Perfect Mashed Potatoes

Creamy and Buttery Mashed Potatoes

For those who crave creamy, buttery mashed potatoes, this recipe delivers the perfect balance of texture and flavor. Using a mix of fluffy russet potatoes and rich, buttery Yukon Golds, these mashed potatoes are incredibly smooth and satisfying. By warming the milk and butter before adding them, the potatoes absorb the flavors effortlessly, resulting in a luxurious consistency that’s free of lumps. A touch of sour cream adds a slight tang, enhancing the richness and ensuring that every bite melts in your mouth.
Ideal for holidays like Thanksgiving, Christmas, or any special gathering, these mashed potatoes pair well with any main dish, from roasted turkey to glazed ham. The smooth, velvety texture makes them an excellent base for gravy, while the hint of fresh parsley brings a pop of color and brightness. This recipe is designed for simplicity and consistency, making it easy to achieve perfect results every time.
Serve these mashed potatoes as a comforting side dish for family dinners, or as a crowd-pleasing addition to your holiday spread. With their creamy, buttery flavor and irresistible texture, these mashed potatoes are guaranteed to become a family favorite. Whether you’re hosting a festive meal or looking for a cozy side dish to complete your dinner, this recipe will elevate any occasion with its classic, comforting appeal.

1. Prepare the PotatoesRinse the russet and Yukon Gold potatoes thoroughly. Peel and cut them into quarters to ensure even cooking.Dispose of potato peels and rinse the cutting board after use.

2. Cook the PotatoesPlace the potatoes in a large pot, cover with cold, salted water, and bring to a boil over medium-high heat. Cook for 15-20 minutes, or until potatoes are fork-tender. Drain well and let excess moisture evaporate.For a fluffier texture, allow the drained potatoes to sit uncovered for a minute to release steam.

3. Mash the PotatoesTransfer the drained potatoes to a large bowl or back into the pot. Use a potato masher or ricer to mash until the potatoes are smooth and lump-free.For extra smooth potatoes, pass them through a ricer or food mill instead of mashing.

4. Warm the Milk and ButterIn a small saucepan over low heat, gently warm the milk and melted butter until just heated through (avoid boiling).Rinse saucepan immediately to prevent any milk residue from sticking.

5. Combine and SeasonGradually pour the warm milk and butter mixture over the potatoes, folding it in gently to achieve a creamy texture. Add the sour cream and mix until smooth. Season with salt and black pepper to taste.Add extra salt to enhance the buttery flavor if desired.

6. Serve and GarnishSpoon the mashed potatoes into a serving dish. Garnish with an extra pat of butter and sprinkle of fresh parsley if desired. Serve warm.

Russet potatoes2 lb

- Produce

Yukon Gold potatoes1 lb

- Produce

Whole Milk1 cup

- Dairy

Unsalted butter1/2 cup

- Dairy

Sour Cream1/2 cup

- Dairy

Salt0 count

- Spices

Black Pepper0 count

- Spices

Fresh Parsley0 count

- Produce

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Perfect Mashed Potatoes

Creamy and Buttery Mashed Potatoes