Creamy mashed potatoes made with red potatoes are a perfect side dish for a weeknight meal and a must have for a holiday dinner.
These mashed potatoes can be made ahead of time and kept warm in a slow cooker, which makes these perfect for Thanksgiving or Christmas dinner.
Why make homemade mashed potatoes?
Mashed potatoes are a classic side dish. They are perfect with any type of meat and can be simply topped with a pat of butter or gravy.
Making your own mashed potatoes isn't difficult and the results are so worth it. These creamy mashed potatoes are made with red potatoes and are perfect for everyday meals or holiday dinners.
Just add a pat of butter or some delicious homemade brown gravy!
I have two methods for making. An easy stir by hand, all in one pot method and a slightly fluffier method that involves using a mixer. Both methods are delicious.
For the holidays, I tend to use the mixer method and for everyday I stir by hand. For everyday meals, I don't want to use any more dishes than necessary and getting dinner on the table quickly is important.
Taking the extra step to use the mixer during the holidays really makes these potatoes even more delicious!
This recipe can easily be doubled or even tripled which is really helpful for large holiday gatherings.
Leftover mashed potatoes are just as delicious and if you're having trouble using them all up they also are great in potato bread!
Potatoes make a great side dish. Another delicious recipe to try is this twice baked potato casserole or this cheesy mashed potatoes! They have everything you love about mashed potatoes and more!
Key ingredients
- Red potatoes - you could also use Yukon gold potatoes
- Milk - I use whole milk, but 2% could also be used
- Butter - salted butter
- Sour Cream - regular sour cream, don't use non-fat sour cream
Step by step directions
- Peel and quarter your potatoes
- Add to a pot filled with cool water. Make certain water covers potatoes by at least 1 inch
- Bring water to a boil and simmer until potatoes are soft
- Drain potatoes well and return potatoes to pot. Let potatoes rest for a few minutes in pot. This helps release any excess water from the potatoes
- Mash potatoes with a potato masher
Method 1 - with mixer
- Place potatoes in the bowl of a mixer attached with a whisk
- Turn mixer on at a low speed for 30 -60 seconds. This helps further break down the potatoes
- Warm milk and butter in a microwave proof bowl.
- Add sour cream and half the warmed milk to the potatoes. Add salt and pepper.
- Mix over low speed. Continue adding milk with mixer running until the potatoes reach desired consistency
Method 2 - one pot
- Keep potatoes in the pot. Make certain they are mashed well
- Heat milk and butter together in a microwave proof bowl.
- Add sour cream and half the warmed milk to the potatoes. Add salt and pepper.
- Stir by hand with a heavy spoon. Continue adding milk until desired consistency is reached.
- Keep stirring until potatoes are smooth and creamy
To keep potatoes warm
During the holidays, it's nice to make these potatoes ahead of time and keep warm until dinner is ready. Having one less thing to prepare at the last minute is helpful.
- Prepare mashed potatoes as directed
- Butter the inside of slow cooker or crockpot
- Place hot mashed potatoes inside and add 1-2 tablespoons of butter on the top of the potatoes.
- Place cover on crockpot and set to warm
Potatoes will stay warm for 2-3 hours. Stir before serving. If potatoes have become a bit dry add a bit more milk and stir well.
Recipe tips
- Leave a bit of the peel on the potatoes for an added bit of color and texture
- Cut potatoes in uniform sizes so they cook evenly
- Start with cool water in your pan and bring to a boil with potatoes in the pot
- Test potatoes with a fork. When the fork slides through evenly, the potatoes are done
- Try to fully drain all water from potatoes before mashing
- Don't add all they milk at one time. Add it slowly and continue adding until the desired consistency has been reached. You might not need all the milk.
- Be careful about overmixing! The potatoes will become gummy.
- A stand mixer or a handheld mixer can be used or mix with a sturdy spoon
- Do not use a food processor! You will have gummy or glue like potatoes!
- This recipe can easily be doubled for larger holiday meals
Recipe Faqs
Once cooled, the potatoes can be stored covered in the refrigerator. Use within 3-5 days.
