Best 7 Good Old Fashioned Mashed Potato Recipes

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Mashed potatoes, a classic comfort food, have been a staple in kitchens worldwide for centuries. With its creamy, fluffy texture and versatile flavor that pairs well with a wide range of dishes, it's no wonder why this simple yet satisfying side dish remains a beloved favorite. Whether you prefer them smooth and creamy or with a few rustic lumps, there's a mashed potato recipe out there to suit every taste. From selecting the right potatoes to perfecting the cooking and mashing techniques, this article will guide you through the process of creating the perfect mashed potatoes that will delight your taste buds and warm your soul.

Check out the recipes below so you can choose the best recipe for yourself!

GOOD OLD-FASHIONED MASHED POTATO



Good Old-Fashioned Mashed Potato image

I was looking for a mashed potato recipe on Zaar and couldn't find one. So here it is. We have mashed potatoes with casserole, stew or just as a side. Also being gluten-free I often use a gluten free pastry for the base of a pie and just top it with mash. You can use any quantity of potatoes, butter and milk/cream to your preferences.

Provided by Jubes

Categories     Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 5

1 kg potato, peeled
50 g butter
3/4 cup cream (you can use a combination of both) or 3/4 cup milk (you can use a combination of both)
salt
white pepper, to taste

Steps:

  • Peel and cut potatoes into approx equal size pieces.
  • Add potatoes to a saucepan of boiling water and boil until tender.
  • Drain the potatoes and return them to the saucepan.
  • Use a masher or ricer to mash the potatoes with. The longer you mash the smoother it will be (I just hate it when my mash has lumps!).
  • Add the butter and mash it into the potatoes until melted. Add the milk/cream and mash until a smooth consistency is achieved. Add more milk/cream if you would like a softer or sloppier mash.
  • Add salt and pepper to taste.
  • You can also mash in some softened onions, garlic or spring onions.
  • You can also use sweet potato (kumara) or any variety of potato to make mash with.

Nutrition Facts : Calories 275, Fat 16.1, SaturatedFat 10.1, Cholesterol 51, Sodium 79.3, Carbohydrate 30, Fiber 3.7, Sugar 1.3, Protein 4.1

BEST OLD-FASHIONED MASHED POTATOES FOR A CROWD



Best Old-Fashioned Mashed Potatoes for a Crowd image

This is the country mash of your dreams. You don't even have to peel the potatoes before you start. Cooking them in their skins makes them more flavorful, and the skins slip off in a food mill.

Provided by Food Network

Categories     side-dish

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 5

4 pounds russet potatoes, scrubbed
Kosher salt
1 1/2 cups buttermilk
1 pound (4 sticks) unsalted butter, diced
Freshly ground black pepper

Steps:

  • Put the potatoes in a large saucepan, cover with cold water by about 1 inch and add 2 tablespoons salt. Bring to a boil, uncovered, over high heat, and then reduce the heat to medium-high and simmer briskly until fork tender, about 45 minutes. Drain the potatoes, reserving 1/2 cup of the water. Quarter the potatoes and pass them through a food mill or ricer back into the pan. (Peel them first if you are using a ricer). When the potatoes are almost done, heat the buttermilk in a small saucepan over medium-high heat to just under a simmer. Set aside; it will separate and look curdled but don't worry, it will mix in fine. Fold the buttermilk and reserved cooking water into the potatoes over low heat. Then fold in the butter a handful of pieces at a time until fully incorporated. Season with salt and pepper. Serve hot.

OLD FASHIONED MASHED POTATOES



Old Fashioned Mashed Potatoes image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 50m

Yield 20 servings

Number Of Ingredients 5

20 large Idaho potatoes, peeled and diced
4 cups (2 pounds or 8 sticks) unsalted butter
1 quart heavy cream
Salt and freshly ground black pepper
1 cup chives, chopped

Steps:

  • In a large saucepan boil the potatoes until fork tender, drain all the liquid and return to saucepan. Smash together with a potato masher removing all the lumps.
  • Add the butter and heavy cream, a little at a time, until you reach the required consistency. Add salt and pepper, to taste, and serve garnished with chopped chives.
  • Note: Just before finishing you could add any other flavorings desired!

TRADITIONAL MASHED POTATOES



Traditional Mashed Potatoes image

Mashed potatoes make a wonderful accompaniment to most any meal, so keep this recipe handy.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings (about 4-1/2 cups).

