Easy Mashed Potatoes
Creamy with a classic buttery taste, this Easy Mashed Potatoes Recipe is quick to prepare with simple ingredients and works well for everyday dinners or holiday meals.
Servings: 4 servings
Ingredients
- 2 lbs. Yukon golden potatoes or Russet potatoes
- ½ cup sour cream or use cream cheese
- 2 tsps. salt 1 for boiling, 1 to adjust the taste
- ½ cup butter + 2 tbsps. melted for topping
- ½ cup hot milk or heavy cream
- 1 tsp. garlic powder optional
- chives and fresh ground black pepper for garnishing
Instructions
- Peel and dice the potatoes into 2-inch cubes. Rinse and set aside.
- Bring a pot filled halfway with water to a boil. Add the salt and potatoes and cook until they’re fork-tender, or until a fork can be easily inserted.
- Drain the water and return the potatoes to the pot. Add the butter, salt to taste, sour cream, and hot milk. Mash well with a potato masher until they’re very creamy.Note: If you’re adding garlic powder, melt the butter and garlic powder together at the same time to infuse the garlic flavor.
- Let the mashed potatoes simmer for a few minutes over low heat.
- Remove from the heat and transfer the mashed potatoes to a serving bowl. Drizzle 2 tablespoons of melted butter on top, then add some freshly ground pepper.
- Garnish with chopped chives and serve.
Notes
- Cut the potatoes into large, even cubes so they cook evenly without absorbing too much water.
- Salt the cooking water to season the potatoes, and drain them well before mashing to prevent watery mashed potatoes.
- Avoid using a food processor because it can make the mashed potatoes sticky or gummy. Use a potato masher instead for better texture.
Nutrition
Serving: 1g | Calories: 457kcal | Carbohydrates: 43g | Protein: 7g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 993mg | Potassium: 1058mg | Fiber: 5g | Sugar: 4g | Vitamin A: 942IU | Vitamin C: 45mg | Calcium: 102mg | Iron: 2mg