Results for: How to make mashed potatoes

20 search results for how to make mashed potatoes is presented below.

Are you looking for how to make mashed potatoes? The official links that we have supplied below are the simplest method to do so. All of our links are kept up to date at all times.

jiboneus.com

Guidelines Location the potatoes, milk, broth, and garlic in a sluggish cooker, with the garlic resting on top. Cover and prepare... Stir in the salt, butter, and sour cream. …

instantpotteacher.com

August 1, 2021 / 0 Comments / by Food For The Soul By Walter Rush Tags: instant pot potato recipes, instant pot potato recipes indian, instant pot potato recipes vegan, …

People also ask
  • What is the best way to make mashed potatoes?

    Place potatoes in a large pot and cover with cold water. Add a couple of teaspoons of salt. Bring to a boil, reduce heat, and simmer until tender. Drain, add butter, sour cream, and a little of the evaporated milk. Mash, adding a little milk at a time until you get the texture you like. Don't overwork the potatoes. Add salt to taste.

    The ultimate comfort food! So rich and creamy, full of amazing flavor, and super quick and easy to make. Better make double - they disappear fast.

    Mashed potatoes in a white bowl with title text overlay.
    Jump to:

    ❤️ Why you'll love it

    • Almost instant classic comfort food
    • No need to run to the grocery store
    • So easy you'll want them on regular rotation on your meal plan

    There's something about those Bob Evans mashed potatoes at the store. I admit it. I've picked them up and they are so dang creamy!

    I was determined to figure it out.

    Y'all not only did I figure it out but I topped their recipe - sorry Bob Evans.

    ? Ingredients

    Just 5 simple ingredients make the BEST mashed potatoes ever.

    Ingredients with labels.

    The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    ? Instructions

    Note: This is an overview of the instructions. The full instructions are in the green recipe card below.

    Step by step images showing how to make mashed potatoes.
    1. Wash and cut the potatoes in quarters. No need to peel Yukon Gold unless you absolutely want to.
    2. Place potatoes in a large pot and cover with cold water. Add a couple of teaspoons of salt. Bring to a boil, reduce heat, and simmer until tender.
    3. Drain, add butter, sour cream, and a little of the evaporated milk.
    4. Mash, adding a little milk at a time until you get the texture you like. Don't overwork the potatoes. Add salt to taste.

    ? Equipment

    The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    You'll need the following items to make this recipe successfully.

    • Dutch oven
    • potato masher or stand mixer

    ? Storage

    You can make these creamy mashed potatoes a few days ahead of time, Let them come to room temperature, put them in a casserole dish, and cover tightly with plastic wrap, and store for up to 4 days before heating up and serving.

    That makes them great for Thanksgiving and Christmas, as well as other holidays because it's one less than that you have to do the day of.

    Because of the sour cream and the amount of fat in this potato recipe you can also freeze these in an airtight container for up to three months. Thaw overnight in the refrigerator the day before you're ready to use.

    Overhead view of creamy yellow yukon gold potatoes.

    ? Tips

    Expert Tip: Mashed potatoes with skin, like these made with Yukon Gold, are real time savers because there's no peeling. Any thin skinned potato can be mashed without peeling - red potatoes work, too. The red peels make for more rustic mashed potatoes.

    • Start potatoes in cold water to cover.
    • Boil the potatoes in salted water. This will ensure the most flavor.
    • Russet potatoes have to be peeled but they do make very fluffy mashed potatoes.
    • Yukon mashed potatoes are buttery, rich, and creamy - plus you don't have to peel them.
    • Make these on the weekend to enjoy with busy weeknight meals!
    • I find it's super easy to mash these with my kitchenaid mixer. I use the paddle attachment and mix on the lowest speed.
    • For the absolute creamiest mashed potatoes don't over-mix or overwork the potatoes!
    • Finely chop some fresh herbs and sprinkle on top - a little parsley or rosemary looks pretty.

    ?‍? FAQs

    What potatoes are best for mashed?

    Usually russets or Yukon Gold. I prefer Yukon Gold because they are naturally buttery tasting AND you don't have to peel them!

    Why are my mashed potatoes gummy?

    You are overmixing, my friend. Back off and mash just until light and fluffy.

    How many potatoes per person?

    Figure on about ½ pound of potatoes per person.

    Do you have to peel Yukon Gold potatoes for mashed potatoes

    No you don't! However, this is a more rustic type of mashed potato dish because there will be edible peels in them.

    ? Variations

    • Sprinkle a half cup of grated Cheddar cheese on top.
    • Add chopped green onions to the top.
    • Stir half a teaspoon or more of garlic powder or onion powder in with the salt.
    • You can make these with oat milk and non-dairy margarine to keep them vegan. They won't be as creamy.
    • These do not have a lot of sour cream flavor. If you love sour cream mashed potatoes stir in more sour cream and less butter. You won't need any milk at all.
    Serving bowl of potatoes with a spoon inside it.

    Who doesn't love side dishes?

    Next time try these fried potatoes! So good.

    ?️ Serve with...

    Are you kidding me? These are good with everything!! Here are some of my favorite main dishes to serve sour cream mashed potatoes with...

    • Meatloaf
    • Smothered chicken
    • Beef tips
    • Honey garlic meatballs
    • Deviled chicken

    And you've got to have a good, rich gravy to go with them!

    Round out the meal with a dish of these oh-so-awesome maple roasted carrots.

    ? The last word

    This classic side dish is as common next to a tender meatloaf on a busy weekday as it is next to a roast turkey on Thanksgiving day.

    I can't imagine a holiday meal without a big serving dish of these on the table, can you?

    If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!

