Grammy's Creamy Idaho Mashed Potato Recipe

September 21, 2021

Mashed potatoes just like Grammy makes is exactly what I am sharing with you today! Bonus with this title is that I am the Grammy! One of my top food requests from my darling grandchildren is …

"Will you make us your homemade mashed potatoes Grammy?!"

My reply, "Why of course you little darlings!"😊


Being an Idaho Farm gal I am sort of a potato expert.

I think I might just be way over do in sharing all of my signature potato side dishes with you. So be forewarned I will be sharing them, but I promise I'll space them out.😀


Secrets To Grammy's Creamy Potato Recipe

  • Do not add cold liquid - make certain your dairy is all at room temperature or even heated for a few minutes in the microwave.
  • Room temperature/Warm liquids are easily absorbed into the potatoes and this will make the mashed potatoes all the creamier.
  • Drain well. Having leftover moisture in the potato will make them watery when mashed.
  • Add the zing-parmesan cheese, blue cheese, sour cream all add a pleasant tang.
  • Add garlic or herbs while the potatoes are cooking so the flavors can become infused in the potato.


Top the mashed potato!

  • A mashed potato needs to look good.
  • Add a big dollop of butter before serving.
  • Always gravy on the side.
  • Sprinkle with fresh herbs.

Homemade, home grown and home cooking makes me happy!

The meals I prepare and recipes I share with you here on At Home With Jemma will not let you down.

Now you may want to tweak them with seasonings and spices, because our taste buds are different.


Over the course of the next few weeks I will also be sharing several traditional and Holiday worthy dishes with you. 


Mashing Facts

  • Do not over mash or over whip.
  • Vigorous mashing causes problems.
  • Potatoes have a lot of starch and when they are over handled they tend to become gooey.
Thank you for joining me today as I share one of our family's favorite recipes. 
This is pretty much an original recipe that my own Mom used to make when I was a kid.
I kicked up the flavor a notch or two by adding the garlic, sour cream and parmesan cheese and I do think that made this recipe a step above in flavor!

Grammy's Creamy Idaho Mashed Potatoes
10-12 servings
Jemma Olson
Prep time
15 Min
Cook time
20 Min
Inactive time
10 Min
Total time
45 Min

Grammy's Creamy Idaho Mashed Potatoes

These creamy Idaho mashed Potatoes are most certainly going to be a favorite with a crowd or with your own family! Full of rich flavor and so pretty when served with a dollop of butter on top. This recipe uses 5 lbs. of potatoes and recipe can be cut in half.


  • 5 lbs. of Idaho potatoes ( I prefer Russets or Reds) peeled and cut into quarters.
  • 1 1/2  cups butter, room temperature.
  • 1  cup half and half, room temperature.
  • 1 cup whole milk, room temperature
  • 6 cloves of garlic.
  • 1/2 cup sour cream, room temperature
  • 1 Tablespoon salt. Reserve 1 and 1/2 teaspoon for seasoning.
  • 2 Teaspoons pepper for seasoning.
  • Parmesan Cheese
  • Chives
  • Blue Cheese
  • Bacon Bits
  • Horseradish


  1. Place quartered and rinsed potatoes and garlic in a Stockpot.
  2. Add enough cold water to cover potatoes.
  3. Add 1 1/2 teaspoon of salt to water.
  4. Cover potatoes.
  5. Cook on high until boiling.
  6. Turn down heat to low-medium and simmer for about 20 minutes.
  7. Turn off heat.
  8. Drain potatoes in colander.
  9. Return potatoes and garlic to pot for about 5 minutes until excess moisture has evaporated.
  10. For chunky mashed potatoes use a Potato masher. 
  11. For the creamiest mashed potatoes use an electric mixer.
  12. Mash in garlic, butter, half and half, milk, sour cream and salt and pepper.

Nutrition Facts



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To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you use in your recipe, using your preferred nutrition calculator, or your own nutritionist or medical professional. You are solely responsible for ensuring that any nutritional information obtained is accurate.

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