Perfect Creamy Mashed Potatoes
User Reviews
5
Perfect Creamy Mashed Potatoes
Description
This recipe for Perfect Creamy Mashed Potatoes starts by peeling and cutting Yukon Gold potatoes into large chunks, which are boiled with salt until completely tender. The water is drained, and the potatoes are mashed using a ricer, masher, or mixer paddle to achieve a smooth consistency. Separately, butter is melted with warm half-and-half to combine the dairy components evenly when added.
The warm butter and half-and-half mixture is slowly incorporated into the mashed potatoes, which softens them and adds creaminess. Sour cream is folded in next, adding tang and richness, along with additional salt to taste. The combination of Yukon Gold potatoes, butter, and sour cream delivers a creamy texture and balanced flavor without being overly heavy.
These mashed potatoes pair well with many main dishes, especially roasted or grilled meats and vegetables. Allowing the potatoes to rest briefly helps the flavors meld and improves their final texture.
If reheating leftovers, adding a little more butter and half-and-half can restore moisture and creaminess, preventing dryness and maintaining the dish’s softness.
Ingredients
- 3 lbs. potato peeled and cut into pieces, Yukon gold variety
- 1/2 cup butter salted
- 1 to 1 1/2 cups half-and-half or whole milk or heavy cream
- 1/2 cup sour cream (regular, full-fat)
- 2 teaspoons salt (or more to taste)
Instructions
- Peel potatoes and cut into large pieces. Place in a large pot and cover with water and sprinkle with 1 Tablespoon of Salt. Bring to a boil. Once the potatoes reach a boil, lower the heat to low and cover. Cook for 25-35 minutes or until the potatoes are fork tender. Drain.
- In a small saucepan, heat the butter and 1 cup of half-n-half until butter is melted and warm, about 5 minutes. This can also be done in the microwave in a microwave-safe bowl. If using a microwave, heat for 1 minute or until the butter is melted.
- Use a potato ricer or potato masher or put potatoes into the bowl of an electric mixer fitted with a paddle attatchment and mix them for 30 seconds to break up the potatoes.
- Slowly add butter and cream mixture, mixing at the lowest speed. Fold in sour cream, and salt. If you want the potatoes to be creamier, use the remaining 1/2 cup of half-n-half, milk, or cream. Taste and season more if necessary.
Notes
- When reheating mashed potatoes, add extra butter and half-and-half to restore their creamy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Calories | 274kcal | 14% |
| Carbohydrates | 36g | 12% |
| Protein | 9g | 18% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 11mg | 4% |
| Sodium | 624mg | 26% |
| Potassium | 905mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 125IU | 3% |
| Vitamin C | 34mg | 38% |
| Calcium | 105mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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