Grandma’s mashed potatoes are more than just a recipe—they are a tradition, a memory, and the ultimate comfort food that has been passed down through generations. The secret lies in the balance of rich, creamy texture and that homemade taste that no boxed mix could ever replicate. This dish is smooth, buttery, and full of flavor, making it the perfect side for family dinners, holiday feasts, or any occasion where warmth and nostalgia are needed. With a few simple ingredients and careful techniques, you can recreate the same velvety mashed potatoes that Grandma served at the table with love.
Ingredients
- 3 pounds russet or Yukon gold potatoes, peeled and cut into chunks
- 1/2 cup unsalted butter, softened
- 1 cup whole milk or heavy cream, warmed
- 1/2 cup sour cream (optional for extra creaminess)
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- Fresh chives or parsley for garnish (optional)
Instructions
- Place the peeled and chopped potatoes in a large pot, cover with cold water, and add 1 teaspoon of salt. Bring to a boil and cook until the potatoes are fork-tender, about 15–20 minutes.
- Drain the potatoes well, then return them to the pot. Add butter and mash using a potato masher or ricer until smooth.
- Gradually add warm milk or cream, stirring gently to create a fluffy texture. Mix in sour cream, remaining salt, and pepper. Taste and adjust seasoning as needed. Garnish with fresh herbs before serving.
Servings
Serves 6
Nutritional Info (per serving, approx.)
- Calories: 280
- Protein: 5g
- Carbohydrates: 32g
- Fat: 15g
- Fiber: 3g
- Sugar: 3g
Notes
For best results, use starchy potatoes like russet or Yukon gold since they create the fluffiest and creamiest mash. Avoid overmixing after adding the dairy to prevent the potatoes from becoming gluey. Warm milk or cream blends more smoothly and keeps the potatoes light.
Tips
Use a potato ricer for the silkiest texture if you want restaurant-quality mashed potatoes. Add roasted garlic, cream cheese, or grated Parmesan for a gourmet twist. If making ahead, keep the potatoes warm in a slow cooker on low heat with a little extra butter stirred in.
Health Benefits
Potatoes are naturally rich in potassium and vitamin C, supporting heart and immune health. While butter and cream make this dish indulgent, you can lighten it up by using low-fat milk and Greek yogurt instead of sour cream. Moderation makes this comfort food both satisfying and nourishing.
Q & A
Q: Can I make these mashed potatoes ahead of time?
A: Yes, prepare them up to 2 days in advance and reheat gently on the stove or in a slow cooker with a splash of milk.
Q: How do I keep mashed potatoes from becoming lumpy?
A: Cut the potatoes evenly and cook them until fully tender before mashing. Using a ricer also helps achieve a smooth texture.
Q: Can I freeze mashed potatoes?
A: Yes, they freeze well. Store in an airtight container for up to 2 months and reheat with a little milk or cream.
Q: What’s the best way to reheat leftovers?
A: Warm them in a saucepan over low heat, adding a splash of milk and a pat of butter to restore creaminess.
Q: Can I use red potatoes?
A: Yes, but they produce a denser, more rustic mash compared to the creamy texture of russet or Yukon gold.