Homemade Mashed Potatoes Recipe

As life goes pretty hectic these days, we’ve got less and less time for activities like cooking. Some people can’t even find the time to eat properly. We need everything fast and easy, otherwise we lose interest. If you ever tried the instant mashed potatoes that can be found in supermarkets, then you surely know that’s not “the real thing”. It’s a huge difference in taste between instant and homemade mashed potatoes. Believe it or not, there’s not so much difference in the cooking time needed, if you don’t take into account the boiling time.

Take 5-6 medium potatoes. Make sure they are all pretty much the same size, because you want them to get cooked at the same time. Choose only healthy potatoes, with nice skin, without sprouts. Wash them very well.

Put the potatoes in a large pot with water, add a tablespoon of salt and bring them to a boil. Cover the pot and simmer for 15-20 minutes. Check the potatoes with a fork to see if they are done. If the fork goes easily, you’re ready.

Boiling potatoes

Boiling potatoes for a simple mashed potatoes recipe

Remove the pot from heat. Take the potatoes one by one, cut them in half and peel them. Beware, they are very hot, so you’ll nee to use a fork to get them out of the water. As you peel the potatoes, put them in a bowl, add 2 tablespoons of butter, some salt and optionally some freshly ground black pepper. Cover the bowl to keep it warm until you’re done with all potatoes.

Boiled potatoes

Boiled potatoes peeled, salted, with added butter, ready to be mashed

With a wire masher, start mashing the potatoes, gradually adding warm milk until you’re happy with the consistency of your mashed potatoes.

Mashed potatoes

Mashed potatoes almost done

This is one of the simplest potato recipes and it’s an awesome side dish for steaks, sausages, stews and for all meat-based dishes in general.

Fried Pork Chops with Mashed Potatoes

Fried Pork Chops with Mashed Potatoes


  • 5-6 medium potatoes (Yukon Golds or russets)
  • 2 tablespoons butter
  • 1/4 cup warm milk
  • salt, pepper to taste

If you’re really in a hurry, you can speed up cooking by peeling and dicing the potatoes before boiling them. However, boiling the potatoes unpeeled results in a better taste, therefore I reckon it’s worth the pain of prolonging the preparation time a bit.

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Crispy Potato Pancakes


  • 7-8 medium size potatoes, grated
  • 2 onions, finely chopped or grated
  • 5-6 garlic cloves, finely chopped
  • 1-2 eggs, beaten (if you have large eggs, one is enough)
  • 2 tablespoons flour
  • salt and pepper to taste
  • 1/2 cup extra virgin olive oil

Peel and mince the garlic cloves. Peel and grate the onion. Peel the potatoes. Grate them. Squeeze the excess liquid from the grated potatoes with the help of your hands. As we are not going to use that liquid, you can just take handfuls of grated potatoes and squeeze them over the kitchen sink.

In a large bowl combine the grated potatoes with onion, garlic flour and beaten eggs. Add salt and pepper. Stir very well.

Heat the olive oil in a large non-stick pan. Form the potato mix into balls, then flatten them as much as you can, making sure they don’t fall apart. Cook the potato pancakes for about 5 minutes on each side. If they turn brown too quickly, lower the heat. When pancakes are cooked, remove them from the pan and drain them on paper towels.

Potato pancakes are best hot. If you prepare them in more than one-two batches, put the cooked ones in the warm oven until you’re done.

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Cheesy Potatoes

Cheesy potatoes are delicious. They make an excellent side dish for dinner. Even better, you can always enjoy the leftovers for next day’s breakfast.

Cheesy potatoes with ground pepper sprinkled on top

Cheesy potatoes with ground pepper sprinkled on top


  • 4 medium potatoes, peeled, sliced
  • 4 eggs
  • 1 cup sour cream
  • 1 cup grated goat cheese
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon dried thyme
  • 2 teaspoons curry powder

Peel the potatoes. Slice them about 1/2 inch thick.

Grate the cheese over a bowl, then add two eggs and half cup of sour cream. Taste the cheese in order to see if you need to add salt to the food or not.

Preheat the oven at 400F. Oil a baking dish. Put one layer of potatoes in the dish, then pour the egg-cheese mixture over it. Arrange another layer of potato slices on top.

In a small bowl, beat the two remaining eggs, them add the other half cup of sour cream, the thyme and the curry powder. Pour this over the potatoes, covering all of them.

Bake the cheesy potatoes in the oven at medium heat for about 45 minutes. Try them with a fork or a toothpick. If it comes out clean, you’re done. If not, bake them for 10 more minutes, then try them again. This is how the crust should look like when ready:

Cheesy potatoes with a nice, brown crust

Cheesy potatoes with a nice, brown crust

Let the cheesy potatoes cool for about 5 minutes before cutting and serving them.

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