    If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

    ? Recipe

    Side view of a white bowl of mashed potatoes.
    Print Pin Recipe Save Go to Collections
    These easy sour cream mashed potatoes are rich and creamy, and they're done in minutes with almost no prep time. If you like those oh-so-convenient Bob Evans mashed potatoes from the grocery store you'll love this copycat recipe. Make ahead and freezable, too!
    As an Amazon Associate I earn from qualifying purchases.
    • Cut in fourths but do not peel. ( You can peel if you like but when you use these Yukon Gold thin skinned potatoes there's no need and it saves a ton of time!)
    • Place in a deep pot and add enough water to almost cover.
    • Add about 2 teaspoons of salt to the water.
    • Bring to a boil over medium high heat, turn the heat down to medium.
    • Simmer until the potatoes are very tender.
    • Put the cooked potatoes in the bowl of a stand mixer if whipping or a large mixing bowl if mashing by hand.
    • Heat about ½ cup of the evaporated milk until it's hot to the touch - you can do this in the microwave.
    • Add the butter, the sour cream, and about 2 tablespoons of the evaporated milk.
    • Add the paddle attachment and turn the mixer on low.
    • Blend until the potatoes are mashed, adding a little more evaporated milk as needed to get a consistency you like.
    • Taste and add salt as needed.
    • Push down firmly with a potato masher until the potatoes are mashed.
    • Scrape the bottom and sides of the bowl occasionally with a rubber spatula to make sure all the potatoes are mashed and no lumps remain.
    • Add a little evaporated milk at a time to get the consistency you like.
    • Stir and make sure the butter, sour cream, and milk is mixed in well.
    Expert Tip: Mashed potatoes with skin, like these made with Yukon Gold, are real time savers because there's no peeling. Any thin skinned potato can be mashed without peeling - red potatoes work, too. The red peels make for more rustic mashed potatoes.
    • Start potatoes in cold water to cover.
    • Boil the potatoes in salted water. This will ensure the most flavor.
    • Russet potatoes have to be peeled but they do make very fluffy mashed potatoes.
    • Yukon mashed potatoes are buttery, rich, and creamy - plus you don't have to peel them.
    • Lots of butter is an absolute must around here!
    • If you like garlicky flavor add a little garlic powder.
    • Make these on the weekend to enjoy with busy weeknight meals!
    • I find it's super easy to mash these with my kitchenaid mixer. I use the paddle attachment and mix on the lowest speed.
    • For the absolute creamiest mashed potatoes don't over-mix or overwork the potatoes!
    • I prefer salted butter to unsalted butter in this recipe but either is fine. Adjust salt accordingly.
    • Finely chop some fresh herbs and sprinkle on top - a little parsley or rosemary looks pretty.
    • You can make the mashed potatoes ahead of time and warm up in the slow cooker!
    Calories: 497kcal | Carbohydrates: 41g | Protein: 6g | Fat: 35g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 698mg | Potassium: 1023mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1095IU | Vitamin C: 45mg | Calcium: 85mg | Iron: 2mg
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    Copycat Bob Evans Mashed Potatoes Recipe
  • Do restaurants boil the potatoes before making mashed potatoes?

    No they don’t! Restaurants prepare the potatoes ahead by boiling and mashing just the potato, then just before serving, it is mixed into boiling cream (or milk or even broth or a combination thereof) to reheat it and make it nice and creamy. When it comes to ridiculously creamy restaurant style mashed potatoes, there’s not much to it.

    Did you know you can make ahead mashed potatoes? It’s a restaurant trick!

    Creamy Make Ahead Mashed Potato in a white bowl, ready for serving.

    Whenever you order a dish with mashed potatoes at a restaurant, did you ever wonder whether they peeled, boiled and mashed the potatoes to order? No they don’t!

    Restaurants prepare the potatoes ahead by boiling and mashing just the potato, then just before serving, it is mixed into boiling cream (or milk or even broth or a combination thereof) to reheat it and make it nice and creamy.

    When it comes to ridiculously creamy restaurant style mashed potatoes, there’s not much to it. The secret is just loads of cream and butter. The creamier the mashed potato, the more cream and butter it has in it!

    Here’s another little tip for you – if your pot is a bit small and there is risk of the bubble overflowing, just place a wooden spoon across the top. No more overflow!

    Wooden spoon resting on a bubbling pot to stop it from boiling over.

    Mashed potatoes are a “must have” for special occasion feasts like Thanksgiving and Christmas. So having this make-ahead trick on hand is very useful! – Nagi x

    PS Use any leftovers to make mashed potato cakes!

    Thanksgiving or Christmas Feast

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    Servings5

    Tap or hover to scale

    Make-ahead mashed potatoes are super handy for busy holiday festivities! The trick with creamy mashed potatoes is simple - more cream, more butter!

    • Peel and cut the potatoes into large chunks.
    • Bring a pot of water to the boil, then add the potatoes. Cook for 20 minutes until soft and starting to fall apart.
    • Drain then tip back into the pot placed over the stove (turned off). Allow to steam dry for a few minutes.
    • Mash to your taste. Do NOT use a hand held mixer, blender or food processor - it will activate the starches in the potatoes and make it gluey.
    • To make ahead, transfer to a bowl and cover with cling wrap, pressing onto the potato to remove as much air as possible. Refrigerate up to 2 days until required.
    • On the day of, place the cream and butter in a pot and bring to a boil. Turn the stove off but leave the pot on the stove. Add the potatoes and stir into the cream.
    • If you want to make your potatoes creamier, push them to the side, add more cream/milk, turn the stove on, bring to a simmer then stir.
    • Season with salt and pepper.
    • Serve warm, garnished with chopped chives, a drizzle of olive oil and pepper.
    1. You need to use starchy potatoes as they breakdown when cooked, becoming nice and fluffy. The best to use are Russet (common in the US), dutch creams, King Edwards or red delight. However, great all rounders like golden delight, coliban, red rascal and Sebago (popular in Australia) still works great. I use Sebago which are the brushed potatoes you can get from any supermarket in Australia (ie. the ones with dirt on them). If you are based in the US, a great all rounder to use is Russet which I understand is one of the most widely used potatoes in the US. 2. Half and half is half cream and half milk, available in the US. To make your own, just mix equal amounts of cream and milk.

    SaveSave

    Make Ahead Mashed Potatoes (Restaurant Trick)
  • Do make-ahead mashed potatoes really work?

    And as of last year, we have a new favorite: make-ahead mashed potatoes! I know the idea of not serving mashed potatoes freshly made may sound a little crazy, but I promise you- it really works! I was very dubious last year when I tried this method, but honestly, it blew me away.

