Mashed potatoes are hands down my husband’s favorite side dish. He is a meat and potatoes kind of guy and absolutely loves my homemade mashed potatoes. The addition of milk, heavy cream, and butter gives them an amazing creamy flavor and texture that everyone just loves!
Ingredients you’ll need:
- Yukon gold potatoes. These are my favorites. I love their color and texture, but you can use Russets or your favorite variety
- Butter. If you use salted butter, taste them before adding any extra salt
- Milk. I like to use whole milk because the consistency of the mashed potatoes will be creamier, but you can use 2% or skim milk
- Heavy cream just adds more creamy flavor and gets a smoother consistency
- Dried minced onion and garlic powder to give them extra flavor and aroma
- Chopped fresh parsley for serving.
How to make mashed potatoes from scratch?
I like to peel my potatoes, but some people like them with the peel on.
- Boil the peeled and cubed potatoes in a pot of salted water until tender, about 15-20 mins.
- While the potatoes are cooking, melt the butter with the milk and heavy cream in a small saucepan. Add the minced onion and garlic powder.
- Drain and return the potatoes to the pot. Using a potato masher, mash the potatoes until your desired consistency. Some people like them with a little texture, and some like them very creamy.
- Pour the butter/milk mixture into the pot with the mashed potatoes and stir. Season with salt and pepper to taste. If you want them creamier, add a bit more milk.
- Serve them hot with a pat of butter on top.
Best potatoes for mashed potatoes?
My favorites are Yukon gold. I love their golden color and their texture because they are dense and high in starch. You can also use Russet potatoes. They are lighter in color and tend to absorb a little more moisture.
How to store and reheat mashed potatoes?
Wait for them to cool off completely before storing them in an airtight container and in the fridge for up to 4 days. You can also freeze them for up to 4 months. You can reheat them in the microwave, the stovetop, or the oven.
If you use the oven, I recommend covering them with foil so they don’t lose moisture. You can always add a bit more milk before reheating if you feel they dried out a little bit.
What to do with leftover mashed potatoes?
You can do a lot of things! Here are a few:
- Shepherds pie. Use them as the topping for this famous meat pie!
- Make patties, dredge them in breadcrumbs, and pan-fry them
- Mix them into your favorite bread dough and make potato bread
- Pipe them onto a baking sheet, sprinkle parmesan cheese on top, and bake them
- Use them as filling for fried rolled taquitos
- Make fried mashed potato balls filled with ham and cheese
- Make potato dumplings for your favorite chicken or turkey soup
The BEST Mashed Potatoes!
- 3 lbs Yukon gold potatoes, peeled and cubed (roughly the same size cubes)
- 1 stick of butter
- ½ cup whole milk
- ¼ cup heavy cream
- 1 tsp dry minced onion
- ½ tsp garlic powder
- Salt and pepper to taste
- Chopped parsley for garnish
- Cook the peeled and diced potatoes in a large pot of salted boiling water until tender, about 15-20 mins
- While the potatoes are cooking, melt the butter in a small saucepan along with the milk, heavy cream, dry minced onion and garlic powder
- Once the potatoes are tender, drain and return them to the pot. Using a potato masher, mash them until you reach the desired consistency. Some people like some texture, while others like their mashed potatoes creamy and smooth
- Pour the melted butter mixture into the mashed potatoes and stir until completely smooth
- Season with salt and pepper to taste. Serve with an extra pat of butter and freshly chopped parsley on top.