• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Facebook
Instagram
Pinterest
YouTube
TikTok

Jo Cooks

Simple - Easy - Comfort

  • All Recipes
    • Course
      • Breakfast
      • Appetizers
      • Lunch
      • Dinner
      • Desserts
      • Side Dishes
      • Soups
      • Salads
      • Sandwiches
      • Drinks/Cocktails
      • Sauces & Dressings
    • Method
      • Crockpot
      • Instant Pot
      • One Pot
      • Air Fryer
      • Casseroles
    • Season
      • Spring
      • Summer
      • Fall
      • Winter
    • Cuisine
      • Asian
      • Italian
      • Mexican
      • European
      • Indian
      • Romanian
      • Mediterranean
      • Middle Eastern
      • American
    • Ingredient
      • Chicken
      • Pork
      • Beef
      • Seafood
      • Lamb
      • Vegetarian
      • Pasta
      • Spices
    • Holiday
      • Christmas
      • Easter
      • Thanksgiving
      • Game Day
      • Valentine's Day
      • St. Patrick's Day
      • Cinco de Mayo
      • Mother's Day
      • Memorial Day
      • Father's Day
      • 4th Of July
      • Labor Day
      • Halloween
    • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • Shop
  • About Jo
FREE recipe eBook!
Display Search Bar Search...
All Recipes
Instant Pot
30 Minute
One Pot Meals
Soups
Dips & Dressings
Baking
Pasta
Sandwiches
Sides
Side Dishes Potatoes
4.7 from 51 votes

Mashed Potatoes

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •10/30/22 19 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for mashed potatoes.

Learn how to make Mashed Potatoes that are incredibly delicious, creamy and buttery! These Classic Mashed Potatoes are made with a handful of ingredients, resulting in the most delicious, whipped and fluffy potatoes you’ll ever try. You can’t go wrong with my mom’s version!

creamy mashed potatoes in a white bowl garnished with parsley.
Table of Contents Open
  • Mom’s Mashed Potatoes
  • What Makes My Mom’s Mashed Potatoes Special
  • Ingredient Notes
  • How To Make The Perfect Mashed Potatoes
  • FAQs & Expert Tips
    • FAQs
  • Frequently Asked Questions
    • Which Potatoes Work Best?
    • What Can I Add To My Mashed Potatoes?
    • How To Serve
    • Can I Make These In The Instant Pot?
    • Tips
  • Leftovers
    • Freezing
    • Repurposing Your Leftovers
  • More Great Recipes To Try
  • Mashed Potatoes
    • Ingredients
    • Instructions
    • Equipment
    • Video
    • Notes
    • Nutrition Information
  • Did You Make This?

Mom’s Mashed Potatoes

I’m excited to share this recipe with you because it’s my mom’s classic recipe for mashed potatoes and of course I’m biased when I say, they truly are the best mashed potatoes in the world.

She’s been making these all my life, so you know you can trust this recipe! Mashed potatoes really are my favorite side dish, no ifs and/or buts about it. But this is the way my mom has been making these potatoes for years and it’s a no fail recipe. 

What Makes My Mom’s Mashed Potatoes Special

What makes my mom’s recipe different? Well I’m sure it’s not much different than many of the mashed potatoes recipes out there, but it is a bit different than how I make mine, not so much in the ingredients, but the way we mash them.

Mom usually goes all out when she makes our Sunday suppers and her mashed potatoes are always light and fluffy and totally whipped. She always uses a mixer to whip them up. I’m a bit lazier than her and I just use a potato masher. Granted, my mashed potatoes aren’t as fluffy, but still good.

Ingredient Notes

overhead shot of ingredients needed to make mashed potatoes.
  • Potatoes – I prefer Yukon Gold potatoes or Russet Potatoes. See “FAQs & Expert Tips” for more info.
  • Salt & Pepper – I usually use white pepper, but black pepper works as well, especially if you like to see the black specks in the potatoes.
  • Butter – I always use unsalted butter in most of my cooking and baking because this way I can control the amount of salt that goes in my food.
  • Half and Half or Milk – My mom usually uses milk but if you would like these potatoes to be a bit creamier go with half and half cream which contains 12 % fat. You can even go ahead and use heavy cream which usually contains 38 % fat.