    Make-ahead mashed potatoes served in a stoneware bowl with butter.

    The Thanksgiving countdown is on!

    Have you started planning your menu yet? I know mine will definitely include a few year-after-year favorites, like this Thanksgiving stuffing recipe, this homemade cranberry sauce, and this perfect apple pie (my nephew’s favorite!).

    And as of last year, we have a new favorite: make-ahead mashed potatoes!

    I know the idea of not serving mashed potatoes freshly made may sound a little crazy, but I promise you- it really works!

    I was very dubious last year when I tried this method, but honestly, it blew me away. The mashed potatoes cook up so incredibly fluffy, velvety-smooth, and buttery tasting.

    Never again will I stress myself out waiting until the last minute to make mashed potatoes! These keep for up to 2 days and reheat beautifully, without a trace of gumminess!

    Overhead view of a bowl of creamy mashed potatoes, with a text overlay that reads

    CAN MASHED POTATOES BE MADE AHEAD?

    For the longest time, I would never even consider making mashed potatoes ahead of time. I was convinced that in order to have fluffy mashed potatoes, they would have to be made just before serving. I had seen first-hand how they stiffen and clump up as they sit, becoming heavy and leaden.

    Then last year I was invited to a Thanksgiving dinner at a relative’s house. I asked them what I could bring and they said mashed potatoes.

    Uh-oh.

    What do I do? Do I tell them that mashed potatoes should never be made ahead? That would seem so rude!

    So I started searching around and discovered a make-ahead mashed potato recipe on Bon Appetit. I gave it a try, and guess what? It worked! Brilliantly!

    For the recipe you see here, I made a few tweaks to the original, to accommodate my own family’s personal tastes. It’s a little less runny and it contains a bit less fat (but still tastes so incredibly rich and flavorful!). I’ve also halved the recipe because we always end up with a ridiculous amount of leftovers, especially on Thanksgiving when there are so many other side dishes to sample. That said, feel free to double this recipe if you’re serving a really big crowd!

    HOW TO MAKE THIS MASHED POTATO RECIPE

    It’s all about the method with this recipe. Normal mashed potato recipes would clump up as they sit and become gummy and heavy, but because of this special technique, these stay velvety and light for days.

    The most important thing to remember is to work quickly, so everything stays hot as it’s being mixed together. I’ll explain more as we move along through the steps!

    Start by filling a large pot with cold water. Then add a handful of salt and slip in the potatoes.

    Placing potatoes in a large pot of cold, salted water.

    Make sure you’re using lots of water and plenty of salt! It should taste like seawater.

    Place the pot over medium-high heat and allow it to come up to a simmer.

    Potatoes simmering in a large pot of salted water.

    While that is going, pour milk and cream into a small pot and keep it warm over the lowest possible heat.

    Warming milk and cream in a small pot.

    Cook the potatoes until the tip of a sharp knife slides in and out easily, without any resistance. They should be tender but not falling apart or crumbly. This typically takes about 30 to 40 minutes, depending on how big they are.

    Testing potatoes for doneness with the tip of a sharp knife.

    Drain the potatoes and return them to the heated pot to keep warm (off the heat).

    Now this is key: pass them through a ricer. If you don’t have a ricer, I highly recommend you invest in one. They only cost about , and they will yield THE MOST light and fluffy mash you’ll ever taste. I promise you!!

    Passing cooked potatoes through a ricer.

    A ricer serves a 3 in 1 purpose: not only does it mash but it also aerates and removes the skins. Trust me, this is a must-have kitchen tool! Here’s a link to buy one, if you don’t already have: ricer.

    Now here is another key: you don’t just want to rice all the potatoes at once. You want to alternate, a few potatoes, then a hunk of butter, then a few potatoes, and another hunk of butter. This way, the butter is stacked between layers of potato. The hot potatoes melt the butter, and every particle of potato gets coated in butterfat. This layer of fat sort of “seals” the potatoes from the liquid, preventing them from swelling up and becoming overly thick and gluey.

    Once you’ve got all the potatoes and butter riced together, give it a toss to combine and make sure that every molecule of potato is coated with melted butter.

    Then add the warm milk and cream mixture along with a little bit of sour cream. Season with salt and pepper. I like 1 1/2 to 2 teaspoons of kosher salt for this amount of potatoes, but feel free to tweak that to your own personal taste.

    Seasoning with freshly ground black pepper.

    Stir it gently together until combined, and that’s your make-ahead mashed potatoes made!

    Serving make-ahead mashed potatoes from a crockpot.

    These can be kept in the fridge for up to 2 days, OR if you’re making them the morning of, you can just slip them into a crockpot (set to the lowest heat) and keep them warm until you’re ready to serve them.

    WHAT KIND OF POTATOES TO USE

    I used Yukon gold potatoes for what you see here. They have a pretty butter-yellow color, a rich taste, and a nice, glossy quality.

    You could probably substitute another type of potato, such as red-skinned or russets, but I honestly haven’t tried that myself so I can’t say for sure how they would turn out.

    Close-up image of mashed potato recipe, prepared and presented in a stoneware bowl and garnished with fresh chives.

    The most disappointing mashed potatoes tend to be:

    • gluey
    • sticky
    • gummy
    • grainy
    • lumpy, or
    • heavy

    I can assure you, you won’t have any of these issues with this recipe.

    There are 2 reasons why:
    1. Because the ricer mashes so finely, while also aerating the mixture.
    2. Because when every particle of potato gets coated in butterfat before adding the liquid, it “seals” the potato from absorbing too much and becoming heavy or sticky.

    Just be sure to boil the potatoes until tender, or else it will be really hard to pass them through the ricer and they could come out grainy. You also want to work quickly and get everything mixed together while still hot.

    HOW LONG WILL THEY KEEP?

    Keep these make-ahead mashed potatoes warm in the slow cooker for several hours, or refrigerat them for up to two days.

    They also freeze very well. They’ll last in the freezer for several months. Thaw them in the fridge the day before you plan to serve them.

