My mom’s Homemade Mashed Potatoes are creamy and delicious! It is the only mashed potatoes recipe you will ever need!
Last spring my sister moved across the country. She just packed her bags and moved a whole bunch of states away. I kind of sort of thought she had lost her mind. I am a planner. Like big time. I have lists, two planners, a five-year plan for basically every phase of life.
I am a very by-the-book kind of person. So the idea of just saying “Hey, you know what, I think I will just up root my entire world and move…like now” stressed me out.
I had anxiety for her. I worried she would regret it, I worried she wouldn’t make friends, or find a good job. I worried she would have a flat tire and have no one to call. I worried she would get lost, I worried about everything. I also worried, maybe even more than everything else, that she would enjoy it.
What if she loved it and never came back? Or just woke up one day and decided to move again…to like Russia or Africa or something?! Her free spirit is puzzling to me, and will forever make me wonder how we can both come from the same people. We are basically complete and total opposites in every way.
As the weeks and months passed, my worry for her changed. I tried to stop dwelling on all of the things that could happen, and instead tried to focus on the positive experiences and personal growth that is gained by doing something crazy like this.
Don’t get my wrong, I still don’t really understand it, and she is my last prayer before I fall asleep every night, but I started thinking of things we actually do have in common. Even though we both have so many differences there is one thing that we share. A true, and undying love for our Mother’s homemade mashed potatoes.
Whenever I am homesick, that is what I want. I have no idea why. It just makes me feel better. It is comfort food at its finest. So the last time I was home I watched my mom make her creamy mashed potatoes and I wrote it down because sometime, somewhere in this world my sister will get homesick. And the only sure fire cure is Mom’s Mashed Potatoes.
Ingredients in Mashed Potatoes
To make the best ever mashed potatoes, you’ll need the following ingredients:
- Salt and pepper
What Are the Best Potatoes for Mashed Potatoes?
I recommend using Idaho or Russet potatoes when making mashed potatoes from scratch.
How to Make Mashed Potatoes From Scratch
- Bring a large pot of salted water and chopped potatoes to a boil.
- Simmer the potatoes until fork tender.
- Drain water. Then, add butter, milk, salt and pepper and mash the potatoes with a potato masher.
How Long to Boil Potatoes for Mashed Potatoes
You need to add the peeled and diced potatoes to a pot of salted water and THEN bring the water to a boil (this way the potatoes cook evenly throughout). The potatoes will need to boil for 20 to 30 minutes.
How to Reheat Mashed Potatoes
These easy mashed potatoes can be reheated in a covered baking dish in the oven for 20 to 30 minutes, or until heated through. Or, reheat them over low heat on the stovetop (covered). You can also microwave individual servings.
Can You Freeze Mashed Potatoes?
Yes! To freeze, let them cool completely. Then, seal in a freezer bag or freezer safe container. To thaw, place in your fridge overnight or reheat from frozen in the oven (make sure to transfer to a baking dish first!).
Tips for the Best Homemade Mashed Potatoes
- Because the ingredients list for these creamy mashed potatoes is so short, it’s important that you use all the right ingredients (i.e. 2% or whole milk, real butter, etc.).
- You need to MASH the potatoes, not whip them. It’s okay if your homemade mashed potatoes are slightly chunky.
- These potatoes can be made in advance and reheated later. Perfect for prepping before Thanksgiving, Easter, Christmas, or another holiday!
What to Eat With Mashed Potatoes
Not sure what goes with mashed potatoes? Hint: everything does! Here are some main entrees you can serve alongside these potatoes:
- One-Pan Keto Cheesy Jalapeño Chicken
- Easy Blackened Chicken
- Garlic Butter Salmon and Broccoli
- One-Pan Mushroom Chicken
- Buffalo Roast Chicken
- Cheddar Ranch Sausage Meatballs
- 2-2.5 pounds Idaho or Russet Potatoes, peeled and diced
- 1/4 cup butter (half stick)
- 1/4 cup milk*
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon pepper
- Bring a large pot of water, 1/2 teaspoon salt and chopped potatoes to a boil.
- Simmer 20-30 minutes or until fork tender.
- Drain water and add butter, milk, salt and pepper and MASH (not whip!) the potatoes with a potato masher.
- Serve immediately.
*If you feel your potatoes are a little dry, add additional milk a tablespoon at a time until it reaches your desired consistency.