HOMEMADE MASHED POTATOES are a classic side dish that is beloved by many. Whether you’re serving them alongside a Thanksgiving turkey or as a comforting side dish for a weeknight meal, mashed potatoes are a staple in many households. While store-bought mashed potatoes can be convenient, there’s nothing quite like the taste and texture of homemade mashed potatoes. In this article, we’ll take a closer look at how to make homemade mashed potatoes that are fluffy, creamy, and full of flavor.
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In conclusion, making homemade mashed potatoes is easy, delicious, and satisfying. With just a few simple ingredients, you can create a side dish that everyone will love. So next time you’re in the mood for mashed potatoes, skip the store-bought version and make them from scratch at home. Your taste buds will thank you!
How Many Potatoes Per Person?
When planning to make HOMEMADE MASHED POTATOES, it’s important to consider how many potatoes you’ll need per person. The answer to this question depends on a few factors, such as the size of the potatoes, the appetite of the people you’re serving, and whether or not you plan to have other side dishes.
As a general rule of thumb, you can estimate that one medium-sized potato (about 5 ounces or 150 grams) will yield about one serving of mashed potatoes. However, if you’re serving a group of people with bigger appetites, you may want to plan for closer to one and a half potatoes per person.
If you’re not sure how many potatoes to buy, a good starting point is to estimate about one potato per person, and then adjust your quantities as needed. It’s always better to have a little too much than not enough, as leftover mashed potatoes can easily be reheated and enjoyed as a snack or side dish for another meal.
In addition to the number of potatoes you need, you should also consider the type of potatoes you’re using. Russet or Yukon Gold potatoes are popular choices for mashed potatoes because they are starchy and yield a fluffy, creamy texture. Keep in mind that larger potatoes will take longer to cook than smaller ones, so plan your cooking time accordingly.
Overall, the amount of potatoes you need per person can vary depending on a few different factors. As a general guideline, plan for one medium-sized potato per person, and adjust as needed based on the size of the potatoes, the appetite of your guests, and any other side dishes you plan to serve.
Tips for Perfect Homemade Mashed Potatoes:
- Use starchy potatoes, such as russet or Yukon gold, for the fluffiest HOMEMADE MASHED POTATOES.
- Don’t overcook the potatoes or they will become mushy and waterlogged.
- Warm the milk and butter before adding them to the potatoes to prevent the mashed potatoes from becoming cold.
- Use a potato masher or fork to mash the potatoes. Don’t use a blender or food processor, as this will make the potatoes gluey.
- Season the mashed potatoes to taste with salt and pepper. Don’t be afraid to add a generous amount of salt, as this will bring out the flavor of the potatoes.
- Experiment with different herbs and spices to add flavor to your mashed potatoes. Chopped garlic, grated Parmesan cheese, and chopped fresh rosemary are all delicious additions.
Can You Peel Potatoes Ahead of Time?
Yes, you can peel HOMEMADE MASHED POTATOES ahead of time if you’re planning to use them for mashed potatoes or another dish. Peeling potatoes in advance can save you time and make meal preparation easier, especially if you’re cooking for a large group of people. However, there are a few things to keep in mind when peeling potatoes ahead of time:
- Store peeled potatoes in water: Once you’ve peeled the potatoes, place them in a bowl of cold water to prevent them from turning brown. Make sure the water covers the potatoes completely and store them in the refrigerator until you’re ready to cook.
- Don’t peel too far in advance: Peeled potatoes can start to oxidize and turn brown if they’re left in water for too long. Ideally, you should peel the potatoes no more than a few hours before you plan to cook them.
- Drain and dry the potatoes before cooking: Before using the potatoes, drain them well and pat them dry with a clean towel. Excess moisture can affect the texture of the potatoes and make them watery when cooked.
- Store in an airtight container: If you’re not going to use the potatoes right away, transfer them to an airtight container and store them in the refrigerator for up to 24 hours.
- Consider boiling potatoes with the skin on: Another option is to boil the potatoes with the skin on and then peel them once they’re cooked and cooled. This can help prevent the potatoes from turning brown and is a good option if you need to peel the potatoes several hours in advance.