Number Of Ingredients 5

6 medium russet potatoes (about 2 pounds), peeled and cubed
1/2 cup warm whole milk or heavy whipping cream
1/4 cup butter, cubed
3/4 teaspoon salt
Dash pepper

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until easily pierced with a fork, 20-25 minutes. Drain. Add remaining ingredients; mash until light and fluffy.

Nutrition Facts : Calories 168 calories, Fat 8g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 367mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.

BASIC MASHED POTATOES



Basic Mashed Potatoes image

If you love good, old fashioned mashed potatoes this is the perfect recipe. Simple and delicious.

Provided by Esmee Williams

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 35m

Yield 4

Number Of Ingredients 4

2 pounds baking potatoes, peeled and quartered
2 tablespoons butter
1 cup milk
salt and pepper to taste

Steps:

  • Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
  • In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.

Nutrition Facts : Calories 257.1 calories, Carbohydrate 43.7 g, Cholesterol 20.1 mg, Fat 7.2 g, Fiber 3.7 g, Protein 5.6 g, SaturatedFat 4.5 g, Sodium 76.1 mg, Sugar 4.6 g

OLD-FASHIONED MASHED POTATOES



Old-Fashioned Mashed Potatoes image

Nothing fancy here, just good, basic mashed potatoes that are great as is or topped with your favorite gravy. For extra flavor, sprinkle with chopped chives.

Provided by Chef mariajane

Categories     Potato

Time 20m

Yield 12 serving(s)

Number Of Ingredients 5

5 lbs baking potatoes, peeled and cubed
3/4 cup warm 2% low-fat milk
2 tablespoons butter
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper

Steps:

  • Place the potatoes in a medium saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender; drain.
  • Combine the milk, butter, salt, and pepper in a large bowl., Add potato; let stand for 5 minutes or until butter melts.
  • Beat the potato mixture with a mixer at high speed until smooth.

Nutrition Facts : Calories 189.5, Fat 2.4, SaturatedFat 1.5, Cholesterol 6.3, Sodium 318.2, Carbohydrate 38.9, Fiber 3.4, Sugar 2.4, Protein 4.1

OH-SO-GOOD CREAMY MASHED POTATOES



Oh-So-Good Creamy Mashed Potatoes image

Yukon Golds are great for mashed potatoes because of their buttery flavor and low moisture content. They easily absorb the warm milk or melted butter you add to your spuds. -Brittany Jackson, Seymour, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 18 servings (3/4 cup each).

Number Of Ingredients 9

8 large Yukon Gold potatoes, peeled and quartered (about 6 pounds)
2 teaspoons salt
2-1/2 cups 2% milk
1/2 cup butter, cubed
3 teaspoons garlic salt
1 teaspoon pepper
1/4 cup sour cream
Additional 2% milk, optional
Chopped fresh parsley

Steps:

  • Place potatoes and salt in a stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 20-25 minutes or until potatoes are tender. Meanwhile, in a large saucepan, heat milk, butter, garlic salt and pepper over medium heat until butter is melted., Drain potatoes, then shake over low heat for 1-2 minutes to dry. Mash potatoes with a potato masher or beat with a mixer; gradually add milk mixture. Stir in sour cream. Stir in additional milk to thin if desired. Sprinkle with parsley.

Nutrition Facts : Calories 204 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 237mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.

Tips:

  • Choose the right potatoes: Yukon Gold or Russet potatoes are best for mashed potatoes because they are starchy and fluffy. Avoid waxy potatoes like Red Potatoes, as they will not mash well.
  • Peel the potatoes: Peeling the potatoes will give you a smoother mash. You can also leave the skins on for a more rustic look and added nutrients.
  • Boil the potatoes in salted water: Salting the water will help to flavor the potatoes. Boil the potatoes until they are tender, but not mushy. You can test this by inserting a fork into the potato. If it goes in easily, the potato is done.
  • Drain the potatoes thoroughly: This will help to prevent the potatoes from being watery.
  • Mash the potatoes: You can use a potato masher, a ricer, or a food processor to mash the potatoes. Be careful not to over-mash the potatoes, or they will become gluey.
  • Add your desired ingredients: This could include butter, milk, cream, sour cream, salt, pepper, garlic, herbs, or cheese. Start with a small amount and add more to taste.
  • Serve the mashed potatoes immediately: Mashed potatoes are best when served hot. You can keep them warm in a slow cooker or in a covered dish in a warm oven.

Conclusion:

Mashed potatoes are a classic comfort food that can be enjoyed by people of all ages. They are easy to make and can be customized to your liking. With a few simple tips, you can make the perfect mashed potatoes every time.

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