Momma's Mashed Potatoes

Momma's Mashed Potatoes


"This is my grandma's recipe for plain old potatoes. They always come out fluffy and tasty! This is one of those old classics at our of the 'nobody makes these like Momma' dishes."

Ingredients 55 m {{adjustedServings}} servings 242 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 242 kcal
  • 12%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 34g
  • 11%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 83 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place potatoes and lemon juice in a large saucepan, and add enough water to cover. Bring to a boil over medium-high heat, and cook until tender, about 15 minutes.
  2. Drain water from potatoes, and use a potato masher to mash. Stir in egg white and butter, and gradually mix in the half-and-half using the masher. Use more or less cream to reach your desired consistency. Season with salt and pepper to taste.
Tips & Tricks
Roasted Garlic Mashed Potatoes

The sweet flavor of roasted garlic makes these mashed potatoes to savor.

Slow Cooker Mashed Potatoes

See how to make creamy mashed potatoes in the Crockpot.

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Reviews 25

  1. 33 Ratings


These came out nice, fluffy, and flavorful! I did add a some fresh minced chives and sprinkled some french fried onions on top and these were a great accompaniment to our fish. Basic mashed potatoes that go great with traditional dishes! Thanks MN MOM!!


Very good! I can finally make mashed potatoes - I've had disaters before! I also used a masher on the potatoes then whipped them & the other ingredients with my mixer because I like my mashed potatoes creamy! I used evaporated milk in place of the half-&-half (a little more than 1/4 cup), about 1/4 t black pepper, and between 1-2 t salt. I also added about 2 t butter extract so they were more buttery flavored without the added fat/calories. Next time I'm going to try fat free evaporated milk to make them even healthier!


These were okay. I think the recipe would be better using smaller, red potatoes. They needed to be cooked longer than it says, and they turned out dry. If you are using Yukon gold potatoes, I would suggest cutting them into eight pieces instead of four.