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 work well too. We've listed a few of the tips for making great mashed potatoes that we find most helpful in our recipe notes.
- 2-1/2 lbs Yukon Gold potatoes
- 6 tablespoons butter
- 1/4 cup sour cream
- 1/4 cup cream or half-and-half
- Salt and white pepper to taste (see tips below)
Peel the potatoes and cut them into eighths. Place in a large saucepan and cover with cold water. Bring to a boil, add 2 teaspoons of salt and stir to dissolve. Boil for 15 to 20 minutes, or until the potatoes are tender when pierced with a sharp knife. Drain and return to the heat for about 1 minute to allow all the excess moisture to evaporate. Mash gently with a potato masher and transfer to a mixing bowl.
Add the butter, sour cream and cream to the pan you cooked the potatoes in and heat over low heat until the butter is melted and the mixture is liquified (you can also use the microwave). Quickly add to the potatoes and using an electric mixer, whip at medium speed until fluffy. If you find the potatoes are too stiff, add more warm cream in 2 tablespoon increments until you get the desired consistency.
Season to taste with salt and white pepper.
Makes 6 servings
Tips for making great mashed potatoes:
1. Be careful not to overcook the potatoes or they will retain too much water
2. Always heat the butter and cream for fluffier, lighter potatoes
3. Go easy with the white pepper ~ start with 1/8 teaspoon and work up to suit your taste
4. Cream cheese can be substituted for the sour cream but the end product is quite a bit heavier and richer