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Our Favorite Homemade Mashed Potatoes Recipe

This is our favorite homemade mashed potatoes recipe (skin-on or peeled). Learn which potatoes to use and how to cook them so that they are creamy and delicious. Jump to the Homemade Mashed Potatoes Recipe or watch our quick video below to see how we make them in our kitchen.

We adore mashed potatoes and make them often. Since we make a batch almost every week, we wanted to share how we do it. The recipe varies slightly depending on who makes it. Adam likes to keep the potatoes unpeeled and I usually peel. Sometimes we use milk, sometimes we add a splash of chicken stock. And, when we’re feeling feisty, we add a splash of cream.

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How to Make the Best Mashed Potatoes with Skin-On or Peeled Potatoes

Our recipe is pretty simple. Think of it as an everyday recipe – one that you can adapt based on what you have in the fridge (or whoever is making it). Nothing is overly decadent. Although, you could easily turn them into something that is.

How to Make the Best Homemade Mashed Potatoes (Skin-On or Peeled)

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What are the Best Potatoes for Mashed Potatoes?

We use waxy and thin-skinned potatoes. Small yellow, white, or red potatoes are perfect. They are quick to cook and make the best skin-on mashed potatoes! We are usually short on time, so the smaller potatoes allow us to skip peeling and just slice in half or quarters. They are also creamier than more starchy potatoes, like russet potatoes. So if you love creamy mashed potatoes, choose one of the small, thin-skinned varieties.

You can still use russet (baking) potatoes — we do if they are all we have. The mashed potatoes won’t be as creamy, but they will still taste great.

How to Cook the Potatoes

Don't forget to salt the potatoes for the best mashed potatoes.Adam and I go back and forth about peeling potatoes. Adam loves keeping the skins on and I prefer when the potatoes are peeled. It’s safe to say that whether or not our potatoes are peeled depends on who’s making them. We don’t disagree when it comes to cooking the potatoes, though. No matter what potato you choose to cook, don’t forget the salt. We cover the potatoes with an inch or so of water then generously salt the water. A tablespoon of salt should do it.

By salting the water, the flavor of the potatoes really comes out. They won’t taste salty, only like awesome potatoes.

Once your potatoes are done, drain them, return them to the saucepan and cover with a clean dishtowel for about 5 minutes. This helps the potatoes absorb excess steam that can make mashed potatoes watery. Another option is to tumble the cooked potatoes onto a baking sheet and set aside for 5 minutes.

Mashing Them

Add a combination of milk, chicken stock, or cream to the cooked potatoes.From there, we add some liquid and melted butter to make the potatoes extra creamy. For the liquid, we usually add equal parts of milk and chicken stock. You could add all milk or all chicken stock. You could even add a splash (or two) of cream to the potatoes to make them really creamy. A tablespoon or two of cream cheese wouldn’t hurt, either.

We stick to 1 cup of liquid for 2 pounds of cooked potatoes. For stiffer mashed potatoes, reduce the amount of liquid to 3/4 cup from 1 cup.

Most of the time, we use our handy potato masher, but for extra fluffy potatoes, use a food mill. Pass 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). And that’s it. Perfectly, creamy mashed potatoes.

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Homemade Mashed Potatoes Recipe

Recipe updated, originally posted November 2013. Since posting this in 2013, we have tweaked the recipe to be more clear. – Adam and Joanne

Our Favorite Homemade Mashed Potatoes Recipe

  • PREP
  • COOK
  • TOTAL

Think of this as an everyday recipe – one that you can adapt based on what you have in the fridge. Nothing is overly decadent, although, you could easily turn them into something that is. We call for 1 cup of liquid to be added to the potatoes. At home, we usually use equal parts milk to chicken stock. You could use all milk or all chicken stock. Or, replace some milk with heavy cream for extra decadent potatoes. A tablespoon or two of cream cheese wouldn’t hurt, either. The trick to great mashed potatoes is seasoning up front. Adding a hearty amount of salt to the water seasons the potatoes while they cook – we use at least 1 tablespoon. This is similar to salting pasta water.

Makes approximately 6 servings

You Will Need

2 pounds yellow, red, or white potatoes

Salt, plus more to taste

1 cup milk, chicken stock or a combination, see our homemade chicken stock recipe

3 tablespoons butter

1/4 teaspoon fresh ground black pepper

Splash cream, optional

Directions

  • Prepare Potatoes
  • Scrub then dice potatoes, making sure they are similar in size. (We often leave the skin on the potatoes, but it is completely up to you). Drop potatoes in 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. Cook until the potatoes fall apart when pierced with a fork, 15 to 20 minutes.

    • To Finish
    • Heat the milk or chicken stock, and the butter until warm and the butter has melted.

