Home » Recipes » Grandma’s Mashed Potatoes

Grandma’s Mashed Potatoes

These are the mashed potatoes I grew up on and they are served at Sunday dinners, holidays, and any time a beautiful roast is served! My grandma made these potatoes exactly this way and they are so DELICIOUS and the hardest part is simply peeling the potatoes! No ricer or fancy contraptions needed for these homestyle CREAMY absolutely delicious mashed potatoes! Let’s make Grandma Jo’s mashed potatoes!

Grandma's mashed potatoes
Grandma's mashed potatoes

Grandma’s Mashed Potatoes

Melissa Jo

Ingredients
  

  • 8-10 peeled and quartered russet potatoes
  • 1.5 sticks of salted butter 12 tbsp.
  • 1.5 cups of heavy cream
  • 2 cloves of garlic grated very finely you can omit for traditional mashed potatoes
  • plenty of salt & cracked black pepper to taste
  • garnish: sliced butter about 1-2 tbsp.

Instructions
 

  • Peel and quarter 8-10 Russet potatoes. Add them to a large pot filled with cool water and bring to a boil on the stove. Once they start boiling add about a tbsp. of kosher salt and boil until fork tender. (about 10 minutes)
  • Drain the potatoes carefully into a colander and let them sit for a few moments to allow the moisture to evaporate from the potatoes.
  • In a large bowl add 1 & 1/2 sticks of salted butter sliced into squares, 2 cloves of garlic grated finely with a zester, and start with at least 1 tsp. of kosher salt & cracked black pepper. (you will definitely need more after blending)
  • Add the boiled potatoes into the bowl and add 1 cup of heavy cream into the bowl and begin blending with a hand mixer. DO NOT overmix. Once they look slightly creamy (after a minute or so) check to see if they need more cream, salt, or pepper. I usually add another 1/2 cup of heavy cream, salt, and pepper and blend again! Taste! Add salt and pepper if needed. If not add the potatoes to a serving dish and top with a few pats of butter on top!
  • These are ABSOLUTELY delicious!!! Make it!

Notes

  • I always leave a little peel on my potatoes for that tiny bit of rustic feel, bu feel free to peel away completely! LOL

  • DO NOT over blend the potatoes! Only blend until they are incorporated and creamy. This takes only a couple minutes; if that!

  • I add my peeled and quartered Russet potatoes to a large pot of cold water, bring to a boil, then salt the water and boil until fork tender.

 
Tried this recipe?Let us know how it was!

Similar Posts