Learn how to make mashed potato easily with my quick video.
Enjoy your own homemade mashed potatoes as a side dish or check out some tips further below on how to use left-over mashed potatoes or to create different mashed potato variations!
Are you like me?! A total mashed potato fan?
I make mashed potatoes whenever I’m craving a homely feeling.
But of course, Mashed Potato is a classic holiday side dish.
I collected some serving suggestions further below!
How to make Mashed Potato from scratch (the BEST)?
To prepare the best and most perfect mashed potatoes pick the most suitable potatoes and make sure that you follow the correct ingredients ratio.
Preparing mashed potatoes is luckily not that difficult but if you really want to enjoy the best homemade mashed potatoes, you need to keep these tips (and the others below) in mind.
- Boil your potatoes in salt water. Potatoes take in the salt during the boiling process and the result are more flavorful potatoes and not a bland boring mash. It does make a difference to add the salt to the water or after you finished cooking. Once you have prepared your mash, taste and adjust the salt amount.
- Use the right potato variety (see below for what potatoes to pick).
- Cut your potatoes into same sized chunks so that everything cooks evenly.
- Mash with a masher or potato ricer for the fluffiest potatoes.
What Potatoes varieties to pick?
Pick starchy potato varieties and your mashed potato will turn super fluffy and smooth.
The waxy potato kind tends to make a bad mashed potato, making it sticky (almost gluey) and unappetizing.
You can use the following Potato varieties for mashing: Yukon Gold, Russets, Katahdin, Bison, Carisma, Desiree, Dutch Cream, Eureka, Harmony, and Mozart.
If you want another color and taste experience pick Purple Potatoes or specifically the Purple Congo variety.
How long to boil potatoes?
How long to boil your potatoes highly depends on the potato variety, potato size, and your stove.
For example, a gas or induction cooker stove will heat up faster and cook your potatoes all the quicker but a regular electric stove or say a wood stove would take much longer.
Keep in mind that starchy potatoes tend to boil faster and better because they are not waxy.
Waxy potatoes will keep their shape no matter what you do when you boil them.
The size of the potatoes determines the boiling time as well.
Cut the potato into same sized chunks so that they cook evenly and get ready in the same time frame.
The smaller you cut the potato the faster they will cook.
If you cut the potato in 1-inch pieces or into slices, your potatoes will be cooked in about 10-15 minutes approximately.
How to mash potatoes without a masher?
Usually, mashed potato is prepared with a so-called masher.
However, you can get your potatoes mashed by using other kitchen utensils and gadgets.
- The Fork – We all own a fork and you can use it to smash the potatoes. Just keep in mind to cut your potatoes small so that you have an easy game with your fork. Results in a lumpy mashed potato.
- The Potato Ricer – If you own one of these potato ricers, then I would suggest you use this kitchen tool to prepare smoothly mashed potatoes. A potato ricer can be used to prepare noodles too or ice cream spaghetti!
- The Mixer – A handheld mixer/blender or a full-fledged blender will do the job too. Results in a very smooth mashed potato but it will also release more starch which makes it gluey.
How to make mashed potatoes creamier?
To make your potatoes all the creamier, you can substitute the milk with cream, fresh cream or even sour cream.
Some people even choose to add yogurt or thick greek yogurt.
Another idea is to add more butter for a much creamier result and then use a stick blender to turn the potatoes into a French-style mashed potato, also known as a puree.
This kind of mashed potato is suitable for babies but again this release starches and turns into a bit gluey.
Mashed Potato Recipe variations
To pimp up your mashed potato, you can add more flavors to it or you can serve the mashed potato a certain way as a standalone dish.
Here are some ideas on how to prepare mashed potato variations.
- Mashed Potato with Garlic – After boiling the potatoes soft, add the butter to the pan with the garlic chopped small and roast the garlic a little bit so that you get the good garlic flavors. Add the potatoes to the garlic and butter with the milk and mash. OR roast garlic in oven and add chopped small to the mashed potato. Makes amazing crowd-pleasing Thanksgiving mashed potatoes!
- Mashed Potato without Milk – Instead of milk use either some of the potato water (instead of discarding the potato water) and/or add cream, sour cream or more butter.
- Mashed Potatoes with Skin – For skin-on mashed potatoes check out my friend Jaden’s basic mashed potato recipe.
- Cheesy Mashed Potatoes – Now that’s one of my favorite mashed potato variations. Simply add grated cheese such as Raclette or Cheddar to the mashed potatoes or over the mashed potatoes.
What to make with leftover mashed potato?
- Shepard’s or Cottage Pie
- Leftover Mashed Potato Quiche by FamilySpice.com
- Oven Baked Mashed Potatoes by TheHealthyHomeCook.com
- Sausage Stuffed Potato Dumplings by CulinaryGinger.com
Mashed Potato Serving Suggestions:
- French Pork Crepinette
- Oven Roasted Turkey Breasts by TheFlavorBender.com
- Ranch Baked Pork Chops by HomemadeInterest.com
- 5 Minute Garlic Parmesan Chicken Tenders by JoyFilledEats.com
Dear Reader, Are you planning to prepare mashed potatoes today?
Basic Mashed Potato Recipe
- 2 pounds Potatoes
- 3 Tablespoons Butter
- 1/2 cup Milk
- to taste Salt
- to taste Black pepper
- Peel your potatoes and cut into 1 inch big pieces.
- Place potato pieces into a pot. Cover with salt water and bring to a boil.
- Cook your potatoes soft. Test if the potatoes are cooked by poking into them with a knife. The knife should go through like butter.
- Strain and discard water, take the potatoes back to the pot.
- Start mashing the potatoes with a masher.
- Add the butter and milk to the potatoes and continue to mash while the pot is still on a slow heat.
- Mash as much as you like. Some people like it more chunky.
- Taste and see if you need to add more salt and season with black pepper.
- Mix it all well and take from the heat.
- Serve still warm.
- Pick starchy Potatoes for the fluffiest and the best mashed potato
- Boil potatoes always in salt water or the potatoes will turn out plain and boring
- Use a potato ricer or fork to mash if you don’t own a masher
- See serving suggestions below