Homemade Mashed Potatoes are a must have in any kitchen arsenal. This mashed potatoes recipe requires just 3 ingredients and gives you the creamiest, dreamiest mashed potatoes.
For those of you that don’t know, I am a HUGE mashed potato fan. I could seriously eat them for breakfast, lunch and dinner. When I was a kid, instead of reaching for cookies or potato chips when I wanted a snack, my best friend and I would make mashed potatoes and gravy. Back then we were making boxed mashed potatoes and a packet of gravy.
Now that I have grown up a bit I forgo the box and prefer to make my own. This creamy mashed potatoes recipe is the result.
What ingredients do you need?
POTATOES: When there are so many types of potatoes what should you use? When you’re making traditional mashed potatoes, russet potatoes are the best to use, in my opinion. The high starch content makes them excellent for mashing.
BUTTER: Real butter folks. Salted if you have it.
HALF AND HALF: In addition to the butter, half and half will add to the richness of the potatoes. You can also use heavy cream or whole milk.
SALT AND PEPPER: I know some people don’t like the black specks from the pepper in their mashed potatoes. If that is the case for you, simply use white pepper instead.
Step by Step Photos and Instructions:
STEP #1: In a large saucepan, add enough water to cover the potatoes. Boil potatoes until a fork can be inserted and removed easily. Strain.
STEP #2: Return the potatoes to the pan or a mixing bowl. Add the butter, half and half and salt and pepper.
STEP #3: Whip with a hand held mixer until smooth about 2 minutes. Please note be careful not to over mix or it can make the potatoes gummy.
More tips to help make perfect homemade mashed potatoes:
I’ve got a few more tips to help make sure your potatoes are perfect every time.
Tip #1: Cut the potatoes in uniform pieces so that they all cook together. Adding them to cold water as you chop all the potatoes helps keep them from browning.
Tip #2: The consistency. To get the creamiest potatoes you’ll want to use a handheld mixer. Using one will give you a smooth, creamy texture. You only need to whip the potatoes for a minute or two any longer than that and they might get gummy. If your idea of perfect potatoes are a little chunkier, simply use a potato masher or ricer. All are great options.
If you are looking for gravy to top this creamy deliciousness, my recipe for homemade gravy is perfection. Or even better, make yourself some buttermilk fried chicken with pan gravy or meatloaf with mushroom gravy to serve with these.
Looking for more Thanksgiving Side Dishes? Check out some of my must haves:
Instant Pot Macaroni and Cheese
If you’re looking for a variation on this classic, try mashed roasted garlic mashed red potatoes.
Note: Post originally posted in 2009. Updated with tips, step by step photos and nutrition facts in 2020.
Servings
Ingredients
- 2 pounds russet potatoes (about 5 potatoes, peeled and cut into cubes)
- 3 tablespoons butter
- 1/2 cup half and half
- salt and pepper to taste
Instructions
- In a large saucepan, add enough water to cover the potatoes. Boil potatoes until a fork can be inserted and removed easily. Strain.
- Return the potatoes to the pan or a mixing bowl. Add the butter, half and half and salt and pepper. Whip with a hand held mixer until smooth about 2 minutes.
Yes yes! The perfect recipe, with the perfect proportions!
(Two ways mine have evolved: I use big russets, and bake the living heck out of them at 400. When the fork sinks right in, holding them with a potholder, I scoop them out into the bowl– no peeling! No cutting! No boiling! And the ‘taters are therefore dry and fluffy, which is ever the result to be desired.
{But the most important tip I learned 50 years ago was: do NOT add butter and 1/2 and 1/2 unless it has been melted/warmed first! This prevents The Dreaded Gumminess. You’re welcome. :) :) :) )
It has a wonderful recipe, and it looks just delectable.
These mashed potatoes look delicious! That’s a hearty dish I love…
How many people does this recipe usually feed I have to feed about 14 people should I double the recipe?
Looks delicious thanks for great recipe.
Tasty dish to try!
Looks delicious thanks for great recipe.
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Hi Danielle! I would double the recipe!
How many people does this recipe usually feed I have to feed about 14 people should I double the recipe?
This sounds amazing! I want to dive into my screen!
My family would love these mashed potatoes!! Can’t wait to try this recipe!
Mashed potatoes are the ultimate comfort food! These look delicious!
Mashed potatoes are probably my favorite food ever! These look so TASTY!
I am sure my kids will love this!
Nothing beats perfectly made mashed potatoes! Now I need some asap!
It’s true, you do have to be careful! And if you are the potatoes are SO creamy! I don’t have a potato ricer, I’ll have to try that sometime though :)
If you’re not careful using a mixer, the potatoes can become a library paste so I recommend or prefer a potato ricer.
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Great meal 4 all
[…] was tough to decide on a different recipe. The only real difference between the recipe I found at Life’s Ambrosia and mine was the use of half and half. Other than that, it’s identical. My little sous […]
Alone they are wonderful! 1/2 TSB of horseradish and they become an addiction.
Thanks Rosa!
The Craving Chronicles- You know I think my mom does that, and it does add a great tang to it :) If your having mashed potatoes for lunch you know it’s a good day!
[…] Recipe for Creamy Mashed Potatoes A simple recipe for delicious mashed taters. Not something I could eat often because of the 1/2 and 1/2 and butter. But what a treat for occasional! (tags: food) […]
I loved mashed potatoes too! I’ve made them like this for years, but I only discovered recently that the addition of sour cream adds a tang that I really love. I’m glad I’ve got some mashed potatoes for lunch today :)
These mashed potatoes look delicious! That’s a hearty dish I love…
Cheers,
Rosa