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Mashed Potatoes

The best homemade from scratch Mashed Potatoes

by HomeNaturallyMade
Published: Last Updated on
mashed potatoes

This is perhaps the best homemade mashed potatoes. So easy to make with simple whole ingredients, naturally creamy and delicious. It is also vegan adaptable by swapping out butter with coconut oil, and milk with rice milk. Perfect to eat by itself or pair with Swedish meatballs or other dishes.

mashed potato and swedish meatballs in gravy

How to make mashed potatoes?

At a high level, all you need to do is to boil the potatoes, mash them and then blend them with seasoning. However, how you boil the potatoes and how long you boil the potatoes make a huge difference in terms of the taste.

Peel and cut potatoes into large chunks. Bring a large stockpot filled with 75% water to a boil and then add potato chunks. Cook at medium-high heat for 10 minutes and low heat for 10 minutes.

Use a chopstick to poke through the potatoes to make sure they are softened and fully cooked.

boiled potatoes

Mash the potatoes while they are hot together with butter, salt, black pepper, and minced garlic. Add milk and use a silicone spatula to cream it.

How to boil potatoes for creamy tasty mashed potatoes?

The first thing first is to cut potatoes into chunks

It helps cook the potatoes evenly, which is the key to creamy mashed potatoes. However, you don’t want to cut into overly small pieces so they get melted away in the water during the boiling process.

When using large Russet Potatoes, cut each potato first horizontally and then vertically, making it 4 chunks is about right. For smaller golden potatoes or white potatoes, cut them into halves.

prepare potatoes for mashed potatoes

The second is to use proper techniques to boil the potatoes

Fill a large stockpot (8 Qt) with about 75% of the water and bring it to a boil. Add potatoes into the pot after it reaches a boil. Cook it at medium-high heat for 10 minutes and then turn the heat to low and cook for another 10 minutes.

Then immediately remove the potatoes from the stockpot using a stainless steel spider skimmer. It is one of my go-to kitchen utensils, so handy to help fetch the food. I use it for blanching vegetables, cooking pasta or noodles, and making meatballs.

How long do you boil potatoes for mashed potatoes?

About 20 minutes. Two tips to keep in mind. The first is to remember to cut potatoes into large chunks. The second is to bring a big pot of water to a boil first before adding potatoes. This way, you can cook potatoes faster and they can retain the creamy texture. 10 minutes on medium-high and another 10 minutes on low.

Handy kitchen tools for making mashed potatoes

The first is a large mixing bowl

The mixing bowl needs to be large enough for all the actions so you can mash evenly and mix well.

The second is to use a quality potato masher

Use a solid and ergo-friendly potato masher.

mash boiled potatoes

How to make the mashed potatoes creamy?

You shall boil potatoes relatively fast without them being soaked in the water for too long to become soggy.

However, you do not want to boil them at high heat for too long either, as it will over-cook the outer layers of the potatoes. Their outer layer may get washed away, and become watery, mushy, or warped.

Our goal is to boil them evenly so potatoes are softened inside-out through and through. But the potato still retains a smooth skin.

These are reasons we need a large stockpot of water and bring it to a boil first, and we cut potatoes into large chunks. We boil them at high heat for 10 minutes and then at low heat for 10 minutes.

This is a similar technique I use to boil dry pasta or noodles for tasty spongy pasta or noodles.

Is it possible to make a vegan version of mashed potatoes?

Absolutely. Substitute the butter with organic coconut oil, and milk with either almond milk or rice milk, you shall have it.

What to do with the leftover mashed potatoes?

You can refresh the mashed potatoes easily by heating them with a bit of milk. Turn on the heat to medium, add the leftover into a non-stick frypan, and then add a little milk into the pan while stirring and mixing until creamy.

Add milk slowly into the pan while stirring and mixing using a heat-resistant silicone spatula until it reaches the creamy state. Continue to stir a little more until the whole thing is bubbling. They are now as good as freshly made.

How to make a satisfying mashed potato?

Minced garlic is the first thing I want to mention. While optional, they elevate the taste significantly.

minced garlic for mashed potatoes

Another thing to mention is a tasty gravy made of beef broth. It is even better to pair with Swedish meatballs. Check out here to see how to make seriously delicious and healthy Swedish meatballs.

mashed potatoes Swedish meatballs with gravy

My Swedish meatballs recipe includes a “how to make a tasty gravy“. Read here for a detailed recipe and step-by-step tutorial.

What types of potatoes are the best for Mashed Potatoes?

Russet potatoes commonly referred to as baking potatoes, which are also known as Idaho potatoes in the U.S. are the most popular for Mashed Potatoes. They have a higher content of starch, which makes the mashed potatoes super creamy.

Russet potatoes have thick, dark brown skin. I usually peel the skin off, but it is OK to leave the skin on if you prefer.

White, golden, or red potatoes contain relatively less starch, which makes them more refreshing. If you prefer a lighter refreshing kind of mashed potatoes, then use half Russet potatoes and half white, golden, or red potatoes.

Like potatoes? Make sure you check out below delicious dishes:

mashed potatoes with Swedish Meatballs

Mashed Potatoes Recipe {Vegan Adapable}

Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Additional Time: 5 minutes
Total Time: 30 minutes

Easy & healthy way mashed potatoes are creamy and naturally delicious. Perfect to eat by itself or pair with Swedish Meatballs.

Ingredients

  • 2 lbs of Russet Potatoes, see notes
  • 1 1/2 tbsp organic unsalted butter, see notes for Vegetarian substitute
  • 1 tsp Himalayan pink salt
  • 1 tsp black pepper, freshly ground
  • 1/2 cup of organic whole milk, see notes for Vegetarian substitute
  • 1 tbsp minced garlic, optional but recommended
  • 2 stems of parsley or green onions, finely chopped (optional)

Instructions

  1. Fill a 4 Qt stockpot with 70% water, turn the heat to high and bring it to a boil
  2. Wash potatoes well, and peel the potatoes if you prefer, see notes
    mashed potatoes ingredients
  3. Cut each large Russet potato into 4 chunks.
  4. When the water is boiling, add potato chunks into the pot. Cover the pot with a lid and let it boil for 10 minutes
  5. Turn the heat to low and let it cook for additional 10 minutes
  6. Use a chopstick to poke through the potato, if the chopstick can easily go through the potato without any resistance, the potatoes are done.
    boiled potatoes
  7. Turn off the heat. Use a spider skimmer to remove the potatoes from the pot and place them into a large mixing bowl.
  8. While using the spider skimmer to scoop out the potatoes, shake a little over the pot to let the excess water drain.
  9. Add butter, salt, black pepper, and minced garlic into the mixing bowl, use a potato masher to press down until well blended
    mash boiled potatoes
  10. Add milk into the mixing bowl, use a rubber spatula to fold, and mix well
  11. Garnish with finely chopped parsley leaves or green onions
    serving mashed potatoes

Notes

  • Russet potatoes {baking potatoes or Idaho potatoes) are a popular choice for mashed potatoes due to their creamy texture. If you prefer lighter mashed potatoes, then use half Russet potatoes and half white or golden potatoes.
  • Peeling the potatoes is optional, depending on your preferences of the taste/texture, as well as the condition & types of the potatoes. For instance, if the potatoes are very fresh without any bad spots, I might just leave the skins on.
  • To make a Vegan version of mashed potatoes, substitute butter with organic coconut oil, and substitute milk with either almond milk or rice milk.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 283Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 435mgCarbohydrates: 52gFiber: 6gSugar: 4gProtein: 7g

Nutrition calculation is provided by Nutritionix to the best knowledge per ingredients description and isn't always accurate.

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