How To Make The Perfect Mashed Potatoes

process shots showing how to make mashed potatoes.
  1. Prepare potatoes: Make sure all the potatoes are cut into equal size pieces so that they all cook at the same time. Place the potatoes into a large pot and fill it with cold water, enough to fully cover the potatoes. Add about 1 tsp of salt to the water and stir.
  2. Boil potatoes: Bring the potatoes to a boil over high heat, then reduce the heat to a medium and cook for about 15 minutes or until the potatoes are fork tender.
  3. Drain and add the rest of ingredients: Drain the potatoes and add them to the bowl of your mixer. Mix the potatoes using the whisk attachment on medium until mashed. Add the butter, half and half, white pepper and a pinch of salt. 
  4. Mix until smooth: Mix the potatoes until smooth and fluffy. Taste for salt and adjust to taste.
garlic paprika chicken drumsticks on a bed of mashed potatoes.

FAQs & Expert Tips

FAQs

Frequently Asked Questions

Which Potatoes Work Best?

The best potatoes for mashing are higher starch potatoes like Yukon golds (my favorite) or Russets. These potatoes will result in the fluffiest, smoothest and most flavor-packed mash. Of course you can use other varieties of red or white skinned potatoes, but they will require more mashing in order for them to become creamy.

What Can I Add To My Mashed Potatoes?

This is a very basic recipe I’m sharing with you here, however, you can add so many other ingredients, almost anything and they will taste incredible! Some options:
Cheese – any cheese like cheddar cheese or parmesan cheese
Chives – or other fresh herbs like rosemary, thyme or parsley.
Bacon – yes bacon does make everything better
Sour cream – it will make super creamy mashed potatoes
Eggs – raw eggs that is. This is my husband’s favorite, it totally adds a little extra richness
Brown Butter – This adds such a rich nuttiness to the potatoes!

How To Serve

When we made these, we served them with my Garlic and Paprika Chicken as you can see in the photo above. It was a match made in heaven! In my honest opinion, you can serve mashed potatoes with just about ANY dish you can think of. In my house, the answer to what should we serve this with? It is ALWAYS mashed potatoes!

Can I Make These In The Instant Pot?

You better believe it! If you want mashed potatoes in a flash, the instant pot is the way to go! Alternatively, you can also make them in the crockpot! Check out my instant pot or my crockpot recipes.

creamy mashed potatoes in a white bowl garnished with parsley.

Tips

  1. Potatoes: Use the right potatoes as Yukon golds or Russets. Make sure you cut your potatoes in cubes of equal size so that they cook at the same time.
  2. Salt your water: Just like you always salt your pasta water, you need to salt the water that the potatoes cook in. The starch granules swell and absorb water and salt. If you add salt while cooking the potatoes, you won’t need to add as much later on.
  3. Drain your potatoes well after cooking to avoid mushy potatoes.
  4. Butter: Let the butter come to room temperature before melting it into the hot potatoes or what I do is add the butter to the hot potatoes and it melts quickly.
  5. Using a mixer like my mom does will result in extra fluffy and whipped potatoes!
  6. Always taste for seasoning and adjust with salt and pepper as necessary.
  7. These potatoes are great for make ahead meals because they can be frozen for up to 10 months! See “Storing/Freezing” sections below for full instructions.
creamy mashed potatoes in a white bowl garnished with parsley.

Leftovers

Store leftover potatoes in an airtight container in the refrigerator for 3 to 5 days.

Freezing

You can also freeze them in an airtight container or freezer bag for up to 10 months.

Repurposing Your Leftovers

Don’t ever throw away the leftovers! Use them in the following recipes:

  • Skillet Shepherd’s Pie
  • Leftover Turkey Shepherd’s Pie
  • Potato Croquettes
creamy mashed potatoes in a white bowl garnished with parsley.

More Great Recipes To Try

  • Brown Butter Mashed Potatoes
  • Instant Pot Mashed Potatoes
  • Crockpot Mashed Potatoes
  • Mashed Sweet Potatoes
  • Potatoes Au Gratin
  • Cheesy Mashed Potatoes

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

creamy mashed potatoes in a white bowl garnished with parsley.
Print
4.67 from 51 votes

Mashed Potatoes

Prep 15 minutes
Cook 20 minutes
Total 35 minutes
Rate Recipe
Learn how to make Mashed Potatoes that are incredibly delicious, creamy and buttery! These Classic Mashed Potatoes are made with a handful of ingredients, resulting in the most delicious, whipped and fluffy potatoes you'll ever try. You can't go wrong with my mom's version!
8

Ingredients

  • 4 pounds potatoes (peeled and cut into cubes (I used Yukon gold))
  • 1 teaspoon salt
  • 4 tablespoon butter (unsalted, at room temperature)
  • 1 cup half and half cream (or milk)
  • ½ teaspoon white pepper ((or black pepper))

