Mashed potatoes are Americas staple that pairs with almost any meal. Nicely pair these delicious, mashed potatoes with homemade noodles, macaroni cheese, stuffing and a favorite for everyone. The Best Mashed Potatoes are loaded with flavor and cooked to a smooth perfection. Also try our Garlic Mashed Potatoes or if you’re on a time crunch, try our Surprisingly Awesome Instant Potato Recipe.
Also try our Garlic Mashed Potatoes or if you’re on a time crunch, try our Surprisingly Awesome Instant Potato Recipe.
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Mashed Potatoes Ingredients
- Potatoes – russet or gold potatoes work well with this recipe.
- Butter – creaminess.
- Sour Cream or Light Sour Cream – flavor.
- Chicken Broth – use canned, boxed or make your own chicken bouillon cubes and water. Use 1 cube per ½ cup water.
- Heavy Whipping Cream/Half and Half/Milk – your choice based on health choices.
- Salt – flavor enhancement.
- Pepper – flavor enhancement. White pepper is great to use with potatoes.
- Parsley – decoration.
See recipe card for quantities.
Instructions: How To Make Mashed Potatoes
Peel potatoes with potato peeler. Cut potatoes into approximately 1 inch cubes.
Place potatoes in a medium pan, cover with 1 inch of water, bring to a boil over medium-high heat. Cook approximately 15 minutes or until fork tender. Remove from heat.
Strain potatoes. Place butter in bottom of pan. Mash potatoes or place potato over ricer over pan and work in batches, scooping cooked potatoes into ricer and pressing through. Continue until all potatoes are completed.
In a glass measuring cup, measure ½ cup water, add 1 chicken bouillon cube and microwave 1 ½ minutes. Add sour cream, chicken broth, heavy cream, salt, and pepper to riced potatoes. Stir until mixed. Top with parsley.
Hint: Ricing potatoes leaves no allowance for undercooked or chunky mashed potatoes.
Substitutions
- Heavy Whipping Cream – you can use half and half or milk.
- Chicken Broth – use canned, boxed or make your own chicken bouillon cubes and water. Use 2 cubes per 1 cup water.
Variations
- Bacon – Add 1.4 cup cooked chopped bacon when mixing in remainder of ingredients.
Equipment
Potato Ricer – Find It Here.
Pan - Find It Here.
Wooden Spoon – Find It Here.
Storage
Place in airtight container in refrigerator for 3 days.
Top tip
Placing the butter in the bottom of the hot pan helps melt the butter and allows for easy mixing without over mixing the potatoes.
Related
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Best Mashed Potatoes
- Total Time: 30
- Yield: 12 1x
Description
Mashed potatoes are Americas staple that pairs with almost any meal. Nicely pair these delicious, mashedpotatoes with homemade noodles, macaroni cheese, stuffing and a favorite for everyone. The Best Mashed Potatoes are loaded with flavor and cooked to a smooth perfection. Also try our Garlic Mashed Potatoes or if you’re on a time crunch, try our Surprisingly Awesome Instant Potato Recipe.
Ingredients
5 pounds Russet or Yukon Gold potatoes
2 sticks Butter, unsalted or 16 Tablespoons
½ cup Sour Cream
½ cup Chicken Broth or 1 chicken bouillon cube in ½ cup water
½ cup Heavy Whipping Cream or Half and Half or Milk
½ teaspoon Salt
½ teaspoon Pepper, black or white
1 Tablespoon Parsley, fresh, chopped (optional)
Instructions
Peel potatoes with potato peeler. Cut potatoes into approximately 1 inch cubes.
Place potatoes in a medium pan, cover with 1 inch of water, bring to a boil over medium-high heat. Cook approximately 15 minutes or until fork tender. Remove from heat.
Strain potatoes. Place butter in bottom of pan. Place potato over ricer over pan and work in batches, scooping cooked potatoes into ricer and pressing through. Continue until all potatoes are completed.
To Make Chicken Broth: In a glass measuring cup, measure ½ cup water, add 1 chicken bouillon cube and microwave 1 ½ minutes.
Add sour cream, chicken broth, heavy cream, salt, and pepper to riced potatoes. Stir until mixed. Top with parsley (optional).
Notes
HINT: Ricing potatoes leaves no allowance for undercooked or chunky mashed potatoes.
Pro Tip: Placing the butter in the bottom of the hot pan helps melt the butter and allows for easy mixing without overmixing the potatoes.
Storage: place in airtight container in refrigerator for 3 days.
- Prep Time: 15
- Cook Time: 15
Karen says
Very good potatoes!