How to Make Homemade Mashed Potatoes Just Like Mom’s
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Ready for the creamiest, dreamiest mashed potatoes? Follow along as our Test Kitchen shows you how to make homemade mashed potatoes.
When I was growing up, mashed potatoes were a given at dinnertime. But it wasn’t until later in life that I learned the real reason Mom liked to serve the side so much: It’s incredibly easy to make (much like these other easy potato recipes your family will love). You can make the mashed potatoes ahead of time and reheat it when you like. If you’re looking to reheat your mashed potatoes without losing the original flavor, here’s an easy way to do it!
Ready to learn how to make mashed potatoes? Follow along as we guide you through the best recipe for mashed potatoes, just like Mom used to make.
How to Make Mashed Potatoes
Tools You’ll Need
- Vegetable peeler: Remove your potato peels with comfort and ease thanks to OXO’s Good Grips swivel peeler.
- Two saucepans: The non-stick aluminum cookware set from Taste of Home will allow you to cook your potatoes and warm your dairy products quickly. Plus, they’re super easy to clean!
- Potato ricer (or masher): This KitchenAid potato ricer will make quick and consistent work of mashing your potatoes.
Ingredients
- 6 medium russet potatoes (about 2 pounds)
- 1/2 cup whole milk or heavy whipping cream
- 1/4 cup butter, cubed
- 3/4 teaspoon salt
- Dash pepper
Directions
Step 1: Prep the potatoes
Before we start cooking, we need to show the potatoes some love. Grab a vegetable peeler and a chef’s knife, and pull out the cutting board for some prep.
Peel the potatoes one by one, sending the skins into a scrap bowl. If you find it’s taking a while to peel your taters, check out our tips for how to use a potato peeler efficiently.
Next, chop the potatoes into 2- to 3-inch pieces. While it might be tempting to cut them smaller to speed up your cook time, tiny potato pieces will absorb too much water while boiling and not absorb the butter and milk later on. You’ll also want the potato pieces to be pretty even in size so none of them end up over- or under-cooked.
Step 2: Boil
Place the chopped potatoes in a large saucepan and cover with water. No need to fill the pan to the brim, but make sure there’s at least an inch of water covering the potatoes.
Salt the water to season the potatoes and then bring the pot to a boil over medium to high heat. Let the potatoes cook for 20-25 minutes or until very tender. You’ll know they’re ready when a fork glides through one easily.
With a slotted spoon, scoop the taters from the water. Or, using hot pads, carefully lift the pan and pour the cooked potatoes into a strainer. Whichever method you use, be sure to let the potatoes drain completely and cool until they stop steaming, so any excess moisture can evaporate.
Step 3: Prepare the flavorings
Add the cream, butter, salt and pepper to a small saucepan over low heat, stirring to combine. Heating up the dairy products first will prevent the potatoes from cooling down too much and let them absorb into the potatoes more fully for an extra-creamy and luxurious end product.
Once the butter has melted and the cream is steaming, but not boiling, cut the heat.
Step 4: Mash
Now it’s time to mash! We recommend using a potato ricer for super smooth and fluffy mashed potatoes. It may be old school, but a potato ricer is one of the heirloom kitchen tools we’ll never ditch. To use one, simply place a few pieces of potato into the ricer and press down on the handle over a large bowl. Continue ricing potato piece by potato piece until you have a bowl full of potato squiggles. Then, pour the warmed cream mixture over the potatoes and stir to combine.
If you don’t have a ricer, a potato masher or even a fork can be used. For these methods, place all of your potatoes and the cream mixture in a large bowl and mash away until they reach your desired consistency. With these methods, be sure not to over-mash or mix the potatoes. Doing so will cause them to be goopy and gluey. Here’s more on the best ways to mash potatoes.
Step 5: Enjoy
Time to enjoy the spoils! Gobble them up by the spoonful straight from the bowl, or transfer to a serving plate and pair with a savory main course.
If you plan on saving the mashed potatoes for later, let them cool and then store them in an airtight container in the fridge for up to four days.
When you’re ready to eat the leftovers, microwave them on high, stirring every 30 seconds until heated through.
Check out these vegan mashed potatoes if you want a recipe for dairy-free guests.
Homemade Mashed Potato Variations
Now that you know the basics, our Test Kitchen offers some insanely tasty upgrades to mix up the basic mash:
- Add 2-3 tablespoons of thinly sliced green onions, snipped chives or chopped parsley.
- Add 10-12 cloves of oven-roasted garlic, chopped or minced.
- Put the potatoes in an oven-safe dish, top with 2 tablespoons of bread crumbs and 1 tablespoon of grated Parmesan, and then broil until golden brown (1-2 minutes).
- Take a tip from the Pioneer Woman’s mashed potatoes and add softened cream cheese and seasoned salt to your mashed taters.
Here are some more tasty mashed potato upgrades you’ll love.
