Homemade Mashed Potatoes

Copykat's picture

Aug. 02, 2013

You can make homemade mashed potatoes, I will show you how to throw away the boxed potatoes and make them from scratch. I am making these with organic russet potatoes, heavy cream, butter, salt, and pepper.


To cook the potatoes
Potatoes 1 1/2 Pound , peeled, cut into 1 1/2 inch cubes (Organic Russet Potatoes used)
Salt 1 Teaspoon (Boiled in salt water)
For the mashed potatoes
Butter 4 Tablespoon
Heavy cream/Half and half / milk 1/2 Cup (8 tbs)
Salt To Taste
Pepper To Taste



1. In a large pot, add water to the potatoes until they are just covered. Add 1 teaspoon salt. Cook the potatoes on medium-high heat for about 15 to 20 minutes or until potatoes are tender when pierced with a fork.

2. Once done, drain potatoes in a colander and then place into a bowl.

3. While the potatoes are cooking warm together butter and whipped cream in the microwave or in a small saucepan on the stove.

4. Then, mash potatoes either by hand with a potato masher or using a hand blender, until smooth.

5. Pour melted butter and cream into mashed potatoes and stir until well combined.

6. Season with salt and pepper, if desired.


7. Serve immediately and enjoy!


Here are a few ideas suggested by the chef to change up your mashed potatoes a little bit.

Add a couple of tablespoons of minced chives or sliced scallions to make a wonderful addition.

You could also make loaded mashed potatoes by substituting the buttermilk for sour cream and adding 1/2 cup of cheddar cheese, 2 tablespoons of bacon bits for a loaded mashed potato. Serve them up special or in the traditional way they are going to taste so good when you make them homemade.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 228Calories from Fat 137

 % Daily Value*

Total Fat 16 g24.6%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 81 mg3.38%

Total Carbohydrates 21 g7%

Dietary Fiber 2 g8%


Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet