How to make easy homemade mashed potatoes without a recipe.
Good homemade mashed potatoes are something I think everyone should know how to make, because they’re such a reliable side dish. They’re a pretty universal crowd pleaser, and they pair so well with so many things. Serve them alongside chicken, under pot roast, or with creamed turkey. Almost anything tastes better with mashed potatoes on the side.
Plus, fresh, homemade mashed potatoes are SO easy to make there’s really no reason they ever need to come from a box.
A No-recipe Recipe
Today’s recipe isn’t really a recipe so much as a technique to learn so you never have to eat potatoes out of a box again (unless that’s your jam, in which case, enjoy). It’s completely customizable, and can be healthy (as healthy as you consider potatoes to be), or sinfully rich, vegan, or loaded with dairy.
This is the “recipe” I wish someone had handed me as a new cook, and I hope that after you follow it once, you never have to read a mashed potato recipe ever again.
Ingredient and Equipment Notes
- Potatoes: Russet potatoes, Yukon Golds, and red potatoes are all good options. Use what you have on hand or experiment and see which potato you prefer for your mashed potatoes.
- Milk or cream: You can use any (unflavored) milk or milk substitute or type of cream in your potatoes. The richer the dairy/dairy replacement you use, the richer your potatoes will be.
- Butter: Salted or unsalted butter will both work, as will margarine or non-dairy butter replacements.
- A tool for mashing: You can absolutely mash your potatoes with a fork, especially if you are making one or two-serving amounts, but eventually, I recommend investing in a potato masher like this one. They’re inexpensive, will make your cooking time go so much faster, and they’re also great for smashing bananas for banana muffins (mine definitely pulls double duty). If you like perfectly smooth and creamy potatoes, you can also use a potato ricer. It’s not my preferred texture, but maybe it’s yours. 😉
How to Make Mashed Potatoes
Since this is a non-recipe, there aren’t any measurements here. There’s no wrong way to make mashed potatoes, so just add a bit of butter, dairy, salt, and pepper, and taste. Add more if it doesn’t taste good, and keep going until it does. My mashed potato ratios change constantly depending on how rich I want them to be and yours probably will too.
1. Prep the potatoes: Peel and dice the potatoes. Place them in a pot and cover with cold water (starting with cold water will make sure your potatoes cook evenly all the way through and you don’t get soggy outsides.) Salt the water well with a teaspoon or two of salt. Bring to a boil over medium-high heat.
2. Cook the potatoes: Boil the potatoes until they are tender (you should be able to easily smash a piece of one against the side of your pot with a fork), about 8 to 12 minutes. Remove from heat and drain potatoes.
3. Mash: Using a fork or potato masher, smash potatoes in the pot. Add butter or margarine and a splash of milk or cream. Mix and add salt and pepper. Taste and add more butter/milk/salt if needed.
FAQ
Can I cut my potatoes ahead of time?
You sure can. You can store cut potatoes in cold water in the fridge for up to 8 hours.
Can I freeze mashed potatoes?
Yes. You can freeze and reheat mashed potatoes. You can freeze single-serving portions individually or an entire pot of mashed potatoes. Store them in a freezer bag for up to 2 months. However, frozen mashed potatoes will never be quite as smooth and creamy as the were when freshly made. I usually prefer to make mine fresh.
What to serve with mashed potatoes?
Top your potatoes with Quick Gravy or Gravy from Drippings. My favorite mains to serve with mashed potatoes are:
More Easy Sides
No-recipe Homemade Mashed Potatoes
Ingredients
- Potatoes peeled and diced
- Butter margerine, or non-dairy butter
- Milk cream, or dairy replacement of choice
- Salt and pepper
Instructions
- Place potatoes in a pot. Cover with cold water (starting with cold water will make sure your potatoes cook evenly all the way through and you don't get soggy outsides) and salt water well with a teaspoon or two of salt. Bring to a boil.
- Boil until potatoes are tender enough that you can easily smash a piece of one against the side of your pot with a fork, about 8 to 12 minutes. Remove from heat and drain potatoes.
- Using a fork or potato masher, smash potatoes in the pot. Add butter or margarine and a splash of milk or cream. Mix and add salt and pepper. Taste and add more butter/milk/salt if needed.
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Dawn @ Girl Heart Food says
Oh, I LOVE The IT Crowd! Hubby and I finished the entire series. So funny!!!! Certain boxed mashed potatoes aren’t bad, but definitely don’t compare to the real deal. Love lots of butter in my mash and sometimes I leave some of the skins on. Have a great week, girl! Enjoy the show!
Tracy says
Dawn, I knew I liked you!! 😉 And oh yeah, in my dream world my potatoes would just be mostly butter and cream!
Sherri @ Watch Learn Eat says
Love your non-recipe for mashed potatoes! I often find myself changing up my measurements all the time when I make them depending on whether I’m whipping or mashing and what I actually have on hand in the fridge. LOL! Anyway, I never saw The It Crowd, but I will have to take a look. My favorite British comedy is My Hero. It’s an older series but you should totally check it out! 🙂
Tracy says
Exactly! I love how adaptable mashed potatoes are once you understand the basic mechanics of how they work. I’ve never heard of My Hero. I’ll have to look it up!
sue | theviewfromgreatisland says
Perfection! This is the way my mom did it and it doesn’t get any better!
Tracy says
Thanks, Sue!
Lucy says
Mashed potatoes are my dad’s all time favorite food, and this is how my mom always made them for him. They come out so creamy and buttery and yummy!
Tracy says
My dad loves mashed potatoes too, but he somehow doesn’t notice the difference between boxed at homemade–hence me growing up on boxed potatoes. It still baffles my mind!
Renz says
Never heard of the IT crowd but I do love British comedies. And I am reverse to you. We grew up making mashed potatoes from scratch and found potatoes in a box weird. Lol. Thanks for the tip about the cold water. I usually let my water boil then add potatoes. Def will try to see how that works
Tracy says
I think they are so strange now too, and I grew up eating them. Like my brain doesn’t understand how those flakes turn back in to potatoes anymore! 😉
Trish says
Oh man. Mashed potatoes are one of the first things I learned how to cook, and I’ve been making them since I was a kid. Your “recipe” is exactly how I make them! Except, I add a TON of butter and cream. Ha! Great way to show people that homemade is so easy!
Tracy says
Mmmmm. Your way sounds like the best way!! 😉 These are definitely one of the first things I am teaching my kids to make!
Kristen says
This might be a silly question but what kind of potatoes?? Russet? Golden? Red? My mashed potatoes always end up being either lumpy and bland or gluey from being over mixed, so any help is appreciated! I can’t wait to make them your way and hopefully have them turn out well! P. S. I’m a huge Dr. Who fan, but I know you already share my love for David Tennant!
Also, Thank You for making small recipes for 2 people, in a world where it seems like everyone is cooking for a small army, it’s been a joy to find your site!
Tracy says
Not a silly question! Generally Russet and Yukon Golds are considered good mashing potatoes, but I really like red potatoes too. If your potatoes are turning out bland, definitely try adding more salt. Salt the water when they are cooking and salt them like crazy when they are being mashed. It makes such a huge difference.
And 100% yes on Tennant! He’ll be my Doctor forever and always! 😉