Homemade mashed potatoes are an easy side dish to compliment most meals and can be made with just a few ingredients and very little effort.
Ever since I was little, mashed potatoes have been one of my favorite foods. In my opinion, they work as a side for almost any meal, and I have eaten them as a meal before. In high school, I would make a bag of instant mashed potatoes for a snack when I got home.
Although instant potatoes are quick, it’s still fairly easy to make mashed potatoes at home. Bonus: homemade mashed potatoes only require 3 ingredients. Ok, 5 if you include the salt and pepper to season. But that’s it! Just potatoes, butter, and milk.
If you can boil some water and smash stuff together you can make mashed potatoes. This recipe is the way my grandma has been making them for every family get-together for as long as I can remember.
Traditional Thanksgiving and Christmas meals include mashed potatoes so go for homemade this year. It’s easy to work the recipe into your schedule when hosting. Or, the potatoes can be made the day before and refrigerated, then reheated before serving.
Homemade mashed potatoes are a very versatile side dish. If you need it to feed a huge amount of guests, the recipe is easy to double or triple. You can also vary the texture based on how much you mash the potatoes. It’s also up to you to leave the skin on the potatoes or peel them. Each variant makes a little difference in the texture, but they are still delicious!
Step by Step
If you want the skin off of the potatoes, peel them first. Then cut the potatoes into one-inch chunks. It doesn’t have to be exact measurements, just enough that they cook evenly and don’t take too long to soften.
Place the potatoes in a large pot and cover completely with water. Boil for about 15-20 minutes, until the potatoes are tender but still slightly firm in the center. Drain the potatoes and add them to a large mixing bowl. Pour in the milk and add the butter.
Use either a potato masher or an electric mixer to combine everything together. A potato masher will leave you with chunkier mashed potatoes whereas an electric mixer will make them creamy and smooth.
Season with salt and pepper, to taste. Either serve immediately or refrigerate for up to two days. To reheat, either microwave or warm in the oven for a few minutes, just until they are heated but before they start to cook.
Originally Published On: October 24, 2018
Last Updated On: October 15, 2019
Creamy Homemade Mashed Potatoes
- 2 lbs baking potatoes
- 4 tbsp butter
- 1 cup milk
- salt and pepper (to taste)
- Peel the potatoes (if desired) and cut into one-inch chunks
- Place potatoes in a large pot and cover completely with water
- Boil for about 15 minutes, until the potatoes are mostly tender with a slightly firm center
- Drain the potatoes and place in a large mixing bowl
- Add the butter and milk
- Mash the potatoes with a potato masher or electric mixer (depending on desired consistency)
- Stir in the salt and pepper
- Serve immediately or refrigerate for up to two days, reheating in the microwave or the oven on low
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