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The Best Mashed Potatoes

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  • Author: Maria B. Evans
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: Boiling, Mashing
  • Cuisine: American

Description

Rich, fluffy, and full of buttery goodness, these mashed potatoes are the perfect side dish for any meal!


Ingredients

Units Scale
  • 3 lbs russet potatoes (or Yukon Gold), peeled and cut into chunks
  • 1 tbsp salt (for boiling water)
  • 1/2 cup unsalted butter, softened
  • 1/2 cup whole milk (or heavy cream, warmed)
  • 1/2 cup sour cream (or cream cheese)
  • 1 tsp salt (adjust to taste)
  • 1/2 tsp black pepper
  • 2 cloves garlic, minced (optional, for extra flavor)
  • 2 tbsp chopped fresh chives (optional, for garnish)

Instructions

  • Boil the Potatoes:
  • Place the potato chunks in a large pot and cover with cold water.
  • Add 1 tbsp salt and bring to a boil over medium-high heat.
  • Reduce heat and simmer for 15-20 minutes, or until potatoes are fork-tender.
  • Drain & Mash:
  • Drain the potatoes and return them to the pot.
  • Mash with a potato masher or use a ricer for extra smooth texture.
  • Add Butter & Creaminess:
  • Stir in butter, warm milk, sour cream, salt, pepper, and minced garlic (if using).
  • Mix until smooth and fluffy.
  • Serve & Garnish:
  • Taste and adjust seasoning as needed.
  • Garnish with fresh chives and an extra pat of butter before serving.

Notes

  • :
  • For extra creamy potatoes: Use heavy cream instead of milk.
  • For extra fluffy texture: Use a potato ricer instead of a masher.
  • Make it ahead: Keep warm in a slow cooker on LOW until ready to serve.

Nutrition

  • Calories: 250
  • Sugar: 2g
  • Sodium: 350mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 30mg