Homemade Mashed Potatoes: The Perfect Side Dish Recipe

Posted by Posted: Silvy 31 October 2024
Homemade Mashed Potatoes

Homemade Mashed Potatoes: The Perfect Side Dish Recipe

Creamy Homemade Mashed Potatoes make the ultimate side dish, ideal for pairing with any meal. This recipe is simple, made from basic ingredients like butter, sour cream, and potatoes, with optional flavours like garlic and Parmesan cheese to elevate your dish.

Learn how to achieve that perfect creamy texture every time, with expert tips for making, freezing, and reheating mashed potatoes. Whether it’s a weeknight dinner or a holiday feast, this recipe is guaranteed to please.

How to Make the Best Homemade Mashed Potatoes

To achieve truly creamy mashed potatoes, follow these essential steps.

1. Select the Right Potatoes

For the best mashed potatoes, choose starchy potatoes like Yukon Golds or Russets. Waxy varieties such as red or new potatoes can become gluey when mashed. Using a starchy potato ensures a fluffy and creamy texture.

2. Cut Potatoes into ¾-Inch Slices

Cutting the potatoes into uniform ¾-inch slices allows them to cook evenly. Boiling them whole may prevent water absorption but will result in uneven cooking. If desired, leave the skins on after scrubbing them thoroughly, or peel them for a smoother texture.

3. Use Cold Water for Boiling

To ensure even cooking, always start with cold water and bring it to a gentle boil. Adding potatoes to already boiling water can leave them partially undercooked. For consistent flavour, add about one teaspoon of salt per pound of potatoes once the water begins to boil.

4. Allow the Steam to Escape

After draining, return the potatoes to the pot for five minutes. This allows excess moisture to evaporate, which prevents sogginess and results in creamier potatoes.

5. Avoid Adding Cold Ingredients

Cold ingredients, like butter or sour cream, can make mashed potatoes lumpy. Instead, use ingredients at room temperature, allowing the potatoes to absorb them more effectively.

6. Don’t Over-Mash the Potatoes

Over-mashing releases excess starch, making the potatoes gluey. Use a dual-action potato masher for the best results, avoiding electric mixers, which can quickly turn creamy potatoes into a gummy mess.

Step-by-Step Guide to Making Homemade Mashed Potatoes

  1. Peel and Cut Potatoes: Rinse and peel 3.5 lbs of Yukon Gold or Russet potatoes. Cut into ¾-inch slices.
  2. Boil the Potatoes: Place the potatoes in a large pot of cold water and bring to a gentle boil. Add 3.5 teaspoons of salt and cook for 25 minutes or until fork-tender.
  3. Drain and Steam: Drain the water, then return the potatoes to the pot to let the steam escape.
  4. Add Butter and Mash: Add 6 tablespoons of room-temperature butter to the potatoes. Use a masher to mix until smooth and creamy.
  5. Mix Dairy Ingredients: Gradually add 1 cup of room-temperature half & half and ½ cup of sour cream, mixing to your preferred consistency. Season with salt and pepper to taste.

Expert Tips for Flavourful Mashed Potatoes

Add Parmesan and Garlic for Extra Flavour

For a richer taste, stir in ¼ cup of Parmesan cheese and 4-5 cloves of minced garlic. For an aromatic touch, heat the garlic with olive oil for a minute before adding it to the potatoes.

Add Bacon and Cheddar

For a heartier dish, consider adding crispy bacon and shredded cheddar cheese. These mix-ins transform basic mashed potatoes into a satisfying main course.

Make Ahead and Reheat Tips

Mashed potatoes can be prepared ahead and stored for convenience. Add an extra 1-2 tablespoons of butter and a few tablespoons of warmed half & half before reheating for the best texture.

  1. Reheat in a Slow Cooker: Place mashed potatoes in a slow cooker on low for 1-2 hours, stirring occasionally.
  2. Microwave: Cover and heat at 50% power in one-minute intervals, stirring in between.
  3. Stovetop: Warm over medium-low heat for about 20 minutes, covered.
  4. Oven: Cover and bake at 350°F (175°C) for 30 minutes, stirring halfway through.

Freezing Mashed Potatoes

Mashed potatoes freeze well when prepared with additional half & half and butter to maintain moisture. Use these steps for portioned freezing:

  1. Flash Freeze Portions: Line a baking sheet with parchment paper, scoop 1-cup portions, and flash-freeze for one hour.
  2. Store in Freezer Bags: Transfer to a freezer-safe Ziploc bag and freeze for up to three months.

To thaw, let the potatoes sit in the fridge overnight, then reheat using one of the methods above.

What to Serve with Homemade Mashed Potatoes

Mashed potatoes pair beautifully with a range of main dishes. Here are some of the best pairings:

  • Creamy Garlic Chicken: Rich and flavourful, garlic chicken adds depth to the dish.
  • Country Fried Chicken: Crispy fried chicken complements the smooth texture of mashed potatoes.
  • Salisbury Steak: The mushroom gravy of Salisbury steak enhances the creaminess of mashed potatoes.
  • Chicken Fried Steak: A southern classic, chicken fried steak with mashed potatoes and gravy makes a hearty meal.

FAQs on Making Homemade Mashed Potatoes

How many potatoes should I prepare per person?


For a filling side, plan on using ½ to ¾ lb. of potatoes per person, which equates to about 2 potatoes per serving.

Can I peel the potatoes in advance?


Yes, peeled potatoes can be stored in cold water in the fridge for up to 24 hours before boiling.

How do I prevent mashed potatoes from becoming gluey?


Avoid over-mixing and use a potato masher instead of an electric mixer to keep the starch content balanced.

Can I freeze mashed potatoes?


Yes, mashed potatoes freeze well when extra dairy is added to maintain their creamy texture. Store in portioned servings for easy reheating.

What’s the best way to reheat mashed potatoes?


For creamy results, reheat in a slow cooker, on the stovetop, or in the oven. Stir occasionally and add a bit of warmed half & half if needed.

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