This Easy Mashed Potatoes recipe is a buttery amalgamation of tender cooked Yukon gold potatoes. It’s loaded with a comfort food vibe in every spoonful. This recipe will take you from weekday meals with the family to holiday feasts and special gatherings with friends.
Easy Mashed Potatoes Recipe
There are dozens of ways to make mashed potatoes. Typically, we all tend to make them the way we were taught to, right? This recipe for mashed potatoes uses golden potatoes cooked in salted water until fork tender per the recipe. Once drained, they’re whipped by hand with a hand mixer while adding a steady stream of warm buttery half and half. After whipping the potatoes mix in sour cream then keep them warm until serving. How to make simple Mashed Potatoes:
- Peel and cube the potatoes and place into a large pot covering with cold water leaving 1 inch of head space. Salt the water.
- Bring to a boil then cook over medium high heat until fork tender.
- While the potatoes cook, melt butter together with light cream. The butter mixture should be warm, not boiling.
- Drain all of the water from the potatoes, then add reserved salt. Whip on medium-high speed using a hand mixer gradually drizzling in the warm cream and melted butter. Continue to whip until smooth.
- Add the sour cream whipping until combined.
- Serve immediately garnished with pats of butter, black pepper and snipped chives.
How to Make Creamy Easy Mashed Potatoes
- Ingredients you’ll need to make homemade Easy Mashed Potatoes: Yukon Gold potatoes, half and half, butter, salt, sour cream, black pepper and snipped fresh chives or chopped parsley.
- Kitchen tools you’ll need: Large pot, sharp knife and chopping board, vegetable peeler, measuring cups and spoons and hand mixer.
- You can use russet potatoes or a variety of potatoes to make mashed potatoes. This recipe uses golden potatoes. Should you choose to use another kind, keep in mind that they all have different starch content and will cook differently.
- These easy mashed potatoes are made with no milk. Instead we’re using a combination of light cream, melted butter and sour cream.
- You can use light cream or half and half. You can make your own half and half using one half cream mixed with one half whole milk.
- If you prefer, you can use a potato masher instead of a hand mixer. Follow the recipe, gradually adding the liquid and mixing it through. Mash until your desired consistency is reached.
- Keep mashed potatoes warm in a double boiler over simmering water when making several dishes at one time.
- You can keep mashed Potatoes chilled in the refrigerator for up to 3 days. Reheat in single servings in the microwave or in a saucepan over medium heat. Don’t leave them unattended on the stovetop, heat gently while stirring until heated through.
- Freeze cooked Mashed Potatoes after cooling for up to 2 months. Thaw in the refrigerator and use a whisk to whip by hand or use a hand mixer to whip after reheating.
More Easy Potato Recipes to Make
- Twice Baked Potatoes are a delicious option for make ahead side dishes.
- Cheesy Potato Pancakes can be served at any meal.
- Use leftover mashed potatoes to make these crispy Loaded Potato Cakes.
- Crispy Baked Potato Wedges are the perfect side dish for steak, chicken, burgers, sandwiches and more.
- Free up oven space with these Slow Cooker Loaded Mashed Potatoes.
- Grilled Garlic Rosemary Smashed Potatoes are simply scrumptious.
- Add these Au Gratin Potatoes to your holiday menu.
- Gooey Green Chile Queso Potatoes.
- Potato Gnocchi from Food Network.
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Helpful Kitchen Items:
- 4 lbs golden potatoes (i.e. Yukon Gold or similar) peeled cut into 1 inch cubes
- 2 1/2 tsp salt divided use
- 1 cup light cream or half and half
- 1/2 cup softened butter plus additional for garnishing
- 1/2 cup sour cream
- snipped chives, chopped green onion or parsley and black pepper for garnishing
- In a large pot, cover potatoes with cold water leaving 1 inch of headspace. Add 1 teaspoon salt. Bring to a boil over medium high heat then reduce to medium, Cook with the lid offset until softened, 15 to 20 minutes. Drain well then and return potatoes to pot.
- While potatoes cook, in a small saucepan heat together light cream and butter just until butter has melted, don't boil. Remove from heat.
- Add reserved 1 1/2 teaspoons salt to potatoes. Using an electric hand mixer on medium speed gradually drizzle the warm cream and butter mixture into the potatoes. Whip the potatoes until creamy and smooth. Add sour cream, whip just to combine.
- Transfer potatoes from pot to serving bowl or platter and serve immediately garnished with pats of butter, snipped chives and black pepper.