The BEST Mashed Potatoes
These Mashed Potatoes are my favorite side dish of all time. Fluffy, creamy and rich, this easy mashed potatoes recipe is sure to become a family favorite! This easy to follow recipe produces the best mashed potatoes you've ever tried!
Servings 12
Calories 263kcal
Ingredients
- 5 pounds potatoes Russet or Yukon Gold, preferred
- 12 tablespoons butter softened and cubed, salted or unsalted is fine
- ¾ cup whole milk warmed
- ½ cup heavy cream warmed
- ¼ cup sour cream or cream cheese
- salt and pepper to taste start with half a teaspoon of each and add more as needed
Instructions
- Peel the potatoes and rinse. Cut the potatoes in half or quarters depending on the size.5 pounds potatoes
- Place potatoes in a large dutch oven or stock pot. Cover potatoes with cold, salted water. The water should cover the potatoes by at least one inch.
- Bring the water to a boil and cook just until the potatoes are fork tender, about 15 minutes. Drain the potatoes and return to the hot pot.
- While the potatoes are cooking, start heating the milk and heavy cream in a small sauce pan over low heat OR heat in the microwave.¾ cup whole milk, ½ cup heavy cream
- Allow the potatoes to sit in the pot for about 5 minutes so any additional moisture can evaporate.
- Add softened butter to the potatoes and mash until desired consistency is reached.12 tablespoons butter
- Add in the hot milk and cream a little at a time mashing until your desired consistency is achieved. You don't need to use all of the milk or cream.
- Finally, stir in the sour cream (or cream cheese) and add salt and pepper to taste.¼ cup sour cream, salt and pepper to taste
Video
Notes
Recipe can easily be doubled, tripled, or halved.
Storage Information
Leftover mashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a saucepan over low heat, adding a bit of milk to retain moisture and creaminess. You can also reheat in the microwave, stirring occasionally. They may need a little extra milk or butter when reheating to bring back the creamy texture.
To freeze, let potatoes cool completely and then transfer to a freezer safe, airtight container or freezer bag and freeze for up to one month. Thaw in the refrigerator and reheat in the microwave or on the stovetop, adding a bit more milk to restore the creaminess.
Make Ahead Mashed Potatoes
This recipe can easily be made in advance. Follow the instructions in the recipe card below. Transfer the cooled potatoes to a oven safe, microwave safe bowl or dish and cover tightly.
Remove potatoes from refrigerator an hour before reheating.
- To reheat in oven:
- Cover dish with foil and bake at 350°F for about 30 minutes or until heated through. Stirring occasionally will help them to heat up more quickly.
- To reheat in the microwave:
- Cover and reheat at 50% power in 60 second intervals, stirring in between. Stir in hot milk if the potatoes are too thick.
- Reheat in the slow cooker:
- Transfer to a slow cooker and turn to low. Depending on the size of your slow cooker, this could take 2 to 3 hours to heat up. You will need to stir occasionally as well, adding additional hot milk if the mashed potatoes are too thick.
Tools Needed
vegetable scrub brush | potato peeler | potato ricerNutrition
Calories: 263kcal | Carbohydrates: 25g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 48mg | Sodium: 133mg | Potassium: 818mg | Fiber: 5g | Sugar: 1g | Vitamin A: 550IU | Vitamin C: 22mg | Calcium: 89mg | Iron: 6mg
