How to Make Mashed Potatoes in 4 Easy Steps

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Here’s an easy one for you: homemade mashed potatoes. Sounds simple, right? You’re in luck, it is.

This method was written for those of you who just don’t know how to do this. That’s where I was five-ish years ago. I would’ve been the one in the grocery store searching on my phone for recipes on “how to make mashed potatoes” or “homemade mashed potatoes.”

It’s not that I lived under a rock…but I may or may not have thought mashed potatoes came out of a box.

So, if you are where I was – I got you.

Which Potatoes are Best for Homemade Mashed Potatoes?

Yukon Gold Potatoes

Yukon Gold potatoes are the most highly recommended potato for mashing. This is because they aren’t too starchy (like Russet potatoes) and aren’t too waxy (like Red potatoes). When cooked, they have a buttery flavor and a smooth, creamy texture. They whip up fluffy, white, and beautiful.

Even though Yukon Gold potatoes are the best potatoes for mashing, I have used a wide variety in a pinch.

Russet Potatoes

Russet potatoes are often referred to as “baking potatoes.” Why a Russet potato for baking in the oven? Well, they have a dark, thick skin that holds up when baked and their interior is dry and starchy – the perfect carrier for butter and sour cream.

Red Potatoes

Red potatoes are my all around favorite potato. In my opinion, and I imagine every professional chef out there would disagree with me, they are extremely versatile. I wouldn’t recommend them as a “baked potato” but that’s because they’re much smaller than a Russet. I’ve sliced them thin for home fries, used them in a one-pot roast meal, thrown them into Low Country Boil, and of course, mashed them.

Red Potatoes have a lovely sweet taste. The smooth, waxy outer skin helps them hold up in stews and soups and is just as delicious as the white insides.

Whichever potato you choose – this fool-proof method is all you need to know for success.

Step 1: Cut

You can leave the skin on or remove it. I have absolutely taken the time to peel the potatoes before boiling them but it’s not necessary. The skins have a high amount of fiber and all sorts of vitamins. It’s time consuming to peel them off so I say: leave them on! If you like smooth mashed potatoes, though, wash and peel your potatoes before cutting. If the peels don’t bother you – give them a good scrub and then cut them into chunks. Make sure the chunks are approximately the same size, so that everything cooks evenly.

You also don’t have to cut the potatoes at all. You can boil them whole. How easy is that? I take the extra minute to cut them because they will boil and cook through a lot faster.

Step 2: Boil

Place the potatoes – cut or whole – into a large pot and cover with water by at least one inch. Add some salt (1 to 2 tablespoons). Bring the water to a boil and let it boil until the potatoes are cooked. It takes roughly 10-15 minutes for cut or 20 to 25 minutes for whole.

Do the fork test to find out if they’re finished cooking: poke the center of a few potatoes with a fork. If the fork slides through the potato easily, they’re done. If it sticks or is tough to puncture, cook them for a bit longer. Once they’re ready, remove the pot from the heat and strain off the water.

Step 3: Mash

Once the potatoes are strained, you can place them back in the pot that they were cooked in (less mess!) or transfer them to a large glass bowl.

Now use a potato masher like this one or beat them with an electric hand mixer. Again, this can be your preference. Roughly mash them up leaving them chunky – if that’s your jam – or whip them into smooth submission.

Step 4: Flavor

Now’s the time to add butter, milk, sour cream, salt, even some cream cheese if your heart so desires. Do all of this to taste.

I will typically splash in some milk while I’m beating them and when they’re pretty whipped I’ll put in butter. Start with half a stick and then taste them.

Sour cream is amazing in mashed potatoes (of course it is), so don’t leave that out. Add salt to taste.

You should also experiment with various herbs and spices like fresh Rosemary or Garlic Powder. I prefer buttery, creamy, salted mashed potatoes so that they mix well with whatever we’re eating. But you decide!

Leave a comment below letting me know if you tried this recipe and what you thought! And – do you have any secret ingredients that make your mashed potatoes AMAZING? Share those with us!

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