Homemade Mashed Potatoes
This easy recipe for homemade mashed potatoes produces perfectly creamy, fluffy, and buttery mashed potatoes every single time.
Servings: 6
Equipment
- large stock pan (this one fits a ton of potatoes)
- potato masher simple works well here!
- ricer for the smoothest results
Ingredients
- 3 pounds russet or yukon gold potatoes scrubbed clean
- ¾ cup milk or cream see notes
- 3 tablespoons unsalted butter
- ½ teaspoon kosher salt + more to salt cooking water
- ½ cup sour cream full-fat or reduced fat, NOT fat-free sour cream
Instructions
- Peel and cube the potatoes into 1-inch cubes. Place the potatoes into a large stock pan and cover them with cold tap water. Salt the water with 1 tablespoon of kosher salt.
- Over high heat, bring the potatoes to a rapid boil, then reduce the heat to medium. Simmer until the potatoes are fork-tender (the chunks should fall apart easily when pieced with a fork.) This will take between 15-20 minutes.
- Drain the potatoes in a large colander and then return to the hot pan. Place over low heat and simmer until all the moisture has evaporated–about 1-2 minutes.
- Run potatoes through a ricer or mash using a handheld potato masher until potatoes are smooth.
- Heat ¾ cup milk or cream and 3 tablespoons unsalted butter together in a small saucepan over low heat or in a glass measuring cup in the microwave, until the butter is melted. Slowly fold this mixture into the mashed potatoes, until it is fully absorbed and the potatoes are creamy.
- Fold in ½ teaspoon kosher salt and ½ cup sour cream. Taste and adjust seasonings as needed. Serve with additional butter if desired.
Video
Notes
Potatoes: I prefer Yukon Gold potatoes, for their natural buttery flavor and silky texture. But Russet potatoes work. Avoid waxy red or white potatoes.
Milk/Cream: Use half and half, cream, whole milk, or low fat milk. Keep in mind for rich, restaurant-style mashed potatoes, cream or half and half is best.
Serving Size: As a side dish, you should plan on ½ pound of potatoes per person. That means if you are planning on 10 people, use 5 pounds of potatoes. 4 people, use 2 pounds of potatoes.
Hold Warm: Place potatoes into a large heat-safe bowl and place over a pot of simmering water (a makeshift double boiler). Cover loosely and stir every so often. They will stay perfectly warm and creamy for up to 1 hour.
Storage: Refrigerate leftover mashed potatoes in an airtight container for up to 4 days, or freeze in a freezer-safe bag for up to 2 months. Reheat defrosted mashed potatoes in a covered casserole dish at 350°F until warmed through, adding a splash of milk to bring back that creamy texture.
Nutrition
Calories: 267kcal | Carbohydrates: 44g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 238mg | Potassium: 1041mg | Fiber: 3g | Sugar: 3g | Vitamin A: 307IU | Vitamin C: 13mg | Calcium: 100mg | Iron: 2mg
