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4.5 from 12 votes

Perfect Mashed Potatoes

This recipe for the Perfect Mashed Potato comes together with basic ingredients and creates a smooth, creamy, and buttery mashed potato that pairs with all your favorite dishes.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6
Course: Side Dish
Cuisine: American

Ingredients

  • 3 pounds potatoes russet or gold
  • 3 cloves garlic minced
  • 3 tbsp unsalted butter
  • ½ cup milk
  • ¼ cup sour cream
  • 1 ½ tsp salt

Instructions

    Cup of Yum
  1. Peel and chop the potatoes. Potatoes should be cut to about 1 inch squares. 
  2. Place potatoes in large pot, cover with water, add the minced garlic and sprinkle in some salt. 
  3. Heat over medium high heat. Once boiling, allow the potatoes to simmer about 10-15 minutes until they are tender and easily mashed with a fork. 
  4. Strain the water out, return the potatoes to the pot, place over low heat and cook while stirring the potatoes for another 1-2 minutes to help dry the potatoes.
  5. Mash the potatoes using your desired method. 
  6. Pour milk and butter into small saucepan. Heat over medium heat, just until the milk is warm. Do not bring to a boil. 
  7. Add the warm milk mixture to the potatoes and stir together. Stir in sour cream and salt (add more salt to taste if needed). 

Notes

  • If potatoes are too thick you can add a bit more milk. Add in small amounts and mix in completely. 
  • Make Ahead: 
  • Reheating: 
  • Storage: Store the potatoes in a sealed container in the refrigerator. These potatoes can be stored in the fridge for up 3-4 days.
  • Reheating: Mashed potatoes can be reheated in the oven or in a large skillet on the stovetop. Simply add a small amount of milk into the potatoes while they are heating or after armed to help get the desired consistency. They will be slightly dried out after refrigerating.
  • Prep the ingredients: Peel and chop the potatoes and chill in a large pot or bowl of ice-cold water for up to 4 hours before boiling. Or cover and refrigerate for up to 24 hours. 
  • Make earlier in the day: keep the potatoes warm in a slow cooker until ready to serve.
  • Make up to 3 days ahead: Follow the recipe completely, adding an extra 2 tablespoons of butter and 2 tablespoons of milk. Place the mashed potatoes in a large sealed container or store them in a casserole dish covered. 
  • Freezing: Freeze for up to 3 months, and thaw in the refrigerator overnight. Reheat according to directions.
  • Oven: Bake covered at 350 for about 30-35 minutes until heated through.
  • Stovetop: Add to a large pot, cover, and heat over medium-low heat for 15-20 minutes, stirring occasionally and adding milk or butter as needed.
  • Slow Cooker: Cook on low for 2-3 hours, then switch to keep on warm. 

Nutrition Information

Serving 1 Calories 243kcal (12%) Carbohydrates 41g (14%) Protein 5g (10%) Fat 8g (12%) Cholesterol 16mg (5%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories

% Daily Value*

Serving 1
Calories 243kcal 12%
Carbohydrates 41g 14%
Protein 5g 10%
Fat 8g 12%
Cholesterol 16mg 5%

* Percent Daily Values are based on a 2,000 calorie diet.