Classic Mashed Potatoes
Creamy, buttery mashed potatoes with a rich finish from sour cream. Simple comfort food at its best.
Ingredients
- 2 lbrusset potatoes, peeled and cubed
- 4 tbspunsalted butter
- ½ cupsour cream
- ⅓ cupwhole milk, warmed
- ¾ tspsalt
Steps
- 1 Boil the Potatoes
Place the cubed potatoes in a large pot and cover with cold salted water. Bring to a boil over high heat, then reduce to a steady simmer. Cook until a fork slides in easily, about 15–18 minutes.
- 2 Drain and Dry
Drain thoroughly, then return the potatoes to the warm pot over low heat for 1–2 minutes, shaking gently. This evaporates the extra moisture and keeps your mash fluffy instead of watery.
- 3 Mash and Mix
Remove from heat. Add butter and mash until melted and mostly smooth. Stir in the sour cream and warmed milk, then add the salt. Mash to your preferred consistency — a little texture or fully smooth, your call.
- 4 Taste and Serve
Taste and adjust salt if needed. Serve hot. An extra pat of butter on top never hurts. These go great alongside kielbasa — seriously, try it.
Notes
Warm your milk before adding — cold milk can make mashed potatoes gluey. Don't over-mix once the milk is in; too much working of the starch turns them paste-like. A potato ricer gives an ultra-smooth result if you have one. And yes, the peeling and cubing is annoying — that's just the deal with potatoes.