Video: How to Make Mashed Potatoes

Discover the best way to make light, creamy mashed potatoes.

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Light, creamy mashed potatoes make some of the best comfort food—and with a little gravy are perfect matches for so many main dishes. In this video, you’ll learn how to make mashed potatoes from scratch. You’ll learn the best potatoes for making mashers, like Russet, Yukon Gold, or long white potatoes. We’ll show you how to cut potatoes for boiling and test them for doneness. You’ll see an easy technique for avoiding lumps and clumps before you add any butter and milk. Creamy homemade mashed potatoes and gravy are a simple, perfect side dish for roast beef, turkey, baked chicken, meatloaf, and chicken fried steak. Find the best mashed potato recipes.

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GoodRecipe

Mar. 14, 2013 4:55 pm

Agreed! They should have put in the recipe with the measurements in the video for this one.

pickiechick12

Oct. 6, 2012 7:48 am

All you have to do is cook potatoes for 20 minutes, drain when they are done, put a lump of butter in and mash with a potato masher until lumps are gone, add milk to get a creamier texture but you don't need a lot of milk, once you've done that you have lovely Irish potatoes! We are famous for them!

Joansey

May 11, 2012 7:42 am

Samantha, I have been using a ricer for years. I thought I was the only smart one. No lumps, right?

efblair

May 2, 2012 8:05 am

I also like the ricer to make mashed potatoes.creamy and lump free.

esouthshore

Apr. 29, 2012 8:56 am

I add 1 to 4 tablespoons of cream cheese instead of butter or milk. Just drain after tender with fork and add cream cheese and mix . I use stand mixer makes fluffy mashed potatoes and so yummy that my picky son will only eat my mashed potatoes....

Ms.Creamcheese

Apr. 11, 2012 10:47 am

HOW MUCH BUTTER AND MILK DO YOU PUT IN?!?!?!

Iblis

Feb. 27, 2012 11:42 am

Close. No cigar. Always make sure the potatoes are thoroughly mashed before adding the butter. Mash some more until butter is blended in. Then add the milk, cream or whatever. The reason is that the butter or liquid serves as a lubricant which helps the pieces slip out from under your mashing device.

osolito

Jan. 3, 2012 12:37 pm

My great granny taught me never to add milk..... I just use the potato water, a dash of salt and some white pepper. That way my gravy isn't upstaged.... and dresses my potatoes perfectly.

basingley

Dec. 26, 2011 5:21 pm

I discovered a long time ago that adding warmed milk with the butter melted in it works best for eliminating lumps in mashed potatoes. The potatoes must be completely soft, also, or there will still be lumps no matter what you do. I hope this helps someone else. Everyone always loves my mashed potatoes.