How to Make Mashed Potatoes from Scratch

Knowing how to make mashed potatoes from scratch is one of those skills that every home cook needs to have. Why? Because mashed potatoes are a beloved, time-honored, elegant-yet-rustic side dish that goes pretty much any kind of meat, fish, or poultry. Because mashed potatoes are definitely in the top 5 of America's favorite comfort foods. Because everyone from babies to great-Grandpa loves them. And because everyone knows that a mound of mashed with a pool of hot gravy in the middle is a little piece of heaven on earth.
-Hi, it's Miranda with and today I'm gonna show you how to make Classic Mashed Potatoes. Now, you will be able to enjoy this savory white mashed potatoes plain or with a spoonful of gravy, but either way I've promised you're going to love them. I have the ingredients all laid out here. So, let's get started. You're going to use 4 pounds of potatoes on either [unk] white or yellow peeled and quartered and you will notice here that I have them sitting in a bowl full of water. This is cold water because potatoes as you may have noticed act oxides really quickly, which means they get brown. So, after they've even peeled or cut, you know, as soon as they are exposed to air they start to get brown. So, as a way to help that process, we can just give them kind of cold water bath, so that what I have going in here. I also have 2-1/2 tablespoons margarine or butter. I'm using butter today. 2 tablespoons of dairy sour cream or plain yogurt, I've got plain yogurt; 1/2 teaspoon of salt; 1/8 teaspoon of ground white pepper, a little something different for our pepper today; and then a quarter cup of milk. So, we're going to start by cooking the potatoes. I have a large pot over here or you can use a Dutch oven and we are just going to put our potatoes in here with enough salted like we salted and just to cover. We will bring to a boil, reduce the heat and allow to simmer cover for about 20 to 25 minutes or until the potatoes can be easily pieced with a fork. Alright, the potatoes are nice and tender. I drain them. Look how nice and soft they are, still warm, which is [unk] because we are going to be melting the butter in here, so let's just add our butter in. Now, I'm gonna use the potato masher here because this isn't a amount of potatoes. You can certainly use an electric mixer, but I really recommend that you do so with caution and use a low speed. Potatoes are so starchy. You can over beat them. You can make them to glue pretty quickly, so you wanna be careful, okay, in goes the yogurt or the sour cream whichever you choose to use and I'm just gonna mash up a little bit. I find the potato masher works just wonderfully. You know, you could always if wanna cover the tinier potato. You could use Greek yogurt which tends to be a lot more tarts and has a lower sugar content than even your standard plain yogurt. That is always something tasty. Okay, we're gonna do our salt and the white pepper, which I love which you have a little bit with our pepper. Okay. continue to mash that together and we're saving the milk to the end and a quick note about the milk. Again, on the start subject of the potatoes, it's always a good idea to use warm milk, so the cold milk doesn't interact adversely with your starchy potatoes and got like really gluey because that can happen my friends that can happen, okay. So, let's add in the milk and you can add more if wanted to be even creamier and fluffier. I'm starting with just that a little bit, but we can certainly add in more milk as you see fit depending upon how super fluffy you would like your potatoes. And again, I don't wanna over process them and being done because I'm just kind of using the whisk like, you know, kind of appears to really make fluffy and delicious and mashed as you see, but that can happen when you cook at home. So, there we go, super yummy, fluffy, creamy ready to eat and enjoy. That's how you make classic mashed potatoes.

What You'll Need

  • 4   pounds potatoes such as russet, round white, or yellow, peeled and quartered
  • 1/3  cup margarine or butter
  • 1/4  cup dairy sour cream or plain yogurt
  • 1   teaspoon salt
  • 1/4  teaspoon ground white pepper
  •  Milk

Step By Step

Place potatoes in a Dutch oven or a large saucepan with enough lightly salted water to cover. Bring to boiling. Reduce heat, cover, and simmer for 20 to 25 minutes or until potatoes are tender when pierced with a fork. Drain. Mash with a potato masher, or beat with an electric mixer on low speed. Add margarine or butter, sour cream or yogurt, salt, and white pepper. Gradually beat in enough milk (about 1/2 cup) until potatoes are light and fluffy. Serve immediately. Makes 10 to 12 servings.
Make-Ahead Tip:
Spoon mashed potatoes into a buttered 3-quart casserole. Cover and refrigerate up to 2 days. To reheat, cover and bake in a 350 degree F oven for 1 hour. Uncover, dot with 1/4 cup margarine or butter, and bake 15 minutes more or until heated through. Before serving, sprinkle with 1 tablespoon snipped fresh parsley.

Once you feel confident you know how to make mashed potatoes from scratch you might want to try making garlic mashed potatoes. Add 6 cloves of mashed garlic to the milk, and heat mixture on low until the garlic is soft. Stir into the cooked potato mixture until the potatoes are fluffy and enjoy an added twist to your homemade mashed potatoes.

nutrition information

Per Serving: cal. (kcal) 226, Fat, total (g) 8, chol. (mg) 20, sat. fat (g) 5, carb. (g) 37, fiber (g) 2, pro. (g) 4, vit. C (mg) 12.99, sodium (mg) 293, Percent Daily Values are based on a 2,000 calorie diet
Back to Top