Homemade Mashed Potatoes
User Reviews
5
Homemade Mashed Potatoes
Description
To make these mashed potatoes, peeled and quartered russet potatoes are boiled salted water until very tender, ensuring they break apart easily when pierced with a fork. While the potatoes cook, milk and butter are gently warmed to prevent cooling the potatoes when added.
After draining, the potatoes are mashed using a masher or stand mixer on low to medium speed to avoid overworking. The warm milk-butter mixture is gradually incorporated until the desired consistency is reached, followed by sour cream and seasoning with salt and pepper for flavor.
This method creates mashed potatoes with a creamy, smooth texture and balanced taste without requiring heavy cream. They can be served fresh or kept warm for some time using an oven, crockpot, stovetop, or microwave, with instructions to prevent drying or uneven heating.
Ingredients
- 3-4 pounds russet potato
- 1/2 cup milk whole
- 1/4 cup butter
- 1/2 cup sour cream
- salt to taste
- black pepper to taste
Instructions
- Peel potatoes and cut into quarters.
- Place potatoes in a large stockpot and cover with cold water, add salt (about 1-2 teaspoons) and bring to a boil.
- Allow to boil for about 20-25 minutes or until the potatoes fall apart when poked with a fork.
- Combine milk and butter in a microwave safe bowl and place in the microwave for about 40 seconds or until butter is melted. This makes it so the milk doesn't cool off your potatoes when you add it.
- Drain potatoes and mash with a potato masher or mix in a stand mixer with whisk attachment. If you do a stand mixer, make sure to keep it on low to medium speed.
- Slowly add milk/butter mixture until you reach your desired consistency, adding more milk if you want the potatoes to be thinner.
- Mash in sour cream and salt & pepper. Serve immediately.
Notes
- Keep mashed potatoes warm by placing them in a covered oven-safe dish at 300°F for up to one hour, stirring occasionally.
- Slow cookers can keep mashed potatoes warm on low heat for about two hours, with occasional stirring to prevent burning.
- For reheating, spread mashed potatoes in a greased baking dish and heat in a 350°F oven until warmed through.
- Microwaving is a quick option but may alter the texture; heat in short intervals and stir in between.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 43g | 14% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 33mg | 11% |
| Sodium | 106mg | 4% |
| Potassium | 1000mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 400IU | 8% |
| Vitamin C | 13.1mg | 15% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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