Creamy Mashed Potatoes Made Easy
Velvety, no-fuss mashed potatoes with buttery richness and a light tang. Perfect for weeknights or holiday tables.
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Servings:
Ingredients
Main Ingredients
- 2.5 lb russet potatoes peeled and cut into chunks
- 0.75 cup whole milk warmed
- 6 tbsp unsalted butter melted
- 0.33 cup sour cream room temperature
- 1.25 tsp kosher salt
- 0.5 tsp black pepper freshly ground
- 0.5 tsp garlic powder optional
- 1 tbsp fresh chives finely chopped, for garnish
Instructions
Preparation Steps
- Peel potatoes and cut into 1 1/2-inch chunks.
- Place in a large pot, cover with cold water by 1 inch.
- Bring to a boil, then simmer until fork-tender, 15-20 minutes.
- Warm milk and melt butter together until steamy, not boiling.
- Drain potatoes well; return to the hot pot over low heat 1 minute.
- Mash potatoes. Gradually pour in warm milk-butter mixture.
- Stir in sour cream, salt, pepper, and garlic powder until creamy.
- Taste and adjust seasoning. Garnish with chives and serve hot.
Notes
Variation: Swap sour cream with 3 oz softened cream cheese, or fold in roasted garlic or shredded cheddar. Make-ahead: Keep warm in a slow cooker on Low with a splash of milk, or refrigerate up to 4 days and reheat gently with more milk.
This recipe is an original creation inspired by classic Creamy Mashed Potatoes Made Easy flavors. All ingredient ratios and instructions are independently developed.