How to make the best mashed potatoes from scratch

One secret ingredient makes this the best mashed potatoes.

How to make the best mashed potatoes from scratch

For my first work-related potluck here in the States, I worked my fingers to the bone making a complex dish from my home country wanting to leave a good impression. Just as I was entering the break room my colleagues shouted in excitement.

No, they weren’t happy to see me.

 
The excitement was about another dish. Someone brought a bowl of mashed potatoes! What’s the big deal, I asked. They aren’t your regular mashed potatoes, they exclaimed, they are MADE FROM SCRATCH!!! What the fork?!

Why would you EVER have any other kind???

 
My dish did OK, but it didn’t get the rave reviews as the said mashed potatoes. Although food made from scratch is the best, I never thought homemade mashed potatoes would bring so much joy to the masses.

Mashed potatoes are not even worthy the blog, I thought, until my daughter insisted I put our home recipe here revealing the secret ingredient. So here it is. Finally, let’s learn how to make the best mashed potatoes from scratch. Take it or go buy a box of…whatever it is in it, ’cause it ain’t mashed potatoes.

Mashed Potatoes From Scratch

One secret #ingredient makes the #best mashed #potatoes from #scratch. #mashedpotatoes… Click To Tweet

 

how to make the best mashed potatoes from scratch - All that's Jas

 

Ingredients:
Serves 4

2 pounds potatoes
1 tablespoon salt
2 tablespoons butter
1 tablespoon oil
2 tablespoons sour cream (the secret ingredient)
1 cup milk
Freshly ground black pepper
Chives for garnish (optional)

 

Directions:
 

Peel, quarter, and rinse the potatoes. Put the potatoes in a pot, add the salt, and cover with cold water.  

Bring to a boil, then lower the heat and cook until tender but still firm, about 15-20 minutes. Drain them well.

Meanwhile, heat the milk and butter in a small saucepan. Using a potato masher or electric beater, mash the potatoes with oil and sour cream. Add freshly ground black pepper. Slowly blend milk mixture into potatoes until smooth and silky creamy.

Garnish with chives before serving.

Serve alongside red wine goulash or meatloaf with hidden eggs.

Do you make mashed potatoes from scratch? Let me know in the comments! 

how to make the best mashed potatoes from scratch - All that's Jas

how to make the best mashed potatoes from scratch - All that's Jas

how to make the best mashed potatoes from scratch - All that's Jas

How to make the best mashed potatoes from scratch

How to make the best mashed potatoes from scratch

One secret ingredient makes this the best mashed potatoes.

Ingredients

  • 2 pounds potatoes
  • 1 tablespoon salt
  • 2 tablespoons butter
  • 1 tablespoon oil
  • 2 tablespoons sour cream (the secret ingredient)
  • 1 cup milk
  • Freshly ground black pepper
  • Chives for garnish (optional)

Directions

Peel, quarter, and rinse the potatoes. Put the potatoes in a pot, add the salt, and cover with cold water.

Bring to a boil, then lower the heat and cook until tender but still firm, about 15-20 minutes. Drain them well.

Heat the milk and butter in a small saucepan. Using a potato masher or electric beater, mash the potatoes with oil and sour cream. Add freshly ground black pepper. Slowly blend milk mixture into potatoes until smooth and silky creamy.

To serve, garnish with chives.

http://all-thats-jas.com/2017/02/make-mashed-potatoes-scratch.html

Recipe featured at The Boondocks Blog, Kreative K and Repurposing Junkie.

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of the Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
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34 Replies to “How to make the best mashed potatoes from scratch”

  1. Pingback: Pan-Seared Pork Chops with Dijon Mustard Sauce

    • Jas Post author

      I love to add quite a bit more sour cream too, it’s just that I’m watching my girlish figure….grow, lol. I’ll try adding garlic powder next time, bet it’s awesome!

      Reply
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  3. Pingback: Sweet Inspiration Link Party #43 - Repurposing Junkie

    • Jas Post author

      Kids, ha ha. But I totally get it. I, too, just want basic comfort food from my mom, like she used to make when I was little. 🙂

      Reply
  4. Pingback: Slow cooker beer-braised pot roast recipe - All that's Jas

  5. The Recipe Hunter (Cook & Enjoy)

    WOW we’re basically using the same recipe. Boxes mash is not mash, only my personal view.
    I am also running a monthly Share and Inspire Others! Recipe Exchange and would like to personally invite you to participate. It will be awesome.
    Our Feb 2017 Share and Inspire Others! Recipe Exchange: Bread: Sweet and Savory.
    P,ease email me your entry midnight Feb 10th.
    Link: https://cookandenjoyrecipes.wordpress.com/2017/02/01/february-2017-share-and-inspire-others/
    Hope to hear from you.

    Reply
    • Jas Post author

      And it seems we run a similar cooking game too, ha! I’d be happy to participate, although I don’t have many bread recipes (weird, but true).

      Reply
    • rftallent

      I make mine from scratch too, although I have never added sour cream. I’ve heard of adding a little mayonnaise (which I’ve never tried), but on special occasions I use garlic butter, or ranch dressing or dip. Cheese can also be added. I often use ranch dip in place of sour cream on baked potatoes, too.

      Reply
      • Jas Post author

        There are many ingredients you can add, although I have never tried mayonnaise myself. This recipe is my favorite because it’s my mom’s recipe and you know nothing beats mom’s food, no matter how old you are. It is simple enough and it doesn’t change the original flavor, but don’t get me wrong – I do love me some garlic mashed potatoes too!

        Reply
  6. Michelle

    I soooo agree with you Jas, nothing beats home made from scratch mashed potatoes and I’m really keen to add your secret ingredient to our next bowl. It sounds likes it’s going to be amazing

    Reply
  7. Jeannee

    Jas,
    Thanks for sharing this great recipe! Home made mashed are the only type allowed in our house! My hubby will not eat instant so this is going to go in our recipe book! Jeannee
    #HomeMattersParty

    Reply
  8. Jean | DelightfulRepast.com

    I, too, have blogged about perfect mashed potatoes because mashed potatoes are my all-time favorite food! But a lot of people make bad mashed potatoes from scratch. And “from scratch,” please! Another secret to perfect mashed potatoes is getting every drop of water out of the cooked potatoes. After draining every drop of water, set the pan back on the burner, put the lid on and let it sit on the heat for about 15 seconds before turning off the heat. Your photos are giving me a huge craving for mashed potatoes (and I just had some yesterday!).
    Jean | DelightfulRepast.com recently posted…Cabbage and Kale Salad with Creamy Sesame Seed DressingMy Profile

    Reply
    • Jas Post author

      Yes, of course, getting the water out! I always do that too but it’s so second nature, I forgot it might be a new information for many. Very important detail, indeed. You’re absolutely right, you CAN make bad mashed potatoes from scratch. Thanks for the reminder!

      Reply

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