In grandma’s kitchen, mashed potatoes were never an afterthought. They were a star on the table — smooth, rich, and seasoned to perfection. Whether served with gravy, alongside roast beef, or with a pat of melting butter, her mashed potatoes were the ultimate comfort food side dish.
In this guide, we’ll show you how to make classic creamy mashed potatoes from scratch — the way grandma always did them: simple, hearty, and irresistibly good.
Why These Mashed Potatoes Are So Loved
- Perfectly fluffy and smooth
- Rich in butter and creaminess
- Seasoned just right — not bland, not salty
- Made with real potatoes, not flakes
- A versatile base for countless meals
Let’s begin with the basics.
Ingredients for Grandma’s Mashed Potatoes
This recipe serves 4 to 6 people.
- 2 pounds (900g) Yukon Gold or Russet potatoes, peeled and cut into chunks
- 4 tablespoons unsalted butter (plus more for topping)
- ½ to ¾ cup whole milk or cream (warmed)
- Salt to taste (about 1 ½ teaspoons)
- Freshly ground black pepper, to taste
- Optional: garlic, sour cream, cream cheese, or herbs for added flavor
Yukon Gold gives a buttery texture, while Russet makes it fluffy. A mix works beautifully too.
Step-by-Step Instructions
1. Boil the Potatoes
Place the peeled, chopped potatoes in a large pot. Cover with cold, salted water.
Bring to a boil and simmer for 15–20 minutes, or until fork-tender.
Grandma’s Tip: Always start with cold water so the potatoes cook evenly.
2. Drain and Dry
Drain the potatoes and return them to the pot.
Place the pot back on low heat for 1–2 minutes, stirring occasionally — this helps evaporate excess water and makes the mash creamier.
3. Mash the Potatoes
Use a potato masher, ricer, or hand mixer (depending on your desired texture). Mash until smooth.
4. Add Butter and Milk
Stir in butter until fully melted.
Gradually add warm milk (or cream), a little at a time, until you reach your desired consistency — fluffy, smooth, and creamy.
5. Season to Taste
Add salt and pepper to taste. Stir well and taste again.
If desired, stir in extras like garlic, sour cream, or herbs.
6. Serve Warm
Transfer to a serving dish. Top with a pat of butter, chopped parsley, or gravy if desired.
Serve immediately while hot and fresh.
Add-In Variations
Customize your mashed potatoes to suit the meal or occasion:
- Garlic Mashed Potatoes: Add roasted or sautéed garlic cloves
- Cheddar & Chive Mash: Stir in sharp cheddar and fresh chives
- Sour Cream & Onion: Mix in sour cream and caramelized onions
- Cream Cheese Mash: Add 2–3 tablespoons of cream cheese for extra richness
- Herb Mash: Fold in fresh thyme, rosemary, or dill
How to Make Ahead and Store
Make-Ahead:
- Prepare mashed potatoes, then place in a buttered baking dish
- Cover and refrigerate up to 2 days
- Reheat in the oven at 175°C (350°F), covered with foil, until warm
Store Leftovers:
- Refrigerate in an airtight container for up to 4 days
Reheat:
- Stovetop: Reheat gently with a splash of milk and butter
- Microwave: Reheat in short bursts, stirring often
- Oven: Cover with foil and heat until warm through
Grandma’s Tips for the Best Mashed Potatoes
- Don’t overmix — especially with a mixer, or you’ll get gluey texture
- Warm the milk and butter before adding
- Salt the water — this seasons the potatoes from within
- Choose the right potato — starchy is best for fluffiness
- Mash while hot — they absorb ingredients better warm
Serving Ideas
These mashed potatoes go beautifully with:
- Roast chicken or turkey
- Pot roast or meatloaf
- Gravy, mushroom sauce, or butter drizzles
- Grilled veggies or sautéed greens
Or enjoy them with just a spoon — grandma certainly did!
Final Thoughts: A Side Dish with Soul
Grandma’s mashed potatoes weren’t just filler on the plate — they were part of the memory. Passed around the table in a warm bowl, scooped generously with love, and always, always made from scratch.
Now you can keep the tradition alive with this rich, fluffy, and foolproof recipe that’s been loved for generations.