      Drain then return the potatoes to the saucepan and cover with a clean dishtowel. Leave them for about 5 minutes to absorb excess steam that can make mashed potatoes watery.

      Pour in the warm butter mixture then mash the potatoes until creamy. (Don’t worry if the potatoes seem a bit thin at first, they absorb the liquid after a minute or two). Stir in the pepper and splash of cream (if using). Taste for seasoning and adjust with additional salt and pepper. Let stand for 5 minutes so that the potatoes thicken, and then serve.

Adam and Joanne's Tips

  • You can use russet (baking) potatoes — we do if they are all we have. The mashed potatoes won’t be as creamy, but they will still taste great.
  • For stiffer mashed potatoes, reduce the amount of liquid called for in the recipe to 3/4 cup from 1 cup.
  • For extra fluffy 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).
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. We have omitted salt since you will need to add to your tastes. We assumed 1/2 milk to 1/2 stock and added a splash of cream.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Calories 182 / Protein 4 g / Carbohydrate 28 g / Dietary Fiber 3 g / Total Sugars 2 g / Total Fat 7 g / Saturated Fat 4 g / Cholesterol 18 mg
AUTHOR: Adam and Joanne Gallagher

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27 comments… Leave a Comment
  • Karen Sullivan February 27, 2018, 10:36 pm

    I would change one thing about this recipe. I was taught a long time ago that the less you cut up the potatoes the less water they will absorb. Thus a creamier mashed potatoes. I’ve had mashed potatoes that seemed soggy before. Haven’t you? I betchya it was bc they were cut up into small pieces so each piece more easily absorbed more water. I used to do this to make them cook as quickly as possible. Make the time to be able to throw in the potato whole. Big diff. Trust me.

    Reply
  • Sooji February 17, 2018, 6:33 pm

    Would you recommend low sodium chicken broth? And how about the butter? Salted or unsalted?

    Reply
    • Joanne May 4, 2018, 12:28 pm

      We usually reach for low sodium broth and often use unsalted butter, but you can use what you have in your kitchen. When it comes to seasoning the final dish, taste first then adjust with additional salt if you feel it necessary.

      Reply
  • Jessica Anne Tolentino February 5, 2018, 2:13 pm

    this was the easiest and yummmiest mashed potatoes i have ever made!!! 🙂 thank you again inspired by taste! I also cant remember where i read about it but i used a hand held mixer to mash the potatoes and mix it with the milk mixture! the result was great – it was creamy and fluffy even if it splattered initially.

    Reply
  • Sarah A January 22, 2018, 3:34 pm

    I used russet potatoes because that is all I had on hand. The recipe is super simple and tastes great! I do add a little bit of garlic because I prefer garlic potatoes over regular. The skins on the russet potatoes are a little bit tougher so I am going to try red or yellow potatoes next time. I also added half a block of cream cheese and they were super creamy. Definitely my new favorite recipe, thank you!

    Reply
  • roger ebert November 29, 2017, 10:12 pm

    Made with equal parts red potatoes, peeled (baby) carrots, and peeled turnips. Don’t bother with foods mill or overly mashing, the lumpy heterogeneity is the whole idea. I didn’t need all the liquid, so don’t add all at once. Seasoned with equal parts herb salt (google NPR tuscan herb salt) and smoked
    salt, but could be seasoned however you like to taste. Result was a unique delicious rustic root vegetable blend with lots more character than traditional mashed potatoes! So good.

    Reply
  • Rosa November 25, 2017, 10:08 pm

    Will try this recipe! I made mashed potatoes for thanksgiving and used white potatoes but they came out too gluey. I think I overprocessed them?

    Reply
    • Joanne November 27, 2017, 1:20 pm

      Next time, if you love extra smooth fluffy potatoes, try using a food mill.

      Reply
  • Robin November 25, 2017, 5:34 pm

    I love this recipe! I did the butter, 1/2 cup heavy cream 1/2 cup whole milk and cup of veggie broth. It’s so delicious and I left the skins on the red potatoes-excellent!

    Reply
  • Cheyenne Schoen November 23, 2017, 8:57 pm

    I used this recipe for my thanksgiving dinner tonight and the taters were a HIT! After dinner I looked over your recipe again and noticed you were from Walla Walla. So am I! Small world.. thank you for this great recipe!

    Reply
  • Jaye November 22, 2017, 3:49 pm

    A wonderful simple recipe. I made it a couple days ago. My boyfriend refilled it 3 rounds. Love it !

    Reply
  • afroditi November 21, 2017, 12:12 pm

    hi i love this recipe!!! just have one question, the “cream” is heavy cream?

    Reply
    • Joanne November 22, 2017, 4:14 pm

      You can use heavy cream, milk or a combination.

      Reply

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