Description
This ultimate mashed potatoes recipe guarantees creamy, fluffy perfection every time with professional tips that eliminate lumps and gluey texture for steakhouse-quality results at home.
Ingredients
Scale
- 3 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
- 1 cup whole milk or half-and-half, warmed
- ½ cup unsalted butter, room temperature
- ½ cup sour cream or full-fat Greek yogurt
- Salt and freshly cracked black pepper, to taste
- Optional: 2 garlic cloves, boiled with potatoes for extra flavor
Instructions
- Place peeled, chunked potatoes (and optional garlic) in a large pot with cold, salted water.
- Bring to a gentle simmer and cook 15–20 minutes until fork-tender.
- Drain potatoes thoroughly, then return to the hot pot for 2 minutes to steam dry.
- Mash using a potato ricer or hand masher until smooth.
- Stir in butter until melted, then slowly add warmed milk in small increments until creamy.
- Fold in sour cream gently and season with salt and pepper to taste.
- Transfer to a serving bowl, top with a pat of butter, and garnish with herbs if desired.
Notes
Always start potatoes in cold water for even cooking. Avoid electric mixers to prevent gluey texture. Warm dairy ensures smooth, creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 260
- Sugar: 3g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: mashed potatoes, creamy mashed potatoes, fluffy potatoes, comfort food, classic side dish