Do you hate making fresh mashed potatoes because the recipes always feel like work? Try these Easiest Mashed Potatoes to change all of that.
You can make these for dinner tonight or for a family dinner during the holiday season. Everyone will be wondering how you spent so much time (even though you didn’t) on these.
This easy mashed potatoes recipe comes out nearly perfect every time. The sour cream creates a creamy texture that gives just enough flavor. Your potatoes will look full, fluffy, and delicious.
What Causes Rubbery Mashed Potatoes?
Potatoes become gummy when too much starch has been released. Try not to over mix or over mash your potatoes. Always mash them when they are still warm and remove them from boiling water before they begin dissolving.
How Can I Thicken Mashed Potatoes?
You should have no problem with this recipe but if you would like to thicken your mashed potatoes, use a dry ingredient such as flour or dry milk. One tablespoon at a time should do it. This will absorb excess liquid.
How to Make the Easiest Mashed Potatoes
Begin by boiling a pot of salted water. Use 4-5 large peeled and diced russet potatoes. Add them to the water and boil for about 18-20 minutes until soft but not yet dissolving.
Drain the potatoes in a strainer and dry well. Add the potatoes back into a large pot and mash with a potato masher until smooth. Be sure to not over mash the potatoes.
Add 1-stick of butter and a 1/2 cup of milk into a saucepan and warm. Once the butter has melted, add the mixture to potatoes and mix well. Salt and pepper to taste.
Add 1/2 cup of sour cream and mix until smooth. Before serving, you can add a sliver of butter to the top or garnish with fresh herbs.
Enjoy these creamy mashed potatoes with any holiday dinner for a new favorite side dish. I had a hard time not continuing to lick the spoon when I was finished moving mine into a serving dish.
These are perfect mashed potatoes nearly every single time! Who says you can’t make homemade mashed potatoes and not enjoy the process?
- 5 large peeled and diced russet potatoes
- 1/2 cup milk
- 1 stick of butter
- 1/2 cup of sour cream
- salt and pepper to taste
- Begin by boiling a pot of salted water.
- Use 5 large peeled and diced russet potatoes.
- Add them to the water and boil for about 18-20 minutes until soft but not yet dissolving.
- Drain the potatoes in a strainer and dry well.
- Add the potatoes back into a large pot and mash with a potato masher until smooth. Be sure to not over mash the potatoes.
- Add 1-stick of butter and a 1/2 cup of milk into a saucepan and warm.
- Once the butter has melted, add the mixture to potatoes and mix well.
- Salt and pepper to taste.
- Add 1/2 cup of sour cream and mix until smooth.
- Before serving, you can add a sliver of butter to the top or garnish with fresh herbs.
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Amount Per Serving: Calories: 174 Total Fat: 15g Saturated Fat: 9g Trans Fat: 1g Unsaturated Fat: 4g Cholesterol: 40mg Sodium: 145mg Carbohydrates: 9g Net Carbohydrates: 0g Fiber: 1g Sugar: 1g Sugar Alcohols: 0g Protein: 2g
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