Perfect Mashed Potatoes

Creamy and Buttery Mashed Potatoes

Creamy, buttery mashed potatoes perfect for holidays or family dinners.

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.

Ingredients

Meal plans: 0

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Perfect Mashed Potatoes

Creamy and Buttery Mashed Potatoes