Mashed potatoes are a classic, comforting side dish that pairs well with a variety of main courses. This recipe provides a simple, yet delicious way to make creamy and fluffy mashed potatoes using just a few ingredients: potatoes, milk, butter, and light sour cream. Let's dive into the steps to create this timeless favorite.
With these tips and steps, you'll be able to make perfect mashed potatoes that are creamy, fluffy, and full of flavor. Whether you're serving them for a family dinner or a holiday feast, this mashed potato recipe is sure to be a hit with everyone at the table. Enjoy!
The potatoes are done when they are very tender and easily pierced with a fork or knife. This usually takes about 15-20 minutes of simmering after boiling.
Yes, you can substitute 1% milk with other milk types, such as whole milk, almond milk, or oat milk, depending on your preference and dietary needs.
Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3-5 days. To reheat, add a splash of milk to loosen them, and warm gently on the stove or in the microwave.
Starchy varieties like Russet or Yukon Gold potatoes are ideal for creamy mashed potatoes, as they yield a fluffier texture compared to waxy potatoes.
Yes, to make it vegan, you can use plant-based butter and any non-dairy milk, such as almond or soy milk, while omitting the light sour cream or swapping it for a vegan alternative.
- Choose starchy potatoes, such as Russets, for the fluffiest mashed potatoes.
- Cut the potatoes into evenly sized pieces to ensure they cook uniformly.
- Start boiling the potatoes in cold water to prevent the outside from overcooking while the inside remains undercooked.
- Warm the milk and melt the butter before adding them to the potatoes for a smoother consistency.
- Mash the potatoes by hand using a potato masher or ricer to avoid overworking them and making them gluey.
- Season the mashed potatoes with salt and pepper to taste. You can also add other seasonings like garlic powder or chives for extra flavor.
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