Description
This foolproof mashed potatoes recipe delivers perfectly creamy, fluffy results every time. With the right potatoes, temperature control, and technique, you’ll achieve restaurant-quality mashed potatoes that make any meal shine.
Ingredients
Scale
- 3 lbs Yukon Gold or Russet potatoes
- 1 cup whole milk or half-and-half, warmed
- ½ cup unsalted butter, room temperature
- ½ cup sour cream or full-fat Greek yogurt
- Salt and black pepper, to taste
- Optional: 2 garlic cloves, fresh chives, parsley, or dill
Instructions
- Peel and cut potatoes into chunks. Place in a large pot with cold, salted water and optional garlic.
- Bring to a gentle simmer and cook for 15–20 minutes until fork-tender.
- Drain well and return to the pot for 2 minutes to steam-dry.
- Mash using a potato ricer, food mill, or hand masher. Avoid electric mixers.
- Add room-temperature butter first, then gradually mix in warm milk until smooth.
- Fold in sour cream and season with salt and pepper to taste.
- Serve immediately or keep warm until serving.
Notes
Use Yukon Gold for creaminess or Russet for fluffiness. Always start with cold water and warm your milk to prevent lumps. Store leftovers refrigerated for up to 4 days and reheat gently with a splash of milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
Keywords: mashed potatoes, creamy mashed potatoes, fluffy potatoes, holiday side dish, comfort food