🥔 Grandma’s Mashed Potatoes
The Creamy, Buttery Comfort Dish That Tastes Like Home
These are the real deal — fluffy, ultra-creamy, rich with butter, and perfectly seasoned. No fancy tricks, just simple ingredients and proper technique.
🛒 Ingredients (Serves 6–8)
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3 lbs (1.3 kg) Yukon Gold or Russet potatoes
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1 cup whole milk (warm)
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½ to 1 cup heavy cream (warm)
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8 tablespoons (1 stick) unsalted butter (room temp or melted)
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1½ teaspoons salt (plus more for boiling water)
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½ teaspoon black pepper
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Optional: 2 tablespoons sour cream or cream cheese (extra richness)
🥔 Step 1: Choose the Right Potatoes
Yukon Gold → Naturally buttery, creamy texture
Russet → Extra fluffy and light
Grandma often used what she had — a mix works beautifully.
🔪 Step 2: Peel & Cut Evenly
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Peel potatoes.
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Cut into evenly sized chunks (about 2 inches).
Even sizing = even cooking.
💧 Step 3: Start in Cold Water (Important!)
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Place potatoes in large pot.
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Cover with cold water by 1–2 inches.
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Add 1 tablespoon salt.
Starting cold ensures potatoes cook evenly inside and out.
🔥 Step 4: Boil Until Fork-Tender
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Bring to gentle boil.
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Reduce to medium simmer.
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Cook 15–20 minutes.
They’re done when a fork slides in easily without resistance.
Do NOT overcook — waterlogged potatoes = gluey mash.
🌬 Step 5: Drain & Steam Dry
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Drain completely.
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Return potatoes to hot pot.
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Let sit 2–3 minutes uncovered.
This evaporates excess moisture — key to fluffy texture.
🥄 Step 6: Mash Properly
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