| Level: | Easy |
| Total: | 28 min |
| Prep: | 15 min |
| Cook: | 13 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3 pounds boiling potatoes, such as Yukon Gold
- Kosher salt
- 1 1/2 cups whole milk
- 6 tablespoons unsalted butter
- 1/2 cup sour cream
- 1/2 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.
- Using a hand held mixer, break the potatoes up and 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 whisk to combine. Serve hot.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 259 |
| Total Fat | 17 g |
| Saturated Fat | 10 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 5 g |
| Cholesterol | 48 mg |
| Sodium | 468 mg |
Reviews
These are good & I agree with the reviews that the potatoes are too “soupy”. Next time I will increase the amount of potatoes to 5 lbs.
Another easy & excellent recipe from the BC. It makes a creamy, versatile base that can be enhanced with aromatics, cheese, &/or herbs!
We love this recipe more than any other mashed potatoes recipe and have used it exclusively for over a year! It’s creamy, easy to make, and an all-around crowd pleaser. Depending on the potatoes, there have been a couple times I haven’t quite used all the milk and butter liquid.
.. l
Soggy pudding with no flavor! As if this is a recipe? INA needs to go back to cooking school- her recipes are failing
Soggy pudding with no flavor! As if this is a recipe? INA needs to go back to cooking school- her recipes are failing
Taste great but followed the recipe to a T and still came out like a batter snd not mashed potato’s.
This was a huge hit at our Thanksgiving dinner. I prepared it hours earlier and then heated it in the microwave to retain moistness.
The flavor of these potatoes is perfect! Well seasoned and not too much of anything, just well balanced. I thought it was going to be too much milk but I just continued to mix with the hand mixer and the potatoes absorbed it all and came out very creamy. My only complaint is that, since I do like a little texture to my mashed potatoes, I won’t use a hand mixer next time. But these potatoes were delicious and a huge hit with the whole family!
You can REALLY taste the sour cream. Instead of it just being in the background it’s definitely a foreground flavor.
This did not work out. Too too much milk. very soupy mashed potatoes. Oh well.
I make these every year for the big potato holidays! Great go-to and big hit for everyone. I do manage the liquids a bit. Since I go big or go home, I normally quad the recipe, and I like my mashed to lean more potato than liquid. I add and stir until I get to my preference vs just dumping in all the liquid.