Mashed Potatoes Recipe
This isn’t just any Best Mashed Potatoes—it’s a beloved family recipe passed down through generations. Made with Idaho Russets and a few simple ingredients, it captures the authentic taste and texture of classic mashed potatoes.
Servings: 6 servings
Ingredients
- 3 pounds russet potatoes or Yukon Gold or a mix, but we recommend Idaho Russets, peeled and cut into large chunks
- ½ cup salted butter at room temperature, cut into chunks
- 1 cup whole milk or heavy cream you may not use all to reach desired consistency
- ⅓ cup sour cream
- Sea salt and black pepper to taste
Instructions
- Prepare Potatoes: Peel and quarter the potatoes, then place them in a pot of cold salted water.
- Boil: Bring the pot to a boil, then cook uncovered for about 15 minutes or until the potatoes are fork-tender. Do not overcook —we don't want them mushy!
- Drain Potatoes: Drain the potatoes well and transfer them to a large mixing bowl. Let the steam release a bit.
- Warm Milk or Cream: In a small saucepan or microwave-safe bowl, heat the milk or heavy cream until warm (do not boil).
- Mash Potatoes: Add the butter to the potatoes and mash with a potato masher.
- Incorporate Milk Gradually: Slowly pour the warm milk or heavy cream, mashing continuously to reach your preferred consistency. (Tip: Use an electric mixer for an ultra-smooth texture, but be careful not to overmix, as this can make the potatoes gluey.)
- Finish with Sour Cream: Add the sour cream, then mix until thoroughly combined. Season to taste with sea salt and black pepper.
- Serve: Transfer the mashed potatoes to a serving dish. Optional: Add a dollop of butter and a sprig of thyme on top just before serving for an elegant touch.
Notes
- Use Idaho Russet Potatoes: Due to their high starch content, these are the gold standard for fluffy, creamy mashed potatoes. Yukon Golds also work.
- Start with Cold Water: Place potatoes in cold, salted water and bring them to a boil. This ensures even cooking and prevents a mushy texture. Cut the potatoes before boiling!
- Warm the Butter and Cream: Heating these before adding to the potatoes helps them absorb more evenly, preventing a gluey or gummy texture.
- Adjust for Consistency: Add milk or cream gradually until you reach your desired texture—some like them thicker, while others prefer them more velvety.
- Season Generously: Potatoes need a good amount of salt to bring out their flavor. Taste as you go and adjust with sea salt and black pepper.
Nutrition
Serving: 300g | Calories: 365kcal | Carbohydrates: 43g | Protein: 7g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 152mg | Potassium: 1027mg | Fiber: 3g | Sugar: 4g | Vitamin A: 620IU | Vitamin C: 13mg | Calcium: 97mg | Iron: 2mg
