In this post: Homemade mashed potatoes are easy to make and taste way better than mashed potatoes from a box. Learn how to make mashed potatoes the easy way!
The best mashed potatoes are easy to make, creamy, and dairy-free. Here’s a how-to guide for making the best homemade mashed potatoes from scratch.
Tips and FAQ for How To Make The Best Homemade Mashed Potatoes from Scratch
Other flavors you can add to mashed potatoes/What are the best seasonings to use for mashed potatoes?
You can season mashed potatoes with just about anything your heart desires. But the best spices, herbs, and seasonings for mashed potatoes are:
- butter (or a vegan/non-dairy substitute)
- garlic or roasted garlic
- chives
- green onions
- parsley
- white pepper
- horseradish
- salt
What is your secret best mashed potato recipe?
My personal go-to secret ingredient – beyond the obvious butter (or a non-dairy substitute), garlic, and salt – is mayo. In my case, vegan mayo. (No I’m not vegan, but eggs and I do not get along these days.)
Mayonnaise adds just a hint of creaminess to mashed potatoes and a bit of flavor that you can’t get from cream or milk alone (or their non-dairy substitutes).
So next time you make mashed potatoes, try adding a tablespoon or two of mayo and see how you like it.
What is a good substitute for milk in mashed potatoes?
Milk can be substituted with any non-dairy milk – coconut, almond, oat, rice. But make sure it’s the unsweetened kind. Even “original” non-dairy milk is too sweet for mashed potatoes.
You could also substitute cream, broth, or even a touch of water for the milk in traditional mashed potato recipes.
What type of potatoes is best for mashed potatoes?
Yukon gold potatoes are the best for mashing because they’re softer and naturally creamier than most other potatoes when cooked.
But you can mash pretty much any potato you like, depending on the meal you’re serving them with. For example, mashed red potatoes (with their skins on) look and taste great with a big juicy steak.
Just try not to mix two kinds of potatoes when you’re making mashed potatoes. They may not work well together.
Are yellow and Yukon gold potatoes the same?
The answer is yes, and no. Yukon gold potatoes are a type of yellow potato originating here in Canada. They are nice as mashed potatoes and not as starchy as some other kinds of potatoes.
Are russet potatoes the same as Yukon Gold?
No. They are different. Russet potatoes are very starchy and can be made into mashed potatoes. They won’t however be as creamy as Yukon gold or other yellow potatoes.
How To Make Mashed Potatoes
Mashed Potato Ingredients
- 10-15 medium potatoes depending on the number of servings you’d like (at least 2 potatoes per person is the amount I usually prepare in order to feed everyone and have some leftovers)
- 2-4 cups of water (to cover the potatoes in the pot)
- 1-2 cloves of garlic (optional)
- 3 tbsp butter (or non-dairy/vegan substitute)
- 2 tbsp mayonnaise (or vegan substitute)
- 1/2 -1 cup milk (or non-dairy, plant-based alternative – I prefer Silk unsweetened coconut milk)
- 1 tbsp diced dried or fresh chives
- sea salt (to taste)
- chives, green onions, parsley, and fresh herbs as garnish (optional)
Directions
- Peel potatoes if desired. I usually skip this step, mostly because I’m lazy. 😉 But also because I love how the peels add texture. If you’re not peeling your potatoes, make sure to wash them well before cooking.
- Cut potatoes evenly into slices or chunks. The shape doesn’t really matter when you’re going to mash the potatoes, but whole potatoes will take longer to cook and will cook unevenly.
- Place cut potatoes into a large pot or saucepan and cover them entirely with water. If you’d like a subtle garlic flavor, add 1-2 cloves of crushed garlic to the water. Place them on the stove element and turn on high, and bring to a boil. Then reduce to medium-high heat and continue to cook until tender and a fork goes into the potatoes easily. Carefully drain the water from the potatoes.
- Using your favorite potato masher, mash the potatoes in the pot. Alternatively, you can add the hot potatoes to a food processor or blender to make really smooth mashed potatoes.
- Add the milk or milk alternative, butter or butter alternative, mayo, and salt, and continue mashing or blending until the potatoes are smooth with no lumps left.
- Stir in chives, and minced garlic if desired. Taste and add additional salt or seasonings if desired.
