Everyone needs to have a recipe for homemade mashed potatoes in their recipe box, right? Here is my tried and true recipe and it is SO darn good!
I love making homemade recipes for my family. The older I get, I totally understand the love and care that went into making food for our family when I was little.
This recipe for homemade mashed potatoes is amazing. My family LOVES how I make them, so I thought I would share with you how easy they are to make as well.
Who needs boxed mashed potatoes when you can whip these up in 20 minutes?
Making these takes NO time. In fact, the longest part of this process is just boiling the potatoes and getting them tender. The rest is quick and easy.
How to Make Homemade Mashed Potatoes
Start with new potatoes (the red ones). I got these from a local subscription food box company called Harvest Crate. They make buying from local farmers easy.
Peel the potatoes with a peeler, and then give them a rustic chop. Make sure that they are pretty uniform in size. This will ensure they cook faster. The smaller the chunk, the quicker they will cook.
Once you get all your potatoes chopped up, add them to a large pot with cold water (start with cold — it makes the best potatoes). Turn your burner on medium-high heat and let the potatoes cook until they are fork-tender, about 20 minutes.
Once they are fork-tender, take your colander and pour your potatoes out and let them drain completely. You do not want ANY water in them.
While your potatoes are draining, rinse and dry your pot out and place it back over the heat. Throw your potatoes back in and start to mash them with a potato masher.
Now I have made these both with an immersion blender and with the potato masher and they are best made with a potato masher. The immersion blender makes them more like paste and you do not want that.
By the time you get done mashing your potatoes, they should look something like this —
Once you get to this point, add in your cubed-up butter and cream cheese, and keep mashing and mashing and mashing until you get it all incorporated.
Add in your milk and mix with a spoon. Season with salt and pepper and taste. This is the best time to add more spices. I added a few sprinkles of Lawry's Garlic salt to make it have a slight garlic flavor.
Once you get it all mixed together, place in a 9×13 pan and top with more butter.
At this point, place in the oven for about 15 minutes to let the butter melt and the potatoes heat through, or you can cover with aluminum foil and place in the refrigerator until the next day.
You will LOVE these mashed potatoes for the holiday season or for any time really!
Check out these other delicious potatoe recipes
- Paula Deen's Grilled Potatoes
- Everything Bagel Roasted Sweet Potatoes
- Spicy Oven Potato Wedges
- Irish Pub Potato Nachos
- Homemade Potato Skins
- 3-5 pounds of New Potatoes
- 2 sticks of Butter
- 4 ounces of Cream Cheese, Softened
- 1/2 cup heavy cream
- 1/4 cup of sour cream
- 1/2 teaspoon Lawry's Garlic salt (optional)
- 1/2 teaspoon black pepper
- salt to taste
- Peel and cut the potatoes into pieces that are around the same size. Add potatoes to a cold pot of water. Bring to a boil and cook for 20 minutes or until they are fork-tender.
- When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
- Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot.
- Mash the potatoes well.
- Now, add in a stick of butter, the cream cheese, and mash together.
- Now, add in the milk and your seasonings.
- Stir well and place in a baking dish.
- Take the remaining 1/2 a stick of butter and put pats all over the potatoes.
- Bake them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.
- Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.
Amount Per Serving: Calories: 581Total Fat: 35gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 96mgSodium: 433mgCarbohydrates: 62gFiber: 6gSugar: 5gProtein: 9g