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Prepare potatoes: Make sure all the potatoes are cut into equal size pieces so that they all cook at the same time. Place the potatoes into a large pot and fill it with cold water, enough to fully cover the potatoes. Add about 1 tsp of salt to the water and stir.
  • Boil potatoes: Bring the potatoes to a boil over high heat, then reduce the heat to a medium and cook for about 15 minutes or until the potatoes are fork tender.
  • Drain and add the rest of ingredients: Drain the potatoes and add them to the bowl of your mixer. Mix the potatoes using the whisk attachment on medium until mashed. Add the butter, half and half, white pepper and a pinch of salt. 
  • Mix until smooth: Mix the potatoes until smooth and fluffy. Taste for salt and adjust to taste.

Equipment

  • KitchenAid Hand Mixer

Video

Notes

  1. Potatoes: Use the right potatoes as Yukon golds or Russets. Make sure you cut your potatoes in cubes of equal size so that they cook at the same time.
  2. Salt your water: Just like you always salt your pasta water, you need to salt the water that the potatoes cook in. The starch granules swell and absorb water and salt. If you add salt while cooking the potatoes, you won’t need to add as much later on.
  3. Drain your potatoes well after cooking to avoid mushy potatoes.
  4. Butter: Let the butter come to room temperature before melting it into the hot potatoes or what I do is add the butter to the hot potatoes and it melts quickly.
  5. Using a mixer like my mom does will result in extra fluffy and whipped potatoes!
  6. Always taste for seasoning and adjust with salt and pepper as necessary.
  7. These potatoes are great for make ahead meals because they can be frozen for up to 10 months!
  8. Store leftover mashed potatoes in an airtight container in the refrigerator for 3 to 5 days.

Nutrition Information

Serving: 1servingCalories: 222kcal (11%)Carbohydrates: 29g (10%)Protein: 6g (12%)Fat: 9g (14%)Saturated Fat: 5g (31%)Cholesterol: 26mg (9%)Sodium: 376mg (16%)Potassium: 975mg (28%)Fiber: 5g (21%)Vitamin A: 285IU (6%)Vitamin C: 26.2mg (32%)Calcium: 102mg (10%)Iron: 7.3mg (41%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

creamy mashed potatoes in a white bowl garnished with parsley.

Did You Make This?

We love seeing what you made! Tag us on Instagram at @jocooks or hashtag #jocooks so we can see your creations!

Rate Recipe
Add Your Photo!
  • 1250
Home Recipes
Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
iPad showing title of ebook 30 recipes from around the world
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

19 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Irene Diep
Irene Diep
Posted: 10 months ago

I use heavy whipping cream in my mashed potatoes everyone loves them!

0
Reply
UmmAli
UmmAli
Posted: 1 year ago

5 stars
Hi Jo!

Absolutely delicious. So creamy, light and fluffy. My first time and definitely going to make it again.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  UmmAli
Posted: 1 year ago

Glad you liked them!

0
Reply
Nedra Shaw
Nedra Shaw
Posted: 2 years ago

I can’t wait to try this recipe with adding raw eggs! I’ve never done that before. How many eggs do you use?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Nedra Shaw
Posted: 2 years ago

Just 1. 🙂

0
Reply
Mel L.
Mel L.
Posted: 3 years ago

Do you think it tastes better if you make and then serve right away or can you make them 1 or 2 days before without compromising taste?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Mel L.
Posted: 3 years ago

Hi Mel! I always think mashed potatoes are best if served right away, however you can store them in the fridge for a day or two and then just reheat them in the microwave or oven before serving.

0
Reply
Peggy
Peggy
Posted: 3 years ago

Have you ever added cream cheese to mashed potatoes? Try it sometime. I bet you’ll like it. My husband makes ours and they are swoon worthy.

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Peggy
Posted: 3 years ago

That sounds amazing! We’ll have to try it.

0
Reply
Florence Mullins
Florence Mullins
Posted: 4 years ago

5 stars
Yummy!

0
Reply
Cookie
Cookie
Posted: 5 years ago

I have always used evaporated milk when I make mashed potatoes it has a creamy texture and taste like half & half. I always get compliCments on my potatoes

0
Reply
Carol Spear
Carol Spear
Posted: 5 years ago

5 stars
I made your garlic and smoked paprika chicken with the slow cooker mashed potatoes for dinner last night. OMG everything was sooooooo good. The chicken was fall off the bone tender and the marinade was full of flavour and had just the right amount of heat for a cool autumn night. As for slow cooker mashed potatoes – where have you been all my life?! My daughter is a mashed potato fiend so you can be sure I will be sending this recipe to her.
These are not the first of your recipes I have fallen in love with but I thought it was about time I said thank you. Between you and Nagi, I never have to look further than your sites when I am looking for dinner or dessert ideas. Awesome!!!!!!!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Carol Spear
Posted: 5 years ago

Thanks, Carol! That’s so sweet of you!

