Description
These easy, creamy mashed potatoes are the ultimate comfort food side dish, boasting a silky-smooth texture and rich buttery flavor. Perfect for holiday feasts or weeknight dinners, this recipe uses simple ingredients and straightforward techniques to deliver restaurant-quality results every time.
Ingredients
Units
Scale
Main Ingredients
- 2 pounds (about 900g) Russet or Yukon Gold potatoes, peeled and cut into chunks
- 1 teaspoon salt, for boiling potatoes
Cream Mixture
- 4 tablespoons (1/2 stick) unsalted butter, plus more for serving
- 1/2 cup (120ml) whole milk or heavy cream, warmed
- 1/4 cup (60ml) sour cream (optional, for extra creaminess)
Seasonings
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon ground black pepper, or to taste
Optional Garnishes
- Chopped fresh chives or parsley
- Additional melted butter
Instructions
- Prep the Potatoes: Peel the potatoes and cut them into roughly equal-sized chunks, about 2-inch pieces. This ensures even cooking.
- Boil the Potatoes: Place the cut potatoes into a large pot and cover with cold water by about an inch. Add 1 teaspoon salt to the water. Bring to a boil, then reduce heat and simmer until potatoes are very tender, about 15-20 minutes. Test doneness by piercing with a fork—it should slide in easily.
- Drain and Dry: Drain the cooked potatoes in a colander. Return them to the warm pot and place over low heat for 1-2 minutes, shaking the pot gently, to evaporate excess moisture. This step helps achieve a fluffier texture.
- Mash the Potatoes: Using a potato masher, ricer, or hand mixer, mash the potatoes until smooth and lump-free (or desired consistency).
- Add the Cream Mixture: In a small saucepan or microwave-safe bowl, gently heat the butter and milk until warm (do not boil). Add to the mashed potatoes, along with sour cream if using. Stir gently until fully incorporated and creamy.
- Season and Finish: Season with salt and pepper to taste. Taste and adjust seasoning as needed. Pile the creamy mashed potatoes into a serving bowl, top with a pat of butter and a sprinkle of chives or parsley if desired.
Notes
- Yukon Gold potatoes produce a naturally creamy texture, while Russets make fluffier mash.
- For extra rich mashed potatoes, use heavy cream in place of milk.
- A potato ricer yields the smoothest mash, but a standard masher works well too.
- Warm the butter and milk before adding to the potatoes to keep everything creamy and hot.
- Leftover mashed potatoes can be stored in the refrigerator for up to 4 days and reheated with a splash of milk or cream.
Nutrition
- Serving Size: about 1 cup
- Calories: 230
- Sugar: 2g
- Sodium: 510mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 23mg