Creamy Mashed Potatoes (Easy, Classic, Foolproof)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6-8 servings 1x
Ingredients
Units
Scale
- 3 lbs potatoes (Russet, Yukon Gold, or a mix)
- 1 cup sour cream
- 1/2 cup half-and-half
- 1 stick (1/2 cup) unsalted butter
- 1 teaspoon salt, plus more to taste
Instructions
- Peel potatoes and cut into 2-inch pieces.
- Place potatoes in a large pot and cover with cold water. Add 1–2 tsp salt.
- Bring to a boil, reduce heat, and simmer 15–20 minutes or until very tender.
- Drain well and return to warm pot for 1–2 minutes to evaporate excess moisture.
- Warm half-and-half and melt butter together.
- Add warm butter mixture, sour cream, and 1 tsp salt to potatoes.
- Mash by hand for rustic texture or use a hand mixer on low for smooth finish.
- Taste and adjust seasoning. Add more butter, cream, or salt if needed.
- Serve warm.
Notes
- Never use an immersion blender — it makes potatoes gluey.
- Optional add-ins: roasted garlic, chives, cream cheese.
- Reheat with a splash of cream to restore texture.
