Mashed potatoes are one of my favorite side dishes. So often I am tempted, and I have turned to boxed instant mashed potatoes to hurry up and get dinner on the table. There is a better way, you can prepare your mashed potatoes from scratch, and it doesn’t take that long to make homemade mashed potatoes.
When I was growing up, I used to spend large parts of my summers at my grandparent’s house for the summer. I loved how they cooked from scratch every night, we would only go out to incredible local church picnics and sometimes we would head out for some fried fish. I can remember my grandmother boiling potatoes, and then whipping them up and placing them on the dining table. Oh, how I loved her cooking, these mashed potatoes remind me of her potatoes. She cooked simply, and this recipe only has a few ingredients. Nowadays I would tell you to use Yukon gold potatoes because they really taste good with their buttery flavor. My grandmother only used Russet potatoes. I personally use whatever I can buy that is organic, you don’t get a lot of choices, therefore, I am flexible in what type of potato I will use.
I know some people think you should leave the skins on when you boil the potatoes, but I find peeling hot potatoes to be difficult. So when I peel my potatoes I take off about 90% of the skins and leave a little bit of them on. I like the extra flavor, and I love the rustic look of the potatoes.
If you want to change up your mashed potatoes here are a few ideas. Add a couple of tablespoons of minced chives or sliced scallions make a wonderful addition. You could also make loaded mashed potatoes by substituting the buttermilk for sour cream and adding 1/2 cup of cheddar cheese, 2 tablespoons of bacon bits for a loaded mashed potato. Serve them up special or in the traditional way they are going to taste so good when you make them homemade.
So throw out the box of instant mashed potatoes and try these easy to prepare homemade mashed potatoes. I know that once you see how easy it is to make this dish from scratch you will not use the boxed variety.
How to Make Homemade Mashed Potatoes
Ingredients
- 1 1/2 pounds potatoes
- 1 teaspoon salt
- 4 tablespoons butter
- 1/2 cup heavy cream
- salt and pepper for seasoning
Instructions
- Peel and cut potatoes into 1 1/2 inch cubes and place into a large pot, the smaller you cut your potatoes the quicker they will cook. Add water to potatoes until they are just covered. Add 1 teaspoon salt to water. Cook the potatoes on medium-high heat for about 15 to 20 minutes or until potatoes are tender when pierced with a fork.
- Drain potatoes in a colander and then place into a bowl. While the potatoes are cooking warm together the dairy. You can heat it together in the microwave or in a small saucepan on the stove. Mash potatoes either by hand with a potato masher, or blend until mostly smooth with a mixer.
- Pour melted butter and milk mixture into mashed potatoes and stir until well combined. Adjust for seasonings and serve immediately. If you want to change up your mashed potatoes here are a few ideas. Add a couple of tablespoons of minced chives or sliced scallions make a wonderful addition.
- You could also make loaded mashed potatoes by substituting the buttermilk for sour cream and adding 1/2 cup of cheddar cheese, 2 tablespoons of bacon bits for a loaded mashed potato. Serve them up special or in the traditional way they are going to taste so good when you make them homemade.
Barb says
In the recipe “How to make Mashed Potatoes”, I can’t find where the “buttemilk mixture” is printed.
Pour melted butter and buttermilk mixture into mashed potatoes and stir until well combined. Adjust for seasonings and serve immediately.
stephanie says
My dad always cooked his with a small onion (or 1/2 med-large one) and some cloves of garlic. The onion he strained out after boiling but the garlic stayed in. He also used half & half for the milk/cream part. These are still made today by us kids. They are delish!
Stephanie Manley says
I imagine those are awesome made like this!