?
According to the USDA, store potatoes in a cool dark location with good ventilation.
What are the best potatoes to use to make homemade mashed potatoes?
For the best flavor, you want high starch potatoes, Yukon and Russet Potatoes are the best! Using a combo of the two potatoes, even better!
How can I prevent the dreaded “Gluey Potatoes”?
The best way to avoid “gluey potatoes” :
- Gently hand mash the potatoes while they are still hot.
- Don’t over work the mashing of the potatoes.
- Never use a food processor to mix the potatoes. The food processor can also over work the potatoes and they can be to mushy.
Use high starch potatoes, like Russet or Yukon. Red potatoes are best for smashed or roasted potatoes.
Can I make these Vegan Mashed Potatoes?
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!
When do you season (salt and pepper) Mashed Potatoes?
Most meals need layers of flavor. Meaning as you cook, you should season your ingredients. For great tasting mashed potatoes, seasoning the potato water with salt, pepper, a bay leaf, and an onion is very important to begin flavoring. As you add other ingredients such as the milk and butter to mash, check flavors and season again if needed.
Can mashed potatoes be made ahead of time?
Yes. I have prepared this side dish ahead of time. Reheat them in the oven at 325 degrees for about 25 minutes in a covered casserole dish.
How do I keep the potatoes warm the day of serving?
When I have a dinner party or I’m making family dinner, I prefer to get whatever I can get cooked done early. I keep the oven on 200 degrees and keep the food warm in the oven.
When making Homemade Mashed Potatoes, can they be prepped ahead of time?
Absolutely! My Grandma always peeled and cut the potatoes the evening before needing to cook them. She kept them in a pot filled with water with a lid in the fridge. Drained the water and put fresh water in when ready to cook the potatoes.
You will want to make my famous Bangers along with these potatoes. I love Alyssa from Everyday Maven’s recipe for a delicious Cube Steak, what a great combo with these taters. Another great combo is Air Fryer Salmon from Natalya who writes Momsdish, yum!
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: My Granny used a pressure cooker. These are quick and so delish!
- Crispy Oven Roasted Potatoes: Sheet pan potatoes that are fabulous.
- Garlic and Herb Roasted Red Potatoes: We really do love potatoes. Herbs and garlic, great combo.
- Foil Wrapped Cheesy Potatoes: My boys can’t get enough of these!
Tips to Make Easy Classic Homemade Mashed Potatoes:
- Peel and cut the potatoes into the same size, about 2-inch pieces. Enures the potatoes are cooked the same.
- Put the peeled and sliced potatoes in cold water with a diced onion or shallot. Adds flavor.
- Season the water with salt, pepper and bay leaf. (bay leaf optional) Again, adds flavor.
- Bring the water to a boil and simmer for about 20-25 minutes. Potatoes should be fork tender.
- If you are making a gravy. Drain and save the potato water for the gravy. Adds amazing flavor.
- Can prep the potatoes ahead of time, peel and cut the potatoes, place in a pot you will use to cook them in, filled with water, cover and refrigerate.
How to keep the mashed potatoes lighter in calories:
Use low-fat or 2% milk and unsalted butter. Add in salt as needed. As always, I’m a moderation person and I have to watch everything I eat for health reasons.
These Easy Classic Homemade Mashed Potatoes are a perfect balance.
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Potato Masher: this is what I use and its sturdy and does a great job.
6 Quart Stockpot: A favorite of mine. Use this pot for many recipes.
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How to make Homemade Mashed Potatoes
- Peel and cut potatoes into 1 1/2 inch chunks.
- Fill a large pot, about 6 quart size with cold water.
- Add in the potatoes. Season with salt, pepper, bay leaf, diced onion.
- Bring potatoes to a quick boil.
- Reduce heat to low and let potatoes simmer for about 15 minutes.
- Potatoes should be fork tender. Do not over cook.
- Drain potatoes very well in a colander. Discard the bay leaf.
- Place potatoes back in pot.
- Add in milk and butter. Use potato masher to mash potatoes.
- Season with salt and pepper.
- Check needed add a bit more milk, butter or salt and pepper to your taste.
- Serve and enjoy.
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Easy Classic Homemade Mashed Potatoes
- 4 pounds Russet or Yukon potatoes *see note
- water, to cover potatoes while they cook
- 1 teaspoon salt, additional if needed *see note
- 1 teaspoon pepper, additional if needed *see note
- 1 bay leaf
- 1 white onion or shallot, peeled and diced *see note
- 1 cup low-fat milk *see note
- 4 Tablespoons unsalted butter, softened and sliced into pieces.
- diced parsley, chives, salted butter optional garnish
- Peel, wash, and cut the potatoes. I prefer 1 1/2 - 2-inch chunks.
- Place the potatoes into a large Dutch Oven or pot filled 1/2 way with water. Add the onion or shallot, salt, pepper, and bay leaf.
- Place the pot over medium heat. Simmer potatoes about 20-25 minutes. The potatoes should be fork tender.
- 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. Again, remove from heat. Give the potatoes a quick mash, slightly breaking up potatoes.
- Add to the potatoes, butter and half the milk. Mash the potatoes for about 30 seconds. Add remainder of the milk to the potatoes. I generally continue to hand mash for about 1-2 minutes. The longer the better. Check the seasoning and re-season as needed.
- Feel free to garnish with your fresh dill or parsley, optional. Serve immediately or see notes.
- Potatoes: When choosing potatoes, I prefer to use half Yukon and half Russet. I have used Long Island potatoes. I do not know the availability of those potatoes in other regions.
- 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.
- Potato 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 reseason if needed.
- Mashing Potatoes: for best results, I highly recommend a hand masher for great potatoes. Hand mixer can be used.
- Milk: 2% is used in this recipe. Whole milk can be used. I don't recommend skim milk for this recipe. It makes the potatoes watery.
- Making Gravy: If you are making a gravy, keep 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.
- serve immediately.
- Kept warm in the oven on 170 degrees, covered.
- Transferred to a slow cooker on warm setting for a larger 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.