There’s just something special about a big bowl of creamy mashed potatoes, isn’t there? Whether it’s the holidays or a nice Sunday dinner, they’re always a hit. If you’ve been curious about how to get that perfect, silky-smooth texture with lots of flavor, you’re in the right place!
Making amazing mashed potatoes isn’t complicated, but using the right ingredients and a few simple techniques makes all the difference. I’ll walk you through everything you need to know to get that creamy consistency and buttery goodness every single time.
Ingredients & Equipment
First things first—let’s talk potatoes. Yukon Golds and Russets are your best friends here. They’re starchy and make for the creamiest, dreamiest mashed potatoes.
We’ll be mixing the potatoes with butter, heavy cream, and a little sour cream to make them extra creamy and delicious. For seasonings, we’re keeping it simple with salt, pepper, and a touch of garlic powder.
For mashing, you’ve got options! A ricer will give you a super smooth consistency, while a potato masher leaves a few satisfying little chunks. Other than that, all you need is a big pot, a mixing bowl, a cutting board, and a knife.
Tips & Tricks
A few easy tips can make a big difference:
- Don’t overcook the potatoes—boil them until they’re just tender.
- After draining, let them sit for a minute or two to release steam. This helps keep them from turning gummy when you mash.
- Make sure your butter and cream are at room temperature before adding them. Cold ingredients can make the potatoes stiff.
Preparation & Cooking
Start by peeling your potatoes and cutting them into even chunks to help them cook evenly.
Place the potato pieces in a large pot and cover them with cold water. Bring the water to a boil, then turn down the heat and let them simmer until they’re fork-tender, about 15-20 minutes.
Once they’re ready, drain the potatoes in a colander and let them sit for a few minutes to let off some steam. This quick step will keep your mashed potatoes nice and fluffy.
Let’s Mash!
Here’s where the magic happens! Grab your masher or ricer and go to town until the potatoes are smooth. Add in the room temperature butter and stir until it’s all mixed in. Then add the heavy cream and sour cream, giving everything a good stir.
Why Use a Potato Ricer or Hand Masher?
A potato ricer or hand masher is the way to go for perfectly mashed potatoes. These tools gently break down the potatoes, keeping them light and fluffy. A hand mixer, on the other hand, can overwork the potatoes and release too much starch, making them gluey – nobody wants that. Stick with a ricer or masher, and you’ll get that smooth, creamy texture every time.
Now, season with salt, pepper, and garlic powder, and give it one more taste. If you want, add a bit more salt or pepper to make it just right.
Scoop the potatoes into a serving bowl, add a little extra butter on top, sprinkle some fresh herbs if you like, and they’re ready to enjoy!
Storing and Reheating
If you’ve got leftovers (lucky you!), let them cool to room temperature before storing in an airtight container. They’ll keep in the fridge for 3-4 days.
When it’s time to reheat, the trick is to add a bit of moisture so they don’t dry out. Put them in a saucepan over low heat with a splash of milk or cream, stirring frequently. Add a little more liquid as needed until they’re warmed through and creamy again.
PrintRecipe
Best Damn Mashed Potatoes
- Total Time: 40 minutes
- Yield: 4-6 servings
Description
Mashed potatoes done right. Simple ingredients, no fuss, and all the creamy, buttery goodness you could ever want.
Ingredients
- 2.5 pounds of potatoes (Yukon Gold or Russet)
- 4 tbs unsalted butter, room temperature
- ½–¾ cup whole milk or heavy cream, room temperature
- ¼ cup sour cream or full-fat plain Greek yogurt, room temperature
- ½ tsp garlic powder
- 1 tsp kosher salt
- ½ teaspoon black pepper
- Optional: chopped parsley or chives for garnish
Instructions
- Peel and cut the potatoes into evenly sized chunks.
- Place the potato chunks in a large pot and cover with cold water.
- Bring to a boil over medium-high heat, then reduce the heat and simmer for 15-20 minutes, until the potatoes are fork-tender.
- Drain the potatoes well and transfer them to a large bowl. Mash them using a masher or ricer until smooth.
- Add the butter to the potatoes and mix to combine.
- Gradually mix in the sour cream and ½ cup of milk or heavy cream, stirring until the desired creamy consistency is achieved. If the potatoes are too thick for your liking, add an extra splash of cream. Mix in the salt, pepper, and garlic powder.
- Taste and adjust seasonings as desired. Garnish with herbs.
- Prep Time: 25
- Cook Time: 15
- Category: Side dish
- Method: Stovetop
- Cuisine: American
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