A staple at holiday meals or weeknight family dinners, mashed potatoes are always a crowd favorite. Making homemade mashed potatoes is actually a simple process, just follow our step-by-step guide. If you’re feeling adventurous, try one of our delicious recipes below.
Dice potatoes to equal 1-2inch dices. Rinse with cold water until water runs clear. This helps remove extra starch, ensuring potatoes cook evenly and preventing a gummy texture on the outside of your potatoes.
Bring 4 quarts of water to a boil. Cook potatoes until tender (about 30-45 minutes), then drain and rinse with hot water. Allow to drain for 1-2 minutes.
Pass potatoes through a ricer or food mill into pot. For more chunky potatoes, mash with a potato masher. Add milk, butter, and gently stir. Season with salt and pepper.
- If you do not own a ricer or potato masher, a stand mixer, hand mixer or even a whisk can be used to mash potatoes.
- If you’re short on time, peel, prep and store potatoes in water up to 2 days before boiling.
- Any variety of potatoes can be used but will yield different flavor profiles:
- For light and fluffy mashed potatoes, choose russets
- Choose yellow, white or red for rich and creamy mashed potatoes
- If you choose purple potatoes, peel after cooking to retain their beautiful color
- Whether you peel or don’t peel your potatoes comes down to personal preference. Potato skins can add flavor and texture to your mashed potatoes. If you’re looking for light and fluffy potatoes, it’s best to peel.