The perfect side dish for any meal, these mashed potatoes are made extra creamy by gently folding in the ingredients and adding an optional (but highly recommended) scoop of sour cream. The ingredient list is simple, and the key really is to not overwork the potatoes so that they stay creamy and don’t become gluey. When you overwhip potatoes, the starches are released and a sticky, dense texture is developed. To avoid this, it’s best to handle your mashed potatoes gently and avoid overmixing them when you’re adding the butter, milk and seasonings. Folding the potatoes gently will create the smooth, creamy texture that makes these as light as clouds.
Peel and wash potatoes, then cut into large 2-inch chunks. Add to a pot and fill with cold water, until just covered.
Season with 1 tablespoon kosher salt and bring to a boil. Once boiling, reduce heat and simmer for 12 to 15 minutes, until potatoes are fork tender.
Drain potatoes in a colander in the sink and let sit for a few minutes. Use a potato ricer to rice the potatoes back into the cooking pot. Once all of the potatoes have been riced, add in 6 tablespoons butter, 1 cup of milk, 1 teaspoon kosher salt and ½ teaspoon black pepper.
Use a spatula to gently fold the potatoes to combine the ingredients until the butter is just melted. Be careful not to over mix, so your potatoes remain creamy.
Optional, but highly recommended: Fold in ¼ cup sour cream and serve with remaining 2 tablespoons butter.
@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
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1 from cooks who made it
Maggie Krupinsky left a review
Nov 17, 2025
These mashed potatoes were great - always one of my favorite classic side dishes and this recipe did not disappoint! Made them for a Friendsgiving party and everyone loved them. I topped them with fresh chives for an added bonus :)
