Yummy, Fluffy and Easy Mashed Potatoes With Sour Cream
Mashed potatoes are a staple side dish and this recipe makes them tasty, light, fluffy, smooth and creamy.
Servings 8
Ingredients
- 5 pounds russet potatoes or half russet half Yukon gold potatoes
- ½ cup butter (one stick)
- 1 ½ cups whole milk
- ¾ cup sour cream
- 2 teaspoons salt
- 1/2 teaspoon black pepper
Instructions
- First, wash the potatoes. Then peel them and cut them into evenly-sized chunks. Put them in a large pot.Add water and some salt to the pot. The water should be about 2 inches above the potatoes.
- Set the heat to high and bring to a boil.Once it boils, lower the temperature to medium or medium-low and let it simmer until tender.
- While the potatoes are boiling, prepare the milk mixture. In a smaller saucepan on medium-low heat, add the milk, butter, salt and pepper. Cook until the milk warms up and the butter melts.
- Check the potatoes. The potatoes are done when you poke it with a fork and it pierces through without resistance.Drain the potatoes and return to the pot on low heat.
- Add the mixture and sour cream to the potatoes and mash gently with a potato masher to incorporate. *Be sure not to overly mash as this will result in gummy or sticky potatoes! (Refer to the notes for further info).
- Taste and adjust for salt or pepper, if necessary. Top with chives if desired and serve.
- Enjoy!
Notes
- If you are worried about over mashing or you want a super smooth consistency with absolutely no chunks, you can use a potato ricer instead of a masher.
- If you decide to use a potato ricer, run the potatoes through the ricer first, then stir in the milk mixture and sour cream.
- If you want creamier mashed potatoes, stir in another 1/2 cup of sour cream.