My Husband is the one who taught me how to make these mashed potatoes. He was taught by his mom so really they are known as Grammy’s mashed potatoes. There is a secret ingredient we are sharing and it is what makes these mashed potatoes so yummy!
Mashed potatoes are a great side item to make for any dinner. Our favorite meals to enjoy mashed potatoes with are my homemade chicken fingers with gravy, Pot Roast, Crockpot Chicken and Gravy and of course Thanksgiving dinner!
How can you not have at least three kinds of potatoes at Thanksgiving dinner, right!? This will become your go to mashed potato recipe and it is not that much different that your typical mashed potato recipe. What makes these mashed potatoes stand out from the rest is the secret ingredient my Mother in Law always adds to them.
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I definitely questioned my husband the first time he made these for me. But I quickly realized it was the secret ingredient they added to the mashed potatoes that made them so yummy.
You can easily alter this recipe depending on the amount of people you are cooking for. However I ALWAYS like to think of leftovers, especially since mashed potatoes are super easy to re-heat. So keep that in mind when making these.
I use my favorite purple straining pot for this recipe. This pot is my go to pot for spaghetti, any noodles, chili, potatoes or anything else that needs to be strained. It is non-stick and super easy to clean AND it a reasonable price which is totally my jam plus it’s purple!
Grammy’s Homemade Mashed Potato Recipe with secret ingredient – Best mashed potatoes EVER
Start by filling a large pot with water, about half way full and turn on high heat so water can start to boil. While water is heating wash and peel all potatoes and cut into large chunks but close to the same size so they cook evenly. Boil potatoes until tender, about 20-25 minutes. I like mine to be super tender so they are easy to mash and turn out nice and creamy.
Once potatoes are all tender drain water and add cubes of butter, the milk, salt/pepper and sugar. Yes, yes I said it SUGAR that is what is going to set your potatoes apart from everyone else’s.
Using a hand mixer mix potatoes until nice and creamy. Taste potatoes and add more salt and pepper if needed. You can even add more butter and sugar if you would like. Remember when adding milk you can always add more but can’t take away.
Mashed potatoes can be ruined quickly if you have to much milk or not enough. So just add your milk slowly if you think they need more. To make them extra creamy you could use heavy cream or half and hald instead of milk as well.
Enjoy with your favorite dinner or share with the family at Thanksgiving dinner. If you make these let me know how you like them and don’t forget to tag me at #moerecipes
Mashed Potatoes (aka Grammy’s Mashed Potato Recipe)
- 5 lbs. Potatoes I like to use Yukon
- ¾-1 cup of whole milk
- 4-6 tablespoons of butter
- Salt and pepper
- ½-1 tablespoon granulated sugar
Start by filling a large pot with water, about half way full and turn on high heat.
While water is heating to a boil wash and peel all potatoes and cut into large chunks. Make sure they are close to the same size so they cook evenly.
Boil potatoes until tender, about 20-25 minutes.
Once potatoes are all tender drain water and add cubes of butter, salt/pepper and sugar.
Gradually add in milk while using a hand mixer and beat potatoes until nice and creamy. Add more salt/pepper, butter and sugar if needed. Slowly add more milk if needed. Enjoy