Go Back
+ servings
A white bowl with creamy mashed potatoes with a spoon in it.
Print Recipe
5 from 10 ratings

Homemade Mashed Potatoes

This Homemade Mashed Potato Recipe is easy to make with basic ingredients like butter and sour cream with optional additions such as garlic and Parmesan cheese!

Ingredients

Note: See recipe notes section for optional ingredient additions

  • 3.5 lbs. Yukon Gold potatoes*, about 4 large potatoes, each about .85 lbs.
  • 3.5 teaspoons salt, plus more to taste at the end
  • 6 Tablespoons salted butter, at room temperature
  • 1/2 cup sour cream
  • 1 cup half & half
  • ½ teaspoon black pepper

Instructions

  • Add the half and half and sour cream to a small bowl and whisk to combine. Set it aside and allow it to come to room temperature. It shouldn't be cold when added to the potatoes.
  • Peel each potato and give them a quick rinse to remove any dirt/residue from the peel. Cut into 3/4-inch slices and place in a large pot. Add cold water until they're all submerged.
  • Slowly bring to a gentle boil, do not boil rapidly. This ensures the potatoes cook evenly and prevents them from falling apart. Once a soft boil is reached, add 3.5 teaspoons salt.
  • Cook for 25 minutes or until the potatoes are very fork tender, don't undercook or they'll be lumpy when mashed. Turn heat off.
  • Drain all of the water. Let the potatoes sit in the warm pot for 5 minutes to allow most of the steam to escape.
  • Add the butter to the potatoes and allow it to gradually melt.
  • Drizzle ¾ of the half & half/sour cream over the mashed potatoes. Mash with a potato masher (not an elective mixer), until soft and creamy. Don’t over mash or the consistency will become gluey. Add remaining dairy only if a slightly creamier texture is desired.
  • Taste the potatoes and add more salt/pepper if needed. Transfer to a serving dish and serve!

Notes

*Russet potatoes or a combination of both can also be used.


Optional Ingredient Additions

  • ¼ cup shredded Parmesan cheese, add with the sour cream/half & half.
  • 4-5 cloves fresh garlic, minced. Heat with a little olive oil in a small saucepan for 1 minute.
  • ¾  teaspoon chicken better than bouillon, stir in at the end, use unsalted butter if you plan on adding this.
  • Bacon & Cheddar Cheese
  • Green onions, to garnish
  • A side of my 10 minute Brown Gravy!
**Cream cheese may also be used instead of sour cream. 1/2 cup = 4 oz.

This recipe makes approximately 6.5 cups of mashed potatoes which is plenty for 4 people. When it comes to potatoes, I don't like to risk not making enough. My baked potato soup is a great way to make use of any leftover mashed potatoes!

Nutrition

Calories: 591kcal, Carbohydrates: 73g, Protein: 11g, Fat: 30g, Saturated Fat: 19g, Cholesterol: 82mg, Sodium: 1094mg, Potassium: 1790mg, Fiber: 9g, Sugar: 4g, Vitamin A: 918IU, Vitamin C: 79mg, Calcium: 148mg, Iron: 3mg