5.0 from 12 votes
Best Mashed Potatoes Recipe
This isn’t just any mashed potato recipe—it’s a beloved family recipe passed down through generations. Made with Idaho Russets and a few simple ingredients, it captures the authentic taste and texture of classic mashed potatoes.
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4 -6 servings
Calories: 547 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 3 pounds Russet potatoes or Yukon Gold or a mix, but we recommend Idaho Russets, peeled and cut into large chunks
- ½ cup salted butter at room temperature, cut into chunks
- 1 cup whole milk or heavy cream you may not use all to reach desired consistency
- ⅓ cup sour cream
- Sea salt and black pepper to taste
Instructions
- Prepare Potatoes: Peel and quarter the potatoes, then place them in a pot of cold salted water.
- Boil: Bring the pot to a boil, then cook uncovered for about 15 minutes or until the potatoes are fork-tender. Do not overcook —we don't want them mushy!
- Drain Potatoes: Drain the potatoes well and transfer them to a large mixing bowl. Let the steam release a bit.
- Warm Milk or Cream: In a small saucepan or microwave-safe bowl, heat the milk or heavy cream until warm (do not boil).
- Mash Potatoes: Add the butter to the potatoes and mash with a potato masher.
- Incorporate Milk Gradually: Slowly pour the warm milk or heavy cream, mashing continuously to reach your preferred consistency. (Tip: Use an electric mixer for an ultra-smooth texture, but be careful not to overmix, as this can make the potatoes gluey.)
- Finish with Sour Cream: Add the sour cream, then mix until thoroughly combined. Season to taste with sea salt and black pepper.
- Serve: Transfer the mashed potatoes to a serving dish. Optional: Add a dollop of butter and a sprig of thyme on top just before serving for an elegant touch.
Cup of Yum
Notes
- Use Idaho Russet Potatoes: Due to their high starch content, these are the gold standard for fluffy, creamy mashed potatoes. Yukon Golds also work.
- Start with Cold Water: Place potatoes in cold, salted water and bring them to a boil. This ensures even cooking and prevents a mushy texture. Cut the potatoes before boiling!
- Warm the Butter and Cream: Heating these before adding to the potatoes helps them absorb more evenly, preventing a gluey or gummy texture.
- Mash Carefully: Use a potato masher for a rustic texture or an electric mixer for ultra-smooth potatoes. Either way, avoid over-mixing to keep the potatoes light and fluffy.
- Adjust for Consistency: Add milk or cream gradually until you reach your desired texture—some like them thicker, while others prefer them more velvety.
- Season Generously: Potatoes need a good amount of salt to bring out their flavor. Taste as you go and adjust with sea salt and black pepper.
- Finish with Sour Cream: This adds an extra layer of creamy richness and a subtle tang that brightens the dish without overpowering it.
Nutrition Information
Calories
547kcal
(27%)
Carbohydrates
65g
(22%)
Protein
10g
(20%)
Fat
29g
(45%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
80mg
(27%)
Sodium
229mg
(10%)
Potassium
1541mg
(44%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
931IU
(19%)
Vitamin C
20mg
(22%)
Calcium
145mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 547
% Daily Value*
| Calories | 547kcal | 27% |
| Carbohydrates | 65g | 22% |
| Protein | 10g | 20% |
| Fat | 29g | 45% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 80mg | 27% |
| Sodium | 229mg | 10% |
| Potassium | 1541mg | 33% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 931IU | 19% |
| Vitamin C | 20mg | 22% |
| Calcium | 145mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.