The Best Mashed Potatoes Recipe You'll Ever Try
This Mashed Potatoes recipe is a total game changer! Learn the secrets to fluffy, creamy (never gluey!) results + the mistakes that ruin them.
Servings: 10
Ingredients
- 4 lbs russet potatoes peeled and cut into 1-inch chunks
- 6 cups cold water
- 1 tbsp kosher salt plus more to taste
- 8 tbsp unsalted butter
- 1 cup heavy cream
- ¼ cup sour cream or cream cheese
- Freshly ground black pepper to taste
- Chopped fresh chives or parsley for garnish optional
Instructions
- Prep the Potatoes: Peel and cut the potatoes into 1-inch chunks. Place them in a large pot filled with 6 cups cold water, making sure all the potato pieces are submerged.
- Boil the Potatoes: Add 1 tbsp salt to the water. Bring the pot to a boil over high heat, then reduce the heat to medium and simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork. Pour into a colander to drain.
- Heat the Dairy: While the potatoes are draining, use a medium saucepan to gently heat the heavy cream and butter over low heat. Stir occasionally and remove from heat once the butter is melted. Stir in sour cream or cream cheese plus 1/4 tsp more salt. Keep warm.
- Drain and Mash: Once the potatoes are tender, drain them in a colander and return them to the pot. Mash the potatoes using a potato masher or a ricer for an even creamier texture.
- Combine: Pour the warm cream and butter mixture over the mashed potatoes, stirring to combine. Season with salt and pepper to taste.
Video
Notes
To keep mashed potatoes warm for a big dinner (or to transport to a potluck), I like to use my Crockpot on the "Keep Warm" setting.
Nutrition
Calories: 320kcal | Carbohydrates: 34g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 55mg | Sodium: 724mg | Potassium: 790mg | Fiber: 2g | Sugar: 2g | Vitamin A: 681IU | Vitamin C: 11mg | Calcium: 53mg | Iron: 2mg