Creamy Mashed Potatoes
This is our favorite basic recipe for mashed potatoes. They have a smooth consistency and creamy, buttery flavor. Yukon Golds are our potato of choice because of their natural buttery flavor, but russets are a great choice too. We've listed a few of the tips for making great mashed potatoes that we find most helpful in our recipe notes.
How To Make The Best Mashed Potatoes
Prep Time: 15 minutes Cook Time: 20 minutes Yield: 6 servings
- 2-1/2 lbs Yukon Gold potatoes
- 6 tablespoons butter
- 1/4 cup sour cream
- 1/3 cup cream or half-and-half, plus more if needed
- Salt and freshly ground black pepper
Peel the potatoes and cut them into 1 to 1-1/2 inch cubes. Place them in a large saucepan and cover with cold water.
Bring the potatoes to a boil, add 2 teaspoons of salt and stir to dissolve. Continue boiling for 15 to 20 minutes, or until the potatoes are tender when pierced with a sharp knife.
Drain thoroughly and return the potatoes to the heat for about 1 minute to allow all the excess moisture to evaporate. Spoon the potatoes into a ricer (see note below), a few chunks at a time and rice them into a large mixing bowl.
Add the butter, sour cream and 1/4 cup of cream to the pan you cooked the potatoes in. Cook over low heat until the butter is melted and the mixture is liquified (you can also do this in a microwave-safe bowl).
Add the butter mixture to the potatoes and mix in gently with a spatula. If you find the potatoes aren't creamy enough, add warm cream in 2 tablespoon increments until you get the desired consistency.
Season to taste with salt and pepper and serve immediately.
Note: If you don't have a potato ricer, transfer the cooked potatoes to a large mixing bowl and mash gently with a fork. Add the butter mixture and, using an electric mixer, whip at medium speed until fluffy. Do not over mix or the potatoes will become sticky. Add more warm cream in 2 tablespoon increments if desired.
Makes 6 servings
Tips For Making Great Mashed Potatoes
- Be careful not to overcook the potatoes or they will retain too much water
- Always heat the butter and cream for fluffier, lighter potatoes
- Go easy with the salt - start with 1/2 teaspoon and work up to suit your taste
- Cream cheese can be substituted for the sour cream but the end product is quite a bit heavier and richer
- To keep potatoes warm until ready to serve, transfer them to a casserole that's been coated with nonstick spray, cover and place in a 200°F oven.