The PERFECT Mashed Potatoes for EVERY Time! | Here is how to make the BEST mashed potatoes every time, even for Thanksgiving, Halloween or Fall Season. These were perfect! A total win for everyone in the family, even kids. #potatoes #mashed #easy #sides #dinner #easyrecipe
Quick name one thing better than creamy, buttery, steamy, perfect mashed potatoes! See? You can’t! So, put down the instant potatoes! Making homemade mashed potatoes is insanely easy.
But what actually separates amazing mashed potatoes from subpar ones? See our top tips below.
OUR TIPS TO MAKE PERFECT MASHED POTATOES:
Go For a Mix of Potatoes
Russet potatoes (the classic brown-skinned ones used for baked potatoes) are the classic go-to for mashed potatoes, but you don’t have to stick to only those. We like using a mix of russet and Yukon gold, which have a super-creamy texture.
This is the age-old debate: Should you peel your potatoes for mashed potatoes?! The Delish kitchen falls into the camp of people who happen to love the texture that the skin adds, so we don’t peel our potatoes, but it’s entirely up to you.
Use All The Butter
Our recipe calls for a whole stick, but real butter enthusiasts might even want to use another few tablespoons. We like to melt our butter with milk in a saucepan so the milk is warm when it hits the mashed spuds.
Use Full-Fat Everything
Starchy potatoes need serious fat to turn them creamy, so skip low-fat varieties for sour cream and milk, which will produce drier mashed potatoes.
Don’t Be Afraid of Going Heavy on Seasoning
Mashed potatoes are begging for salt and pepper. Potatoes need a lot of salt—go heavy! This will help bring out their buttery flavor and ensure they don’t taste lackluster.
Add All the Mix-ins
We’re obsessed with loaded mashed potatoes—who isn’t?!—so we totally encourage you to stir in shredded cheddar or Parmesan, cooked bacon bits, chives, the works, after you add the melted butter-milk mixture. Truly any fresh herb or cheese will only help mashed potatoes taste amazing.
Made these perfectly creamy spuds? Let us know how it went in the comments below.
Recipe adapted from Delish.com
WHAT YOU NEED (INGREDIENTS):
- 1/2 c. sour cream
- 1 stick butter, plus 2 tablespoons for garnish
- 1/2 c. milk
- Kosher salt
- Freshly ground black pepper
- 3 lb. potatoes (about 4 large, combo of russets and Yukon Golds)
HOW TO MAKE (DIRECTIONS):
- First, in a large pot, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until totally soft, 16 to 18 minutes. Drain and return potatoes to pot.
- Then, use a potato masher to mash potatoes until smooth.
- Next.. meanwhile, in a small saucepan, melt butter and milk until warm.
- Then, pour over warm milk-butter mixture and stir until completely combined and creamy. Add sour cream and stir until combined.
- Next… season mashed potatoes generously with salt and pepper.
- Then.. transfer potatoes to a serving bowl and top with remaining two tablespoons butter. Season with more pepper before serving.
- And last… serve & ënjoy it!
NOTES & TIPS:
- If you have a lactose issue, just used ghee in place of butter, lactose free milk, and Kite Hill sour cream alt. BOMB.
- Put whole peeled garlic clove in the water with potatoes and they blend easily into the mashing process.