These mashed potatoes are my all-time favorite side dish. Fluffy, creamy, and rich, this easy mashed potato recipe is sure to become a family favorite! This easy-to-follow recipe produces the best mashed potatoes you’ve ever tried!
Ingredients
5 pounds Russet or Yukon Gold potatoes, preferably
12 tablespoons butter, soft and cubed, salted or unsalted is fine
3/4 cup warmed whole milk
1/2 cup warmed heavy cream
1/4 cup sour cream or cheese
cream salt and pepper to taste, start with 1/2 teaspoon of each and add more as needed
Instructions
Peel and rinse the potatoes. Cut the potatoes in half or quarters, depending on their size.
5 pounds potatoes
Place the potatoes in a large Dutch oven or stockpot. Cover the potatoes with cold salted water. The water should cover the potatoes by at least 1 inch.
Bring the water to a boil and cook until the potatoes are tender, about 15 minutes. Drain the potatoes and return them to the pot.
While the potatoes are cooking, begin heating the milk and cream in a small saucepan over low heat OR in the microwave.
3/4 cup whole milk, 1/2 cup heavy cream
Let the potatoes sit in the pot for about 5 minutes, allowing any extra moisture to evaporate.
Add the softened butter to the potatoes and mash until desired consistency is reached.
12 tablespoons butter
A little at a time, add the hot milk and cream, mashing until desired consistency is reached. You don’t have to use all of the milk or cream.
Finally, stir in the sour cream (or cream cheese) and add salt and pepper to taste.
1/4 cup sour cream, salt and pepper to taste
Notes
