Traditional Mashed Potatoes
Mashed potatoes make a wonderful accompaniment to most any meal, so keep this recipe handy.
Mashed potatoes make a wonderful accompaniment to most any meal, so keep this recipe handy.
Ok, I really was only expecting to use this recipe as a guideline, not expecting it to turn out sooooo good!! My hubby, a connessieur of mashed potatoes, was in heaven eating these and said they were the absolute best he's ever had. I have never made homemade mashed potatoes so I was quite surprised for such a high compliment. Based on other reviews, I doubled the butter and milk and salt to make them creamier and tastier (yes, and unhealthier.) I also took the "Betty Crocker" tip and returned the potatoes to the hot pan after draining to evaporate leftover water. Worked great!!! I also think warming the butter and milk really helps when you go to blend the potatoes. This will absolutely be my standard recipe for mashed potatoes! Thanks for posting!Read More
Ok, I really was only expecting to use this recipe as a guideline, not expecting it to turn out sooooo good!! My hubby, a connessieur of mashed potatoes, was in heaven eating these and said they were the absolute best he's ever had. I have never made homemade mashed potatoes so I was quite surprised for such a high compliment. Based on other reviews, I doubled the butter and milk and salt to make them creamier and tastier (yes, and unhealthier.) I also took the "Betty Crocker" tip and returned the potatoes to the hot pan after draining to evaporate leftover water. Worked great!!! I also think warming the butter and milk really helps when you go to blend the potatoes. This will absolutely be my standard recipe for mashed potatoes! Thanks for posting!
Thank-you, thank-you!!! I have been making mashed potatoes like this for years (I too like the simple old-fashioned way) but had forgotten the amounts of butter and milk in proportion to serving size...it had become hit or miss; though good, they were never quite right. These were perfect!!!! Just a note to those who want to "prep" ahead of time....peel and cube the potatoes a day (or two) ahead of time, put them in your pot covered with water and add some lemon juice - about 1 TBSP per 5 lbs of potatoes. Cover and refrigerate until you're ready to cook them - no need to drain them. The lemon juice will keep the potatoes white and fresh and won't alter the taste. A tip I learned from my MIL, God bless her!
PERFECTION! Smooth and Creamy mashed potatoes! I use 1 or 2% milk, I add a little bit more milk than it calls for. Less butter, I'm watching calories these days. Also I add in a bit of dry parsley to give it some color. The key really is cutting up the potatoes before boiling them, I mash them when they are super hot and add the hot milk in whip it together. Then add a bit of butter and the s&p + parsley. My dad yesterday was asking me how much butter I put in them, he was really surprised that I barely put any in since they were so creamy and fluffy! I love mashed potatoes.
I have made mashed potatoes w/ all these ingredients before but it seemed warming up the milk made a huge difference. I also popped a whole clove of garlic in the pot w/ the boiling potatoes and mashed it up w/ the rest of everything else and it was wonderful.
Delicious. I used one stick of butter, evaporated milk instead of regular milk, and a bit more salt
This is by far the best mashed potatoes!! I did change few things. I added 1/2 cup melted BUTTER and 1/2 cup warm milk. I aso boiled a clove of garlic along with the potatoes and then mashed it in with the potaotes, what a great taste!! This is our family keeper!
These are great but taste even better if you use heavy cream for the milk! I also leave out the salt if using salted butter for those of us on low salt diets. Everyone wants to lick the bowl! The secret is the warming of the milk!
Very good, I put the potatoes in cold water and let them come up to a boil and then cook ~15 mins (instead of putting them into boiling water) - I think they get less soggy this way. Used a ricer and just mixed in the warm butter/milk and s/p - excellent.
These are the epitome of traditional mashed potatoes. Creamy and buttery to perfection. I will not be using another recipe for mashed potatoes ever again.
Adding milk before boiling made these taters nice and creamy.
The whole family loved them!
