Idahoan Mashed Potatoes
These Idahoan Mashed Potatoes are rich, creamy and packed with the goodness of homemade comfort food. Made from peeled and boiled Idaho russet potatoes, real butter and whipping cream, they deliver that classic flavor and fluffy texture you can only get from scratch.
Instead of reaching for the box, this recipe boils peeled russet potatoes and mashes them with real butter, and whipping cream for a richer, fluffier result. It's a simple side for roast chicken, holiday ham, or a cozy Sunday dinner.
Looking for more sides? Our Maple Brussels Sprouts and Sautéed Green Beans with Shallots round out the plate nicely.
What Are Idahoan Mashed Potatoes?
Idahoan is a popular brand of instant mashed potatoes. The box version is made from dried potato flakes. You bring water, salt and butter to a boil, stir in cold milk and the flakes, let it stand until moist, then fluff it with a fork.
Our homemade version skips the flakes. We boil peeled Idaho russet potatoes and mash them with real butter and whipping cream, so you get a richer, creamier texture with a fluffy finish.
Jump to:
⭐️⭐️⭐️⭐️⭐️ Reader Review
"Delicious and easy to make. Everyone loved them"
-Emily
Ingredients
You only need a few simple ingredients for these creamy, fluffy mashed potatoes.
See the recipe card below for the exact quantities of each ingredient.
- Idaho Russet Potatoes: Give you classic, creamy mashed potatoes. If you're not in Idaho, any russet potato works.
- Unsalted Butter: Lets you control the salt in the final dish.
- Whipping Cream: Makes the potatoes fluffy and smooth. Any cream variety works well, and even whole milk will do in a pinch.
- Sea Salt: Brings out the flavor of the potatoes.
- Ground Pepper: Adds a little warmth.
For this one, a large stock pot gives the potatoes room to boil evenly, and a potato masher gets them creamy without a mixer.
Variations
- Potato Swap: Yukon Gold potatoes are a good swap for russets.
- Butter Swap: Salted butter works in place of unsalted. Just go lighter on the added salt.
- Tangy and Extra Creamy: Stir in sour cream or cream cheese for a tangy, creamy mash. Greek yogurt or blended cottage cheese also work alongside the milk or cream.
- Roasted Garlic: Mash in roasted garlic for a savory, mellow flavor. I've gone as far as two whole bulbs for serious garlic lovers.
How to Make Idahoan Mashed Potatoes
With minimal prep, grab some real potatoes and get ready to do a little mashing.
Combine water and peeled, cubed potatoes in a large pot. Make sure the water covers them by at least 2 inches.
Heat the water on high to bring it to a rolling boil, then cook for 20 to 25 minutes or until very fork tender. Strain and set aside.
Melt the butter in the same large pot, then add the potatoes back in and start to mash.
Add 1 ¼ cups room-temperature whipping cream to start and keep mashing. Stir in more as needed to get the creamy texture you like.
Season with about 1 tablespoon of salt and ½ teaspoon of pepper. Transfer to a heat-resistant serving bowl and serve warm.
Hint: Start the potatoes in cold water before boiling so they cook evenly.
Recipe Tips
- Fork Tender Is Key: Boil until the potatoes are very fork tender for the easiest mash and best texture.
- Warm Your Dairy: Room-temperature cream works well, but slightly warmed cream and butter blend in more smoothly for creamier potatoes. Cold cream can cool the potatoes too quickly and make them gluey.
- Don't Overmix: These are easy to mash by hand. If you use a hand mixer, go carefully to avoid gluey potatoes.
- Season Gradually: Taste as you go, especially with the salt and pepper, for balanced flavor.
Our Honey Glazed Carrot Recipe are another easy side that goes well with these potatoes.
More Side Dishes
Storage Instructions
- Refrigerator: Once cooled, store in an airtight container for 3 to 4 days.
- Freezer: Once cooled, freeze in an airtight container for up to 3 months for best texture.
- Reheating: Once thawed, warm in a medium pot on the stove with a little butter, milk or cream for about 4 to 5 minutes, or until heated through. For the microwave, do the same in a heat-safe bowl.
