This homemade mashed potatoes recipe is the best easy mashed potato recipe you are going to find! Smooth potatoes bursting with flavor that make the perfect side dish!
If you are looking for how to make mashed potatoes you have found the right spot! You will have amazingly smooth and fluffy homemade potatoes that everyone will love when you make this easy recipe.
The Best Homemade Mashed Potatoes
The PERFECT Side Dish!
Mashed potatoes are one of the easiest side dish recipes you can make, and they are amazingly flavorful. There is just something about buttery creamy mashed potatoes that just make the perfect side dish. They go amazing with so many main dish recipes, including pan seared chicken and mushrooms, garlic parmesan pork chops and pork meatloaf.
As much as I love amazing main dishes, side dishes are also a big part of making an amazing meal. I don’t just make these for holiday dinners like Christmas and Thanksgiving. This is the recipe I use anytime I am making mashed potatoes. If I have extras then I freeze them and use them for later, since it is so easy to make a large batch of them.
Looking for more side dish recipes? Check these out!
- Baked Mac and Cheese
- White Cheddar Mac and Cheese
- Lemon Roasted Asparagus
- Green beans with bacon
- Cheesy Brussel Sprouts with Bacon
- Sweet potato Casserole
What Kind of Potatoes do I Use?
I personally prefer to use yukon gold potatoes when I am making mashed potatoes, however you can change them out for Russet potatoes, red potatoes and Idaho potatoes when you are making this recipe.
Do I need to peel potatoes?
This is all on your preference. I make them with the skin on and I make them with out the skin, it really all depends on my mood and the amount of time that I have to make them.
If you are wanting to peel the potatoes, you want to peel them before you boil them.
I do find that it is easier to mash the potatoes when I leave the skin on them if I cut the potatoes into quarters before boiling them. Smaller pieces of potato skin are easier to mash.
How to Boil Potatoes
My preferred method of cooking potatoes is boiling them, some people bake them before mashing them but I don’t like how the skin is when they are baked. To boil potatoes add them to a large stock pot, add a pinch of salt and then fill the stock pot with cold water.
Next turn the heat on the stove upto high heat, put the pot on the stove. Bring the water to a rapid boil and boil for 15-20 minutes.
Depending on the size of the potato it can take a little bit longer for them to be done boiling. You will know they are done boiling when you can gently stab them with a fork and they are soft and the fork goes in.
When they are done boiling drain the potatoes in a strainer and let them sit for 5 minutes before adding them back into the stockpot.
Can I freeze Mashed potatoes?
Yes! You can totally freeze them and it is super easy! When you reheat them they still taste just as amazing as they did fresh! It is important to make sure there is enough fat content in the mashed potatoes you are freezing or you will end up with grainy and gross potatoes.
How to Freeze Mashed Potatoes
There are two ways to freeze mashed potatoes, you can freeze them in individual servings or as a large batch. First you need to let the potatoes cool completely no matter which way you are freezing them.
If you are freezing them as single servings line a baking sheet with parchment paper. Then scoop 1/2 cup – 1 cup of mashed potatoes and place it on the baking sheet. Continue until all of your mashed potatoes are set up and then place the baking sheet in the freezer for 3-4 hours. Once they are completely frozen, remove the potatoes from the baking sheet and store them in a freezer ziplock bag.
If you are freezing them in a large batch, once the potatoes are cooled scoop them into a freezer safe container or a large ziplock bag. Put the lid on tight and put in the freezer.
How long do mashed potatoes last in the freezer?
They will last in the freezer for 10-12 months as long as they are in an air tight container or in a sealed ziploc bag.
How to thaw frozen mashed potatoes
To thaw, remove them from the freezer the night before you want to use them and place them in the fridge.
How to Reheat Mashed potatoes
There are a few ways to reheat potatoes once you have defrosted them. All of them will give you amazing reheated mashed potatoes.
Reheat Mashed Potatoes in a Slowcooker.
Add the defrosted potatoes to the crockpot, turn it on low and add in half a cup of butter.
Reheat in a pan on the stove.
Add the potatoes to a nonstick pan, on medium heat on the stove. Stir constantly while heating the potatoes for 8-10 minutes. Add extra butter if needed.
Reheat Mashed potatoes in the microwave.
Add the defrosted potatoes to a microwave safe bowl and heat for 3-5 minutes depending on how much mashed potatoes you have. Stir and then reheat a little bit longer if needed until the potatoes are fully warmed.
Mashed Potatoes Recipe Ingredients
- 5 pounds yukon gold potatoes
- 2 16 ounces containers of sour cream
- 1/2 cup butter
- 1 white onion
- 2 teaspoons salt
- 2 teaspoons black pepper
How to Make The Best Mashed Potatoes Recipe
Boil the potatoes in a large stock pot until they are soft. Once they are done, drain in the sink with a colander and let sit for 5 minutes.
While the potatoes are boiling dice your onion and cut the butter into small chunks and set aside.
Return the potatoes to the stock pot and mash with a potato masher. Mash to the desired consistency.
Once at the consistency wanted add both containers sour cream, diced onion, butter, salt and pepper. Use a large spoon to mix everything together until blended and smooth. If you need to make them smoother you can use the potato masher to mash them some more.
Looking for more potato recipes? Check these out!
- Hasselback potatoes
- Smashed Potatoes
- Oven Roasted Potatoes
- Garlic Parmesan Potato Chips
- Baked Potato Soup
homemade mashed potatoes
- How to Make The Best Mashed Potatoes Recipe
- Boil the potatoes in a large stock pot until they are soft. Once they are done, drain in the sink with a colander and let sit for 5 minutes.
- While the potatoes are boiling dice your onion and cut the butter into small chunks and set aside.
- Return the potatoes to the stock pot and mash with a potato masher. Mash to the desired consistency.
- Once at the consistency wanted add both containers sour cream, diced onion, butter, salt and pepper. Use a large spoon to mix everything together until blended and smooth. If you need to make them smoother you can use the potato masher to mash them some more.
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