Homemade Mashed Potatoes
This is my tried and tested recipe for perfect mashed potatoes, beautifully seasoned and delightfully creamy! These are perfect when enjoyed with some of the other recipes on my page, or honestly just on their own. I can confess I love potatoes enough to literally just eat mashed potatoes for dinner.
While I didn’t really grow up with the tradition of Thanksgiving, including the classic turkey, mashed potatoes, and cranberry sauce, potatoes hold their own special place in my home.
I make these by peeling, chopping, and boiling russet potatoes. I choose russet because I think they have just the right amount of starch. You can use a more waxy potato if you have to, but these are best.
I then push the potatoes through a fine-mesh strainer because I don’t own a potato ricer, but honestly, when I’m feeling lazy I just mash them with a potato masher. They do end up smoother if you use a strainer or ricer, but you certainly don’t have to.
Then I drain the potatoes and add in a good amount of butter, milk, salt, pepper, and roasted garlic. Mash again and that’s it!
I love to enjoy these with my boeuf bourguignon, grilled pork chops, or mozzarella pesto chicken wraps for dinner, and also make a homemade caesar salad as well.
Ingredients
- 5 large russet potatoes
- water
- 1 tbsp salt
- 1 tsp pepper
- 6 cloves garlic
- 4 tbsp butter
- 1/2 cup shredded mozzarella
- 1/4 cup grated parmesan
Instructions
- Make the roasted garlic. Preheat the oven to 400ºF and wrap the garlic cloves in a sheet of foil. Place the wrapped garlic on a baking sheet and bake for 30 minutes until the garlic is super soft and fragrant. Place the roasted garlic into a bowl and use a fork to mash it into a paste. Set aside.
- Peel the potatoes and cut them into 2″ chunks. Add to a large pot and cover with enough water to make sure the potatoes are fully submerged. Sprinkle with about 1 tsp of salt. Place onto the stove on high heat, boiling for 20-30 minutes until the potatoes are fully soft when poked with a fork.
- Drain the potatoes and mash however you would like. You can use a potato ricer, a fine-mesh strainer, or just a good old potato masher. Add in another tsp of salt and also the pepper, roasted garlic, milk, butter, shredded mozzarella, and parmesan. Mash well, taste, and adjust the seasoning. Enjoy!
Homemade Mashed Potatoes
Ingredients
- 5 large russet potatoes
- water
- 1 tbsp salt
- 1 tsp pepper
- 6 cloves garlic
- 1 cup milk
- 4 tbsp butter
- 1/2 cup shredded mozzarella
- 1/4 cup grated parmesan
Instructions
- Make the roasted garlic. Preheat the oven to 400ºF and wrap the garlic cloves in a sheet of foil. Place the wrapped garlic on a baking sheet and bake for 30 minutes until the garlic is super soft and fragrant. Place the roasted garlic into a bowl and use a fork to mash it into a paste. Set aside.
- Peel the potatoes and cut them into 2" chunks. Add to a large pot and cover with enough water to make sure the potatoes are fully submerged. Sprinkle with about 1 tsp of salt. Place onto the stove on high heat, boiling for 20-30 minutes until the potatoes are fully soft when poked with a fork.
- Drain the potatoes and mash however you would like. You can use a potato ricer, a fine-mesh strainer, or just a good old potato masher. Add in another tsp of salt and also the pepper, roasted garlic, milk, butter, shredded mozzarella, and parmesan. Mash well, taste, and adjust the seasoning. Enjoy!