Homemade Mashed Potatoes

By zhanghengshuo

6 Person

35 Minutes

0 Calories

Our favorite homemade mashed potatoes recipe that works with skin-on and peeled potatoes. Learn which potatoes to use and how to cook them so that they are creamy and delicious. Think of this as an everyday recipe – one that you can adapt based on what you have in the fridge (or whoever is making it).

Ingredients

Splash of cream or a dollop of sour cream, optional
1/4 tsp. fresh ground black pepper
3 tbsp. butter
1 cup milk or chicken stock, or a combination
Salt
2 pounds yellow, red, or white potatoes

Method

01

Scrub then dice potatoes, making sure they are similar in size. (We often leave the skin on the potatoes, but it is completely up to you).
02

Drop potatoes in a large saucepan, add a tablespoon of salt and cover with water. Bring to a boil over medium-high heat then reduce to a low simmer. Cook until the potatoes fall apart when pierced with a fork, 15 to 20 minutes.
03

Heat the milk or chicken stock, and the butter until warm and the butter has melted. Drain then return the potatoes to the saucepan and cover with a clean dishtowel.
04

Leave them for about 5 minutes to absorb excess steam that can make mashed potatoes watery.
05

Pour in the warm butter mixture then mash the potatoes until creamy. (Don’t worry if the potatoes seem a bit thin at first, they absorb the liquid after a minute or two). Stir in the pepper and splash of cream or sour cream (if using).
06

Taste for seasoning and adjust with additional salt and pepper. Let stand for 5 minutes so that the potatoes thicken, and then serve.

Related Tags

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Mashed Potatoes Recipes

Homemade Mashed Potatoes

3.8

( By zhanghengshuo )

01 Information

Grade easy
Serving 6 servings
Prep Time 15 Mins
Cook Time 20 Mins
Total Time 35 Mins

02 Ingredients

Splash of cream or a dollop of sour cream, optional

1/4 tsp. fresh ground black pepper

3 tbsp. butter

1 cup milk or chicken stock, or a combination

Salt

2 pounds yellow, red, or white potatoes

03 Method

Step 1

Scrub then dice potatoes, making sure they are similar in size. (We often leave the skin on the potatoes, but it is completely up to you).

Step 2

Drop potatoes in a large saucepan, add a tablespoon of salt and cover with water. Bring to a boil over medium-high heat then reduce to a low simmer. Cook until the potatoes fall apart when pierced with a fork, 15 to 20 minutes.

Step 3

Heat the milk or chicken stock, and the butter until warm and the butter has melted. Drain then return the potatoes to the saucepan and cover with a clean dishtowel.

Step 4

Leave them for about 5 minutes to absorb excess steam that can make mashed potatoes watery.

Step 5

Pour in the warm butter mixture then mash the potatoes until creamy. (Don’t worry if the potatoes seem a bit thin at first, they absorb the liquid after a minute or two). Stir in the pepper and splash of cream or sour cream (if using).

Step 6

Taste for seasoning and adjust with additional salt and pepper. Let stand for 5 minutes so that the potatoes thicken, and then serve.

04 Author