    HOW TO REHEAT MASHED POTATOES

    To reheat, place the make-ahead mashed potatoes in a large pot over medium-low heat. Warm them gently, stirring, until heated through.

    You may need to add a little more milk and/or cream to thin them back out, as they do tend to become stiffer as they sit.

    Buttery mashed potatoes in a serving bowl with a wooden spoon.

    A FEW MORE OF MY FAVORITE THANKSGIVING RECIPES:

    As an amazon associate I earn from qualifying purchases.

    Overhead view of make-ahead mashed potatoes recipe, served in a gray ceramic bowl with melted butter and fresh chives.

    Overhead view of make-ahead mashed potatoes recipe, served in a gray ceramic bowl with melted butter and fresh chives.

    Overhead view of make-ahead mashed potatoes recipe, served in a gray ceramic bowl with melted butter and fresh chives.

    Make-ahead mashed potatoes served in a stoneware bowl with butter.

    Course: Side Dish

    Cuisine: American

    Keyword: can you make mashed potatoes ahead of time, how to make mashed potatoes, make ahead mashed potatoes, mashed potato recipe, mashed potatoes

    Servings: 6

    Calories: 161 kcal

    • 2 pounds Yukon gold potatoes
    • 4 tablespoons kosher salt, divided
    • 3/4 cup milk (whatever kind you keep on hand)
    • 1/4 cup cream
    • 8 tablespoons butter, softened
    • 1/4 cup sour cream (buttermilk can be substituted)
    • 1/4 teaspoon ground black pepper

    1. Fill a large pot with cold water and add about 3 1/2 tablespoons of salt.

    2. Add the potatoes (unpeeled) to the pot and place it over medium-high heat (covered) until it comes to a simmer.

    3. While the potatoes are cooking, warm the milk and cream in a small pot over low heat.

    4. Simmer the potatoes until very tender but not waterlogged or crumbly (approx. 30 to 40 minutes), drain, and return to the heated pot to dry.

    5. Pass the hot potatoes and softened butter through a ricer (alternating potatoes and butter so the butter melts over each layer of riced potato), removing the potato skins in the process (see video).

    6. Toss the riced potatoes together with the butter, allowing the fat to cover every particle of potato.

    7. Pour in the hot milk & cream mixture, add the sour cream, and season with the remaining 1 1/2 teaspoon of salt and the pepper.

    8. Stir the mashed potatoes until all the liquid is incorporated.

    9. Mashed potatoes can be kept warm in a crockpot (if serving later the same day) OR refrigerated for up to 2 days. To reheat, place them in a large pot over medium-low heat, stirring constantly and adding additional milk/cream as needed to achieve the desired consistency.

    Make-Ahead Mashed Potatoes: Fluffy for up to 2 days
  • How do you keep mashed potatoes warm after cooking?

    Mashed potatoes can be kept warm in a crockpot (if serving later the same day) OR refrigerated for up to 2 days. To reheat, place them in a large pot over medium-low heat, stirring constantly and adding additional milk/cream as needed to achieve the desired consistency.

    Make-ahead mashed potatoes served in a stoneware bowl with butter.

    The Thanksgiving countdown is on!

    Have you started planning your menu yet? I know mine will definitely include a few year-after-year favorites, like this Thanksgiving stuffing recipe, this homemade cranberry sauce, and this perfect apple pie (my nephew’s favorite!).

    And as of last year, we have a new favorite: make-ahead mashed potatoes!

    I know the idea of not serving mashed potatoes freshly made may sound a little crazy, but I promise you- it really works!

    I was very dubious last year when I tried this method, but honestly, it blew me away. The mashed potatoes cook up so incredibly fluffy, velvety-smooth, and buttery tasting.

    Never again will I stress myself out waiting until the last minute to make mashed potatoes! These keep for up to 2 days and reheat beautifully, without a trace of gumminess!

    Overhead view of a bowl of creamy mashed potatoes, with a text overlay that reads

    CAN MASHED POTATOES BE MADE AHEAD?

    For the longest time, I would never even consider making mashed potatoes ahead of time. I was convinced that in order to have fluffy mashed potatoes, they would have to be made just before serving. I had seen first-hand how they stiffen and clump up as they sit, becoming heavy and leaden.

    Then last year I was invited to a Thanksgiving dinner at a relative’s house. I asked them what I could bring and they said mashed potatoes.

    Uh-oh.

    What do I do? Do I tell them that mashed potatoes should never be made ahead? That would seem so rude!

    So I started searching around and discovered a make-ahead mashed potato recipe on Bon Appetit. I gave it a try, and guess what? It worked! Brilliantly!

    For the recipe you see here, I made a few tweaks to the original, to accommodate my own family’s personal tastes. It’s a little less runny and it contains a bit less fat (but still tastes so incredibly rich and flavorful!). I’ve also halved the recipe because we always end up with a ridiculous amount of leftovers, especially on Thanksgiving when there are so many other side dishes to sample. That said, feel free to double this recipe if you’re serving a really big crowd!

    HOW TO MAKE THIS MASHED POTATO RECIPE

    It’s all about the method with this recipe. Normal mashed potato recipes would clump up as they sit and become gummy and heavy, but because of this special technique, these stay velvety and light for days.

    The most important thing to remember is to work quickly, so everything stays hot as it’s being mixed together. I’ll explain more as we move along through the steps!

    Start by filling a large pot with cold water. Then add a handful of salt and slip in the potatoes.

    Placing potatoes in a large pot of cold, salted water.

    Make sure you’re using lots of water and plenty of salt! It should taste like seawater.

    Place the pot over medium-high heat and allow it to come up to a simmer.

    Potatoes simmering in a large pot of salted water.

    While that is going, pour milk and cream into a small pot and keep it warm over the lowest possible heat.

    Warming milk and cream in a small pot.

    Cook the potatoes until the tip of a sharp knife slides in and out easily, without any resistance. They should be tender but not falling apart or crumbly. This typically takes about 30 to 40 minutes, depending on how big they are.

    Testing potatoes for doneness with the tip of a sharp knife.

