Preparing a steaming bowl of creamy mashed potatoes from scratch shouldn't be a challenging task. For some people, making the ultimate comfort food of mashed potatoes falls short of how Mom used to make them. You don't need to resort to drastic measures--just follow the steps listed to a better bowl of homemade mashed potatoes.
- Skill level:
- Moderately Easy
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Things you need
- Sauté pan
- Heavy whipping cream
- Whole milk
- Mixing bowl
- Sea salt
- Black pepper
Slice and cube several of your favorite type of potatoes and place them in a pot of cold water so the water just covers the potatoes. If you use boiling water, the potatoes become difficult to mash. It's up to you if you want to peel the potatoes or not. Unpeeled potatoes contain more vitamins than peeled ones.
Cook the potatoes until they are tender enough to pierce with a knife. Turn the stove top burner down to simmer to keep the potatoes warm.
Pull out a sauté pan and melt some butter in bottom of the pan. Add minced garlic and shallots and sauté until they're golden brown.
Add a 50/50 mixture of heavy whipping cream and whole milk to the pan. Turn the burner down to simmer and let the cream reduce until the liquid becomes thick.
Pour the potatoes into a colander over a sink. Place the drained potatoes into a mixing bowl. Season the potatoes with sea salt and cracked black pepper.
Mix the potatoes with a hand or stand mixer. Pour in the liquid mixture, making sure to not add too much liquid. Season the finished mashed potatoes from scratch with butter, salt and pepper.
Tips and warnings
- There are numerous variations in preparing mashed potatoes from scratch. Feel free to alter the recipe as you like, such as using different types of potatoes or adding seasonings.
- Different varieties of potatoes have different characteristics. Yukon Gold contain a high starch content with a smooth texture. Russets also have a high starch content but are grainy. The best potato to use is one that you prefer personally.
- Instead of a mixer, you can use a potato masher or ricer. If you use one of these, use an up and down motion to combine the ingredients.
- Don't pour cold water over the potatoes when draining them in the colander.
- Never over mix or use a food processor when mashing potatoes. The potatoes can end up with a glue-like texture.