Creamy Mashed Potatoes
Creamy, hand-mixed mashed potatoes made with buttery yellow-fleshed potatoes, warm milk, sour cream, and just the right amount of salt. Perfectly smooth, rich, and ready to serve at family gatherings, holiday dinners, or casual weeknight meals.
Ingredients
Method
- Place the potatoes in a large pot and cover with cold water. Add a generous amount of salt to the water.
- Bring to a boil, then reduce to a steady simmer. Cook until the potatoes are very tender and easily pierced with a fork, about 20–25 minutes.
- Drain the potatoes well and return them to the hot pot. Let them sit for 1–2 minutes so excess moisture can evaporate.
- Add the butter and the salt to the potatoes. Using a hand mixer on low speed, mix until the potatoes begin to break down and the butter is fully incorporated.
- Slowly add the warm milk a little at a time, mixing between each addition. Stop and check the texture as you go—some potatoes absorb more liquid than others. If the potatoes become too thin or soupy, they can only be fixed by adding more boiled potatoes—and who has time for that? Add the milk gradually to avoid overdoing it.
- Add the sour cream and continue mixing just until smooth and creamy.
- Taste and adjust seasoning if needed.
- Transfer to a serving bowl and finish with an extra pat of butter, if desired.
Notes
Adding salt with the butter ensures it’s evenly distributed.
Warm milk keeps the potatoes creamy without cooling them down.
Mix just until smooth—overmixing can make them gluey.
