Creamy Mashed Potatoes From Scratch

posted by Andrea | 12/4/2019

creamy mashed potatoes from scratch

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! 

creamy mashed potatoes

Yield: 8

Creamy Mashed Potatoes From Scratch

Creamy Mashed Potatoes From Scratch

Deliciously smooth and creamy, these mashed potatoes are the perfect side dish to almost any meal in almost any season.

If you've never tried making potatoes from scratch, this simple recipe will wow you with how easy the process can be!

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 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)

Instructions

  1. Peel, rinse and chop potatoes (larger chunks are fine)
  2. Place potato chunks in a large pan and cover with water
  3. Add a generous T. of salt
  4. Put the lid on pan and bring to a full boil
  5. Reduce heat, remove lid, and simmer for 20-25 minutes
  6. Drain potatoes, add in "extras" and mash
  7. Use an electric mixer to whip potatoes into an extremely smooth, creamy consistency
  8. Serve immediately or put in a slow cooker or baking dish to reheat for later
  9. Optional -- top with cheese (I only do this if I'm not making gravy)

Notes

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!

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 371 Total Fat 15g Saturated Fat 9g Trans Fat 0g Unsaturated Fat 5g Cholesterol 42mg Sodium 422mg Carbohydrates 53g Net Carbohydrates 0g Fiber 5g Sugar 4g Sugar Alcohols 0g Protein 9g
Nutritional information is approximate and does not account for additional ingredients or added toppings.

ingredients for homemade mashed potatoes

boiled potatoes

add salt to boiling potatoes

creamy mashed potatoes

Sorry — I forgot to take pictures of the mashing process as I was taking a video instead! 

creamy mashed potatoes from scratch

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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creamy mashed potatoes from scratch

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22 comments

  1. calliope

    12/05/2019

    This one of my favorite side dishes but I must confess I usually do them with ready made potato flakes from the supermarket. Whenever I do make them from scratch I boil them unpeeled because I think they keep all flavor and starch. I will add all the extras you suggested next time as they sound delicious!
    btw the best mashed potatoes I’ve ever tasted was in Germany, they serve it unter everything and it is the most aromatic and flavourful thing. I think they might use flavoured butter

    [Reply]

    Andrea Reply:

    interesting — do you mash them unpeeled too?

    [Reply]

    Brenda Reply:

    I make mashed redskins with the peels all the time. It works with non-redskin potatoes too, just try to use the ones with thinner skin. Every now and then I get a bag of potatoes that seems to have really thick skin…

    [Reply]

    Andrea Reply:

    yes! my kids don’t love the peels on — but Dave and I do!

    [Reply]

    Calliope Reply:

    No, I peel them first. While they are still hot. And salt them right then. I mash them with a tool because I prefer them not so smooth and then I add all the extras and combine until creamy.

    [Reply]

    Andrea Reply:

    ok thanks! Sounds yummy!

    [Reply]

  2. Amanda Mast

    12/04/2019

    I never thought of using potato flakes to thicken soup! Sounds like a great plan. Do you just sprinkle the flakes in the soup or what process do you use? Great recipe for mashed potatoes. My family likes “the real stuff” too ๐Ÿ™‚

    [Reply]

    Andrea Reply:

    yes, potato flakes (Or just leftover mashed potatoes) are a great way to thicken soups!
    And yes, you can just sprinkle them in (provided you have enough liquid in the soup already). Start small as they can really thicken a soup quite quickly — and just add a little extra liquid if your soup gets too thick!

    [Reply]

  3. Natalia

    12/04/2019

    Yes, mashed potatoes are totally on my list of comfort foods! I just made them last night, actually, for an impromptu extended family get-together.
    I love it even better with golden potatoes and, if I have whipped cream in the house, use that instead of all the other dairy products. Yummm!!! So creamy!!!
    And sometimes I add several cloves of garlic when the potatoes boil. The garlic softens and gets mashed in the potatoes. Great flavor!

    [Reply]

    Andrea Reply:

    yup — golden potatoes are yummy. Have you tried with redskins? That’s delicious too — and the garlic. Yum!

    [Reply]

  4. Sarah

    12/04/2019

    Great video, I like how you slotted in text!

    I always rinse potatoes after chopping them to remove some of the starch. I never add salt to vegetables when boiling (I don’t like the flavour of salt so don’t salt any of our food) but as a treat I sometimes add butter.

    I don’t use electric beaters for mash to avoid gloopiness but always add a splash of milk. I guess making mash is a personal lol! I prefer Maris Piper, they have a floury texture.

    Have you tried using a potato ricer? It gives the smoothest mash.

    [Reply]

    Andrea Reply:

    thanks — I figured by using the text in the video, then anyone can understand –even those watching without sound!

    Dave’s mom uses a potato ricer, but I don’t have one.

    [Reply]

    Andrea Reply:

    thanks — I figured by using the text in the video, then anyone can understand –even those watching without sound!

    Dave’s mom uses a potato ricer, but I don’t have one.

    [Reply]

  5. JJ

    12/04/2019

    Love the video!!!

    [Reply]

    Andrea Reply:

    thanks ๐Ÿ™‚
    I still feel very awkward, but I have to start somewhere!

    [Reply]

  6. Katie

    12/04/2019

    I love seeing that you use sour cream and cream cheese! I use one or the other, depending on what I have on hand, with lots of butter, salt and pepper. I don’t quite understand why people would pour milk into their potatoes, but to each his/her own ๐Ÿ™‚

    [Reply]

    Andrea Reply:

    any dairy product in my mashed potatoes is a good thing!
    And honestly, I can’t imagine mashing potatoes without milk — it makes them so much creamier. Whenever I try to mash them without milk, they get very dry.

    [Reply]

    Katie Reply:

    I never 100% drain mine to dry – maybe that’s why I don’t have an issue with the potatoes seeming dry without milk? But all this mashed potato talk makes me want to make a big pot full right now! And save some for making leftover mashed potato cakes for breakfast the next day.

    [Reply]

    Andrea Reply:

    oh, well that’s probably why then! Thanks for letting me know!

    [Reply]

  7. Yvonne

    12/04/2019

    Great, tasty and simple recipe. However, I have learned that if you whip the potatoes too much with the beater, the starch in them will deliver a “gluey” unappetizing result. So now I just use the hand masher, and get hubby to help out if I am not up to the effort.

    [Reply]

    Michelle Reply:

    Exactly! I have also noticed if the potatoes are overcooked the same thing happens. I just keep testing the potatoes by poking them as theyโ€™re cooking as different varieties have different cooking times.

    They donโ€™t taste very good when over whipped or overcooked.

    [Reply]

    Andrea Reply:

    I usually just use the hand masher — but for the holidays (or special occasions) I like to use the mixer because it does get them extra smooth!

    [Reply]