Perfect Mashed Potatoes
- PREP 15min
- COOK 20min
- TOTAL 35min
This is how to make my family’s favorite homemade mashed potatoes. The recipe is flexible and can be adjusted based on the ingredients you have on hand. You’ll add about 1 cup of liquid to the potatoes. I love equal parts milk and chicken broth, but use what you have. For extra creamy mashed potatoes, add an extra splash of cream.
You Will Need
2 pounds (900g) Yukon Gold potatoes, red potatoes, or white potatoes
Salt
1 cup (235ml) whole milk or broth, try homemade chicken broth
3 tablespoons (40g) butter or olive oil
1/4 teaspoon fresh ground black pepper
Splash of cream or a dollop of sour cream, optional
Directions
1Scrub and dice the potatoes, keeping them a similar size. We often leave the skin on the potatoes, but it is completely up to you.
2Add the potatoes to a large saucepan, add a tablespoon of salt, and cover with water. Bring to a boil over medium-high heat, then reduce to a low simmer.
3Cook until the potatoes fall apart when pierced with a fork, 15 to 20 minutes.
4While the potatoes cook, heat the milk, broth, and butter in a small saucepan over medium-low heat until warm and the butter melts.
5Drain the potatoes, return them to the pot, and cover them with a clean dishtowel. Leave them for about 5 minutes to absorb excess steam that can make mashed potatoes watery.
6Pour in the warm butter mixture, and then mash the potatoes until creamy. The potatoes seem thin at first, but they absorb the liquid after a minute or two. Stir in the pepper and splash of cream (optional).
7Taste for seasoning and adjust with additional salt and pepper. Let stand for 5 minutes so the potatoes thicken, then serve.
Adam and Joanne's Tips
- Storing: Homemade mashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To freeze them, let them cool completely, then place them in a freezer-safe, airtight container.
- Reheating: To reheat mashed potatoes, do so in the microwave or on the stovetop over low heat. Consider adding an extra splash of milk or cream before reheating to prevent them from drying out.
- Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- You can use russet (baking) potatoes. The mashed potatoes will be a bit fluffier.
- Substitute brown butter for the butter to make brown butter mashed potatoes.
- For stiffer mashed potatoes, reduce the amount of liquid called for in the recipe to 3/4 cup from 1 cup.
- For extra creamy potatoes, use a food mill. Pass the cooked potatoes through the smallest disk of a food mill then stir in milk or chicken stock and butter. (It’s best the potatoes are peeled for this).
- The nutrition facts provided below are estimates. We assumed 1/2 milk to 1/2 stock and added a splash of cream.