Buttermilk Mashed Potatoes
My sister-in-law, who is a dietitian, shared these buttermilk mashed potatoes with me. The garlic and buttermilk in these smooth mashed potatoes that are better for you than typical versions that include lots of butter. —Stephanie Bremson of Kansas City, Missouri
Colcannon Potatoes
Every Irish family has its own colcannon recipe, since it's a classic potato and cabbage dish. My recipe comes from my father's family in Ireland. It's part of my St. Patrick's Day menu, along with lamb chops, carrots and soda bread. —Marilou Robinson, Portland, Oregon
Cheese Smashed Potatoes
Who doesn't like mashed potatoes? Try this slimmed-down dish with any entree. —Janet Homes, Surprise, Arizona
Twice-Baked Cheddar Potato Casserole
Bacon, cheddar and sour cream turn ordinary potatoes into an extraordinary twice baked potato casserole. It's one of our family's beloved standards for the holidays. —Kyle Cox, Scottsdale, Arizona
Sour Cream Potatoes
One of the great things about these creamy potatoes is they turn out even better if you make them a couple days ahead and bake them on the day you serve them till they're golden brown on top.—Krista Smith Kliebensteain, Broomfield, Colorado
Loaded Smashed Taters
You can make an entire pot of smashed taters in the time it takes to bake a single potato! I like to use baby Yukon Golds because the skins are very thin and easy to mash. Make this to your taste—sometimes I add in garlic and chives or sub shallots for the green onions. My husband loves these potatoes with steak, and even my 20-month-old daughter enjoys them! —Andrea Quiroz, Chicago, Illinois
Creamy Make-Ahead Mashed Potatoes
With five different dairy products, you know this make-ahead mashed potato casserole is going to be super rich and, of course, delicious. It gets even better topped with onions and bacon! —JoAnn Koerkenmeier, Damiansville, Illinois
Caramelized Onion Mashed Potatoes
Caramelized onions give a sweet and savory taste to this side dish from our Test Kitchen. Prepared with red potatoes, reduced-fat cheese and bacon, it makes a heartwarming accompaniment to any main course.—Taste of Home Test Kitchen
Rich & Creamy Parmesan Mashed Potatoes
For special occasions (like my husband’s birthday dinners), I mash potatoes with cream cheese, sour cream and Parmesan. It's divine comfort food. —Jo Ann Burrington, Osceola, Indiana
Potato Stuffing Casserole
I adapted this recipe from a Pennsylvania Dutch cookbook, and it's indicative of the fine German cooking found in this area. If you're looking for an alternative to mashed potatoes, try this dish. —Elsa Kerschner, Kunkletown, Pennsylvania
Apple Mashed Potatoes
I love potatoes…especially mashed. When I came up with this combination, it was declared a winner. I serve this as a side dish when I have pork as an entree, but it's great with any meat. —Rebecca Page, Pensacola, Florida
Creamy Mushroom-Potato Bake
The day I first made this, we'd invited a neighbor—a bachelor farmer—over, and I wanted to fix something hearty. It was a hit instantly. These days, our three sons enjoy it as a change from regular mashed potatoes. We've found that it's best served with beef...either with or without gravy. —Kathy Smith, Granger, Indiana
Cream Cheese Mashed Potatoes
Whenever I serve this easy mash, the bowl is always scraped clean. Before holiday feasts, I make it early and keep it warm in a slow cooker so I can focus on last-minute details. —Jill Thomas, Washington, Indiana
Cheddar and Chive Mashed Potatoes
My husband swears my cheddar mashed potatoes are the world's best. We always have some in the freezer. Sometimes I dollop individual servings in muffin cups and reheat them that way instead. —Cynthia Gerken, Naples, Florida
Party Potatoes
These creamy, tasty potatoes can be made the day before and stored in the refrigerator until you're ready to pop them in the oven (I often do that). The garlic powder and chives add zip, and the shredded cheese adds color. —Sharon Mensing, Greenfield, Iowa
Stilton, Bacon & Garlic Smashed Potatoes
Bold, savory flavor from bacon, Stilton cheese and fresh garlic take mashed potatoes to a whole new level. This side dish is so rich and satisfying, it could be eaten as an entree! —Jamie Brown-Miller, Napa, California
Potato Pumpkin Mash
No more plain white mashed potatoes for us! I swirl fresh pumpkin into potatoes for a little extra holiday color. — Michelle Medley, Dallas, Texas
Chunky Garlic Mashed Potatoes
I like to dress up these mashed spuds with a whole bulb of roasted garlic. It may seem like overkill, but once cooked, any harshness mellows out and you're left with sweet and delicate garlic flavor. —Mrs. Jackie Gregston, Hallsville, Texas
Mashed Potatoes with Garlic-Olive Oil
Garlic mashed potatoes are high on our love list. To intensify the flavor, I combine garlic and olive oil in the food processor and drizzle it on top of the potatoes. — Emory Doty, Jasper, Georgia
Confetti Mashed Potatoes