If it's an individual portion, you can reheat in the microwave for one minute. Stir potatoes and heat longer if needed.
For larger portions, place mashed potatoes in a casserole dish. Add additional milk. Cover dish and bake in a preheated 350° oven for 15-20 minutes or until heated through. Remove cover, stir and add more butter and milk if needed.
Yes, you can freeze mash potatoes. Allow potatoes to fully cool and place in a freezer bag. Remove as much air as possible. Label and date bag and place in freezer for up to one month.
When ready to use, allow potatoes to thaw and then reheat.
Serving suggestions
Mashed potatoes go with just about any meal. Some favorites in our house include
- Thanksgiving turkey
- Baked ham
- Elk steaks
- BBQ chicken
- Short ribs
- Pork marsala
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be certain to check out all my delicious side dish recipes!
Mashed Red Potatoes
Ingredients
- 3 pounds red potatoes (about 10 medium sized potatoes)
- 1 teaspoon salt
- 3 tablespoons butter
- ½ cup sour cream
- ⅓ cup milk
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Peel and quarter potatoes. Add to a pot of cool water along with 1 teaspoon of salt. Heat over high heat until water comes to a boil. Reduce heat to medium to maintain a slow boil.3 pounds red potatoes, 1 teaspoon salt
- When potatoes are fork tender, drain water. Let potatoes sit for 1-2 minutes in pot so any excess water can evaporate.
- Mash potatoes with a potato masher.
Method 1 - In a Mixer
- Transfer potatoes to a mixing bowl of a stand mixer with the whisk attachment
- Whisk on low speed for 30-60 seconds to continue breaking up potatoes
- Place milk and butter in a microwave proof dish. Heat just until warm.3 tablespoons butter, ⅓ cup milk
- Add sour cream and half of the warmed milk into the mixing bowl. Mix over low speed. Continue adding additional milk until desired consistency is met.½ cup sour cream, ¼ teaspoon salt, ¼ teaspoon pepper
Method 2 - By Hand
- Keep potatoes in pot. Make certain potatoes are fully mashed.
- Place milk and butter in a microwave proof dish. Heat just until warm.3 tablespoons butter, ⅓ cup milk
- Add sour cream and half of the warmed milk into the mixing bowl. Mix with a heavy duty spoon until sour cream and milk are well incorporated. Continue adding additional milk until desired consistency is met.½ cup sour cream, ¼ teaspoon salt, ¼ teaspoon pepper
To Make Ahead and Keep Warm
- Butter the inside of slow cooker or crockpot
- Place hot mashed potatoes inside and add 1-2 tablespoons of butter on the top of the potatoes.
- Place cover on crockpot and set to warm.
- Potatoes will stay warm for 2-3 hours. Stir before serving. If potatoes have become dry add a bit more milk and stir well.
Notes
- Leave a bit of the peel on the potatoes for an added bit of color and texture
- Cut potatoes in uniform sizes so they cook evenly
- Start with cool water in your pot and bring to a boil with potatoes in the pot
- Test potatoes with a fork. When the fork slides through evenly, the potatoes are done
- Try to fully drain all water from potatoes before mashing
- Don't add all they milk at one time. Add it slowly and continue adding until the desired consistency has been reached. You might not need all the milk.
- Be careful about overmixing! The potatoes will become gummy.
- A stand mixer or a handheld mixer can be used or mix with a sturdy spoon
- Do not use a food processor! You will have gummy or glue like potatoes!
- This recipe can easily be doubled for larger holiday meals
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
David @ Spiced says
I absolutely love red potatoes! I'm not sure I've ever made mashed potatoes with red potatoes, though - I'm doing that this year for sure! And yes to the slow cooker method. I discovered that one years ago, and it's so much easier for Thanksgiving prep!
Kathy says
Making them ahead of time and having them all ready for dinner really makes getting everything else ready a breeze!
Dawn says
Mashed potatoes are delicious with just about any meal, especially this time of year with all the yummy comfort food eats. I just love them and these look creamy and so good!
Kathy says
Thanks! I love them with just about everything! 🙂