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Easy Peasy Homemade Mashed Potatoes

Updated on February 5, 2014
Easy Peasy Homemade Mashed Potatoes
Easy Peasy Homemade Mashed Potatoes | Source
5 stars from 1 rating of Homemade Mashed Potatoes

Mashed potatoes are SO easy to make.

I know it seems easier just to buy the instant packets of dehydrated mashed potato flakes, and pour them into boiling milk and butter. And it might be for you.

However, potatoes are not only cheaper, but healthier, and just as easy as the instant ones to make with a whole lot more taste!

If you can chop potatoes, boil water and smash everything together in a pot or bowl, you're good to go! That's all it takes.

Now this once old fashioned way to make mashed potatoes can be available to you every night of the week if you'd like. I know my husband would!

And what's even better, I use mashed potatoes in a variety of ways, including my Leftover Mashed Potato/Sweet Potato Pancakes and my Delicious Twice Baked Potatoes.

So if you happen to have mashed potatoes left over, and don't want to eat them as is, you'll have plenty of wonderful ways to use them in other dishes.

I told you that it was simple, so let's go over how to do this easily yourself!

Step One: Scrub and clean your potatoes
Step One: Scrub and clean your potatoes | Source
Step Two: Lay them out on your cutting board
Step Two: Lay them out on your cutting board | Source
Step Three: Chop each of your potatoes into small pieces; We like to leave the skins on
Step Three: Chop each of your potatoes into small pieces; We like to leave the skins on | Source
Step Four: Pour your chopped potatoes into a small soup pot filled at least halfway with water
Step Four: Pour your chopped potatoes into a small soup pot filled at least halfway with water | Source

Cook Time

Prep time: 10 min
Cook time: 30 min
Ready in: 40 min
Yields: Serves 6-8 people 3/4 cup of mashed potatoes

Ingredients

  • 5-6 medium potatoes
  • 1 cup milk
  • 1/2 cup butter
  • pinch salt

Instructions

  1. Run your potatoes under a stream of water in the sink and scrub them clean with something rough.
  2. We usually leave our skins on to make mashed potatoes.
  3. If this is not the case with you, remember to block the drain on your sink before peeling your potatoes. You don't want to send them down the disposal unless you can afford the expensive plumbing bill later.
  4. Place your potatoes on your cutting board with a large knife.
  5. Carefully chop up all of your potatoes into small pieces.
  6. I usually do this by cutting them in half first, and then into quarters, before chopping those into smaller pieces. Just be careful with your knife while doing this.
  7. Fill up a medium pot about halfway with water.
  8. Drop your chopped potatoes into the pot and set it on the stove.
  9. Bring your potatoes and water to boil over medium high heat.
  10. Once the water is boiling, set your timer for 30 minutes.
  11. Towards the end of your cooking time, test your potatoes by pulling out a single cube and trying to flatten it on the counter with a fork.
  12. Your potatoes are done when you can easily smash one of your potato cubes without much effort.
  13. You'll see in the picture that my husband could hardly pull a piece of potato out of the pot to test it without it falling apart.
  14. When finished, pour your potatoes into a strainer in the sink.
  15. On the side, in a separate large mixing bowl, add your butter.
  16. Pour your strained potatoes on top of the butter in your mixing bowl.
  17. Now add your milk and salt to the bowl.
  18. I have a potato smasher purchased just for this specific purpose and I love it. I would highly suggest grabbing one yourself.
  19. Even if you don't have one of these, you can simply smash and mix your potato mixture together with the back of a wooden spoon or with a fork.
  20. My husband likes his potatoes really chunky, but I like them pretty smooth. Continue mashing your potatoes until you achieve the desired texture.
  21. Taste your potatoes to see if you need to add more milk or butter. Butter will make it a little thicker, and milk will make it creamier.
  22. Enjoy!!
  23. Yummy! Yummy!
Click thumbnail to view full-size
Step Five: Put your pot on the stove and set your heat to medium high Step Six: Boil your potatoes for about 30 minutesStep Seven: You'll know your potatoes are ready when they smash easily with a fork; My husband couldn't even pull one out of the potStep Eight: When done, pour your potatoes into a strainer in the sinkStep Nine: In a separate large bowl, add your butterStep Ten: Add your boiled potatoes in with your butterStep Eleven: Pour milk in with your butter and potatoesStep Twelve: Mix everything togetherStep Thirteen: Depending on whether you want chunky potatoes or smooth, smash your potatoes to create the right consistency; Taste to see if more ingredients need to be addedStep Fourteen: Enjoy!!
Step Five: Put your pot on the stove and set your heat to medium high
Step Five: Put your pot on the stove and set your heat to medium high | Source
Step Six: Boil your potatoes for about 30 minutes
Step Six: Boil your potatoes for about 30 minutes | Source
Step Seven: You'll know your potatoes are ready when they smash easily with a fork; My husband couldn't even pull one out of the pot
Step Seven: You'll know your potatoes are ready when they smash easily with a fork; My husband couldn't even pull one out of the pot | Source
Step Eight: When done, pour your potatoes into a strainer in the sink
Step Eight: When done, pour your potatoes into a strainer in the sink | Source
Step Nine: In a separate large bowl, add your butter
Step Nine: In a separate large bowl, add your butter | Source
Step Ten: Add your boiled potatoes in with your butter
Step Ten: Add your boiled potatoes in with your butter | Source
Step Eleven: Pour milk in with your butter and potatoes
Step Eleven: Pour milk in with your butter and potatoes | Source
Step Twelve: Mix everything together
Step Twelve: Mix everything together | Source
Step Thirteen: Depending on whether you want chunky potatoes or smooth, smash your potatoes to create the right consistency; Taste to see if more ingredients need to be added
Step Thirteen: Depending on whether you want chunky potatoes or smooth, smash your potatoes to create the right consistency; Taste to see if more ingredients need to be added | Source
Step Fourteen: Enjoy!!
Step Fourteen: Enjoy!! | Source

Nutritional Information

Nutrition Facts
Serving size: 3/4 cup of mashed potatoes
Calories 191
Calories from Fat63
% Daily Value *
Fat 7 g11%
Saturated fat 4 g20%
Unsaturated fat 0 g
Carbohydrates 28 g9%
Sugar 4 g
Fiber 4 g16%
Protein 4 g8%
Cholesterol 20 mg7%
Sodium 213 mg9%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
The Sign of Good Food
The Sign of Good Food | Source

Personal Review

Everyone likes their mashed potatoes a little bit differently.

The options are endless. Some like skins on and some no skins. Some people like more butter and some like more milk.

Some people, like my husband, like their mashed potatoes chunky and so they don't mix them all that well. But some individuals like their mashed potatoes smooth.

For smoother mashed potatoes, I would add a bit more milk and you can even use a hand mixer to get them really smooth! Yummy!

Either way, mix them up, try them at different stages, and you can even experiment with your butter, milk and salt amounts until you find what you really like.

Good luck with your new recipe!!

Quick Poll

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© 2014 Victoria Van Ness

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    • VVanNess profile image
      Author

      Victoria Van Ness 3 years ago from Prescott Valley

      It is for my husband too! He would have mashed potatoes with every meal if he could. Lol

      Thank for your wonderful comments!

    • teaches12345 profile image

      Dianna Mendez 3 years ago

      I haven't made mashed potatoes in such a long while. Your suggestion has inspired me to make some soon. Growing up, this was a weekly dish served with chicken or roast beef and gravy. I guess it is a sort of comfort food for me.

    • VVanNess profile image
      Author

      Victoria Van Ness 3 years ago from Prescott Valley

      Yum! You've got a lot of really great ideas! Very nice! Thank you for the update. :)

    • kidscrafts profile image

      kidscrafts 3 years ago from Ottawa, Canada

      I know about the raw eggs and e-coli. That's why I do it when it's still very hot; I think it must cook the egg yolk. Often what I do as well is I go with a fork on top (like raking my mashed potatoes) andplace it under the grill. It's very good :-)

    • VVanNess profile image
      Author

      Victoria Van Ness 3 years ago from Prescott Valley

      lol Nice suggestions, but I would hesitate to use raw eggs, in America, in cooked foods as we have a big problem with e-Coli.

      Thanks for the great comments!

    • kidscrafts profile image

      kidscrafts 3 years ago from Ottawa, Canada

      I love mashed potatoes! Butter will make it taste always better :-) Sometimes I add also an egg yolk when the potatoes are mashed but still very hot; you have to go fast otherwise it turns into an omelet before you even have time to mix it to your potatoes. I also like to add grinded nutmeg. Unfortunately my husband doesn't like it so I often even forget to add separately in my plate !