Homemade Mashed Potatoes
User Reviews
5
Homemade Mashed Potatoes
Description
Homemade Mashed Potatoes rely on Yukon Gold potatoes for a naturally buttery texture and flavor. The potatoes are peeled, sliced evenly, and gently boiled with salt until fork tender. After draining and letting steam escape, butter is added to melt through the hot potatoes. A creamy mixture of sour cream and room-temperature half-and-half is gradually stirred in, then the potatoes are mashed to the desired consistency. Black pepper adds subtle spiciness.
This recipe yields about 6.5 cups, suitable for around four servings. It creates a richly textured side that complements many main dishes. Optional ingredients, such as Parmesan cheese, garlic, or bacon and cheddar, can be added for variation.
For best results, don't undercook the potatoes to avoid lumps, and ensure dairy additions are at room temperature when mixed in. Leftover mashed potatoes can be reused in dishes like baked potato soup.
Ingredients
Note: See recipe notes section for optional ingredient additions
- 3.5 lbs. potatoes about 4 large potatoes, each about .85 lbs, Yukon Gold
- 3.5 teaspoons salt plus more to taste at the end
- 6 Tablespoons butter at room temperature, salted
- 1/2 cup sour cream
- 1 cup half-and-half
- ½ teaspoon black pepper
Instructions
- Add the half and half and sour cream to a small bowl and whisk to combine. Set it aside and allow it to come to room temperature. It shouldn't be cold when added to the potatoes.
- Peel each potato and give them a quick rinse to remove any dirt/residue from the peel. Cut into 3/4-inch slices and place in a large pot. Add cold water until they're all submerged.
- Slowly bring to a gentle boil, do not boil rapidly. This ensures the potatoes cook evenly and prevents them from falling apart. Once a soft boil is reached, add 3.5 teaspoons salt.
- Cook for 25 minutes or until the potatoes are very fork tender, don't undercook or they'll be lumpy when mashed. Turn heat off.
- Drain all of the water. Let the potatoes sit in the warm pot for 5 minutes to allow most of the steam to escape.
- Add the butter to the potatoes and allow it to gradually melt.
- Drizzle ¾ of the half & half/sour cream over the potatoes and add the pepper. Mash with a potato masher (not an elective mixer), until soft and creamy. Don’t over mash or the consistency will become gluey. Add remaining dairy only if a slightly creamier texture is desired.
- Taste and add more salt/pepper if needed. Transfer to a serving dish and serve!
Notes
- You can substitute cream cheese for sour cream in equal amounts to adjust the creamy texture.
- This recipe makes approximately 6.5 cups, enough for about four people.
- Adding shredded Parmesan or sautéed garlic to the sour cream and half-and-half mixture adds extra flavor.
- Try topping with bacon and cheddar cheese or garnish with green onions for variation.
- Leftover mashed potatoes work well in baked potato soups or similar recipes.
- Use unsalted butter if adding additional salty ingredients like bouillon.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 591 kcal
% Daily Value*
| Calories | 591kcal | 30% |
| Carbohydrates | 73g | 24% |
| Protein | 11g | 22% |
| Fat | 30g | 46% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 82mg | 27% |
| Sodium | 1094mg | 46% |
| Potassium | 1790mg | 38% |
| Fiber | 9g | 36% |
| Sugar | 4g | 8% |
| Vitamin A | 918IU | 18% |
| Vitamin C | 79mg | 88% |
| Calcium | 148mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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