Quick Creamy Mashed Potatoes
This Easy Homemade Mashed Potatoes recipe is a super simple and delicious side dish recipe you can serve during the holidays and all year round for your family!
Servings: 6 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. grated garlic 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 half way with water to boil. Add in the salt and potatoes and cook until they are fork tender (enough to easily insert a fork)
- Drain the water and return potatoes to pot. Add in the butter, salt to taste, sour cream, hot milk and mash well with a potato masher until you obtain and very creamy texture. Note, if you are adding garlic, melt the butter and garlic together at the same time to infuse the garlic flavor.
- Allow to simmer for a few minutes on low heat.
- Remove and transfer the mashed potatoes to a serving bowl. Drizzle 2 tbsps. of melted butter on top and then crack some fresh ground pepper on top.
- Garnish with some chopped chives and serve.
Notes
-
- Use Yukon Golden or Russet Potatoes.
- Cut your potatoes into big cubes. Cutting them up too small gives water more of an opportunity to make its way inside the potatoes and will make them too watery.
- Start cooking the potatoes in cold water to ensures that the potatoes cook evenly.
- Salt the water you cook them in. Drain well to avoid mushy potatoes.
- Do not use a food processor. If you would like to whip the potatoes up in a cake mixer and use the whipping whisk, you can do so as well and transfer back to the pot.
Nutrition
Serving: 1g | Calories: 283kcal | Carbohydrates: 26.5g | Protein: 4.8g | Fat: 18.2g | Saturated Fat: 11.3g | Sodium: 436mg | Sugar: 2.9g