Add butter first, then mash lightly, then add hot milk. Do not mash vigorously or potatoes will toughen and not be fluffy.
Awesome creamy recipie prepared as is. I made a 10# bag of potatoes (22 potatoes) for Thanksgiving, and added 1 tsp of garlic podwer to the mix, and used light cream instead of milk. Yumm!
Lovely and classic. We always use Betty Crocker's tip of returning the pot to the hot burner after you drain the potatoes - gets rid of any leftover moisture before adding the milk.
These were good, but I had to make some changes for them to be the buttery-creamy-yummy goodness that I grew up on. 1. Instead of milk I used 1/2 cup warmed heavy whipping cream. 2. I used a whole stick of melted butter instead of a half. 3. I needed a LOT more salt than what was called for. Probably over 1 1/2 tablespoons. I also added a lot of pepper. But, I'm from the south and I like BOLD flavor. This are a great basic recipe, though!
So simple, yet so perfect. No clumps - very creamy, almost velvety! And I don't normally gush over mashed potatoes!
Just HEAVENLY!! So creamy, tasty and left my tastebuds wanting more...!!! Made qty exactly as stated aside from melting the butter with the milk & adding some fresh chopped parsley to mix. Used this with beef strogannoff and was an absolute hit with the guests! The secret is definately in the warm milk and in my case also melting the butter. Will definately make again and again!5 Stars!!!!!
This is a truly traditional recipe. Have been making it for years. For those who like creamer mashed potatoes, try Yukon Gold; they don't have to be boiled as long as Russet. Yukons taste great even without the butter. If you like garlic potatoes, add mashed garlic cloves to the water, then remove before you mash the potatoes. Also, 1/2 & 1/2 milk works great, or you can mix the 1/2 & 1/2 with low fat milk to cut down on calories. As someone else suggested, putting the drained potatoes back into the hot pan removes excess water.
This was surprisingly good! I thought it would be bland but oh, it was delicious. It was smooth, soft, and it smelled good. I heat the milk with the butter (it's easier to mix it in with the potatoes afterwards). I've made this a few times, but now double the milk & butter. It makes them creamy.
For the smoothest mashed potatoes, only add the seasonings and the butter and use mixer until lumps are removed, THEN add the milk and continue with mixer until mixed well.
My mother makes the best mashed potatoes I have ever had... but she doesn't use a recipe. So from the time I moved away from home 10 years ago I have been trying to duplicate them in vain. Until I found this recipe. I never thought it could be so easy! The only changes I made (based on a phone call to Mom) were using 3 red and 3 white potatoes instead of all russet to give them better texture and a dash of baking powder to make them fluffier- her magic ingredient. They were outstanding! Thanks for sharing this great basic recipe. I will be making them again and again.
These were the greatest potatoes I've ever made...Great recipe, thanks.
YUM!!! I have never made mashed potatoes before and this was really helpful so I could know exactly how much butter and milk to use. Also, very helpful that is specifically calls for warm milk. I would have just added cold milk..and now I know it makes a big difference when you have warm milk / butter. This is my staple mashed potato recipe!!!
Perfect basic recipe - like most people I never measure when it comes to mashed potatoes. All it needed was a little garlic powder.
This recipe had great flavor. I did add a little chopped parsely. Unfortunately, I whipped the potatoes too much so they were too creamy for our tastes. Next time I'm sure they'll be a 5*
This is basically the recipe I make, but since I changed one thing, I gave it four stars instead of 5. This is a very good recipe, but I put chicken bouillon granules in my potato water while the potatoes are cooking. The granules just give the right flavor to the potatoes to make them perfect. Thanks for a wonderful recipe.
This is a delicious,traditional way of making mashed potatoes. Please note you could add more butter, milk, salt and pepper to taste. This is fool proof if you taste as you go, and you will end up with wonderful, classic mashed potatoes. I add a bit more butter and always use whole milk. You can't go wrong with this recipe, and this is a nice change from the rich mashed potatoes I always make. :)
Absolutely delicious! I used as much milk as I wanted for an even, creamy texture, and I added some powdered and roasted garlic to it for more flavor. The general consensus confirmed that it worked out wonderfully.
