Homemade mashed potatoes taste so much better than the instant product from the supermarket. We show you how you can prepare the best mashed taters from scratch using potatoes, milk, butter, and sour cream.
What's the secret to the best mashed potatoes?
The secret is in the type of potatoes (and sour cream). Look for the ones that have a high proportion of starch.
Russet, Idaho, and Yukon Gold are all the right choices. They're also ideal for preparing soups, stews, gnocchi, dumplings, and for baking and frying.
Mashed potatoes are not only incredibly tasty and exceptionally creamy, but also very easy to make. You can't fail with this recipe!
Ingredients:
- potatoes
- butter
- oil
- sour cream (the secret ingredient)
- milk
- salt and freshly ground black pepper
- chives for garnish (optional)
For my first work-related potluck here in the States, I worked my fingers to the bone, making a complicated dish from my home country, wanting to leave a good impression. Just as I was entering the break room, my colleagues shouted in excitement.
No, they weren't happy to see me.
The excitement was about another dish. Someone brought a bowl of mashed potatoes! What's the big deal? I asked. They aren't your regular mashed potatoes, they exclaimed, they are MADE FROM SCRATCH!!! What the fork?!
Why would you EVER have any other kind???
My dish did OK, but it didn't get the rave reviews as the said mashed potatoes. Although food made from scratch is the best, I never thought this simple homemade side dish would bring so much joy to the masses. 😆
I thought the recipe is not even worth putting on the blog until my daughter insisted I share our home recipe and tell you the secret ingredient. So here it is. Finally, let's learn how to make the best mashed potatoes from scratch.
Take it or leave it and buy a box of...whatever it is in it, 'cause it ain't mashed taters.
How do you make mashed potatoes from scratch?
- Peel, quarter, and rinse the spuds. Put them in a pot, add the salt, and cover with cold water.
- Bring to a boil, then lower the heat and cook until tender but still firm, about 15-20 minutes. Drain them well.
- Meanwhile, heat the milk and butter in a small saucepan. Using a potato masher or electric beater, mash the potatoes with oil and sour cream. Add freshly ground black pepper. Slowly blend in the milk mixture until smooth and silky creamy.
- Garnish with chives before serving.
Also, try this dairy-free mashed potato recipe!
What should I serve with it?
Any of those delicious main dishes go well with homemade mashed potatoes as a side:
- MEATLOAF WITH HARD-BOILED EGG
- STUFFED CABBAGE ROLLS
- SKILLET GYPSY SCHNITZEL
- THANKSGIVING TURKEY
- GERMAN BEEF ROLL-UPS
Best Mashed Potatoes from Scratch
Equipment
- saucepan
- Potato masher
Ingredients
- 2 pounds potatoes
- 1 tablespoon salt
- 2 tablespoons butter
- 1 tablespoon oil
- 2 tablespoons sour cream the secret ingredient
- 1 cup milk
- Freshly ground black pepper
- Chives for garnish optional
Instructions
- Peel, quarter, and rinse the potatoes. Put the potatoes in a pot, add the salt, and cover with cold water.
- Bring to a boil, then lower the heat and cook until tender but still firm, about 15-20 minutes. Drain them well.
- Heat the milk and butter in a small saucepan. Using a potato masher or electric beater, mash the potatoes with oil and sour cream. Add freshly ground black pepper. Slowly blend milk mixture into potatoes until smooth and silky creamy.
- To serve, garnish with chives.
Expert Tips
- Always add warm milk to the potatoes because the cold liquid will not absorb into the hot potatoes very well.
- A pinch of nutmeg adds a wonderful aroma to the dish.
Nutrition
Rhonda says
Mashed Potatoes are big in my house. I love your recipe. Please share on my Sunday's Best linkup. Starts every Saturday at 8:00 PM EST.