Grandma’s Mashed Potatoes

Nothing says comfort food like Grandma’s Mashed Potatoes. Rich, buttery, and incredibly creamy, this timeless side dish is made with simple ingredients and comes out fluffy and smooth every time. Perfect for holiday dinners, Sunday suppers, or any family meal.

Ingredients

• 3 pounds Yukon Gold or Russet potatoes, peeled and cut into evenly sized chunks
• ½ cup unsalted butter, softened
• 1 cup whole milk, warmed
• ½ cup heavy cream, warmed
• 4 ounces cream cheese, softened (optional, for extra creaminess)
• 2 teaspoons salt, or to taste
• ½ teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley or chives, for garnish (optional)

Instructions

1. Place the potatoes in a large pot and cover with cold, salted water by about 1 inch.
2. Bring to a boil over medium-high heat, then reduce the heat and simmer for 15–20 minutes, or until the potatoes are fork-tender.
3. Drain the potatoes thoroughly and return them to the hot pot for 1–2 minutes, stirring gently to allow any excess moisture to evaporate.
4. Mash the potatoes using a potato masher or potato ricer until smooth.
5. Add the softened butter and cream cheese (if using), stirring until melted and fully incorporated.
6. Gradually pour in the warm milk and heavy cream, mixing until the potatoes are smooth, fluffy, and creamy. Add more warm milk if needed to reach your preferred consistency.
7. Season with salt and black pepper to taste.
8. Transfer to a serving bowl, top with an extra pat of butter, and garnish with chopped parsley or chives if desired.

Tips for the Best Mashed Potatoes

• Yukon Gold potatoes create naturally buttery, creamy mashed potatoes, while Russets produce a lighter, fluffier texture.
• Always start the potatoes in cold water so they cook evenly.
• Warm the milk and cream before adding them to keep the potatoes hot and smooth.
• Avoid overmixing with an electric mixer, which can make the potatoes gluey.
• For a roasted garlic version, mash in a whole head of roasted garlic before serving.

Serving Suggestions

Grandma’s Mashed Potatoes pair perfectly with:

• Roast chicken
• Turkey
• Meatloaf
• Pot roast
• Beef stew
• Grilled steak
• Pork chops
• Green beans
• Homemade gravy

Storage

• Refrigerate leftovers in an airtight container for up to 4 days.
• Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently with a splash of milk or cream, stirring until smooth.

Creamy, buttery, and full of homemade flavor, Grandma’s Mashed Potatoes are a comforting classic that brings everyone back to the table for seconds.