Pantry Savvy
Perfect Mashed Potatoes

comfort food

Perfect Mashed Potatoes

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

Prep

15 min

Cook

25 min

Total

40 min

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Ingredients

Serves22

Perfect Mashed Potatoes

  • 7.3333 lb Russet potatoes (peeled and cut into quarters)
  • 3.6667 lb Yukon Gold potatoes (peeled and cut into quarters)
  • 3.6667 cup Whole Milk (warmed)
  • 1.8333 cup Unsalted butter (melted, plus extra for garnish)
  • 1.8333 cup Sour Cream (at room temperature)
  • 0 count Salt (to taste)
  • 0 count Black Pepper (to taste)
  • 0 count Fresh Parsley (for garnish, chopped (optional))
Servings: 22−+
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Cooking Instructions

  1. 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. 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. 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. 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. 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. 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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Perfect Mashed Potatoes

Creamy and Buttery Mashed Potatoes

Prep: 15 min · Cook: 25 min · Total: 40 min · Servings: 22

Ingredients

Perfect Mashed Potatoes

  • 7.3333 lb Russet potatoes (peeled and cut into quarters)
  • 3.6667 lb Yukon Gold potatoes (peeled and cut into quarters)
  • 3.6667 cup Whole Milk (warmed)
  • 1.8333 cup Unsalted butter (melted, plus extra for garnish)
  • 1.8333 cup Sour Cream (at room temperature)
  • count Salt (to taste)
  • count Black Pepper (to taste)
  • count Fresh Parsley (for garnish, chopped (optional))

Instructions

  1. Prepare the Potatoes — Rinse the russet and Yukon Gold potatoes thoroughly. Peel and cut them into quarters to ensure even cooking.
  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.
  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.
  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).
  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.
  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.