    Drain the potatoes and return them to the heated pot to keep warm (off the heat).

    Now this is key: pass them through a ricer. If you don’t have a ricer, I highly recommend you invest in one. They only cost about , and they will yield THE MOST light and fluffy mash you’ll ever taste. I promise you!!

    Passing cooked potatoes through a ricer.

    A ricer serves a 3 in 1 purpose: not only does it mash but it also aerates and removes the skins. Trust me, this is a must-have kitchen tool! Here’s a link to buy one, if you don’t already have: ricer.

    Now here is another key: you don’t just want to rice all the potatoes at once. You want to alternate, a few potatoes, then a hunk of butter, then a few potatoes, and another hunk of butter. This way, the butter is stacked between layers of potato. The hot potatoes melt the butter, and every particle of potato gets coated in butterfat. This layer of fat sort of “seals” the potatoes from the liquid, preventing them from swelling up and becoming overly thick and gluey.

    Once you’ve got all the potatoes and butter riced together, give it a toss to combine and make sure that every molecule of potato is coated with melted butter.

    Then add the warm milk and cream mixture along with a little bit of sour cream. Season with salt and pepper. I like 1 1/2 to 2 teaspoons of kosher salt for this amount of potatoes, but feel free to tweak that to your own personal taste.

    Seasoning with freshly ground black pepper.

    Stir it gently together until combined, and that’s your make-ahead mashed potatoes made!

    Serving make-ahead mashed potatoes from a crockpot.

    These can be kept in the fridge for up to 2 days, OR if you’re making them the morning of, you can just slip them into a crockpot (set to the lowest heat) and keep them warm until you’re ready to serve them.

    WHAT KIND OF POTATOES TO USE

    I used Yukon gold potatoes for what you see here. They have a pretty butter-yellow color, a rich taste, and a nice, glossy quality.

    You could probably substitute another type of potato, such as red-skinned or russets, but I honestly haven’t tried that myself so I can’t say for sure how they would turn out.

    Close-up image of mashed potato recipe, prepared and presented in a stoneware bowl and garnished with fresh chives.

    The most disappointing mashed potatoes tend to be:

    • gluey
    • sticky
    • gummy
    • grainy
    • lumpy, or
    • heavy

    I can assure you, you won’t have any of these issues with this recipe.

    There are 2 reasons why:
    1. Because the ricer mashes so finely, while also aerating the mixture.
    2. Because when every particle of potato gets coated in butterfat before adding the liquid, it “seals” the potato from absorbing too much and becoming heavy or sticky.

    Just be sure to boil the potatoes until tender, or else it will be really hard to pass them through the ricer and they could come out grainy. You also want to work quickly and get everything mixed together while still hot.

    HOW LONG WILL THEY KEEP?

    Keep these make-ahead mashed potatoes warm in the slow cooker for several hours, or refrigerat them for up to two days.

    They also freeze very well. They’ll last in the freezer for several months. Thaw them in the fridge the day before you plan to serve them.

    HOW TO REHEAT MASHED POTATOES

    To reheat, place the make-ahead mashed potatoes in a large pot over medium-low heat. Warm them gently, stirring, until heated through.

    You may need to add a little more milk and/or cream to thin them back out, as they do tend to become stiffer as they sit.

    Buttery mashed potatoes in a serving bowl with a wooden spoon.

    A FEW MORE OF MY FAVORITE THANKSGIVING RECIPES:

    As an amazon associate I earn from qualifying purchases.

    Overhead view of make-ahead mashed potatoes recipe, served in a gray ceramic bowl with melted butter and fresh chives.

    Overhead view of make-ahead mashed potatoes recipe, served in a gray ceramic bowl with melted butter and fresh chives.

    Overhead view of make-ahead mashed potatoes recipe, served in a gray ceramic bowl with melted butter and fresh chives.

    Make-ahead mashed potatoes served in a stoneware bowl with butter.

    Course: Side Dish

    Cuisine: American

    Keyword: can you make mashed potatoes ahead of time, how to make mashed potatoes, make ahead mashed potatoes, mashed potato recipe, mashed potatoes

    Servings: 6

    Calories: 161 kcal

    • 2 pounds Yukon gold potatoes
    • 4 tablespoons kosher salt, divided
    • 3/4 cup milk (whatever kind you keep on hand)
    • 1/4 cup cream
    • 8 tablespoons butter, softened
    • 1/4 cup sour cream (buttermilk can be substituted)
    • 1/4 teaspoon ground black pepper

    1. Fill a large pot with cold water and add about 3 1/2 tablespoons of salt.

    2. Add the potatoes (unpeeled) to the pot and place it over medium-high heat (covered) until it comes to a simmer.

    3. While the potatoes are cooking, warm the milk and cream in a small pot over low heat.

    4. Simmer the potatoes until very tender but not waterlogged or crumbly (approx. 30 to 40 minutes), drain, and return to the heated pot to dry.

    5. Pass the hot potatoes and softened butter through a ricer (alternating potatoes and butter so the butter melts over each layer of riced potato), removing the potato skins in the process (see video).

    6. Toss the riced potatoes together with the butter, allowing the fat to cover every particle of potato.

    7. Pour in the hot milk & cream mixture, add the sour cream, and season with the remaining 1 1/2 teaspoon of salt and the pepper.

    8. Stir the mashed potatoes until all the liquid is incorporated.

    9. Mashed potatoes can be kept warm in a crockpot (if serving later the same day) OR refrigerated for up to 2 days. To reheat, place them in a large pot over medium-low heat, stirring constantly and adding additional milk/cream as needed to achieve the desired consistency.

    Make-Ahead Mashed Potatoes: Fluffy for up to 2 days
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Basic Mashed Potatoes Recipe

Potatoes are blended with warmed butter and milk to create those perfect, smooth mashed potatoes everyone loves.

