Creamy Mashed Potatoes (Edit recipe)

187 recipes
|
359 followers

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 best when using russets and a potato ricer to create smooth, velvety spuds. Leftovers are fantastic turned into Mashed Potato Patties for brunch or using to top a Vegetarian Cottage Pie.

Share

Save

Original Recipe

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
6 Tbsp Butter, Unsalted, cut into 1-Tbsp pieces
1 cup Whole Milk
.25 cup Sour Cream, room temperature

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

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

Wash and peel potatoes. Cut into 2-inch chunks. Place into a large pot and cover with cold water.
Add 1 tablespoon kosher salt to the water. Bring to a boil over high heat, then reduce to a simmer. Cook for 12 to 15 minutes, until potatoes are just fork-tender.
Drain potatoes in a colander and let steam for a few minutes.
Use a potato ricer to rice the potatoes back into the warm pot.
In a small saucepan, heat the milk and butter until melted and warm (do not boil).
Add the warm milk and butter mixture, sour cream, 1 teaspoon kosher salt and ½ teaspoon black pepper to the riced potatoes.
Gently fold with a spatula until just combined. Avoid overmixing to keep potatoes light and creamy.
Taste and adjust with additional salt as needed. Serve warm.

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.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	274
Fat:	11 g
Carbohydrates:	35 g
Protein:	9 g
Cholesterol:	32 g
Sodium:	593 mg
Fiber:	4 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated for total recipe.