How to Make Mashed Potatoes Easy From Scratch

There’s something irresistibly comforting about mashed potatoes—creamy, fluffy, and the perfect side dish for almost any meal. Whether you’re whipping them up for a weeknight dinner or preparing for a holiday feast, mashed potatoes can be as simple or as decadent as you like.

But have you ever found yourself wondering how to make them the easiest way possible, from scratch, without milk, or even how to prepare them a day ahead? If so, you’re in the right place!

In this guide, we’ll walk you through every step, from choosing the right potatoes to mashing techniques. By the end, you’ll have mastered multiple ways to make perfect mashed potatoes every time.

How to Make Mashed Potatoes Easy

Let’s start with the most straightforward version. Sometimes, all you want is a quick, no-fuss way to make mashed potatoes without sacrificing that creamy, buttery flavor.

Ingredients:

• 2 pounds of potatoes (Yukon Gold or Russet work well)
• 4 tablespoons of butter
• 1/2 cup of milk or cream (use any kind of milk you have on hand)
• Salt and pepper to taste

Steps:

1. Peel and chop the potatoes. The smaller you chop them, the quicker they will cook. Aim for pieces about 1-2 inches wide.
2. Boil the potatoes. Add the chopped potatoes to a large pot of cold water. Bring it to a boil over high heat, then reduce the heat to medium and let them simmer for about 15-20 minutes. They’re ready when a fork easily slides into the potatoes without resistance.
3. Drain and mash. Drain the potatoes and return them to the pot (this helps them dry out slightly, leading to fluffier mashed potatoes). Add butter and a splash of milk or cream. Use a potato masher, fork, or hand mixer to mash the potatoes until smooth. Add more milk as needed for a creamier texture.
4. Season and serve. Season with salt and pepper to taste, and serve immediately. You can also add extra butter on top for a richer flavor.

That’s it—four simple steps to delicious mashed potatoes! Feel free to customize by adding garlic, cheese, or herbs like parsley or chives.

How to Make Mashed Potatoes From Scratch

If you’re ready to elevate your mashed potato game, making them entirely from scratch is the way to go. This method focuses on technique and ingredients, giving you perfectly smooth and flavorful mashed potatoes every time.

Ingredients:

• 2 pounds of Russet or Yukon Gold potatoes
• 1/2 cup unsalted butter (cut into chunks)
• 1/2 cup heavy cream or whole milk (warmed)
• Salt to taste
• Freshly ground black pepper (optional)
• Fresh herbs (optional, for garnish)

Steps:

1. Choose the right potatoes. Russet potatoes are perfect for light and fluffy mashed potatoes, while Yukon Golds offer a buttery and creamy texture. The choice depends on your preference.
2. Peel and cut the potatoes. Peel the potatoes (if desired) and cut them into even-sized chunks, about 2 inches each. This ensures they cook evenly.
3. Boil the potatoes. Place the potato chunks into a large pot of cold, salted water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 15-20 minutes until the potatoes are fork-tender. Be sure not to overcook them, as this can make your potatoes watery.
4. Drain and dry. Drain the potatoes and return them to the hot pot to evaporate any excess moisture. Let them sit for a minute or two before mashing.
5. Mash the potatoes. Use a potato masher or, for an even smoother texture, a potato ricer. If you’re going for silky mashed potatoes, a ricer helps break down the potatoes more finely.
6. Add butter and cream. Slowly incorporate chunks of butter into the potatoes while they’re still hot, mashing as you go. Then gradually add warm cream or milk, continuing to mash until you reach your desired consistency.
7. Season and serve. Taste your mashed potatoes and adjust the seasoning. Sprinkle with a pinch of salt and freshly ground pepper if desired. Garnish with fresh herbs like chives or parsley for a fresh finish.

This method gives you rich, buttery mashed potatoes with a smooth, luxurious texture. If you’re preparing a meal to impress, this is your go-to method for restaurant-quality results.

How to Make Mashed Potatoes Without Milk

Whether you’re lactose intolerant, out of milk, or just want a dairy-free option, you can still enjoy creamy mashed potatoes without using milk. Here’s how:

Ingredients:

• 2 pounds of potatoes (Yukon Gold or Russet)
• 1/4 cup olive oil (or vegan butter)
• 1/2 cup vegetable broth (or water)
• Salt and pepper to taste
• Garlic (optional)
• Fresh herbs (optional, for garnish)

Steps:

1. Prepare the potatoes. Peel and chop the potatoes into 1-2 inch chunks. If you want a little extra flavor, toss in a few garlic cloves during the boiling process.
2. Boil the potatoes. Place the potatoes (and garlic, if using) in a large pot and cover with cold water. Bring to a boil and cook for about 15-20 minutes until fork-tender.
3. Drain and dry. Drain the potatoes and return them to the pot for a minute to help evaporate excess water.
4. Mash the potatoes. Use a masher or fork to start mashing the potatoes. Instead of adding milk, drizzle in olive oil or melted vegan butter for that creamy texture. Gradually add vegetable broth or water, a little at a time, until the potatoes reach your desired consistency. The olive oil adds richness and flavor, while the broth ensures the potatoes remain light and smooth.
5. Season and serve. Add salt and pepper to taste. Feel free to top with fresh herbs like thyme or parsley for added flavor.

This method makes delicious, dairy-free mashed potatoes that still deliver on taste and texture. The olive oil gives a silky smooth finish, and the vegetable broth keeps them light.

How to Make Mashed Potatoes a Day Ahead

Mashed potatoes are perfect for making ahead of time, especially if you’re prepping for a big event or holiday meal. The trick is keeping them creamy and avoiding any dryness or graininess after reheating.

Ingredients:

• 2 pounds of potatoes (Yukon Gold or Russet)
• 1/2 cup butter
• 1/2 cup milk or cream
• Salt and pepper to taste

Steps:

1. Prepare the potatoes as usual. Follow any of the methods above to make your mashed potatoes.
2. Cool and store. After mashing, let the potatoes cool to room temperature. Transfer them to an airtight container or a casserole dish covered with plastic wrap or foil. Store in the refrigerator for up to 24 hours.
3. Reheating. When you’re ready to serve your make-ahead mashed potatoes, preheat the oven to 350°F. Transfer the potatoes to an oven-safe dish (if they aren’t already in one). Add a few tablespoons of milk or cream on top and a couple of pats of butter. Cover the dish with foil to keep the moisture in and bake for about 20-30 minutes, or until heated through.
4. Stir and serve. Once the potatoes are hot, give them a good stir to incorporate any melted butter and milk that might be sitting on top. Taste and adjust the seasoning if needed before serving.

Bonus Tips:

• Use a slow cooker. If you don’t want to bother with the oven, you can also reheat mashed potatoes in a slow cooker. Add a splash of milk and butter, set the cooker on low, and heat for 2-3 hours, stirring occasionally.
• Microwave reheating. For smaller batches, microwaving works well. Place the mashed potatoes in a microwave-safe dish, add a little milk, and cover with a lid or plastic wrap. Heat in 1-minute increments, stirring between each, until warmed through.

Make-ahead mashed potatoes are a lifesaver when you’re juggling multiple dishes or hosting a large crowd. The best part is, they taste just as good as freshly made potatoes when reheated properly.