Ingredients
Scale
- 5 pounds Russet or Yukon Gold potatoes
- 12 tablespoons salted or unsalted butter, softened and cubed
- ¾ cup whole milk, warmed
- ½ cup heavy cream, warmed
- ¼ cup sour cream or cream cheese
- Salt and pepper to taste (start with ½ teaspoon of each)
Instructions
- Peel and rinse the potatoes under cold water.
- Cut potatoes into halves or quarters for even cooking.
- In a large pot, cover potatoes with cold, salted water and bring to a boil.
- Simmer potatoes until fork-tender, about 15 minutes.
- Drain and return potatoes to the pot to steam off excess moisture.
- Warm the milk and cream in a saucepan.
- After 5 minutes, mash the drained potatoes until desired consistency.
- Gradually mix in the warmed milk and cream.
- Stir in sour cream or cream cheese, and season with salt and pepper to taste.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use high-starch potatoes like Russets or Yukon Golds for best results.
Ensure dairy ingredients are warm to maintain a creamy texture.
Avoid over-mashing to prevent a gummy consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling, Mashing
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 1
- Sodium: 350
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 4
- Cholesterol: 40