| Level: | Easy |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3 pounds boiling potatoes, such as Yukon Gold
- Kosher salt
- 1 cup whole milk
- 6 tablespoons unsalted butter
- 1/2 cup sour cream
- 1 teaspoon freshly ground black pepper
Instructions
- Peel the potatoes, cut them into 1-inch cubes and place them in a large pot of boiling salted water. Simmer uncovered for 10 to 12 minutes, until the potatoes are tender. Drain the potatoes in a colander and then return them to the pot.
- Meanwhile, heat the milk and butter in a small saucepan until the butter is melted.
- Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix them for a few seconds on low speed, to break them up. At low speed, slowly add the hot milk/butter mixture to make the potatoes very creamy. Add the sour cream, 2 teaspoons of salt and the pepper and mix to combine. Serve hot.
- Three variations:
- Truffle Butter Mashed Potatoes: Add 3 tablespoons room temperature white truffle butter to the Classic Mashed Potatoes and combine.
- Parmesan Mashed Potatoes: Add 1/2 cup freshly grated Parmesan to the Classic Mashed Potatoes and combine.
- Garlic Mashed Potatoes: Place 1/2 cup garlic cloves and 1/2 cup olive oil in a small saucepan, bring to a boil, lower the heat and simmer for 20 minutes. Allow to cool for 20 minutes and then add the garlic cloves and 3 tablespoons of the oil to the Classic Mashed Potatoes and combine.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 248 |
| Total Fat | 17 g |
| Saturated Fat | 10 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 4 g |
| Cholesterol | 46 mg |
| Sodium | 421 mg |
Reviews
Mmmm, love the basic, have tried all but the parmesan variation, and I added dill to the garlic version the 2nd time. Thanks Ina!!! From Shelley in the beautiful PNW ♀️