Mashed potatoes can be tricky. They can easily get too thin or too whipped, too chunky or not chunky enough… and it really depends on your taste! In my opinion, my Mom makes perfect mashed potatoes. They are thick but smooth… dense but not dry. Always perfect every time… and this is her recipe.
I remember so many Sundays spent at the kitchen sink peeling potatoes for Sunday dinner, usually, two of us were assigned to the peeling. No matter how many potatoes that we peeled there never seemed to be enough, they would always get completely polished off. I think the mashed potatoes were everyone’s favorite dish of the whole meal. When my brother was a teenager he would create a mashed potato mountain on his plate, I wish I had a picture to show you how many mashed potatoes he could put down in one sitting. It was unreal. Haha!
- 3-4 Lbs. Russet potatoes
- 1/2 c. milk
- 1/4 c. butter
- 1/2 c. sour cream
- salt & pepper, to taste
- Peel potatoes and cut into quarters. Place potatoes in a large stockpot and cover with water, add salt (about 1-2 tsp.) and bring to a boil.
- Allow to boil for about 20-25 minutes or until the potatoes fall apart when poked with a fork.
- Combine milk and butter in a microwave safe bowl and place in the microwave for about 40 seconds or until butter is melted (this makes it so the milk doesn’t cool off your potatoes when you add it).
- Drain potatoes and mash with a potato masher or mix in a stand mixer with the whisk attachment (if you do a stand mixer, make sure to keep it on low to medium speed.. unless you want them whipped up).
- Slowly add milk/butter mixture until you reach your desired consistency (adding more milk if you want the potatoes to be thinner).
- Mash in sour cream and salt & pepper.
- Serve immediately.
- If you can’t serve it right away– keep potatoes warm in an oven-safe dish covered with tin foil and place in the oven to keep warm– about 300-degrees.