Looking for the creamiest, fluffiest, buttery homemade mashed potatoes recipe? STOP HERE! This is it! Let me also just add its also the easiest and THE BEST homemade mashed potatoes recipe.
I’m going to show you have to make some bomb mashed potatoes. They are so easy! Really, it is hard to mess up mashed potatoes. With this base recipe you can add your own flavor to jazz it up or keep it simple to compliment the rest of the dinner.
How do you make the best homemade mashed potatoes?
Step 1: How many potatoes per person for mashed potatoes?
The hardest part is deciding how much to fix?! My recommendation of 1 potato per person. When we fix Sunday dinners for a large group we do 1 potato per adult, 1 per 2 kids and then if we have a lot of hungry men present we might add in 1-2 extra.
This recipe is based with the guest list of 6 adults. My potatoes were also large baking potatoes, about the size of my hand. So 6 potatoes made plenty.
Step 2: Wash and Prepare
Potatoes come straight out of dusty fields and need a good washing. Take a scrub brush and scrub under running water. Next peel the potatoes, if you desire, and cut off any large ‘eyes’. When I’m in a hurry I leave the skins on. It’s easy and great nutrition too. There is not a big difference, just a matter of personal preference if you leave your skins on or off.
Step 3: Cut and boil
Cut potatoes in to chunks about 1 inch thick. Cutting them down helps reduce cook time. Bring a large pot of salted water to a boil and add potatoes.
How long does it take to boil potatoes for mashed potatoes? Boil until fork tender. 10-15 minutes. When done, remove from heat and drain all water.
Step 4: Season and Mash
For this particular step, I measured exactly who much I used for my 6 potatoes. When mashing potatoes, it is all about texture! I like to use a hand held mixer for the fluffiest mashed potatoes.
- Add butter. Cut the butter into chunks to it will start to melt. Use your beaters and press down on the potatoes with them. DO NOT turn the beaters on, just start mashing the potatoes and butter together.
- Once all the potatoes pieces have been mashed turn on beaters and s lowly add milk until potatoes are a smooth consistency but not too soft.
- A word of caution, always start off with a little and add as you go, you would rather have thick creamy potatoes then soupy potatoes.
PRO TIP: Use a potatoes masher or my favorite.. a hand mixer! And best yet, do it right in your pot! Makes life so easy. Start on a low setting and mix up those potatoes while streaming your milk in.
How do I season Mashed Potatoes?
Season with salt and a little pepper. I don’t add a lot of seasonings to my potatoes, primarily because I usually serve with gravy. If you are serving alone, please add in some cheddar cheese, garlic, chives, maybe a few bacon bites, or even a powder ranch dressing mix. So many options to make those potatoes flavorful and fun.
Step 5: Dish up
Scoop out those delicious potatoes in to a beautiful serving bowl. If your really going for a wow factor, drizzle a little melt butter over and add something green as a garnish… maybe a rosemary sprig or chives. If you were the one assigned to bring the potatoes to grandmas house, try scooping them into a casserole dish that can be placed in the oven to keep warm.
How Do I make Mashed Potatoes in the pressure cooker or instant pot?
If you are making mashed potatoes in your instant pot or pressure cooker if is so easy!! You put 1 cup water in the pressure cooker with your cut up potatoes. Cook for 4 minutes, drain and then mash and season the same as instucted above. You can mash straight from your instant pot pan!
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Creamy, buttery, fluffy homemade mashed potatoes recipe.
- 6 large baking potatoes
- 5 Tbsp butter
- 1 C milk
- 1/2 sour cream
- Salt and Pepper
- Wash and peel potatoes
- Cut into 1 inch chunks.
- Bring a large pot of salted water to boil then add potatoes.
- Boil until fork tender.
- Drain water.
- Add in butter, sour cream and begin mixing on low speed with a hand mixer.
- Stream in milk until desired consistency is reached. About 1 cup of milk, but you might want more or less depending on the size of your potatoes.
- Season with salt and pepper to taste.
- Serve warm.
PRESSURE COOKER instructions: Place potato chunks and 3 c water and 1 t salt in inner pot, set to vegetable setting. Cook 10 minutes natural release. Drain potatoes and continue to mash and prepare as directed.