This is how I make my mashed potates except the milk is not warm. I sometimes add some garlic salt. Thanks for sharing!:)
I substituted half and half for the regular milk for a very special dinner and added just a dollop of sour cream. What awesome reviews I got. These are just wonderful.
These were good, but I listened to the directions and boiled potatoes until "very tender" and thought they were water-logged. I'd follow the ingredients again but use better judgment when to drain- probably just at tender so they aren't so wet.
This recipe is great! I followed other reviewer's recommendations and doubled the milk and butter. I also made sure the milk was warm before adding the potatoes. They turned out great, in fact I made this recipe two days in a row! Will make again.
This was really good. So easy my 14 year old made it. Followed the recipe exact. They turned out absolutely perfect! If I could give more then 5 stars I would. Thank you so much for sharing this recipe and helping teach my son the basics.
This is the exact recipe I've always used for mashed potatoes. When boiling your potatoes make sure they get a little 'mushy'. It will be easier to mash them if you do. I also use an electric mixer instead of mashing them. Add the warm milk gradually if you do this and you will not have any lumps. They will be light and creamy. People will think you've spent a lot of time and effort when you really haven't. If you follow this recipe you will NEVER want instant mashed potatoes again.
This is how I normally make my mashed potatoes (though some more butter for the holidays--- time to endulge, right") Found this and thought I'd add my endorsement.
These were bland to our taste as written. We added two ounces of softened cream cheese, and that made them more pleasing to our palate.
MMM. This is what I grew up on.
yummy, smooth. i fed these to some of my guy friends, now one of them is my fiance. This is the way to a man's heart!
These were great. I used garlic salt instead of salt and I didnt mash mine I used my hand mixer and beat them until fluffy. Definately a great simple classic recipe.
Absolutely fantastic! With a recipe so simple, I will never use the boxed stuff again. Boiled potatoes w/a clove of garlic & also mashed it in. Used some heavy cream mixed w/1% milk. Just perfect!
Excellent, easy and simple. Thanks!
Nice basic mashed potatoes. I also doubled the milk and butter as another reviewer mentioned. I used white pepper instead of regular. These reheat well in the microwave too.
Meh. The mashed potatoes were alright. Nice texture, but not fantastic. It was missing something.
Wow, had I known that homemade mashed potatoes were so easy to make I would have been making them instead of the boxed instant mashed potatoes. These are so Simple and absolutely Delicious!
Yummy and easy
I alwasys used to mess up mashed potatoes (too much salt, garlic, pepper/ not enough butter, milk) but when I follow this recipe I can never loose. this is my go to recipe now.
These potatoes were great! I use the same ingredients when making potatoes, but this helped get them to the right consistency. I found when I did the exact measurements, the potatoes still had a gummy consistency. When I doubled the milk and butter, the potatoes finally came out creamy & fluffy like everyone else raved about. 4 stars b/c I still had to make adjustments. 5 stars when I doubled the milk & butter in the recipe. So fantastic, thank you!
WOW. I was just going to use this as a guide for the amount of milk and butter but this whole recipe was great. The only change I made was to use Yukon gold potatoes. I will never make mashed potatoes with any other kind. Thanks!
Excellent taste, Easy to make. What could be better!
Made this to accompany grilled salmon. Adjusted quantities since it was just me but did add a generous amount of warm milk, butter and salt. Very tasty and the texture is fluffy and creamy! Will use this recipe again when making mashed potatoes!
This was my first time ever making mashed potatoes from scratch & I have no regrets!! This was simple & delicious. After reading a few reviews, I did double the milk & butter. Added parsley, garlic & pepper to taste. This recipe is a keeper & no more boxed taters!!! Thanks...
