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Side Dishes

Homemade Mashed Potatoes

Mashed potatoes are a classic side dish that goes with countless main courses, and making them at home is easier than you might think.
Recipe Homemade Mashed Potatoes
  • Difficulty Easy
  • Preparation 20 minutes
  • Cooking 30 minutes
  • Servings for 4 people

Mashed potatoes are one of the most popular side dishes in the world. Much loved in English-speaking countries, they are made by mashing boiled potatoes and then cooking them further with milk, butter, Grana Padano (an aged Italian cheese similar to Parmigiano), and a little nutmeg until you get a smooth, velvety purée.

This homemade mashed potatoes recipe will help you make creamy mashed potatoes, neither too thick nor too runny: in short, perfect mashed potatoes. Since this is a humble dish with few ingredients, their quality matters more than ever, so we recommend using good potatoes suited to this side dish and a high-quality butter from a mountain dairy.

By following our recipe you’ll learn how to make mashed potatoes that you can serve not only as a side dish but also use to make tasty mashed potato croquettes, a potato gateau (a Neapolitan baked potato pie), and much more.

Ingredients for 4 people

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Method

  1. To make homemade mashed potatoes, start by washing the potatoes carefully, put them in a large pot, and cover them with plenty of cold water. Put the pot on the heat and, once the water comes to a boil, add a pinch of coarse salt and cook for 30 to 50 minutes. Cooking times are approximate and depend on the size and variety of the potatoes. After the first 30 minutes, check them with a fork: if the tines slide in easily, the potatoes are done. Once they are cooked, drain them, let them cool for a few minutes, and peel them right away while they are still hot.
    Homemade Mashed Potatoes, step 1: boiling the potatoes
    Homemade Mashed Potatoes, step 1: peeling the boiled potatoes
  2. Once peeled, pass them through a potato ricer or a food mill.
    Homemade Mashed Potatoes, step 2: passing the potatoes through a potato ricer
    Homemade Mashed Potatoes, step 2: riced potatoes
  3. Season with salt, add a little grated nutmeg, and transfer everything to a pot.
    Homemade Mashed Potatoes, step 3: seasoning the potatoes with salt and nutmeg
    Homemade Mashed Potatoes, step 3: riced potatoes transferred to a pot
  4. Place the pot with the mashed potatoes over low heat; when the milk is hot, pour it in and whisk until it is completely absorbed.
    Homemade Mashed Potatoes, step 4: adding the hot milk
    Homemade Mashed Potatoes, step 4: whisking the milk into the potatoes
  5. Turn off the heat and, using a wooden spoon, stir in the butter and grated cheese until creamy.
    Homemade Mashed Potatoes, step 5: stirring in the butter and grated cheese
    Homemade Mashed Potatoes, step 5: creamy mashed potatoes in the pot
  6. Once you have a nice, creamy mixture, serve your homemade mashed potatoes right away. Finally, remember to download our App with exclusive content and fewer ads!
    Homemade mashed potatoes, ready to serve

Tips

For even richer, creamier mashed potatoes, stir in a few cubes of Emmental or another hard cheese when you add the butter and grated cheese.

Storage

Mashed potatoes keep well in the fridge for 1 to 2 days, but no longer, tightly covered with plastic wrap. Freezing is not recommended at all.

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