Perfect Creamy Mashed Potatoes
A comforting side dish with a creamy texture and rich flavor, perfect for family gatherings and holiday dinners.
Ingredients
Main Ingredients
- 3 lbs Yukon Gold Potatoes (peeled and cut into pieces) For the best texture, use Yukon Gold potatoes.
- 1/2 cup Salted Butter Melted with cream.
- 1 to 1 1/2 cups Half-n-Half, Whole Milk, or Heavy Cream Adjust for desired creaminess.
- 1/2 cup Sour Cream (regular, full-fat)
- 2 teaspoons Salt Or more to taste.
Instructions
Preparation
- Peel the potatoes and cut them into large pieces.
- Place the potato pieces in a large pot, cover them with water and sprinkle with 1 tablespoon of salt.
Cooking
- Bring the pot to a boil. Once it starts boiling, lower the heat to low and cover the pot.
- Cook for 25-35 minutes or until the potatoes are fork-tender.
- Drain the potatoes.
Mixing
- In a small saucepan, heat the butter and 1 cup of half-n-half until the butter has melted and the mixture is warm, about 5 minutes.
- Use a potato ricer or potato masher, or put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix for 30 seconds to break them up.
- Slowly pour in the butter and cream mixture while mixing at the lowest speed.
- Fold in the sour cream and salt. If you want creamier potatoes, add the remaining 1/2 cup of half-n-half, milk, or cream. Taste and adjust salt if necessary.
Notes
Store leftovers in an airtight container in the refrigerator for 3 to 5 days. To reheat, add a splash of milk or cream to keep them creamy. Don't overmix the potatoes as they can become gummy.