12/03/2011

I have been making mashed potatoes like this for over 50 years...and it's the way MY mother made them. For this recipe to be a success, you have to know a little about potatoes. Notice the recipe called for BAKING potatoes. Red ones will be gummy. Yukon Golds make GOOD mashed potatoes. Start them off in COLD water so everything will reach boiling at the same time. When they are tender, drain them in a colandar and let them STEAM. The more steam is gone, the more the potatoes will absorb the milk. (No problem with 'soupy' potatoes here...you even MAY have to add more milk than the recipe calls for. While the potatoes are steaming, heat the butter and milk in the same pot you cooked the potatoes in. (Why wash another pan?) Add the steamed potatoes and mash and season. (I've had my share of 'gummy' and 'soupy' mashed potatoe in my time :) Oh! And if this is for a special occasion...use cream instead of milk. Over the top!!!

12/12/2003

Perfect mashed potatoes. Heating the milk and butter is a must, I didn't realize what a difference it would make, my potatoes were not gummy and they stayed hot longer.

11/12/2010

Great recipe for "good old fashioned" mashed potatoes! It's straight forward and just plain delicious. The perfect mashed potato for your favorite gravy! I always heat up my milk in the microwave and add it to the potatoes (sometimes use half n half to make them creamier). You just can't go wrong with this classic recipe for comfort food!

01/06/2006

Take about 8 cloves of raw garlic and throw them into the water with the potatos and let them cook together. They will be soft and mash easily. TO DIE FOR

02/06/2003

This recipe is not bad but I added all the milk in and the mash potato became too runny (like soup). I'll say not to add all the milk this recipe suggested. Just add a little milk a time until u think it's the texture u want and that's it. Then maybe u'll love it. ^-^.

08/06/2007

Sometimes the simplest recipes are the best! Smash the potatoes to mostly lump-free before adding the butter and milk. One thing I suggest doing differently is to add the butter to the potatoes first, then add heated milk as needed. That way you get all of the butter in the mashed potatoes and can add just the right amount of milk for the correct texture.

12/02/2011

There isn't enough butter in these mashed potatoes, you should have a least a stick of butter. I make mashed potatoes all the time and everyone just loves my potatoes.

02/27/2007

Great basic recipe. If you're watching your calories etc, try substituting the potatoes starchy cooking water for most of the milk. After that, only a quick splash of milk is needed.

11/18/2002

I have been looking for a recipe for good, old fashioned, mashed potatoes like mom used to make. This is it. Thanks!

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The Best Mashed Potatoes

28-05-2021 · Potatoes: Yukon golds or Russets. Butter: You want the butter to be softened but not melted. Room temperature butter will melt into the potatoes easily. Salt and Pepper: You’ll add some …

28-05-2021
Home » Side Dishes » The Best Mashed Potatoes

The Best Mashed Potatoes Recipe! How to make mashed potatoes that are creamy, fluffy and buttery. This easy recipe will become your go-to!

mashed potatoes in a bowl with a serving spoon

Mashed potatoes are a favorite side dish, and for good reason. They’re easy to make and can elevate any meal to special occasion status. These homemade mashed potatoes are perfect for serving alongside your favorite main dishes. Try them with Crock Pot Pork Chops, Instant Pot Pork Tenderloin, Slow Cooker Whole Chicken and Baked Salmon.

This mashed potatoes recipe is simple to make with just a few ingredients. Below you’ll find my tips for making perfect mashed potatoes that are deliciously creamy and flavorful. A few small tricks really do make a big difference!

If you have an Instant Pot, you’ll also love my favorite Instant Pot Mashed Potatoes. For a make ahead option, try these Crockpot Mashed Potatoes. Planning your holiday meal? Find more inspiration with these Thanksgiving Side Dishes.

Best Potatoes for Mashing

When making mashed potatoes, choose either Russet potatoes or Yukon gold potatoes. My personal favorite is Yukon gold mashed potatoes because they are rich, flavorful, and super creamy when mashed. Russet potatoes will be lighter and fluffier. Or, get the best of both worlds and use half Yukon gold and half Russet potatoes. You can also use red potatoes, but the mashed potatoes will be heavier and less creamy and fluffy.

Ingredients

recipe ingredients: chopped yukon gold potatoes, butter, milk and salt in bowls

  • Potatoes: Yukon golds or Russets.
  • Butter: You want the butter to be softened but not melted. Room temperature butter will melt into the potatoes easily.
  • Salt and Pepper: You’ll add some salt to the cooking water and then more salt, to taste, after cooking. 
  • Milk: Whole milk makes the best rich and creamy mashed potatoes, but you can use skim milk if that’s what you have on hand. Warm the milk before stirring it into the potatoes. This keeps the potatoes from cooling off too much and helps to make creamy potatoes.

How to Make Mashed Potatoes

Here’s an overview of the recipe steps. Find the full recipe with ingredient amounts and instructions in the recipe card below.

Scrub the potatoes. Whether or not to peel the potatoes is up to you. I usually peel Russet potatoes but not Yukon golds. Yukon gold potatoes have thin skins and the skins add nice texture.

Cut the potatoes into 1-inch pieces. Try to make the pieces about the same size so that they will cook evenly. Put the potatoes in a pot of cold water and add 1/2 teaspoon salt. Bring the pot to a boil over high heat.

How Long to Boil Potatoes for Mashed Potatoes

Boil potatoes for 12-15 minutes, until they are very tender when pierced with a fork. To avoid lumpy potatoes, be sure to cook them until very tender. However, you don’t want to cook the potatoes so much that they are falling apart.

Pour the potatoes into a colander and drain them well. Then put the potatoes back into the hot pot for 2-3 minutes to allow extra moisture to evaporate.  This step gives you fluffier, creamier mashed potatoes.

side by side photos: potatoes and butter in pot and mashed potatoes, milk, salt and pepper in pot

Add the butter and use a potato masher to mash the potatoes. The butter will melt into the potatoes as you mash them. Stir in the warm milk. Potatoes can vary in how thirsty they are, so add milk until the mashed potatoes reach your desired creaminess. Season to taste with salt and pepper, serve and enjoy!

