Creamy Mashed Potatoes
Mashed potatoes have to be one of the best foods on the planet…scratch that! Potatoes in general are! This classic mashed potato recipe is amazingly lush and buttery!
Lunch & Dinner
About this Recipe
By: Kelli South
Potatoes should seriously be in their own food group! I love anything potatoes and nothing beats this classic. I like to use Russets for this recipe. Other potatoes, like Youkon Gold, are too waxy and will make your mash have a glue-ish texture, especially if you choose to mash your potatoes using an electric mixer.
- 12 oz Potatoes
- 3 tbsp Salted Butter
- 2 tbsp Sour Cream
- 1/8 tsp Seasoning Salt
- 1/8 ts Garlic Powder
- Black Pepper
- Chicken Stock
- Optional Chive Garnish
Start by washing and peeling your potatoes. Then you are going to cut them into 1 inch by 1 inch cubes. Make sure they are roughly the same size to ensure they cook evenly. I like to cut my potatoes in larger cubes because they are easier to use in a potato ricer and they absorb less liquid. When your potatoes absorb too much cooking liquid, they can have a bland taste. Place your cubed potatoes in a small to medium size sauce pan.
Cooking liquid is just as important as potato type! When you cook your potatoes in water they are absorbing ZERO flavor! I like to use a combination of chicken stock and water. Using all chicken stock will give the potatoes too much of a chicken flavor, so I like to us 50% stock and 50% water to evenly balance the flavors. Eyeball your liquid into the pan with the potatoes. Your liquid should fully cover all the potatoes.
Cook the potatoes on medium-low heat, stirring every few minutes. The water should simmer, not boil. The potatoes should be fully cooked in 30-35 minutes. At the 30 minute mark, I alway check the doneness of one of the cubes by eating it 🙂
Once the potatoes are fully cooked, gently strain the liquid out into a strainer. Using a potato ricer, mash all the potatoes into a medium size bowl. If you have never used a ricer before, I highly recommend it! Using the ricer ensure absolutely no lumps and it presses some of the liquid out of the potatoes so you can add more yummy things like butter, sour cream, heavy cream, milk, etc..
Step by Step Instructions
Wash, peel, and cut the potato into 1 in by 1 in cubes.
In a small sauce pan, add potatoes, chicken stock and water. Add 1/2 chicken stock and 1/2 water to the sauce pan high enough to cover all the potatoes. Set on medium-low heat and stir every few min. The water should simmer, not boil. Potatoes should be fully cooked in about 30-35 min. Test potato for doneness by taking one out of the pot and taste.
When the potatoes are fully cooked, drain liquid.
After draining excess liquid, use a ricer to mash all the potatoes into a medium bowl. Add sour cream, butter, heavy cream, salt, pepper and garlic powder and mix until fully incorporated. Optional chive garnish.