Creamy Mashed Potatoes
These Creamy Mashed Potatoes are the perfect easy side dish for holidays, weeknight dinners, or special occasions. Made by ricing the potatoes for the smoothest texture, then gently folding in warmed milk and butter, sour cream and seasonings. This mashed potato recipe delivers rich, fluffy results every time.
Servings: 8
Ingredients
- 3 pounds russet potatoes washed and peeled
- 1 cup whole milk
- 6 tablespoons butter
- 4 teaspoons kosher salt divided
- ½ teaspoon black pepper
- ¼ cup sour cream room temperature
- Fresh chives chopped, (optional) for garnish
Instructions
- Peel potatoes and cut into 2-inch chunks. Place into a large pot and cover with cold water.
- Add 1 tablespoon kosher salt to the water. Bring to a boil over high heat, then reduce to a simmer. Cook for 12 to 15 minutes, until potatoes are just fork-tender.
- Drain potatoes in a colander and let steam for a few minutes.
- Use a potato ricer to rice the potatoes back into the warm pot.
- In a small saucepan, heat the milk and butter until melted and warm (do not boil).
- Add the warm milk and butter mixture, sour cream, 1 teaspoon kosher salt and ½ teaspoon black pepper to the riced potatoes.
- Gently fold with a spatula until just combined. Avoid overmixing to keep potatoes light and creamy.
- Taste and adjust with additional salt as needed. Serve warm with chopped chives (optional).
Notes
- For dairy-free mashed potatoes, substitute almond milk or another neutral dairy-free milk, plant-based butter and use a dairy-free sour cream alternative.
- Mix-ins like shredded cheese, roasted garlic or ranch seasoning can be added for extra flavor.
- Warm dairy incorporates more smoothly and prevents the potatoes from seizing, so don’t skip that step.
- If you don’t have a potato ricer, you can use a potato masher. Just be gently and try not to overwork the potatoes. That’s key to the creaminess.