Perfect Mashed Potatoes
How to make fluffy, creamy mashed potatoes.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- 3 pounds russet or yukon gold potatoes scrubbed clean
- 2 1/2 teaspoons kosher salt divided
- 3/4 cup half and half or milk
- 3 tablespoons butter unsalted
- 1/2 cup sour cream
Peel and cube the potatoes into 1 inch cubes. Place into a large stock pan and cover with water. Salt the water with 2 teaspoons kosher salt.
Bring the potatoes to a rapid boil, then reduce the heat. Simmer until the potatoes are fork tender (the chunks should fall apart easily when pieced with a fork.)
Drain the potatoes and return to the hot pan. Place over low heat and simmer until all the moisture has evaporated–about 1-2 minutes.
Run potatoes through food mill or ricer, or mashed with hand held potato masher until potatoes are smooth.
Heat the half and half or milk and butter together in a small saucepan or in the microwave, until the butter is melted. Slowly fold the warm milk into the potatoes and mix until absorbed and creamy.
Stir in the sour cream if using and serve. Taste and season with additional 1/2 teaspoon salt as needed.
- Yukon Gold or Russet potatoes are best for creamy mashed potatoes.
- Half and half is best for the most rich luscious mashed potatoes, but milk of any fat percentage can be used if desired.
- Dairy Free Mashed Potatoes: Use vegetable stock in place of milk and use a vegan butter in place of butter. Omit sour cream.
- Low Fat Mashed Potatoes: Use evaporated milk or skim milk in place of cream and decrease butter to only 1 tablespoon. Use low fat sour cream.
Calories: 281kcal | Carbohydrates: 43g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 1059mg | Potassium: 1014mg | Fiber: 3g | Sugar: 3g | Vitamin A: 324IU | Vitamin C: 13mg | Calcium: 88mg | Iron: 2mg