These mashed potatoes make a beautiful side dish for any meal. Onion, peppers and cheese add color and flavor to the potatoes. —LaDonna Reed, Ponca City, Oklahoma
Mashed Potato Cups
This recipe makes a tasty side dish that's a nice alternative to the standard potatoes or rice. —Jill Hancock, Nashua, New Hampshire
Slow-Cooker Loaded Mashed Potatoes
Every year my Mom made cream cheese mashed potatoes for Thanksgiving. I tailored the recipe to my family's taste and carried on the tradition. I make them a day ahead and use my slow cooker to free up oven space for other dishes. —Ann Nolte, Tampa, Florida
Buttermilk Smashed Potatoes
My family loves this decadent homestyle recipe of buttermilk, potatoes and butter. Serve with your favorite toppings and enjoy! —Marla Clark, Albuquerque, New Mexico
Loaded Smashed Potatoes
If mashed potatoes are a must at your family Thanksgiving, then why not go all out with the works? I love garlic, onions and bacon, and this dish has all three! —Kathy Harding, Richmond, Missouri
Classic Make-Ahead Mashed Potatoes
These make-ahead mashed potatoes save me a ton of time on Christmas Day. No more frantically whipping the potatoes while hungry family and guests hang around the kitchen! —Marty Rummel, Trout Lake, Washington
Mozzarella Mashed Potato Remix
Here's a yummy way to finish off extra mashed potatoes. The gooey cheese, creamy potatoes and golden crust blend perfectly to create spud heaven. Your family will love this mashed potato casserole!—Rosemarie Weleski, Natrona Heights, Pennsylvania
Cheddar Cheese Mashed Potatoes
A sweet potato added to the usual Yukon golds gives these cheesy potatoes a slightly sweet flavor and nice rich color. No one will believe they’re lighter. —Connie Boll, Chilton, Wisconsin
Gouda Mixed Potato Mash
Everything's better with cheese, right? This cheesy two-potato mash is no exception. If you cube the cheese, you’ll discover delicious pockets of melted cheese throughout the dish. —Shelby Goddard, Baton Rouge, Louisiana
Double-Baked Mashed Potatoes
Dress up an all-time favorite comfort food with savory fixings. This is an easy twice baked mashed potatoes recipe that delivers big flavor. Better still, you can effortlessly double or triple it for a crowd. —Anna Mayer, Fort Branch, Indiana
Triple Mash with Horseradish Bread Crumbs
Why settle for traditional mashed potatoes when you can enjoy three times the flavor? Combine spuds with rutabaga and parsnips, along with the zip of horseradish, for a taste treat. —Lily Julow, Lawrenceville, Georgia
Spanakopita Mashed Potatoes
I learned to cook by watching my mom in the kitchen. Most of the recipes I make use only five or six ingredients, and have a healthier bent. I created this recipe after I tried a spinach-topped baked potato. Flecks of red and green from the potato skin and spinach make these potatoes look festive and special. By leaving the potatoes unpeeled, you not only keep some nutrients, you also save on prep time.—Ashley Levy, Columbia, Maryland
Mediterranean Mashed Potatoes
It's hard for our family to imagine eating mashed potatoes any other way but this. It tastes great on its own or drizzled with tahini sauce. —Nikki Haddad, Germantown, Maryland
Gruyere Mashed Potatoes
Gruyere cheese and chives take mashed potatoes to a whole new level this holiday season! Don’t have chives? Just use extra green onion instead. Salsarose - Tasteofhome.com CommunityTips for Making Mashed Potatoes
- Though russet potatoes are the traditional choice, feel free to use any potato you’d like. Our tasting panel also gave high marks to recipes featuring Yukon Golds and red potatoes. Here’s more on what to make with every type of potato.
- If you’re pressed for time, feel free to leave the skin on the potatoes—just be sure to scrub them well. The end result won’t be as smooth or picture-perfect, but some of us prefer things that way.
- For especially flavorful and rich mashed potatoes, use our Test Kitchen’s pick for the best butter brand.
- Before adding your butter to the saucepan, let it come up to room temperature. This will allow the cubes to fully melt quickly so the cream or milk doesn’t scorch.
- While most cooks mash their potatoes with cream, some prefer milk. It’s strictly a matter of personal preference and you can use either in this recipe.
- If your diners are on a dairy-free regimen, feel free to substitute the milk and butter with vegetable or chicken broth, with unsweetened almond milk and a bit of Earth Balance spread—or even with the water in which you cooked the potatoes.
- Resist the temptation to dump the cooked potatoes into a food processor or blender. These machines will severely overwork your potatoes and give them a gluey texture. Ick!
- If you’re in a time crunch, try making these instant pot mashed potatoes or instant mashed potato upgrades.
- Use any extra mashed potatoes in one of these leftover mashed potato recipes. We especially love the fried mashed potato balls!
Check out these other common mashed potato mistakes to avoid for the best potatoes of your life.
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