If you need a reliable, crowd-pleasing side dish, old-fashioned mashed potatoes always deliver. They are inexpensive, easy to make, and welcome on any table, from weeknight meatloaf to holiday dinners. These creamy homemade mashed potatoes prove there is no reason to rely on instant mixes when you can get better flavor and texture with just a few simple ingredients.
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Why this recipe works
This mashed potato recipe works because it focuses on proper potato selection, controlled moisture, and wise dairy choices. Using starchy or all-purpose potatoes creates a naturally fluffy texture without becoming gluey, and cooking the potatoes just until fork-tender prevents excess water absorption, which is one of the most common causes of watery mashed potatoes.
Evaporated milk replaces heavy cream to deliver richness without excessive fat. Because evaporated milk has less water than regular milk, it adds body and creaminess while keeping the potatoes light. Butter coats the starches for a smooth mouthfeel, while onion powder, salt, and black pepper enhance the potatoes without overpowering their natural flavor.
The final result is classic, creamy mashed potatoes with balanced richness, smooth texture, and dependable results every time. This is the kind of foundational recipe every home cook should master because it works for everyday meals and special occasions alike.
The Best Potatoes for Mashing
Not all potatoes mash the same. With thousands of potato varieties available, choosing the right type makes the difference between light and creamy mashed potatoes and a gluey, disappointing bowl. Potatoes fall into three main categories:
Waxy Potatoes (Avoid for Mashing)
Examples: French Fingerlings, Red Potatoes, Russian Bananas
- Low starch, high moisture
- Turn sticky and gummy when mashed
- Best used for roasting, boiling, or potato salads
Bottom line: Save waxy potatoes for dishes where you want them to hold their shape.
Starchy Potatoes (Best for Fluffy Mashed Potatoes)
Examples: Russet Potatoes
- High starch content creates light, fluffy texture
- Absorb liquid easily, so avoid overcooking
- Dry briefly in the pot after draining to prevent watery mash
Best choice if you want classic, airy mashed potatoes.
All-Purpose Potatoes (Creamy and Flavorful)
Examples: Yukon Gold Potatoes
- Medium starch level
- Naturally buttery flavor
- Produce smooth, creamy mashed potatoes with less effort
Great option for rich, creamy mashed potatoes without needing extra butter or cream.
Ingredients
For the Mashed Potatoes:
- Potatoes – Forms the creamy, fluffy base of the dish
- Evaporated milk – Creates richness without excess calories
- Butter – Adds essential fat and flavor depth
- Onion powder – Provides subtle savory enhancement
- Salt – Enhances all flavors and balances sweetness
- Black pepper – Adds warmth and completes the seasoning
How to Make Old-Fashioned Mashed Potatoes
- Peel potatoes using a vegetable peeler, removing all skin and eyes.
- Dice potatoes into small, uniform chunks for even cooking.
- Place potato chunks in a large pot with enough cold water to cover the potatoes.
- Bring to a boil over high heat and add sea salt.
- Cook until potatoes are entirely fork tender when stabbed with a fork, approximately 15-20 minutes.
- Drain potatoes, leaving a small amount of water in the bottom of the pan.
- Return the pot with potatoes to the burner over low heat.
- Add butter and stir to completely coat all potato chunks.
- Keep potatoes moving constantly so they do not burn.
- Stir in onion powder, then remove from stove.
- Using a potato masher or electric beaters, begin mashing the potatoes.
- Gradually add evaporated milk while mashing until proper consistency is reached.
- If using an old-fashioned masher, ensure all chunks are broken up, then finish with a whisk for smoothness.
- Add additional butter if desired and season with salt and pepper to taste.
- Serve immediately while hot.
Elevating This Simple Mashed Potatoes Recipe
Basic mashed potatoes are a blank canvas that allows the creative cook to modify, turning them into a gourmet side dish. Are you tired of night after night of mashed potatoes and gravy? Then let your imagination run wild. These three variations can help to get your ideas flowing!
- Cheesy Mashed Potatoes. Shred three cups of your favorite cheese and mix it into the hot mash just before serving. Garnish with crispy bacon bits or thinly slices scallions for an added touch.
- Spicy Mashed Potatoes. Add a little heat to your mashed potatoes with a spicy sauce. Substitute the regular salt and pepper seasoning with sauces that reflect your main course. Stirring in a tablespoon of ancho chili sauce works well with Mexican or Southwest-inspired meals, and adding a tablespoon of harissa sauce is excellent with Middle Eastern meals.
- Caramelized Garlic Mashed Potatoes. Slice a quarter of an inch off the top of a head of garlic, drizzle on olive oil and wrap the entire head in tin foil. Pop it in a preheated 400-degree oven and roast until the garlic cloves start to caramelize, about 35 minutes. Squeeze out the caramelized garlic cloves and mash with the back of a fork. Stir into the mashed potatoes.
Love potatoes? Here are some more great potato recipes:
- Batter Fried Potatoes
- How to Make Scalloped Potatoes and Ham
- Cracker Barrel Potatoes
- Parsley Red Potatoes Recipe
- Roast Potatoes Recipe
- Batter Fried Potato Slices
- Homemade Potato Soup Recipe
- New Potatoes and Leeks
- Simple Greek Potatoes
- Air Fryer Potato Wedges
Check out more of my easy side dishes and the best Thanksgiving recipes.
Thanks to hyjinx for sharing this mashed potato recipe.
Old-Fashioned Mashed Potatoes Recipe
Ingredients
- 2 pounds potatoes
- 1 potato extra for the pot
- 5 ounces evaporated milk
- 1 teaspoon sea salt
- 1/4 teaspoon onion powder
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Peel potatoes, dice into small chunks. Bring to boil in the saucepan, with enough water to just cover the potatoes.
- Add sea salt. Potatoes are fully cooked when stabbed through with a fork. Drain, leaving a small amount of water in the bottom of the pan.
- Put potatoes back on the burner. Add butter or margarine and stir, enough to completely coat all potato chunks. Keep potatoes moving so they do not burn. Stir in onion powder. Remove from stove.
- With either a potato masher or electric beaters, begin to mash/whip potatoes, adding evaporated milk until the proper consistency is reached. If using an old-fashioned masher, be sure that all chunks are broken up, and then finish with a whisk.
- Add additional butter or margarine if desired and salt & pepper to taste. The onion powder is purely optional, garlic powder may also be used. If evaporated milk is too sweet for your taste, regular milk may be substituted. The number of potatoes and size of a can of evaporated milk used will vary according to the number of diners.
I liked these they were creamy and flavorful. I used Yukon gold potatoes.
If you melt the butter in warmed milk, then the potatoes will be warmer!
That’s a great idea!
I use mayonnaise in my mashed potatoes!!
My husband does that after I put mashed tators on the table cause he says it tastes like mock potato salad.
My mother and I add mayo too. Always have the most compliments!
I never heard of that, I will have to try it.