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
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.
Notes
- 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.
Sherry says
Yummy! I haven't tried adding sour cream, but I have added heavy cream and chives. Thanks for sharing at Funtastic Friday.
Jas says
Heavy cream and chives! You're taking mashed potatoes to a whole new level. Love the sound of that, Sherry. 🙂
Miz Helen says
Your Mashed Potatoes look amazing! Happy Valentine Day and thanks so much for sharing your awesome talent with us at Full Plate Thursday!
Miz Helen
Jas says
Thank you and thanks for stopping in!
Sage says
I always add sour cream to my mashed potatoes, but quite a but more than 1T per pound of potatoes ; -) My secret ingredient is garlic powder...
Jas says
I love to add quite a bit more sour cream too, it's just that I'm watching my girlish figure....grow, lol. I'll try adding garlic powder next time, bet it's awesome!
Mary-the boondocks blog says
Hah Jas. That was so funny. Sometimes people just like simple comfort food and not any sort of fancy stuff. I made a fancy lasagna for my son recently but he didn't want it. You go figure. I will definitely be adding your special ingredient to mine next time.
Jas says
Kids, ha ha. But I totally get it. I, too, just want basic comfort food from my mom, like she used to make when I was little. 🙂
Theresa @DearCreatives says
I never use sour cream in mine but, might have to try that sometime. Thanks for sharing at the Inspiration Spotlight party. Pinned & Shared.
Jas says
Hope you do, Theresa! 🙂 Have a great rest of the day!
Laura says
Yum, my mouth is watering! These look delicious!
Jas says
Thank you, Laura darling 😉
The Recipe Hunter (Cook & Enjoy) says
WOW we're basically using the same recipe. Boxes mash is not mash, only my personal view.
I am also running a monthly Share and Inspire Others! Recipe Exchange and would like to personally invite you to participate. It will be awesome.
Our Feb 2017 Share and Inspire Others! Recipe Exchange: Bread: Sweet and Savory.
P,ease email me your entry midnight Feb 10th.
Hope to hear from you.
Jas says
And it seems we run a similar cooking game too, ha! I'd be happy to participate, although I don't have many bread recipes (weird, but true).
Cook & Enjoy says
Thanks Jas, received your email and responded.
Jas says
Awesome!
rftallent says
I make mine from scratch too, although I have never added sour cream. I've heard of adding a little mayonnaise (which I've never tried), but on special occasions I use garlic butter, or ranch dressing or dip. Cheese can also be added. I often use ranch dip in place of sour cream on baked potatoes, too.
Jas says
There are many ingredients you can add, although I have never tried mayonnaise myself. This recipe is my favorite because it's my mom's recipe and you know nothing beats mom's food, no matter how old you are. It is simple enough and it doesn't change the original flavor, but don't get me wrong - I do love me some garlic mashed potatoes too!
Michelle says
I soooo agree with you Jas, nothing beats home made from scratch mashed potatoes and I'm really keen to add your secret ingredient to our next bowl. It sounds likes it's going to be amazing
Jas says
Michelle, my daughter still wants me to bring her my mashed potatoes when she's not feeling well, and she's 31, lol. She thinks they're magical, ha!
Michelle says
Okay we did it and they were amazing........... Just wow. Thank you Jas
Jas says
Yay!!! Thanks for trusting me ('cause sometimes I don't, lol).
Jeannee says
Jas,
Thanks for sharing this great recipe! Home made mashed are the only type allowed in our house! My hubby will not eat instant so this is going to go in our recipe book! Jeannee
#HomeMattersParty
Jas says
Thank you, Jeannee. I'm with your husband - say NO to instant mashed potatoes, lol. Thanks for stopping by!
Carlee says
Too funny! Real mashed potatoes are sooooo good and I can see why they elicit cheers if you are used to what comes in the box. Sour cream is a delicious addition!
Jas says
I suppose, lol. It was just funny to see them so excited over something so ordinary.
Ann says
I agree that food made from scratch is the best, best ever! Hands down. All those instant food are not the same.
Jas says
You know it, Ann! 😀 XOXO
Jean | DelightfulRepast.com says
I, too, have blogged about perfect mashed potatoes because mashed potatoes are my all-time favorite food! But a lot of people make bad mashed potatoes from scratch. And "from scratch," please! Another secret to perfect mashed potatoes is getting every drop of water out of the cooked potatoes. After draining every drop of water, set the pan back on the burner, put the lid on and let it sit on the heat for about 15 seconds before turning off the heat. Your photos are giving me a huge craving for mashed potatoes (and I just had some yesterday!).
Jas says
Yes, of course, getting the water out! I always do that too but it's so second nature, I forgot it might be a new information for many. Very important detail, indeed. You're absolutely right, you CAN make bad mashed potatoes from scratch. Thanks for the reminder!