Table of Contents
- Why I Love My Grandma's Mashed Potato Recipe
- Mashed Potatoes Ingredients
- How to Make Grandma's Mashed Potatoes
- Pro Tips For Success
- Variations and Substitutions
- Serving and Storage
- Frequently Asked Questions
- Dishes to Pair With Mashed Potatoes
- Watch How to Make My Grandma's Mashed Potatoes
- Have I Convinced You to Make This Recipe?
- Grandma Alice's Mashed Potatoes Recipe
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My grandma’s mashed potatoes recipe simply cannot be outdone. Using a hybrid steaming and boiling method ensures perfectly soft, tender potatoes while avoiding any excess moisture.
Why I Love My Grandma’s Mashed Potato Recipe
There’s just something about Grandma’s mashed potatoes that makes them unbeatable. Her hybrid steaming and boiling method is so clever—it ensures the potatoes are soft and tender without being waterlogged, which is key to the perfect texture. I love how this recipe embodies everything simple and comforting about classic cooking.
These mashed potatoes aren’t just a side dish; they’re a connection to family and tradition. Every bite reminds me of the time and care that went into her cooking, turning even the simplest ingredients into something special. They’re the kind of comfort food that brings everyone together, and that’s what I love most about them.
Mashed Potatoes Ingredients
The most simple ingredients combine together to form this super comforting, delicious dish.
- Potatoes act as a base for this recipe. Classic russet potatoes work well for this as they mash well.
- Kosher salt seasons the dish through multiple steps, providing a deep and delicious seasoning level for the potatoes.
- Whole milk provides creaminess to the dish, making a smooth and deep level of flavor.
- Unsalted butter works with whole milk to boost the creaminess and flavor of the dish.
- Black pepper adds a final layer of seasoning to the dish, providing a hint of sharpness.
How to Make Grandma’s Mashed Potatoes
There are three steps to creating this dish:
- Prepare the potatoes
- Cook the potatoes
- Mash the potatoes
Step 1: Prepare the potatoes. Peel the potatoes and remove any green spots. Chop into rough, evenly sized cubes.
Step 2: Cook the potatoes. Place the potatoes into a 4- or 5-quart saucepan or kettle. Add 2 cups of cold water. Bring to a boil, cover with a lid, and cook for 20 to 25 minutes until there is no resistance when prodding with a fork or knife. Drain off any excess water. Stir the potatoes in the hot pan, breaking them down. Let sit for 2 minutes, allowing the water to evaporate.
Step 3: Mash the potatoes. Mash the potatoes with an electric mixer for 3 to 4 minutes until smooth. The potatoes will be slightly dry. Add the warm whole milk, mixing it until combined. Add in the butter, mixing until evenly combined.
The full amount of ingredients can be found in the recipe card below.
Pro Tips For Success
- Since peeled potatoes oxidize quickly, it’s important to begin cooking the potatoes shortly after peeling. If there will be a delay between peeling and cooking, place the potatoes in water to prevent browning.
- Cooking the potatoes long enough is essential to creating a smooth consistency. The potatoes should be cooked until they are met with no resistance when prodded with a fork or a knife. Otherwise, you might have lumps in the final product. The taste will not be affected.
- Mashed potatoes are best served warm, so make sure to either serve them right.
- You can save the leftover potato water once it is drained off. It works great in a soup, too. Thicken it and add some additional flavor. It will also work great in yeasted bread.
Variations and Substitutions
While this is a relatively straightforward recipe, there are a few ways it can be altered:
- White pepper can be used in place of black pepper. It has a very different flavor (a bit more floral and lighter), but it blends into the color of the potatoes to form a more even color.
- Add up to 6 ounces of cream cheese to extend the life. It will make the texture more dense and rich, allowing them to stay creamier longer.
- Heavy cream can be a substitute for whole milk. It will provide a slightly thicker consistency as well as a richer taste.
- Garnish with some green onions, if desired. It adds a pop of color and some additional taste.
Serving and Storage
To serve: Serve shortly after preparing to avoid the mashed potatoes becoming clumpy. This can be used with gravy, in shepherd’s pie, or in two recipes in my cookbook.
To store: Place in an airtight container and refrigerate. The leftovers will last 7 to 10 days. The starches in the dish will thicken, making a slightly different consistency than when fresh.
To reheat: Place in the microwave or in a bain-marie over medium-low heat. For a fluffier texture, you can add a bit of milk to the potatoes while they’re heating to achieve something close to their original texture.
