comfort food
Perfect Mashed Potatoes
Creamy, buttery mashed potatoes perfect for holidays or family dinners.
Prep
15 min
Cook
25 min
Total
40 min
Ingredients
Serves6
- 2 lbRusset potatoespeeled and cut into quarters
- 1 lbYukon Gold potatoespeeled and cut into quarters
- 1 cupWhole Milkwarmed
- 1/2 cupUnsalted buttermelted, plus extra for garnish
- 1/2 cupSour Creamat room temperature
- 0 countSaltto taste
- 0 countBlack Pepperto taste
- 0 countFresh Parsleyfor garnish, chopped (optional)
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Cooking Instructions
- 1
Prepare the Potatoes
Rinse the russet and Yukon Gold potatoes thoroughly. Peel and cut them into quarters to ensure even cooking.Cleanup: Dispose of potato peels and rinse the cutting board after use. - 2
Cook the Potatoes
Place the potatoes in a large pot, cover with cold, salted water, and bring to a boil over medium-high heat. Cook for 15-20 minutes, or until potatoes are fork-tender. Drain well and let excess moisture evaporate.Tip: For a fluffier texture, allow the drained potatoes to sit uncovered for a minute to release steam. - 3
Mash the Potatoes
Transfer the drained potatoes to a large bowl or back into the pot. Use a potato masher or ricer to mash until the potatoes are smooth and lump-free.Tip: For extra smooth potatoes, pass them through a ricer or food mill instead of mashing. - 4
Warm the Milk and Butter
In a small saucepan over low heat, gently warm the milk and melted butter until just heated through (avoid boiling).Cleanup: Rinse saucepan immediately to prevent any milk residue from sticking. - 5
Combine and Season
Gradually pour the warm milk and butter mixture over the potatoes, folding it in gently to achieve a creamy texture. Add the sour cream and mix until smooth. Season with salt and black pepper to taste.Tip: Add extra salt to enhance the buttery flavor if desired. - 6
Serve and Garnish
Spoon the mashed potatoes into a serving dish. Garnish with an extra pat of butter and sprinkle of fresh parsley if desired. Serve warm.
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