Mashed Potatoes

5 from 208 votes

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!

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Servings:

Calories: 231kcal

Author: Lauren Allen

Equipment

Ingredients

5 medium Russet or Yukon Gold potatoes* , peeled, or skin on
1/4 cup butter (57g), room temperature
1 teaspoon chicken bouillon paste* (5mL), (optional)
1/2 - 3/4 cups evaporated milk (120-180mL), warmed (or use cream or half and half)
1/4 cup sour cream (58g)
salt and freshly ground black pepper , to taste

Instructions

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.
5 medium Russet or Yukon Gold potatoes*
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.
1/4 cup butter, 1 teaspoon chicken bouillon paste*, 1/2 - 3/4 cups evaporated milk, 1/4 cup sour cream, salt and freshly ground black 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.

Video

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.

Pro Tips:

Rest potatoes after cooking. Drain the water from the pot, but leave the potatoes in the pot with the lid on. This gives them time to steam, which will result in fluffier potatoes.

Don't over-mix! As you mix potatoes, it causes them to release their starch. This is necessary for creamy mashed potatoes, but too much mixing releases too much starch and causes them to be thick and gluey.

Taste before serving: I like to add a scoop of Better then Bouillon chicken base for great flavor, or add more salt and pepper, sour cream, or melted butter, until you reach the flavor you want. Feel free to add more salt and pepper, or an extra scoop of sour cream, or a little melted butter.

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.

Gluten-free Adaptations: use gluten-free chicken bouillon.

Nutrition

Recipe Link

Recipe Video