Frequently Asked Questions
I prefer a russet potato as it works great for mashing, but you can also use a golden one. Just know that each potato has a slightly different baking time.
It can, but not by much if you want to enjoy them when they are fresh. They can be placed in a bain-marie. This means placing them in a bowl over hot water on the stove and stirring them occasionally to prevent them from hardening.
How the potatoes are mashed will slightly change their texture. You can mash them by hand to achieve a more rustic consistency, but an electric mixer will also work, giving a lighter, airier texture. Refrain from using a food processor or blender. These will make them thick and slightly gluey.
Dishes to Pair With Mashed Potatoes
Watch How to Make My Grandma’s Mashed Potatoes
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Grandma’s Mashed Potatoes
Ingredients
- 5 lbs russet potatoes
- 1 ½ cups whole milk kept warm
- 8 tbsp (1 stick) unsalted butter room temperature
- 1 tbsp kosher salt
Instructions
- Wash and peel potatoes, removing any eyes. Rinse and slice into quarters lengthwise. Place in an 8-quart stockpot. Add two inches of water and 1 tablespoon salt. Bring to a boil, reduce to a simmer, and cover until the potatoes are cooked through, 20-25 minutes.5 lbs russet potatoes, 1 tbsp kosher salt
- Once the potatoes are cooked, remove them from the heat and drain. Reserve the potato water for another use. Pour the drained potatoes into a bowl and allow the steam to settle for 2 minutes. Using an electric hand mixer or mashing by hand, mash potatoes thoroughly. Add milk slowly and mix in, alternating with pieces of butter. Continue to mix until smooth.1 ½ cups whole milk, 8 tbsp (1 stick) unsalted butter
- Taste and adjust seasoning as needed, adding salt and pepper. Serve immediately as potatoes can become stiff the longer they sit.
I am going to make this delicious sounding side dish for Turkey day. I’ll let you know how it goes!
Hi, I really enjoyed this video. Can you please do a video on how to make gravy using that leftover potato water? Thank you!
Hi Kris! I just published a video on it here. Enjoy!
Thank you for making the recipes so accessible!!
I like watching you cook,I have cooking videos,at Tawynia Fugate/ Home cooking at YouTube,I have watch plenty of your videos,We grow our on food.Thank you keep making videos
Turned out great – everyone loved them! And now I’m going to be that person from recipe comments that tells you how I changed them lol. Did the exact recipe but added a softened package of cream cheese. What made the overall recipe great for me, though, are the techniques of the lengthwise quartered potatoes, steaming them instead of boiling, and using the mixer. It’s a keeper!
Made this ahead of time for Easter tomorrow. This was almost exactly how my mommaw made mashed potatoes. I miss my mommaws cooking. She also lived on a farm in Kentucky most of her life. She made the best biscuits and gravy, tomato sandwiches, and her rhubarb pie was off the hook. Sadly we can’t grow rhubarb here in Florida. But watching you cook makes me so happy… pretty sure we would be friends. Lol
Love the ideas and recipes
Fun to watch you as well.
I love your receipt, thank you 🙏
I’m going to make it for Christmas
Can you send me a rost beef recipe please
Kaleb, instead of black pepper try white pepper it’s not as strong, it’s sweeter and you don’t see it like you would black.
That not putting much water in the pan is different, I’m going to try that.
I make mashed potatoes like your Grandma.
Made and they were perfection!
I used two giant russets, probably 3 lbs. I used 3/4 cup 2% milk and 1/4 cup half & half and half stick of butter. Two tablespoons of Diamond kosher salt and fresh ground pepper.
To steam I used a steam basket over two inches of water (4 qt pan). I mashed with a regular potato masher. At first I thought I added too much liquid, but it was quickly absorbed. Super fluffy and delicious! Made leftovers into a Colcannon the next day.
What do you use the potato water for? “Drain potatoes and save the water for?”
I loved loved loved the Grandma Alice’s Mashed Potatoes, and like you, I learned plenty about the potato water and how much water to put in the pot and “HOW to cut the potatoes” I made these potatoes yesterday using the recipe and also the video. JUST like my grandma used to make and I haven’t had her potatoes in 30 years.
Also, I tried the Chocolate Bourbon Pecan Pie and we will have that tonight for desert.
I am making sure that my daughter knows about your website so she can create wonderful dishes.
Thank you Kaleb, Joel for sharing these with us!
HUGS to KIP!
Connie
Thank you KALEB …I tried this recipe and wow the first time I’ve ever made perfect mashed potatoes 🙏🙏