Surprisingly, mashed potatoes are one of those things that can go very wrong, very quickly. Whether they’re too lumpy, too creamy, or far too dry, as a self proclaimed mashed potato nut, there’s not much else that ruins a good meal like sub-par taters. Over the last little while we’ve made it our mission to uncover the best of the best. And, honestly, this version is SO easy, SO stress free, and basically bordering on perfection. You can’t go wrong!
- 3 pounds potatoes (either russet or yukon gold), peeled and chopped into 1 inch cubes
- 1/2 cup sour cream
- 1/2 cup butter, sliced into 1" pads
- 1 cup milk
- 2 tsp of salt + more to taste (start with 1 and add more as you see fit)
- 1/2 tsp pepper + more to taste
- Boil potatoes for about 20 minutes until just tender. Drain and return to pot. Add in your butter. Using a potato masher for a lumpy version or a ricer for a smooth variety, begin mashing your potatoes. This part is up to you and how creamy or chunky you like your potatoes! And if you're short on time, whip out that electric mixer, no shame in that!
- After potatoes are mostly mashed, add in your butter, sour cream, milk and 1 tsp + 1/2 tsp pepper. Blend to completely combine. Now taste, taste and taste again. Add salt 1/4 of a teaspoon at a time until you feel like it's just right. Add milk until you reach your desired consistency. A little extra milk is okay as you'll be reheating the next day and that extra moisture will evaporate.
- Bring to room temperature and store overnight. When reheating, the best approach is to heat in a double boiler, adding in a bit more milk or cream if needed.
Photography: White Loft Studio