Original Recipe from delish.com
Homemade Mashed Potatoes are so simple, that reaching for the box of instant just seems ludicrous! They can often be super bland, which makes for less-than pleasing taste buds if you ask us! The key to the creamiest, most delicious mashed potatoes is simple though. We’ll let you in on the secret…. You need to have a mix of different types of potatoes, a LOT of butter, and some sour cream. The biggest mistake many make is that they only use Russets (which is the usual go-to). We recommend using some Russets and some Yukon Gold potatoes, because they have the creamiest texture, and mash really easily! Here are some important mashed potato tips before you dive in:
- Peel your potatoes
- Use ALL THE BUTTER…especially if you are a real butter enthusiast.
- Use full-fat sour cream and milk. Potatoes are starchy, so they need the fat to turn them creamy
- Season more with salt and pepper than you think is needed. Err on the side of overdoing it.
If you follow these simple mashed potatoes rules then you are all set to make the best mashed potatoes you’ve ever tasted! Guaranteed.
Perfectly Creamy Mashed Potatoes
Yields: 6-8 Servings
Total Time: 30 min.
INGREDIENTS:
- 3 lb. potatoes (about 4 large, combo of russets and Yukon Golds)
- Kosher salt
- 1 stick butter, plus 2 tablespoons for garnish
- 1/2 c. milk
- 1/2 c. sour cream
- Freshly ground black pepper
- Dried parsley for garnish
DIRECTIONS:
- In a large pot, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until totally soft, 16 to 18 minutes. Drain and return potatoes to pot.
- Use a potato masher to mash potatoes until smooth.
- Meanwhile, in a small saucepan, melt butter and milk until warm.
- Pour over warm milk-butter mixture and stir until completely combined and creamy. Add sour cream and stir until combined.
- Season mashed potatoes generously with salt and pepper.
- Transfer potatoes to a serving bowl and top with remaining two tablespoons butter. Season with more pepper before serving.
