Traditional Mashed Potatoes
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Traditional Mashed Potatoes made with a few quality ingredients complement any meat, gravy, or noodles. Easy to make and a crowd-pleaser.
This classic recipe is easy to make with simple wholesome ingredients. They are the perfect side dish for almost any meal. Grab a sack of potatoes, real butter, and all the milk and cream, and let’s make mashed potatoes.
Traditional Mashed Potatoes
I am a connoisseur of mashed potatoes and as such I’m here to tell you, you can serve me all the fancy dressed-up mashed potatoes you want. You can add cream cheese, shredded cheese, sour cream, your grandma’s secret ingredient, it won’t matter. Add anything you can think of but I will still stand beside my statement. These simple creamy mashed potatoes are hands down the best!
I know that by today’s standards this simple recipe might seem a little outdated, but just stay with me. This recipe is creamy, and buttery, with just the right touch of saltiness, and is a pure potato lovers’ dream. It compliments so many other dishes at the table that it doesn’t need to be a stand-alone dish.
What You Will Need
- 1 1/5 pounds of potatoes peeled and cut into approximately 2-inch cubes
- 1/2 – 1 tsp salt
- 4 Tablespoons butter plus 2 tablespoons for later
- 1/3-3/4 cup of milk or cream. Depending on the type of potato you choose and whether you use milk or cream or a combination.
- Salt and pepper to taste
- A pan and lid large enough to hold all the cubed potatoes and enough water to cover them
Making Traditional Mashed Potatoes
- Place the peeled and cubed potatoes in a pan and cover completely with cold water, add salt.
- Bring to a boil and cook till potatoes are fork-tender. You do not want them falling apart when you stick a fork in them.
- Drain water from the potatoes and place them back in the warm pan. Add 4 Tablespoons butter and cover with a clean dishtowel and let sit for 5 minutes.
- Using an electric hand mixer or stand mixer begin mashing the potatoes. Adding milk or cream till they are the desired consistency.
- Place them in a serving bowl and be sure to add a big chunk of real butter to the top!
Tips, Tricks, Comments, Questions
Choosing the perfect potato! Potatoes high in starch are going to be your best bet for this recipe. Russet and Yukon Gold are the top choices. They mash up smooth, rich, and fluffy. Russets will give you that beautiful white light fluffy side dish you will love. Yukon Golds will be buttery and creamy with a dense consistency. Try using a combination as well.
Potatoes need to be thoroughly done, fork tender, all the way to the center of the chunk. If they aren’t for tender you could end up with clumps. Remember we are going for creamy mashed potatoes not smashed potatoes.
For fluffier potatoes don’t skip getting the steam out of them. Take the time to get the moisture out after they boil. Allow them to sit with a clean kitchen towel over them in the hot pan. This ensures that the water moisture is gone and the milk and butter can create that creamy fluffy texture.
Don’t add your liquid all at once but a little at a time. Potatoes are funny, not like HAHA funny, but different funny. By adding the cream or milk in small amounts you get the desired consistency you are looking for. It also helps you not end up with potato soup, which is delicious also but not what we are looking for here!
An electric mixer vs. a hand potato masher, that is the question. I prefer an electric mixer, whether that be a stand mixer like a Kitchen Aid or a hand-held mixer. I normally just grab my handheld and cream the potatoes in the warm pan that I have rested them in (one less dish to wash). Then transfer them to a serving bowl.
If you make them a little ahead of time you can keep them warm in your crockpot. Just be sure it is set as low as possible and covered with a lid.
Adding all the things! Yes if you feel the need you can add all the yummy things you can think of. Cream cheese, cheddar cheese, green onions, sour cream -this recipe is a great base to start with! But while I love all mashed potatoes this particular recipe is about the basics. A side dish that compliments noodles and beef roast and fried chicken and gravy, without taking away the spotlight.
Let’s Eat
These Traditional Mashed Potatoes are the perfect complement to some of my favorite foods.
They go perfectly with my Classic Cast Iron Fried Chicken and Pan Gravy. The creamy gravy poured over the fluffy mashed potatoes is a match made in heaven.
I can’t imagine any other base layer for my Crock Pot Chicken and Noodles.
Leftovers….
Leftovers? Wait, what…..I don’t know anything about this. As no matter how hard I try to make extra, I eat them all. Store them in a sealed container in the refrigerator. When you re-heat you will probably need to add some more milk. Just like you did when you originally made them, be sure to add just a little at a time. Adding it this way it is easier to reach your desired consistency.
Looking for recipes using leftovers? My good friends over at These Old Cookbooks have you covered. Their recipe for Leftover Mashed Potato Cakes and it’s their Granny’s so you know it’s got to be good.
Traditional Mashed Potatoes
Ingredients
- 1 1/5 pounds potatoes peeled and cut into approximately 2 inch cubes
- 1/2 – 1 tsp salt
- 4 Tablespoons butter plus 2 tablespoons for later
- 1/3-3/4 cup of milk or cream depending on the type of potato you choose and whether you use milk or cream or a combination.
- Salt and pepper to taste
Instructions
- Place the peeled and cubed potatoes in a pan and cover completely with cold water, add salt.
- Bring to a boil and cook till potatoes are fork tender, not quite falling apart when you stick a fork in them.
- Drain water from potatoes and place back in warm pan, add 4 Tablespoons butter and cover with a clean dishtowel and let sit for 5 minutes.
- Using a electric hand mixer or stand mixer begin mashing the potatoes, and adding milk or cream till they are the desired consistency.
- Place them in a serving bowl and be sure to add a big chunk of real butter to the top!
Notes
Nutrition values are estimates, for exact values consult a nutritionist.
Hey, I’m Jent!
Farmwife Feeds is my little space to share farm life and home-cooked recipes, from my soul to yours. These are the recipes I cook that my family eats. And while you’re here, stay awhile and see some of the farm. I share what’s real, muddy boots and all, so what you see is what you get. Read more…
