Mashed Potatoes
My go-to Mashed Potatoes recipe! A comfort food made with just 5 ingredients and always sure to satisfy! Finish the meal off by serving with roast chicken and gravy and a cooked vegetable (we usually go with corn). Recipe yields about 6 cups.
Servings: 6
Ingredients
- 3 lbs. russet potatoes, peeled and rinsed clean, cut into 1 1/4-inch chunks
- Salt and optionally freshly ground black pepper
- 1/2 cup half and half, whipping cream or heavy cream*
- 6 Tbsp unsalted butter, diced into 1 Tbsp pieces
- 1/2 cup sour cream, preferably brought to room temperature while potatoes cook
Instructions
- Place potatoes in a colander and rinse under cold water about 20 seconds. Transfer to a pot (6 quart or larger).
- Cover potatoes with cold water by 1-inch. Set over medium-high heat and bring to a boil.
- Season with water with salt (I add 1 Tbsp) and let boil until potatoes are tender all the way through when pierced with a fork, about 10 - 15 minutes.
- Near the end of potatoes cooking heat half and half and butter together in a microwave safe dish (I just use the glass liquid measuring cup it was measured in), or in a small saucepan on the stovetop, until very warm.
- Drain potatoes well in colander set in sink.
- Pass potatoes through a food mill or potato ricer back into pot or into a large bowl.**
- Add warm half and half mixture and sour cream then gently stir with a wooden spoon or spatula just until combined, while seasoning with salt and freshly ground black pepper to taste.
- Serve warm topped with butter or gravy.
Notes
- *Half and half makes lighter, slightly fluffier potatoes, whipping cream and heavy cream make richer, creamier yet slightly denser potatoes. If you like thinner mashed potatoes you may want to add an additional 1/4 cup.
- **If you don't have a potato ricer or food mill you can just mash well with a potato masher texture just will be a little lumpy.
- Nutrition estimate does not include butter topping or gravy and is calculated using half and half.
To Keep Mashed Potatoes Warm
- Place mashed potatoes in a double boiler - a large bowl set over a pot of simmering water. Cover bowl. Fold occasionally as outsides will get warmer. I don't recommend keeping potatoes here much longer than 30 minutes.
- Another option is to use a greased slow cooker set to warm heat. Hold here up to 2 hours.