This easy Mashed Potatoes recipe will take your homemade mashed potatoes from average to fantastic! Follow my simple tips and step-by-step photos for the most perfect light, fluffy mashed potatoes!
Cook Potatoes: Cut potatoes in half and place in a large pot with about 4 inches of water (they don't need to be completely covered). Cover pot with a lid, and cook, covered, until fork tender, about 15-20 minutes. You don't want them "mushy" or falling apart.
Drain and steam: Drain water completely from pot and leave potatoes in the pot, covered with a lid, for about 10 minutes. This gives them time to dry out, which helps them to be extra fluffy.
Season: Remove lid and add butter, chicken bouillon, evaporated milk, sour cream and salt and pepper.
Mash with a potato masher. Taste and add more salt and pepper, if needed, or more milk, until they are creamy, fluffy and smooth. I use an electric mixer to beat them on medium speed for a few seconds, until light and fluffy. But, be careful not to over-mix them or they will get starchy and gummy.
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Notes
Potatoes: Russet or Yukon gold potatoes are the best for traditional fluffy mashed potatoes. Red potatoes will yield a thicker, chunkier mash. Avoid using fingerling potatoes. Choose firm potatoes with no sprouting, and without green on them. Chicken Bouillon Paste: It adds great flavor! You could also add granulated chicken bouillon or some garlic powder. Make Ahead Instructions: Add a little extra milk to the finished potatoes to make sure they're really soft and not too thick. The potatoes will absorb moisture as they rest. Spoon them into a casserole dish or large container then cover and refrigerate for 1-2 days.Reheating Instructions: Remove from fridge 1 hour before baking. Taste and add additional seasonings as needed, or milk, to make sure they are soft. Bake, covered, at 350 degrees for 20-30 minutes or until warm. You could also reheat them in a saucepan on the stove, or in the microwave.