Description
This Creamy Homemade Mashed Potatoes recipe guarantees a smooth, buttery, and flavorful side that pairs perfectly with a variety of dishes. Homemade mashed potatoes offer a taste of nostalgia and a touch of luxury, making them a must-have for any occasion.
Ingredients
Scale
- 2-pounds, Yukon gold or yellow potatoes
- 1 1/2 teaspoons salt
- 3/4 cup heavy whipping cream
- 10 tablespoons butter
- 2 to 3 tablespoons sour cream
Instructions
- Peel and rinse the potatoes. Cut into even chunks.
- Place the potatoes in a pot with a teaspoon of salt.
- Fill the pot with cold water to about an inch above the potatoes.
- Bring to a boil. Partially cover.
- While the potatoes are boiling, gently heat the heavy cream and 4 tablespoons of butter in a sauce pot.
- Once the potatoes are just fork tender, drain.
- Add the drained potatoes back to the pot and place on the stove to allow the residual heat draw out any excess moisture.
- Remove from heat. Add in half of the warm cream/butter mixture, along with two more tablespoons of butter.
- Mix with a hand mixer, on low speed, until just combined. Add additional amounts of the cream/butter mixture. Mix.
- Add in the sour cream, along with two more tablespoons of butter. Gently mix to desired consistency.
- Potatoes should be creamy and fluffy.
- Spoon into a large bowl topped with a few more pats of butter. Serve immediately.
- ENJOY!
Notes
- Opt for Yukon gold or yellow potatoes as they have a creamy butter texture, and flavor.
- Russet, or red potatoes are also great substitutes.
- For added texture, leave the potatoes unpeeled.
- Cut the potatoes into even-sized pieces to ensure they cook uniformly.
- Be sure to add salt to the potatoes during the cooking process.
- Cook the potatoes just until fork-tender. Overcooking the potatoes can lead to mushy mashed potatoes.
- Greek yogurt or cream cheese are great substitutions for sour cream.
- Substitute all, or part of the heavy cream, with milk or even buttermilk, for tang.
- Gently heat the cream and butter mixture. Do not boil or burn.
- After the potatoes are drained, add them back to the pot and place back on the stove to allow the residual heat to steam off any excess moisture.
- Add the warm cream/butter mixture in intervals. You can always add in, but it’s hard to take away.
- Use a hand mixer, on low speed, to achieve creamy, fluffy mashed potatoes.
- Taste for salt as you go.
- You can use a potato ricer. However, the consistency will be more like puréed potatoes.
- Use vegan butter and dairy-free heavy whipping cream for a vegan mashed potatoes.
- Serve immediately for the best flavor and consistency.
- Leftovers can be stored in the fridge for up to 3 days.
- Easily repurpose leftovers into potato pancakes, for shepherd’s pie, potato croquettes and so much more.
- Be patient! Achieving perfect mashed potatoes can take a few tries.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side dish, Potatoes
- Method: Easy
- Cuisine: American