Creamy Mashed Potatoes (Edit recipe)

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Mashed potatoes can be made in as many ways as you can think up, but there's something about a simple technique with classic ingredients (think of those festive occasions growing up with the silky-smooth potatoes your mom or grandma made) that takes you to a different place. While I sometimes swap in Yukon Gold potatoes for the russets or even use a mixture of both, I find the creaminess to be most consistent when I use the standard russet potatoes that were always available in my household. This recipe is great as a side dish or using to top shepherd's pie or my Whole30 Fish Pie.

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PREP TIME

10 minutes

COOK TIME

15 minutes

INGREDIENTS

6

Serves: 8-10

Ingredients

3 lb Potatoes, Russet
4 tsp Kosher Salt, divided
.5 tsp Black Pepper
8 Tbsp Butter, Unsalted, cut into 1-Tbsp pieces
1 cup Whole Milk
.25 cup Sour Cream

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Peel and wash potatoes, then cut into large 2-inch chunks. Add to a pot and fill with cold water, until just covered.
Season with 1 tablespoon kosher salt and bring to a boil. Once boiling, reduce heat and simmer for 12 to 15 minutes, until potatoes are fork tender.
Drain potatoes in a colander in the sink and let sit for a few minutes. Use a potato ricer to rice the potatoes back into the cooking pot. Once all of the potatoes have been riced, add in 6 tablespoons butter, 1 cup of milk, 1 teaspoon kosher salt and ½ teaspoon black pepper.
Use a spatula to gently fold the potatoes to combine the ingredients until the butter is just melted. Be careful not to overmix, so your potatoes remain creamy.
Optional, but highly recommended: Fold in ¼ cup sour cream and serve with remaining 2 tablespoons butter.

Notes

A potato ricer ensures you have creamy mashed potatoes without over mixing. Alternatively, you can use a hand mixer or potato masher to combine the potatoes with varying texture results. You also can make this recipe Whole30 compatible by substituting ghee for butter, using a neutral-tasting nut milk instead of whole milk and skipping the sour cream.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	302
Fat:	14 g
Carbohydrates:	35 g
Protein:	10 g
Cholesterol:	39 g
Sodium:	593 mg
Fiber:	4 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated for total recipe.