About This Recipe
Few dishes capture the heart of comfort food quite like mashed potatoes. For generations, families have gathered around the table to enjoy this timeless side dish, and no version feels quite as satisfying as Grandma’s. Her creamy, buttery mashed potatoes are a staple for Sunday dinners, holiday feasts, and weeknight meals alike.
What makes Grandma’s mashed potatoes so special is not just the simple ingredients but the method. From the type of potatoes she chooses to the way she whips them, every step contributes to their famously smooth texture and rich flavor. The result is a bowl of mashed potatoes that is velvety, flavorful, and endlessly comforting.
Ingredients
- 3 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
- 1 teaspoon salt (for boiling water)
- ½ cup unsalted butter, softened
- ¾ cup heavy cream or whole milk, warmed
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- Optional garnish: chopped parsley or chives
Step by Step Instructions
- Prepare the potatoes: Peel the potatoes and cut them into even chunks to ensure they cook evenly.
- Boil the potatoes: Place the chunks in a large pot, cover with cold water, and add a teaspoon of salt. Bring to a boil and cook for 15 to 20 minutes, or until the potatoes are tender and easily pierced with a fork.
- Drain thoroughly: Drain the potatoes in a colander and allow them to rest for 2 to 3 minutes to release excess steam. This prevents watery mashed potatoes.
- Mash the potatoes: Return the potatoes to the pot. Using a potato masher, ricer, or food mill, mash until smooth. For the creamiest results, a ricer is recommended.
- Add butter and cream: Warm the cream or milk before adding to the potatoes. Stir in the softened butter first, then gradually pour in the warm cream, mixing gently until the potatoes reach your desired consistency.
- Season to perfection: Add salt and black pepper to taste. Adjust as needed.
- Serve and garnish: Transfer to a serving bowl and top with a pat of butter or a sprinkle of chopped parsley for presentation.
Tips for Success
- Always start potatoes in cold water to ensure even cooking.
- Use Yukon Gold for a naturally buttery flavor or Russet potatoes for a lighter, fluffier mash.
- Warm the dairy before adding it to prevent shocking the potatoes, which can make them gluey.
- Do not overmix; excessive stirring can release too much starch, resulting in a gummy texture.
- Taste frequently while seasoning to achieve the perfect balance.
What to Serve with Grandma’s Mashed Potatoes
Mashed potatoes are one of the most versatile side dishes, pairing beautifully with almost any main course. Popular pairings include:
- Roasted chicken or turkey for a traditional Sunday dinner or holiday meal.
- Grilled steak or meatloaf for a hearty and comforting plate.
- Baked salmon or pan-seared fish for a balanced combination.
- Vegetarian mains like lentil loaf, sautéed mushrooms, or roasted vegetables.
Meal Prep and Make-Ahead Options
- Make ahead: Prepare mashed potatoes up to 24 hours in advance. Store in the refrigerator and reheat gently with an extra splash of cream or milk to restore creaminess.
- Freezing: Mashed potatoes can be frozen in airtight containers for up to 2 months. Thaw overnight in the refrigerator and warm slowly on the stovetop with added cream or butter.
- Storing leftovers: Keep refrigerated in an airtight container for up to 4 days.
FAQ
Can I use a hand mixer to mash the potatoes?
Yes, but use it on low speed and avoid overmixing. A potato ricer or masher yields the best texture.
Should I peel the potatoes?
For a rustic texture, you can leave the skins on. For smooth and creamy mashed potatoes, peeling is recommended.
Can I substitute milk for cream?
Yes. Whole milk works well, but cream adds a richer flavor. For a lighter option, use broth or a mix of milk and broth.
How do I keep mashed potatoes warm for serving?
Place them in a heatproof bowl over a pot of simmering water, cover, and stir occasionally. You can also keep them warm in a slow cooker set on low.
You Must Know
The secret to Grandma’s creamy mashed potatoes is not just in the ingredients but in the little details. Starting with cold water ensures the potatoes cook evenly from the inside out. Letting them rest after draining prevents excess water from diluting the flavor. Warming the dairy before mixing keeps the potatoes fluffy and smooth. Above all, patience in mashing and seasoning makes the difference between ordinary and extraordinary mashed potatoes.
Storage Tips
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat on the stovetop with added cream or butter for the best results.
- Freeze in portions for up to 2 months and thaw before reheating.
Conclusion
Grandma’s Mashed Potatoes are more than just a side dish; they are a memory of home, family, and tradition. This simple yet carefully crafted recipe produces the creamiest, most comforting potatoes you will ever taste. Perfect for holidays, special occasions, or weeknight dinners, they pair beautifully with any main dish while standing out on their own.