traditional homestyle mashed potatoes

a recipe by
Kat Adams
Sanford, FL

I always enjoyed but had never made mashed potatoes. And when I went looking for a recipe... no luck. I found many fancy versions and several recipes that called for using mashed potatoes, but nothing that was just the traditional mashed potatoes. Fortunately there was one granny style that at least pointed me in the right direction. And using hers and the common ingredients from the fancy recipes, I was able to come up with this recipe that works quite well! So if you like classic dishes, but weren't taught them by a family member, this might fill the same hole for you that it did for me.

serves 1 Large Family
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For traditional homestyle mashed potatoes

  • 5 lb
  • 1 stick
  • 1/2 c
    whole milk
  • 1/2 c
    sour cream
  • 1 Tbsp
    garlic salt
  • 1 tsp
    pink himalayan salt
  • 1 tsp
    fresh ground pepper

How To Make traditional homestyle mashed potatoes

  • 1
    Set a large pot, roughly half full of water on low to medium heat, add salt until the water is very salty. Peel potatoes, and rinse. Cut into 1" cubes, and place them directly into the pot. Add more water if all of the potatoes aren't completely covered. Note: (Salt in this step will cause the water to boil at a higher temperature, but does not raise the sodium content of the finished recipe.)
  • 2
    Bring to a boil, then lower the heat and simmer, uncovered, for about 15 to 20 minutes, or until the potatoes easily fall apart when mashed with a fork.
  • 3
    While boiling the potatoes, in a small separate saucepan, set the butter, milk, and sour cream on low heat, until butter melts. Stir and turn off heat. (Make sure this mixture never boils, if it does, discard and make again.) By preference, adjust individual dairy quantities keeping the total between 1 1/2 to 2 cups at this step. If desired, also include cream cheese in the total dairy ingredients.
  • 4
    When potatoes are tender, either remove from water with a skimmer, or drain with a colander.
  • 5
    Place potatoes in a large mixing bowl, and begin using a potato masher until around half the cubes are crushed.
  • 6
    Create a cavity in the center of the potatoes, add butter mixture, and the desired spices. (I like garlic salt, fresh ground pepper, and pink Himalayan salt.) Fold potatoes over cavity, and work in using the masher.
  • 7
    If desired for smoother texture, use an electric mixer (stand or handheld) on low speed to continue blending all ingredients. Slowly increase speed until desired texture and consistency is achieved. If mixture is too dry, add additional milk by 1/4 cup increments until desired creaminess is achieved.
  • 8
    Taste and add additional spices as desired. (Err on the side of less spices initially, and make final adjustments here.)
  • 9
    Serve hot. If they cool while other food is being prepared, place in baking pan and cover with foil, bake until desired temperature is returned. Enjoy!