Overall, peeling potatoes ahead of time can be a time-saving and convenient option, as long as you take the necessary precautions to prevent the potatoes from turning brown or becoming waterlogged.
HOMEMADE MASHED POTATOES are a classic side dish that can be made ahead of time, making them a convenient option for busy weeknights or holiday gatherings. Here is a make-ahead method for mashed potatoes:
- Prepare the potatoes: Peel and cut the potatoes into evenly sized pieces. Rinse them well under cold water to remove any excess starch.
- Cook the potatoes: Place the potatoes in a large pot and cover them with cold water. Bring the water to a boil over high heat and then reduce the heat to medium-low. Simmer the potatoes until they’re tender when pierced with a fork, about 15-20 minutes.
- Drain and mash the potatoes: Drain the potatoes in a colander and then return them to the pot. Mash the potatoes with a potato masher or a hand mixer until they’re smooth and creamy. Add butter, milk, salt, and pepper to taste, and continue mashing until the ingredients are fully incorporated.
- Chill the potatoes: Transfer the HOMEMADE MASHED POTATOES to a large bowl and cover it tightly with plastic wrap. Refrigerate the potatoes until you’re ready to serve, up to 24 hours.
- Reheat the potatoes: When you’re ready to serve the mashed potatoes, preheat the oven to 350°F (175°C). Remove the plastic wrap from the bowl and cover the potatoes with foil. Bake the potatoes in the oven for 30-40 minutes, or until they’re heated through.
- Serve and enjoy: Remove the foil from the bowl and give the mashed potatoes a good stir before serving. Garnish with chopped fresh herbs, if desired, and serve hot.
By following this make-ahead method, you can have delicious, creamy mashed potatoes ready to go whenever you need them, without sacrificing flavor or texture.
How to Reheat Mashed Potatoes?
Reheating mashed potatoes is a simple process, and there are a few different methods you can use:
- Microwave: Place the desired amount of mashed potatoes in a microwave-safe bowl and cover it with a damp paper towel or plastic wrap. Microwave on high for 1-2 minutes, stirring occasionally, until the potatoes are heated through.
- Stovetop: Place the mashed potatoes in a saucepan and heat over medium-low heat, stirring occasionally, until the potatoes are heated through. You may need to add a splash of milk or cream to help loosen the potatoes as they heat.
- Oven: Preheat the oven to 350°F (175°C). Transfer the mashed potatoes to an oven-safe dish and cover it with foil. Bake for 20-30 minutes, or until the potatoes are heated through.
- Slow cooker: Place the mashed potatoes in a slow cooker and heat on low for 2-3 hours, stirring occasionally, until the potatoes are heated through. This method is especially convenient for large gatherings or potluck events.
No matter which method you choose, be sure to stir the HOMEMADE MASHED POTATOES occasionally as they heat to ensure they heat evenly and don’t dry out. You can also add a little milk, butter, or sour cream to the mashed potatoes as you reheat them to help keep them moist and creamy. Enjoy!
HOMEMADE MASHED POTATOES
2 lbs. potatoes (russet or Yukon gold)
1/2 cup milk
4 tbsp butter
Salt and pepper to taste
Optional: chopped fresh herbs such as chives, parsley or thyme
- Peel and rinse the potatoes under cold running water. Cut the potatoes into evenly sized chunks to ensure they cook evenly.
- Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt to the water.
- Bring the water to a boil over high heat. Reduce the heat to medium-low and simmer the potatoes for 15-20 minutes, or until they are tender when pierced with a fork.
- Drain the potatoes in a colander and return them to the pot.
- Add the milk and butter to the pot with the potatoes.
- Mash the potatoes with a potato masher or a fork until they are smooth and creamy. If you like your mashed potatoes chunky, you can leave some chunks in the mixture.
- Season the mashed potatoes with salt and pepper to taste. Add chopped fresh herbs, such as chives, parsley, or thyme, for extra flavor and color.
- Serve the mashed potatoes hot, garnished with additional fresh herbs, if desired.