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Quick Homemade Mashed Potatoes from Scratch

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When I was much, much younger, I made instant mashed potatoes. But then I realized making mashed potatoes from scratch was just as easy and so much more delicious. It’s so easy I haven’t even blogged about it until now (when I realized that some of you might want to know). So many people over-complicate what is at its essence already perfect. Use this recipe to make a delicious and comforting quick side dish for a weeknight dinner or an essential part of an epic family dinner. Its basic portions are for a small group; scale up accordingly!

Quick Homemade Mashed Potatoes from Scratch

Ingredients:
4 large potatoes, peeled perfectly (no spots or skin!!)
⅓ cup whole milk
4 Tablespoons butter
Salt

Directions:

1. Boil the potatoes (cut up into smaller pieces so they cook more quickly). If the potatoes have “eyes” (sprouted) or bad spots, just cut them off.

2. Drain the water and mash the potatoes with a hand masher.

3. Add milk and butter and mash some more.

4. Add milk as needed to get the right consistency, depending on the type of potato—some need more milk and some need less. Start with less and add more if you need it.

5. Depending on your love of butter, some potatoes need more butter or less. If you are super health conscious, you can use olive oil instead of butter. YOU are the boss!

6. Salt to taste and enjoy!

(You can find 200+ fun, foolproof recipes just like these in my new cookbook Scratch; here’s how to order!)

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14 Responses to Quick Homemade Mashed Potatoes from Scratch

  1. Yen July 8, 2013 at 7:41 am #

    I like to warm the milk on a medium heat, then leave it on a low heat when the milk is hot, dump in the boiled drained potatoes with a bit of salted butter & mash! My mashed potatoes is steaming hot just the way i like it.

  2. Rick July 9, 2013 at 10:17 pm #

    That’s the best way to have mashed potatoes though I use a little less milk (and more vigorous mashing). I’ll often substitute yogurt or sour cream for the milk and sometimes add a little extra flavour in the form of roasted garlic, cheese, or whatever else seems likely to go with dinner.

  3. Carol July 10, 2013 at 10:16 am #

    After mashing, I love to stir in some cooked shredded Napa cabbage to add fiber. Very tasty.

  4. Jo McGrew July 10, 2013 at 5:54 pm #

    My mother used to use the potato water to make gravy because of vitamins left in the water. I don’t like gravy, so what to do with the left-over water?

  5. Donna Matz July 25, 2013 at 8:14 pm #

    If you have New or Red Potatoes, why not leave the peels on? It really works well! And for the garlic lovers add some garlic to them – YUM!

  6. JMSD July 31, 2013 at 2:04 pm #

    Jo — I use the potato water in making bread, soups, biscuits, cakes (even in a cake mix), etc. My grandma used to make a Chocolate Potato Cake that used the COLD potato water. In baked good it adds extra moistness along with the vitamins.

  7. brook November 28, 2013 at 1:21 am #

    How long do I boil the potatoes?

  8. Kyle Fallon June 3, 2014 at 2:57 pm #

    Until soft. Poke with a fork.

  9. j m wylie January 22, 2015 at 10:22 pm #

    I boil briskly (high fire) the peeled diced potatoes (Russets) with about 3/4 inch of water over their surface in a covered pot, with Celtic sea salt & a bit of fine black pepper. After they have boiled fast 10-12 minutes, I stir them, and pull them away from the sides of the pot to the center. It lets some of the water evaporate faster. I am pursuing nice thick potato water with nutrients left in! I might dip some water out into a jar (I save it!) if the particular potatoes didn’t need as much (you never know). I make sure the potatoes are quite tender then boil down the water more, pulling the potatoes to the center of the pot. There will be some nice thick potato broth in there. Mash with a masher; they are quickly creamy and fluffy. Add cream if desired, but these potatoes are already delicious.
    These are the best!
    If you have cooked enough to have for the next day or so, warm them up and puree them in the blender with some saved potato broth and heavy cream and serve as a different version of side dish. Keep0 them fairly thick for that.
    Or blend in more milk/cream and celery salt or coriander and heat up for a hot cup to drink as a snack or appetizer. Diced avocado blended in also is delicious, served hot in cold weather and cold in hot weather.

  10. j m wylie January 22, 2015 at 10:36 pm #

    I boil briskly (high fire) the peeled diced potatoes (Russets) with about 3/4 inch of water over their surface in a covered pot, with Celtic sea salt & a bit of fine black pepper. After they have boiled fast 10-12 minutes, I stir them, and pull them away from the sides of the pot to the center. It lets some of the water evaporate faster. I am pursuing nice thick potato water with nutrients left in! I might dip some water out into a jar (I save it!) if the particular potatoes didn’t need as much (you never know). I make sure the potatoes are quite tender then boil down the water more, pulling the potatoes to the center of the pot. There will be some nice thick potato broth in there. Mash with a masher; they are quickly creamy and fluffy. Add cream if desired, but these potatoes are already delicious.
    These are the best!
    If you have cooked enough to have for the next day or so, warm them up and puree them in the blender with some saved potato broth and heavy cream and serve as a different version of side dish. Keep them fairly thick for that.
    Or blend in more milk/cream and celery salt or coriander and heat up for a hot cup to drink as a snack or appetizer. Diced avocado blended in also is delicious, served hot in cold weather and cold in hot weather.

  11. Pablo Castro November 2, 2015 at 2:02 am #

    What is going on with this a girl friend Printed this recipe for dinner. No sooner we pushed Print a milware took over my $2300 lexmark wireless Fax, printer, copier, scanner all I get is blanks for recipe. stop button won’t stop cancel will not work like if some thing took over my printer and it’s on your link. all I get is this page with every thing on the buttom of this page over and over again I have to look into Cyber Sabotage

  12. Phillip November 9, 2015 at 7:01 am #

    This mashed potato turned out to be great ,I only had to had milk ,you definitely have to try this

  13. Karen W November 24, 2015 at 7:39 pm #

    This is exactly how I make my mashed potatoes. Nice and simple and delicious.

  14. Haley February 15, 2016 at 7:18 pm #

    Hey this was the best mashed potatoes ever but it was really bland I would really like it if you could tell me some spices for this.

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