Best Mashed Potatoes
How to Make Mashed Potatoes so they come out perfect every time! Creamy, flavorful, easy, and loved by everyone!
Servings: 4
Ingredients
- 2 pounds Yukon Gold potatoes , peeled, knots removed, and diced into 1 & 1/2-inch cubes
- 1 & 1/2 tablespoons Kosher salt , divided
- 6 tablespoons unsalted butter (4 diced, 2 sliced)
- 1/2 cup sour cream
- 1/2 cup whole milk , hot
- 2 teaspoons Dijon mustard (or horseradish)
- 3/4 teaspoon freshly ground black pepper
- finely chopped parsley , for garnish
Instructions
- Place the potatoes in a large pot with 1 tablespoon of kosher salt (not table salt) and enough cold water to cover the potatoes by 1-inch.
- Bring to a boil, then reduce heat to a gentle simmer until the potatoes are just fork tender, about 10 minutes. Drain the potatoes in a colander and return them to the pot.
- Add 4 tablespoons of diced butter; stir until melted and combined. Then add in the sour cream, milk, mustard, remaining 1/2 tablespoon salt, and the pepper; mash with a potato masher until the desired consistency is reached. (Alternatively, you can use an electric mixer for extra smooth and silky mashed potatoes, but be careful not to over-mix or you could end up with gummy potatoes!)
- Transfer hot mashed potatoes to a serving bowl and top with remaining two slabs butter and finely chopped parsley.
Notes
Check out the full article for key tips, how to freeze and reheat, uses for leftovers, and serving suggestions!
Nutrition
Calories: 359kcal · Carbohydrates: 31g · Protein: 8g · Fat: 24g · Saturated Fat: 15g · Cholesterol: 63mg · Sodium: 3578mg · Potassium: 1017mg · Fiber: 6g · Sugar: 2g · Vitamin A: 753IU · Vitamin C: 26mg · Calcium: 139mg · Iron: 7mg