Serving Suggestions
- Mains: Slow Cooker Pulled Pork, Pan-Fried Lamb Chops, Chicken Thighs with Honey, Costco Chicken Meatballs, Poor Man's Prime Rib Roast, Slow Cooker Brisket, and Pork Prime Rib.
Idahoan Mashed Potatoes Recipe FAQs
Potatoes are naturally gluten free, so these mashed potatoes are too, as long as nothing with gluten is added to the recipe and your ingredients aren't cross-contaminated.
These mashed potatoes have about 360 calories per serving, though the exact number will depend on the ingredients you use.
Swap the cold milk in the box instructions for whipping cream, and stir in a little extra butter for a richer, creamier result.
The box lists Idaho potatoes with an emulsifier (monoglycerides) and preservatives (sodium acid pyrophosphate, sodium bisulfite, citric acid and mixed tocopherols). Our homemade version uses Idaho russet potatoes, unsalted butter, whipping cream, salt and pepper.
Yes, milk works in place of water in boxed potatoes. We've used whole milk, and it gives a creamier result.
Yes. Let them cool, then store them in an airtight container in the freezer for up to 3 months. Reheat with a little extra butter or cream to bring back the creaminess.
More Recipes
Ready to get cooking? Save time by having a grocery list automatically generate for you by clicking the "Add to Shopping List" below.
Idahoan Mashed Potatoes
Equipment
- Large Pot
- Strainer
- Potato Masher
- Measuring Cups and Spoons
- Spatula
Ingredients
- 5 pounds Idahoan (russet) potatoes peeled and cubed
- 2 sticks butter unsalted
- 2 cups whipping cream
- 1 tablespoon sea salt adjust to taste
- ½ teaspoon ground pepper adjust to taste
Instructions
- Combine water and peeled, cubed potatoes in a large pot. Make sure the water covers them by at least 2 inches.
- Heat the water on high to bring it to a rolling boil, then cook for 20 to 25 minutes or until very fork tender. Strain and set aside.
- Melt the butter in the same large pot, then add the potatoes back in and start to mash.
- Add 1 ¼ cups room-temperature whipping cream to start and keep mashing. Stir in more as needed to get the creamy texture you like.
- Season with about 1 tablespoon of salt and ½ teaspoon of pepper. Transfer to a heat-resistant serving bowl and serve warm.
Notes
- Fork Tender is Key: Boil until very fork tender for the easiest mash and best texture.
- Warm your Dairy: While it is not a requirement, slightly heated cream and butter before adding for smoother mixing and creamier mashed potatoes.
- Don't Overmix: This recipe is very simple to mash, but if you want to use a hand mixer ensure you do so carefully to avoid gluey potatoes.
- Season Gradually: Taste as you go when seasoning, especially with salt and pepper-for balanced flavor.
- Make it your Own: Add sour cream, roasted garlic, cream cheese or buttermilk powder for a twist on the classic.
- Use Cold Water: Start the potatoes in cold water before boiling so they cook evenly.
- Refrigerator: Once cooled, store in an airtight container for 3 to 4 days.
- Freezer: Once cooled, freeze in an airtight container for up to 3 months for best texture.
- Reheating: Once thawed, warm in a medium pot on the stove with a little butter, milk or cream for about 4 to 5 minutes, or until heated through. For the microwave, do the same in a heat-safe bowl.
Nutrition
We would be so grateful for you to leave us a rating and review on any recipes you try. If you make any alterations, let us know how they turned out.
So creamy, this recipe is a hit for the whole family.
Thank you!
Delicious and easy to make. Everyone loved them
That is so great to hear Emily! Glad to hear it, thanks for sharing.
Mashed potatoes were flavor filled, nice and rich. Whipped up nice and smooth.
I’ll do these again.
We are so happy that you enjoyed this recipe Richard!
As a native Idahoan I am extremely picky about my potatoes. These were spot on! Delicious and flavorful without being too overdone. Will make again.
Oh that is a wonderful review, especially coming from you! Thank you so much Nicole!