Creamy and butter-y mashed potatoes that require only 4 ingredients. These homemade (from scratch) mashed potatoes are a favorite basic family recipe that always fires up the taste buds.
We all know there are two types of mashed potatoes – one that make you want to lick your bowl (even though we all know this crosses all the right etiquette rules). The other is the kind we push around the plate and when asked politely respond ”well, I’m not that hungry, thank you!”.
Today’s recipe I learned from my french mother-in-law. Needless to say, once I’ve tried it I wanted to learn how to make it. Ever since this recipe is our family’s go-to mashed potato recipe.
HOW TO MAKE THE BEST MASHED POTATOES AT HOME FROM SCRATCH (TIPS):
- Peel and cut your potatoes before boiling them – that ensures moisture gets inside properly and potatoes cook evenly;
- Use hot whole milk – if you add cold milk to hot potatoes one thing will happen – you won’t have mashed potatoes for dinner (so to say).
- Mash potatoes while still hot – right after they have been cooked on the stove top. That way their texture will blend smoothly with the rest of ingredients.
- Mash potatoes using a hand/stand mixer (with beaters) – employing your ‘baker’ beaters to mash potatoes gives the best creamy & dreamy texture that will make your family/guests to say ”Wow”.
- Add milk slowly while beating – depending on the type of potatoes you use they may absorb less or more water. That means you may require less or even more luqid to reach the desired consistency.
MORE TASTY RECIPES TO TRY:
- Magical Basil Pesto Recipe – see full recipe here
- Classic Kale Pesto (gut-friendly) – see full recipe here
- Cheeky Roasted Eggplant Pepper Relish – see full recipe here
- Creamier Baba Ganoush – see full recipe here
- Healthy Zucchini Yogurt Dip – see full recipe here
For more tasty dips, sauces and pesto recipes, definitely check our Appetizer Section
Best Mashed Potatoes
- 3-6 medium potatoes
- 1/3 cup whole milk
- 5 tbsp butter
- salt to taste
- water for boiling
- Wash potatoes under cold water and peel skin off. Cut in large chunks and place in pan with lid. Then cover potatoes with cold water (just above the potatoes level). Cover with lid and bring to a boil. Then reduce heat to medium and let cook completely.
- Once potatoes are cooked, transfer in large bowl (while still hot) without the water. Then add (hot!) milk, butter and salt. Let butter melt if needed.
- Whisk with hand mixer (using beaters) on low speed until there are no limps in the mixture. Top with favorite toppings (like green onions, ham, etc.) and serve warm.