Classic Mashed Potatoes
These mashed potatoes are creamy, buttery and amazingly flavorful, plus they literally go with everything.
Servings: 6
Ingredients
- 3 pounds of yukon gold potatoes, peeled, cubed
- 4 tablespoons of butter
- 1/3 cup of sour cream
- 1 cup of whole milk or heavy cream
- 2 teaspoons of salt
- 1/2 teaspoons of black pepper
- fresh parsley, finely chopped (optional garnish)
- 2 tablespoons butter (optional garnish)
Instructions
- Peel, rinse and cube up 3 pounds of Yukon Gold potatoes
- Place the potatoes into a large pot of cold water, covering them by at least 1 inch
- Place the pot over high heat and bring the water to a boil
- Once the water is boiling, add a large pinch of salt and reduce the heat to medium
- Boil the potatoes until they are easily pierced by a fork, but not mushy
- Transfer the potatoes into a strainer and set them aside
- Add 2/3 cup of whole milk, 1/3 cup of sour cream, 4 tablespoons of butter, 1 teaspoon of salt and 1/2 teaspoon of black pepper into the pot your potatoes were boiled in
- Place the pot over medium heat
- Once the butter has melted, transfer the pot onto a heat proof surface, such as a wooden cutting board
- Transfer the drained potatoes back into the pot and mash with a potato masher or whip with an electric hand mixer until smooth and creamy
- If the potatoes are too tight, add the remaining 1/3 cup of whole milk
- Taste and add additional salt and pepper, if necessary
- Garnish with finely chopped parsley and a few extra pats of butter