This mashed potato recipe is perfect in so many ways, it’s creamy, rich and easy to make. Perfect for the holidays or for a regular dinner.
First and foremost, there is no perfect recipe for mashed potatoes but this is the way I love to make it. It’s simple and perfect. I have been making this mashed potatoes recipe for years and I always seem to get fairly good reviews.
I decided to share my mashed potatoes recipe on the blog today since Thanksgiving and Christmas is right around the corner. Mashed potatoes are the underdog for the holiday dinner. I mean everyone forgets its there until they reach for it, if it isn’t there then everyone will ask where is it. We don’t emphasise its importance too much.
In order to get the perfect creamy texture, I like to use a hand mixer or a stand mixer. In the beginning, I would usually just use a potato smasher but then I realised the texture wasn’t satisfying. So I strongly recommend using a mixer, only if your aim is to have creamy mashed potatoes. If you are going for a chunkier texture then a potato smasher is just fine.
This is a very simple mashed potatoes recipe, which is why I love it. I only use 4 main ingredients for this recipe, it’s amazingly simple and I never get overwhelmed when I make this recipe. Some people like to get all fancy with their mashed potatoes but sometimes simplicity works just as good. This is one of those times that simplicity works best.
I hope you enjoy the recipe.
Now let’s get into it.
Simple Creamy Mashed Potatoes
Ingredients
- 12-14 Medium size potatoes (russet or yukon gold)
- 1+1/2 cups Whole milk at room temperature
- 1 cup Sour cream at room temperature
- 8 tbsps Butter melted
- Salt to taste
- Black pepper to taste
Instructions
- Start by peeling your potatoes. I like to have a bowl with cold water on the side as I peel the potatoes so that once they are peeled I can let them sit in the water and not turn brown.
- Place a large pot with water over medium-high heat, bring it to a boil and add some salt. Once the water is boiling then add the potatoes and let them boil for 20-30 minutes or until a fork can easily pierce the potatoes.
- Strain the water once the potatoes are done, move them over to a mixing bowl. Mash the potatoes using a potato smasher. When everything is mashed I move unto the hand mixer and quickly stir it.
- Afterwards I start by pouring in my ingredients, I start with the butter and the sour cream then the milk, which I add gradually, then the salt and black pepper. Keep in mind I mix everything together with the hand mixer in between adding the ingredients.
- Mix everything together until you get a creamy and well blended texture. Serve and enjoy!
Recipe video:
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