A steaming hot bowl of creamy mashed potatoes is one of my most favorite comfort foods… and an amazing side dish for any of your upcoming holiday parties!
If you’ve never made mashed potatoes from scratch before, you might just be surprised how SIMPLE the process is!
I suppose I was spoiled growing up as my parents always made mashed potatoes from scratch. When I heard a Bob Evan’s commercial advertising “real mashed potatoes” I questioned how someone could have “fake” mashed potatoes — which is when my parents introduced me to dried potato flakes.
Nothing against dried potato flakes (they are great to thicken soups and really helpful for baking bread) but they are absolutely inferior to the “real deal”.
If you’d like to wow your family members and holiday guests with delicious, creamy mashed potatoes from scratch, this recipe will help you do just that!
Watch My Video Below, and Keep Scrolling for the Printable Recipe Card!
NOTE: if you’re reading via email, you may need to click through to see the video.
SO simple… right!
This is one of those “recipes” that can hardly be called a recipe because it’s just so easy.
If you want more potatoes, add more — just make sure they are covered with water when boiling.
If you like “thinner” potatoes, add more milk. If you prefer thicker potatoes, add less milk.
If you want them chunky, skip the whipping process.
If you want garlic, chives, or cheese — add them in.
You really can’t mess it up!
- 8-10 medium potatoes, peeled and chopped
- Water to cover potatoes in pan
- 1 T. salt
- 1/4 c. butter
- 1/2 c. sour cream
- 1/2 - 1 c. milk
- 4 oz. cream cheese
- shredded cheddar cheese (optional)
- garlic, chives, or other seasonings (optional)
- Peel, rinse and chop potatoes (larger chunks are fine)
- Place potato chunks in a large pan and cover with water
- Add a generous T. of salt
- Put the lid on pan and bring to a full boil
- Reduce heat, remove lid, and simmer for 20-25 minutes
- Drain potatoes, add in "extras" and mash
- Use an electric mixer to whip potatoes into an extremely smooth, creamy consistency
- Serve immediately or put in a slow cooker or baking dish to reheat for later
- Optional -- top with cheese (I only do this if I'm not making gravy)
If you're short on time, you can easily prepare these potatoes a day or so in advance and simply reheat them in a slow cooker or in the oven. They also freeze well!
Amount Per ServingCalories 371Total Fat 15gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 5gCholesterol 42mgSodium 422mgCarbohydrates 53gFiber 5gSugar 4gProtein 9g
Sorry — I forgot to take pictures of the mashing process as I was taking a video instead!
As I mentioned in the recipe card, you can EASILY make these potatoes a full day or more in advance and simply reheat them for your big meal.
I almost always make our dinner side dishes as I’m cleaning up breakfast each morning. Then all I need to do is reheat them later in the afternoon — this saves me SO much time, stress, hassle, and mess later in the day when everyone is rushing through the door after school.
NOTE: If you plan to reheat them in the slow cooker, I would suggest adding a little extra butter or milk to keep them from getting a “crust” on the top.
However you choose to eat them, these creamy mashed potatoes are SO delicious (and SO simple!)
I hope you give them a try this holiday season!
If you have any leftover mashed potatoes, you can make this yummy soup.
Are mashed potatoes on your list of “favorite comfort foods”?
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