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I have always LOVED mashed potatoes.  We grew up eating by the box. Literally.  If we had mashed potatoes on the table, they probably came from a box.  I was 25 years old before I ever tried making homemade mashed potatoes!

Not that my mom never ever made them from scratch.  I am thinking she might have on occasion, but I honestly don’t remember it.  I do remember the bright red box and the powdered, crystal-like potato flakes.  And they were good.  I ate them up.  But once I learned how to actually make them homemade?  I never bought that red box again.

Homemade Mashed Potatoes

Ingredients

• 3-4 Russet Potatoes (use 1/2 potato per person)
• 4-8 TBS of butter (make them as buttery as you like.  Start with 4 and add to taste)
• 1/4 milk
• Salt and pepper to taste
• Chives to garnish

How to make homemade mashed potatoes

First, peel and cube your potatoes.  You want them to be large chunks. In my opinion, russet potatoes make the best mashed potatoes.  They just have the right kind of starch for creamy, mashed potatoes!

Next boil them for 15-20 minutes until they smush easily with a fork.  If they look dry in the middle, boil them for a few more minutes.

Drain potatoes and put in a mixing bowl.

Mix on low speed until the potatoes are combined.

Add butter. Allow it to melt into the potatoes and cream them up.

Next, slowly add milk until you start to see that creamy mashed potato consistency.  You don’t have to use all the milk!  The first time I made potatoes, I over mixed them and added way too much milk.  They were gluey like rubber paste.  So, just be careful with the milk and don’t over mix.

Salt and pepper to taste.  I use a TON of salt.  But taste as you go.  I know that will be rough, but someone’s gotta do it. haha.

Best served warm so make them right before you set the food on the table!

Pin for later:

I hope you love making homemade mashed potatoes as much a I do! If you want, pin the image above for later, or print the recipe below!

xoxo

Gwen

Homemade Mashed Potatoes: A Fool Proof Recipe

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

3-4 Russet Potatoes (use 1/2 potato per person) 4-8 TBS of butter (make them as buttery as you like. Start with 4 and add to taste) 1/4 milk Salt and pepper to taste

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Ingredients

• 3-4 Russet Potatoes (use 1/2 potato per person)
• 4-8 TBS of butter (make them as buttery as you like. Start with 4 and add to taste)
• 1/4 milk
• Salt and pepper to taste

Instructions

1. First, peel and cube your potatoes. You want them to be large chunks.
2. Next boil them for 15-20 minutes until they smush easily with a fork. If they look dry in the middle, boil them for a few more minutes.
3. Drain potatoes and put in a mixing bowl.
4. Mix on low speed until the potatoes are combined.
5. Add butter. Allow it to melt into the potatoes and cream them up.
6. Next, slowly add milk until you start to see that creamy mashed potato consistency. You don't have to use all the milk! The first time I made potatoes, I over mixed them and added way too much milk. They were sticky like paste. So, just be careful with the milk and don't over mix.
7. Salt and pepper to taste. I use a TON of salt. But taste as you go. I know that will be rough, but someone's gotta do it. haha.
8. Best served warm so make them right before you set the food on the table!