Classic Mashed Potatoes
This family favorite yields light and fluffy mashed potatoes that are the perfect side dish.
Yield
6 servingsPrep
15 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | each |
potatoes
yukon gold, or 5 yukon gold potatoes and 5 red skin potatoes |
|
| 4 | tablespoons |
butter
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | cup |
milk
|
|
| ¾ | cup |
sour cream
|
|
| 1 | x |
black pepper
taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | each |
potatoes
yukon gold, or 5 yukon gold potatoes and 5 red skin potatoes |
|
| 6E+1 | ml |
butter
|
|
| 1 | x |
salt
to taste |
*
|
| 237 | ml |
milk
|
|
| 177 | ml |
sour cream
|
|
| 1 | x |
black pepper
taste |
*
|
Directions
Set out milk, butter, and sour cream so they can come to room temperature.
Wash and pat dry potatoes.
Peel potatoes and cut into chunks.
Cover potatoes with cold water.
Bring potatoes to a boil and cook for 10 to 12 minutes.
Potatoes are fully cooked when they are fork tender.
Drain potatoes completely and return to pan.
Mash potatoes with hand masher or electric mixer on low speed.
Add in butter and sour cream until potatoes are your desired texture.
Season with salt and pepper to taste.