0
Reply
Barbara Macey
Barbara Macey
Posted: 5 years ago

4 stars
Jo,

Like you, mashed potatoes are my favorite side dish, in fact my family almost drools as they are brought to the table.

I grew up on a farm where foods of all kinds were plentiful from where our vegetable gardens & meats were raised kindly & well fed. Many of our meals found all family members together eating at the very large table. When the foods were discussed & who would make them my aunt was the only one who ever made the mashed potatoes. The creams & butters were more than plentiful & she used huge amounts freshly churned butter & BUTTERMILK. Our aunts legacy continues at holidays when we converge from around the world to celebrate together & you should hear the stories that each of us relates. I love your mashed potato recipe & will definitely make them sometime but our aunts “no recipe, just by looks” potatoes will always hold us in god stead.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Barbara Macey
Posted: 5 years ago

Yes I totally understand the no recipe mashed potatoes, my mom’s is like that, but I figured you guys wanted some exact measurements. LOL Interesting though, I’ve tried all sorts of things in my mashed potatoes, but how have I never tried buttermilk, on my to do for next time I make them. 🙂

0
Reply
Karen @ The Food Charlatan
Karen @ The Food Charlatan
Posted: 5 years ago

Seriously, nothing beats mom’s mashed potatoes, right? That photo with the chicken on top is killing me!! Thanksgiving here we come 🙂

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Karen @ The Food Charlatan
Posted: 5 years ago

Mom’s food is always the best!

0
Reply
Sherry Cull
Sherry Cull
Posted: 5 years ago

4 stars
This sounds exactly the way my Dad made them except he used a good old hand masher!
Thanks for all your posts Jo!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Sherry Cull
Posted: 5 years ago

My pleasure, Sherry!

0
Reply

sidebar

Headshot of Joanna Cismaru

Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
Collage of recipe ebooks
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

Pasta Favorites

baked mac and cheese in a black cast iron skillet.
45 mins

Baked Mac And Cheese

freshly made crack chicken penne with a wooden spoon in a skillet.
40 mins

Crack Chicken Penne

chicken pot pie pasta in a white serving bowl with a wooden serving spoon.
50 mins

Chicken Pot Pie Pasta

freshly made one pot pasta in a dutch oven.
20 mins

One Pot Pasta

tomato spinach chicken pasta in a white bowl.
30 mins

Tomato Spinach Chicken Pasta

homemade hamburger helper lasagna from scratch in a skillet.
30 mins

One Pot Hamburger Helper Lasagna

baked feta pasta in a white bowl garnished with fresh basil.
50 mins

Baked Feta Pasta (Tik Tok Pasta)

sideview shot of chicken fajita pasta in a white bowl with a fork inside
45 mins

Chicken Fajita Pasta

side close up shot of swedish meatball pasta in a beige braised garnished with parsley
30 mins

Swedish Meatball Pasta

overhead shot of a bowl of haluski
40 mins

Haluski (Cabbage and Noodles)

A stack of cookbooks
Grab a copy!

My Cookbooks

Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Dinner Favorites

smothered pork chops in a skillet garnished with parsley.
1 hr 15 mins

Smothered Pork Chops

a wooden spoon lifting a salisbury steak out of the skillet
30 mins

Salisbury Steak

beef lo mein in a black wok.
30 mins

Beef Lo Mein

side shot of beef and broccoli in a skillet
15 mins

Easy Beef and Broccoli Stir Fry

shepherd's pie in a skillet with a serving taken out of it.
1 hr 25 mins

Skillet Shepherd’s Pie

a serving spoon inside a skillet with chicken broccoli rice casserole.
30 mins

One Pot Cheesy Chicken Broccoli Rice Casserole

side view shot of two italian stuffed peppers in a bowl
2 hrs 30 mins

Italian Stuffed Peppers

side view shot of a bowl with a scoop of spaghetti bolognese in it
40 mins

Spaghetti Bolognese

Facebook
Instagram
Pinterest
YouTube
TikTok
Visit our Other Site: Craving Home Cooked

Explore

Recipes
Cookbooks
About Jo
Contact

Legal

Privacy Policy
Accessibility
Disclaimers
© 2023 Jo Cooks
Site Credits
Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
wpDiscuz