Homemade Mashed Potatoes
User Reviews
5.0
603 reviews
Excellent
Homemade Mashed Potatoes
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These mashed potatoes truly are perfect. They are light and fluffy and buttery, and the perfect side dish for turkey and gravy or roasted beef or pork.
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Ingredients
- 3-4 pounds Russet potatoes
- 1/2 cup whole milk
- 1/4 cup butter
- 1/2 cup sour cream
- salt and 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
- To keep mashed potatoes warm after cooking:
- Heat oven to 300 degrees. Put mashed potatoes in an oven safe dish with a lid, or cover with foil. Keep in the oven for up to an hour, stirring occasionally.
- To reheat mashed potatoes:
- Heat oven to 300 degrees. Put mashed potatoes in an oven safe dish with a lid, or cover with foil. Keep in the oven for up to an hour, stirring occasionally.
- Place mashed potatoes in a slow cooker/crockpot set on low or keep warm. Stir occasionally to prevent sides from burning.
- Oven: Stir in the liquid and butter into the mashed potatoes and spread in an even layer in a greased 9 x 13 baking dish. Bake at 350-degrees for 30 minutes or until heated through (165-degrees).
- Stovetop: In a large pot over medium heat, add potatoes, liquid, and butter. Stir often until heated through.
- Crockpot: Place potatoes, liquid and butter in a Crock Pot on low heat for two hours, stirring occasionally until heated through.
- Microwave: Though this is the fastest way of re-heating mashed potatoes, it is the least desirable. The consistency won’t be the same as when you first made the potatoes, but sometimes you just need to get them heated quickly. In this case, place potatoes, liquid, and butter in a large microwave-safe bowl. Heat for one minute at a time, stirring well each time until heated through.
Nutrition Information
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Calories
300kcal
(15%)
Carbohydrates
43g
(14%)
Protein
6g
(12%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Cholesterol
33mg
(11%)
Sodium
106mg
(4%)
Potassium
1000mg
(29%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
400IU
(8%)
Vitamin C
13.1mg
(15%)
Calcium
76mg
(8%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
603 reviews
Excellent
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