- Serve warm, with a drizzle of butter or butter alternative, and garnish with fresh herbs like parsley, thyme, or rosemary, and chives, green onions, or any other toppings you wish to include.
How To Store and Reheat Mashed Potatoes
If you want to make your mashed potatoes ahead of time, or if you have leftovers, here’s how to store and reheat them:
- Store prepared mashed potatoes in a bowl with plastic wrap, or in a container with an airtight lid and refrigerate. They should keep for about 3-4 days in the fridge.
- Then reheat by one of these methods:
- In the microwave. Poke holes in the plastic wrap or loosen the lid on your container and cook until hot, stirring every few minutes.
- In a crockpot or slow cooker. Scoop the prepared mashed potatoes into the slow cooker and “cook” on high for about an hour or until heated through.
- In the oven. Put the potatoes in an oven-safe casserole dish with a lid or tin foil and heat at 350 degrees F for 30 minutes or until hot.
What to Serve with Mashed Potatoes
Mashed potatoes go with so many other dishes and are a family favorite for Sunday Supper and holidays like Thanksgiving, Christmas, and Easter.
Homemade mashed potatoes go well with:
- roast beef dinner
- roast chicken dinner
- turkey dinner
- lamb chops
- meatballs and gravy
- meatloaf
- cheddar cheese (or a non-dairy substitute) with broccoli
- on shepherd’s pie
Related: How to Make Homemade Gravy from Scratch – Any Kind + Gluten-Free
Other Favorite Potato Recipes
Of course, potatoes are so versatile and so many recipes can be made with them.
- Canned Potatoes: Side Dish Recipe with Mrs. Dash + More Ideas
- Loaded Potatoes Au Gratin – Can Be Made Dairy-Free with Substitutions!
- My Mom’s BBQ Potatoes
- Homemade french fries – cut up potatoes, deep-fried in vegetable oil. Definitely not healthy, but so yummy!
Easy No-Fuss Mashed Potato Recipe
Easy No-Fuss Mashed Potatoes
Homemade mashed potatoes are easy to make and taste way better than mashed potatoes from a box. Learn how to make mashed potatoes the easy way!
Ingredients
- 10-15 medium potatoes*
- 2-4 cups of water (to cover the potatoes in the pot)
- 1-2 cloves of garlic (optional)
- 3 tbsp butter (or non-dairy/vegan substitute)
- 2 tbsp mayonnaise (or vegan substitute)
- 1/2 -1 cup milk (or non-dairy, plant-based alternative - I prefer Silk unsweetened coconut milk)
- 1 tbsp diced dried or fresh chives
- sea salt (to taste)
- chives, green onions, parsley, fresh herbs as garnish (optional)
Instructions
- Peel potatoes if desired. I usually skip this step, mostly because I'm lazy. đŸ˜‰ But also because I love how the peels add texture. If you're not peeling your potatoes, make sure to wash them well before cooking.
- Cut potatoes evenly into slices or chunks. The shape doesn't really matter when you're going to mash the potatoes, but whole potatoes will take longer to cook and will cook unevenly.
- Place cut potatoes into a large pot or saucepan and cover them entirely with water. If you'd like a subtle garlic flavor, add 1-2 cloves of crushed garlic to the water. Place them on the stove element and turn on high, until the water boils. Then reduce to medium-high heat and continue to cook until tender and a fork goes into the potatoes easily. Carefully drain the water from the potatoes.
- Using your favorite potato masher, mash the potatoes in the pot. Alternatively, you can add the hot potatoes to a food processor or blender to make really smooth mashed potatoes.
- Add the milk or milk alternative, butter or butter alternative, mayo, and salt, and continue mashing or blending until the potatoes are smooth with no lumps left.
- Stir in chives, and minced garlic if desired.
- Serve warm, with a drizzle of butter or butter alternative, and garnish with fresh herbs like parsley, thyme, or rosemary, and chives, green onions, or any other toppings you wish to include.
Notes
*I usually count on at least 2 potatoes per person in order to feed everyone and have some leftovers
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 375Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 14mgSodium: 180mgCarbohydrates: 70gFiber: 7gSugar: 5gProtein: 9g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily via Nutrifox.
Do you have a favorite mashed potato from scratch recipe? What are your favorite foods to serve with mashed potatoes?