I love mashed potatoes and this is a great base..I doubled(love to have left-overs to make potatoe pancakes the next day) and added a spec more butter than called for..lets face it mashed potatoes are fattening already why not up it alittle. I have made these a few times and have also added in some sourcream for an extra creaminess and that was delicious too! Oh..instead of hand mashing I just use the mixer and whip them up good. Thanks for the share.
Fantastic mashed potatoes. I boiled a garlic clove with the potatoes and added a bit of extra milk and butter. I added half a package of ranch powder at the very end just because that's what my mom did growing up. They were perfect.
Great recipe. I added less butter and 2-3 ounces of cream cheese.
This is an EXCELLENT, easy recipe for mashed potatoes. I changed a few things though. I added about 2-3 times the amount of milk and added 1/4 cup creamcheese (warmed up) and that made it SO creamy. Also if you add a teaspoon of baking soda it makes them creamier.
theses are the perfect texture! I just add garlic or garlic powder.
Out of this world!! I used part half and half and part milk (instead of all milk). They turned out so creamy and delicious that everyone at the table had seconds! My husband says he has never tasted better mashed potatoes - he insists I double the recipe so there will be lots of leftovers for him!
I will make these again, it's simple and the potatoes turn out fantastic! Thanks!
I cook my salted potatoes, which I have cut into equal size chunks, until a fork can piece them easily. I drain them and put them back into the cooking pan, off the stove. Any water that drains evaporates off. I heat about 1 cup of milk in the microwave. Put the drained potatoes in a mixer bowl. Turn on the mixer, slow at first, while the potatoes are mixing slowly, add butter or margarine. Turn up the mixer to whip the potatoes and add the milk slowly, scraping the sides of the bowl. Keep adding milk slowly until they are whipped and hold their shape. Taste, adding more salt and pepper to taste.
I doubled the "liquid" (butter & milk) and still felt that these potatoes could use a little something more... I just couldn't put my finger on what. In a rush I served them anyway for Thanksgiving. Everyone thought they were amazing. I made twice as much as I THOUGHT I needed and they were gone before left over time. I'd say it's a good traditional recipe. Not fancy or over the top... just a good hearty recipe.
Perfect! I used a hand held mixer to mash and fluff the potatoes. Came out Perfect!
I use this recipe often when cooking for my nieces and nephews who like a simpler taste. The only thing I like to do different is added minced garlic to the water as I'm boiling the potatoes. LOVE this never-fail recipe.
love this recipe. however i recommend to boil the potatoes 40 minutes instead of 25 so they are very mushy to mash.
Yummy!! These potatoes are good! The salt and butter amounts are perfect. I did add more pepper though, about 1/4 teaspoon and some chives from my kitchen garden.
When the husband loves it, you know it's good.
Very good!! I'll use this again. I am not one to make mashed potatoes from scratch, so I appreciated that this was easy.
Use the tip to return the potatoes to the hot pan after draining to evaporate leftover water. Works great!!! Warm the butter and milk to help blend the potatoes. Cream, 1/2 and 1/2 or evaporated milk work wonderfully. Warm the serving dish too - and dollop more butter and pepper on top.
Without a doubt this is the best when it comes to a simple, good old fashioned mashed potato recipe. I've used it a couple times before & decided to give it the stellar rating it deserves. The proportions are spot on & my mashed potatoes come out perfect every time! No more guessing & adding while mashing like I used to do. This is such a quick & delicious go-to when I need a side dish in a pinch. Thank you SO much for sharing this all-time classic! :)
Absolutely perfect! My daughter said they're the best ever!
Good basic recipe. I used a mix of red and golden yukon potatoes for a more creamy texture and taste.
Just like my Maw Maw's mashed taters!! Love this recipe!
I even tweek and add a little sour cream while mashing.