Recipe Tips

  • Start the potatoes in cold water and then bring it to a boil. Using a cold start promotes even cooking, so the outsides of the potatoes won’t overcook by the time the insides are done. Even cooking is also why you want to cut potatoes before boiling, instead of boiling them whole. 
  • Adding salt to the cooking water flavors the potatoes from the beginning. It really does make a difference!
  • To avoid lumps, cook the potatoes until they are very soft and tender when pierced with a fork or knife. Lumpy mashed potatoes are usually caused by mashing undercooked potatoes.
  • I recommend mashing your potatoes by hand for fluffy mashed potatoes. Using an electric mixer is easy, but it can result in a gummy or gluey texture because it makes it too easy to overwork the potatoes. The same goes for when you are mashing and stirring by hand – be careful to not overwork the potatoes.
  • Be sure to use softened butter and warm milk (or cream).

serving dish with mashed potatoes topped with melted butter and chives

How to Reheat Mashed Potatoes

  • Potatoes tend to dry out over time, so add more milk to make them creamy again.
  • In the microwave: Microwave on high power, stirring occasionally, until hot. Add more milk as needed.
  • In the oven: Stir a bit of milk into the potatoes and put them in a baking dish. Cover with foil and bake at 350° F until hot, stirring once or twice.
  • Make ahead: You can make this recipe up to two hours ahead and then keep the potatoes warm in a slow cooker using the warm setting.

Recipe Variations

  • Extra Rich and Creamy: Instead of milk, use half and half or heavy cream for richer mashed potatoes.
  • Buttermilk Mashed Potatoes: Substitute buttermilk for the milk. Do not warm the buttermilk or it may curdle. You’ll love the tangy buttermilk flavor!
  • Cream Cheese: Add 4 ounces of cream cheese per 3 pounds of potatoes. Soften the cream cheese to room temperature and then mash it into the potatoes along with the butter.
  • Sour Cream: Add 2 tablespoons of sour cream, plus more to taste if desired. Sour cream makes the potatoes extra creamy and adds a slightly tangy flavor.
  • Garlic Mashed Potatoes: For easy garlic mashed potatoes, stir in garlic powder, starting with 1/4 teaspoon and then adding more to taste or try my garlic mashed potatoes recipe with roasted garlic. 
  • Herb Mashed Potatoes: Chives are a classic addition to mashed potatoes. Or, add other fresh herbs such as parsley, thyme or sage. If you want to add dried herbs, oregano, thyme and basil are good options.
  • Bacon: Because everything is better with bacon! Cook chopped bacon in a skillet and then top mashed potatoes with the cooked bacon crumbles.
  • Loaded Mashed Potatoes: The ultimate comfort food! Stir in sour cream, shredded cheddar cheese, bacon crumbles and chopped chives or green onions. 

mashed potatoes with butter and chives in a serving bowl

More Delicious Potato Recipes:

Print Pin

Course Side Dish

Cuisine American

Keyword how to make mashed potatoes, mashed potatoes, mashed potatoes recipe

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Servings 6 servings

Calories 254kcal

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Perfect creamy mashed potatoes! Serve these homemade mashed potatoes with your favorite meals. The best comforting side dish!

  • Scrub the potatoes under cool water. You can peel the potatoes or leave the skins on, depending on your preference.
  • Cut the potatoes into 1-inch pieces. Place them in a pot of cold water. Add ½ teaspoon salt to the water.
  • Place the pot on the stove and bring to a boil over high heat. Boil potatoes for 12-15 minutes, until very tender when pierced with a fork, but not falling apart. Transfer potatoes to a colander and drain well.
  • Immediately return the drained potatoes to the empty hot pot. Let the potatoes rest in the hot pot for 2-3 minutes to evaporate any extra moisture.
  • Add the butter pieces to the potatoes in the pot. Use a potato masher to mash the potatoes.
  • Add the remaining ½ teaspoon salt, pepper, and half of the warm milk. Stir. Then stir in the remaining milk, plus more if needed to reach your desired creaminess. Taste and adjust seasonings as needed. Serve.

Calories: 254kcal | Carbohydrates: 41g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 411mg | Potassium: 985mg | Fiber: 5g | Sugar: 3g | Vitamin A: 271IU | Vitamin C: 45mg | Calcium: 53mg | Iron: 2mg

Nutrition information is an estimate.

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umamigirl.com

Either press the potatoes through a ricer or food mill back into the pot, or return them to the pot straightaway and use a masher to mash them until smooth. Pour in hot buttery milk in a slow stream, stirring to incorporate. Taste and adjust for salt and pepper. Notes

Copycat Bob Evans Mashed Potatoes Recipe

20-10-2021 · These easy sour cream mashed potatoes are rich and creamy, and they're done in minutes with almost no prep time. If you like those oh-so-convenient Bob Evans mashed potatoes from the grocery store you'll love this copycat recipe.

20-10-2021

The ultimate comfort food! So rich and creamy, full of amazing flavor, and super quick and easy to make. Better make double - they disappear fast.

Mashed potatoes in a white bowl with title text overlay.
Jump to:

❤️ Why you'll love it

  • Almost instant classic comfort food
  • No need to run to the grocery store
  • So easy you'll want them on regular rotation on your meal plan

There's something about those Bob Evans mashed potatoes at the store. I admit it. I've picked them up and they are so dang creamy!

I was determined to figure it out.

Y'all not only did I figure it out but I topped their recipe - sorry Bob Evans.

? Ingredients

Just 5 simple ingredients make the BEST mashed potatoes ever.

Ingredients with labels.

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? Instructions

Note: This is an overview of the instructions. The full instructions are in the green recipe card below.

Step by step images showing how to make mashed potatoes.
  1. Wash and cut the potatoes in quarters. No need to peel Yukon Gold unless you absolutely want to.
  2. Place potatoes in a large pot and cover with cold water. Add a couple of teaspoons of salt. Bring to a boil, reduce heat, and simmer until tender.
  3. Drain, add butter, sour cream, and a little of the evaporated milk.
  4. Mash, adding a little milk at a time until you get the texture you like. Don't overwork the potatoes. Add salt to taste.

? Equipment

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You'll need the following items to make this recipe successfully.

