Creamy Mashed Potatoes Made Easy
Silky, buttery mashed potatoes made simple with warm milk and a touch of sour cream. Comforting, smooth, and ready in no time.
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Servings:
Ingredients
Main Ingredients
- 3 lb russet potatoes, peeled and cut into chunks
- 6 tbsp unsalted butter cut into pieces
- 0.75 cup whole milk warmed
- 0.5 cup sour cream
- 1.5 tsp kosher salt plus more to taste
- 0.5 tsp black pepper freshly ground
- 2 tsp minced garlic optional
- 2 tbsp chopped fresh chives optional, for garnish
Instructions
Preparation Steps
- Peel the potatoes and cut them into evenly sized chunks; rinse briefly to remove excess starch.
- Place potatoes in a large pot and cover with cold water by about an inch; stir in 1 teaspoon salt.
- Bring to a boil, then reduce to a gentle simmer and cook until very tender, 15 to 20 minutes.
- Warm the milk and butter together in a small saucepan or microwave until the butter melts; keep warm.
- Drain the potatoes well, return them to the hot pot, and let steam off for 1 minute.
- Mash the potatoes, slowly pouring in the warm milk-butter mixture until smooth and creamy.
- Fold in the sour cream and garlic, then season with remaining salt and the pepper to taste.
- Top with chives and serve hot.
Notes
Variation: Swap sour cream for 3 oz cream cheese for extra tang and body. To keep warm, hold the mash over very low heat, covered, and add a splash of warm milk if it thickens. Leftovers reheat well with a bit of milk or butter.
This recipe is an original creation inspired by classic Creamy Mashed Potatoes Made Easy flavors. All ingredient ratios and instructions are independently developed.