This is indeed a very simple to make but so tasty. I just can't believe it would turn out that great. My kids loved this ... Cheers to you Taste of Home Test Kitchen! =)
Perfect. In the south, mashed potatoes are a staple several times a week and they had better be done right, it's just expected. This yielded the results everybody loves.
Great simple recipe. My mashed potatoes came out perfect! Definately a keeper!
Delicious. Simple and traditional just like the name says. I cooked my potatoes with 1 tbsp of minced garlic added to the boiling water just to add a very slight flavor. For my siser-in-law with the dairy allerigies, I used the water the potatoes had been boiled in instead of the milk, and soy margerine instead of the butter. You couldn't tell the difference between the two types. Very yummy!
This is just perfect.
1. Leave skin 2. Add less butter and use cold milk
Loved it, we added a lil extra salt n pepper.
This recipe is exactly what it says. I also used evap milk as we drink 1% or 2%, not creamy enough. Be sure to return potatoes to hot pot to cook off excess water. This recipe is a great reference for amounts and you can always customize to your menu and your family's tastes.
Quite possibly the best mashed potatoes I've ever had. Extremely creamy, with a thick enough substance to be filling. I added a little extra pepper and a dash of onion powder, and the only thing I can really say is "wow". Great side dish that goes with almost anything, and the best recipe for traditional, no-nonsense potatoes I've had.
This is perfect. I have cooked since I was a little girl but was never able to make mashed potatoes as good as mom's, until NOW! Perfect flavor and consistency. Whipped in my kitchenaid stand mixer til smooth. The key is to use hot milk to keep it warm while mixing. Never thought I would use a recipe for mashed potatoes, but this is it!
As other reviewers have stated, this is a great basic recipe. I added quite a few herbs to taste it up.
Great recipe! Less is more with this basic favorite. My little tweak is that I leave about 50% of the skins on. Warming the milk and butter before mashing is key, I think. Putting the drained potatoes back in the hot pan for evaporating the remaining water is a great idea too! Thanks for the hint! :)
This is an awesome mashed potato recipe! My russet potatoes were really small so I upped it to 9 of them and then I worried about the mix. I used evaporated milk like several suggested--this is SOOOO CREAMY. I made them a second time and added some garlic and parsley and cheddar--delicious!
Great simple recipe! I use heavy cream in place of milk, or use buttermilk if no heavy cream! It gives the potatoes a whole new texture and adds some dimension to the taste!
okay. Not very flavorful. Needed something.
These came out very creamy. Needed a little more salt.
Amazing! I just began cooking so these were my first attempt at mashed potatoes and my family was blown away. When I finally broke down and told the secret was the warm milk and butter my husband said "hmm, that makes sense, I should have thought of that". I used my left overs for potatoe pancakes with cheese in the middle. TOO DIE FOR!
these were great! thanks!
This was really good and simple. I didn't have russet potatoes (I'm not sure what kind they were though) and used 10 large instead of 6. Used the same amounts of the rest of the ingredients and the mash came out creamy and tasty.
Great starting point. I did add a bit more butter and milk, but at least I had a place to start ... These were delicious!
HOW TO MAKE PERFECT MASHED POTATOES...enter the amount of people you are serving (extra if you want leftovers), hit CALCULATE, follow the recipe exactly and you end up with the perfect mashed potatoes!!!! LOVE LOVE LOVE this simple recipe.
My mashed potatoes used to never come out right, until I learned that U MUST use warm butter and warm milk. Thats all. And lots of salt and pepper. And next time I wanna add chives or something for more flavor.
Superb recipe, fed an army of people, all were pleased.
hands down the best mashed potatoes recipe EVER! have made this time and time again.
This recipe is so easy and a perfect base, I use heavy cream in place of the milk (during the holidays) add a spoon full of sour cream for that extra zing. I put my potatoes through a potato ricer then fold in the room temp cream and butter, it make the perfect textured potatoes. I also save some of that starchy water used to boil the potato's for making gravy.