  • Dutch oven
  • potato masher or stand mixer

? Storage

You can make these creamy mashed potatoes a few days ahead of time, Let them come to room temperature, put them in a casserole dish, and cover tightly with plastic wrap, and store for up to 4 days before heating up and serving.

That makes them great for Thanksgiving and Christmas, as well as other holidays because it's one less than that you have to do the day of.

Because of the sour cream and the amount of fat in this potato recipe you can also freeze these in an airtight container for up to three months. Thaw overnight in the refrigerator the day before you're ready to use.

Overhead view of creamy yellow yukon gold potatoes.

? Tips

Expert Tip: Mashed potatoes with skin, like these made with Yukon Gold, are real time savers because there's no peeling. Any thin skinned potato can be mashed without peeling - red potatoes work, too. The red peels make for more rustic mashed potatoes.

  • Start potatoes in cold water to cover.
  • Boil the potatoes in salted water. This will ensure the most flavor.
  • Russet potatoes have to be peeled but they do make very fluffy mashed potatoes.
  • Yukon mashed potatoes are buttery, rich, and creamy - plus you don't have to peel them.
  • Make these on the weekend to enjoy with busy weeknight meals!
  • I find it's super easy to mash these with my kitchenaid mixer. I use the paddle attachment and mix on the lowest speed.
  • For the absolute creamiest mashed potatoes don't over-mix or overwork the potatoes!
  • Finely chop some fresh herbs and sprinkle on top - a little parsley or rosemary looks pretty.

?‍? FAQs

What potatoes are best for mashed?

Usually russets or Yukon Gold. I prefer Yukon Gold because they are naturally buttery tasting AND you don't have to peel them!

Why are my mashed potatoes gummy?

You are overmixing, my friend. Back off and mash just until light and fluffy.

How many potatoes per person?

Figure on about ½ pound of potatoes per person.

Do you have to peel Yukon Gold potatoes for mashed potatoes

No you don't! However, this is a more rustic type of mashed potato dish because there will be edible peels in them.

? Variations

  • Sprinkle a half cup of grated Cheddar cheese on top.
  • Add chopped green onions to the top.
  • Stir half a teaspoon or more of garlic powder or onion powder in with the salt.
  • You can make these with oat milk and non-dairy margarine to keep them vegan. They won't be as creamy.
  • These do not have a lot of sour cream flavor. If you love sour cream mashed potatoes stir in more sour cream and less butter. You won't need any milk at all.
Serving bowl of potatoes with a spoon inside it.

Who doesn't love side dishes?

Next time try these fried potatoes! So good.

?️ Serve with...

Are you kidding me? These are good with everything!! Here are some of my favorite main dishes to serve sour cream mashed potatoes with...

  • Meatloaf
  • Smothered chicken
  • Beef tips
  • Honey garlic meatballs
  • Deviled chicken

And you've got to have a good, rich gravy to go with them!

Round out the meal with a dish of these oh-so-awesome maple roasted carrots.

? The last word

This classic side dish is as common next to a tender meatloaf on a busy weekday as it is next to a roast turkey on Thanksgiving day.

I can't imagine a holiday meal without a big serving dish of these on the table, can you?

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

? Recipe

Side view of a white bowl of mashed potatoes.
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These easy sour cream mashed potatoes are rich and creamy, and they're done in minutes with almost no prep time. If you like those oh-so-convenient Bob Evans mashed potatoes from the grocery store you'll love this copycat recipe. Make ahead and freezable, too!
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  • Cut in fourths but do not peel. ( You can peel if you like but when you use these Yukon Gold thin skinned potatoes there's no need and it saves a ton of time!)
  • Place in a deep pot and add enough water to almost cover.
  • Add about 2 teaspoons of salt to the water.
  • Bring to a boil over medium high heat, turn the heat down to medium.
  • Simmer until the potatoes are very tender.
  • Put the cooked potatoes in the bowl of a stand mixer if whipping or a large mixing bowl if mashing by hand.
  • Heat about ½ cup of the evaporated milk until it's hot to the touch - you can do this in the microwave.
  • Add the butter, the sour cream, and about 2 tablespoons of the evaporated milk.
  • Add the paddle attachment and turn the mixer on low.
  • Blend until the potatoes are mashed, adding a little more evaporated milk as needed to get a consistency you like.
  • Taste and add salt as needed.
  • Push down firmly with a potato masher until the potatoes are mashed.
  • Scrape the bottom and sides of the bowl occasionally with a rubber spatula to make sure all the potatoes are mashed and no lumps remain.
  • Add a little evaporated milk at a time to get the consistency you like.
  • Stir and make sure the butter, sour cream, and milk is mixed in well.
Expert Tip: Mashed potatoes with skin, like these made with Yukon Gold, are real time savers because there's no peeling. Any thin skinned potato can be mashed without peeling - red potatoes work, too. The red peels make for more rustic mashed potatoes.
  • Start potatoes in cold water to cover.
  • Boil the potatoes in salted water. This will ensure the most flavor.
  • Russet potatoes have to be peeled but they do make very fluffy mashed potatoes.
  • Yukon mashed potatoes are buttery, rich, and creamy - plus you don't have to peel them.
  • Lots of butter is an absolute must around here!
  • If you like garlicky flavor add a little garlic powder.
  • Make these on the weekend to enjoy with busy weeknight meals!
  • I find it's super easy to mash these with my kitchenaid mixer. I use the paddle attachment and mix on the lowest speed.
  • For the absolute creamiest mashed potatoes don't over-mix or overwork the potatoes!
  • I prefer salted butter to unsalted butter in this recipe but either is fine. Adjust salt accordingly.
  • Finely chop some fresh herbs and sprinkle on top - a little parsley or rosemary looks pretty.
  • You can make the mashed potatoes ahead of time and warm up in the slow cooker!
Calories: 497kcal | Carbohydrates: 41g | Protein: 6g | Fat: 35g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 698mg | Potassium: 1023mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1095IU | Vitamin C: 45mg | Calcium: 85mg | Iron: 2mg
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Drain the potatoes and place them into a large bowl. Heat the milk and cream together over low heat in a small saucepan while you rice the potatoes. Put the cooked potatoes through the …