Creamy Mashed Potatoes

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.

Author: Pesto & Potatoes

Meal Type: Eggs Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 8 servings

Calories: 168 kcal per serving

Ingredients

3 pounds - russet potatoes
4 teaspoons - kosher salt
½ tsp - black pepper
8 tablespoons - unsalted butter
1 cup - whole milk
¼ cup - sour cream

Instructions

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.

Nutrition