Best Easy Mashed Potatoes Recipe
The ultimate comfort food! This is the best homemade mashed potato recipe! They are so easy to make, full of flavor, and always a hit at holiday feasts or everyday dinners.
Servings 6 servings
Calories 357kcal
Ingredients
- 3 pounds Yukon gold potatoes peeled and quartered
- ½ cup unsalted butter 1 stick, room temperature
- 4 ounces sour cream room temperature
- ¼ cup milk room temperature
- 4-6 cloves minced garlic or to taste
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- Fresh chopped chives or parsley for garnish
Instructions
- Peel the potatoes and cut into quarters. Be sure they are about the same size so they will cook evenly.3 pounds Yukon gold potatoes
- Place the potatoes in a large pot and fill with water until the potatoes are just covered
- Bring the water to a boil over medium hight heat. Then reduce the heat to medium and cook for about 12-15 minutes until the potatoes are fork tender.
- Drain the cooked potatoes into a colander in the sink and then place them in a large bowl.
- Add the butter, sour cream, milk, minced garlic, and seasonings.½ cup unsalted butter, 4 ounces sour cream, ¼ cup milk, 4-6 cloves minced garlic, 1 teaspoon garlic powder, 1 teaspoon salt, ¼ teaspoon black pepper
- Using a potato masher or fork, mash the potatoes to you desired consistency. Add more milk if needed.
- Top with diced chives or scallions if desire.Fresh chopped chives or parsley
Notes
Using room temperature butter, sour cream, and milk helps to keep the potatoes from cooling down quickly. I like to set all those ingredients out when I start cutting the potatoes so that by the time the potatoes have cooked they are room temperature. You can also melt the butter and milk in the microwave
for 15-20 seconds if you’d like. Leave the peel on the potatoes if you'd like. Swap the sour cream for Greek yogurt or heavy cream. Use a vegan butter sour cream and non dairy milk like soy or rice milk if desired. Use a hand mixer if you like extra creamy potatoes. Just be careful not to over blend or the potatoes can become more pasty. For more garlic flavor, use more minced garlic or mix in an extra ¼-½ teaspoon of garlic powder. Or less garlic flavor, use a little less. Store leftovers in an airtight container in the refrigerator for 3-4 days.
for 15-20 seconds if you’d like. Leave the peel on the potatoes if you'd like. Swap the sour cream for Greek yogurt or heavy cream. Use a vegan butter sour cream and non dairy milk like soy or rice milk if desired. Use a hand mixer if you like extra creamy potatoes. Just be careful not to over blend or the potatoes can become more pasty. For more garlic flavor, use more minced garlic or mix in an extra ¼-½ teaspoon of garlic powder. Or less garlic flavor, use a little less. Store leftovers in an airtight container in the refrigerator for 3-4 days.
Nutrition
Serving: 1serving | Calories: 357kcal | Carbohydrates: 42g | Protein: 6g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 414mg | Potassium: 1012mg | Fiber: 5g | Sugar: 3g | Vitamin A: 606IU | Vitamin C: 45mg | Calcium: 67mg | Iron: 2mg
