Everyone needs classic recipes in their repertoire: this recipe for our favorite mashed potatoes is included.
The great thing about this recipe is that there doesn’t need to be precise measurements. Basically, if you put a whole bunch of butter, salt, and sour cream into some cooked potatoes, it’s going to be delicious.
Tip: On special occasions like Christmas or Thanksgiving, I like to add in half a block of room temperature cream cheese. It makes it super indulgent!
Our Favorite Mashed Potatoes
- 4 large russet potatoes
- 1 stick butter (salted or unsalted), cut into pieces
- salt and pepper
- 4-5 tbsp whole milk or cream
- 1/4 cup sour cream
- Peel the potatoes, rinse, and pat dry. Cut them into chunks and add to a pot. Add water to the pot (cover the potatoes with 1" of water over the potatoes).
- Add a generous amount of salt to the water. Bring the potatoes to a boil over medium-high heat and cook until fork tender, about 13-15 minutes.
- While the potatoes are cooking, add the butter pieces to a large mixing bowl (putting it at the bottom allows for the hot potatoes to melt the butter faster).
- Drain the potatoes when they're done cooking and add them to the mixing bowl. Allow to sit for a couple of minutes so the butter can melt. Sprinkle with a generous amount of salt and pepper and add a couple of tablespoons of milk (start with only a few; you can always add more if needed).
- Using a hand mixer, mix on medium speed until all the potatoes are blended and the mixture is smooth, adding more milk if necessary.
- Stir in the sour cream until blended.
- Optional step: transfer the potatoes to a baking dish and broil on high until the top has a few golden brown spots (watch it closely)! This step gives the potatoes an additional flavor.
Created by SouthernSavers.com
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