These creamy mashed potatoes are the ideal side for pot roasts, steaks, and fried chicken. Butter, sour cream and whole milk make these mashed potatoes extra decadent.
Mashed Potatoes are an American classic. Often using Russet or Idaho Potatoes I opt to use Red Potatoes for their creamy consistency when mashed. Growing up, I did not like mashed potatoes. My Mom made them using russet potatoes, a hand masher, and significantly less dairy than I do here. Not to knock her mashed potatoes, for what it is worth I also did not like French fries. Not a fan of potatoes in my childhood.
What changed the game for me were the mashed potatoes my friend Taylor made. They were SO smooth. I had to know her secret. Rather than using a hand held potato masher, she whipped her potatoes in her Kitchen Aid stand mixer! My mind was blown. Not only were the potatoes smooth, but the mixer mashed the potatoes in half the time with significantly less effort. Maybe some more dishes were created, but the results were worth it.
So let’s make some mashed potatoes!
We start with some washed red potatoes. Something important to keep in mind with this recipe is that everything is on the ish factor, Here I have 9 potatoes, which will make more than enough mashed potatoes for my family of 5 to eat for dinner. The amount of milk, sour cream and butter I add will be based on how dry the potatoes seem. So when following this recipe, use my measurements as a starting point and then let your heart/tastebuds guide you from there.
Anyway, then we peel and chop the potatoes…
Wash your potatoes WELL and it won’t matter if you leave a little peel on the potatoes. You could even leave the peel on entirely, but that was not the vibe this day.
Chop them into large pieces. You could peel them and boil them whole, but then they will take longer to boil. Water takes long enough to boil at altitude, so I opt to chop.
Next we cover the potatoes with just enough water. Maybe a half inch/inch of water coverage.
QUESTION! Is this Dutch oven blue, or green?! Let me know in the comments. As you boil, a little foam may form. That’s normal and fine. Bring the potatoes to a roiling bowl (not pictured, it was ugly) and then boil for 10-15 minutes, or until a test potato chunk can be easily mashed with a fork.
Drain your potatoes using a colander and then put back into the same Dutch oven. Now bust out your hand mixer and mash.
After a light mash, we add our butter, sour cream, and milk
I sue salted butter, whole milk and full fat sour cream, but you can use whatever you have in your fridge or prefer! These are YOUR mashed potatoes.
Season with salt and pepper and mash a little more.
This reminds me of a hurricane. I do not miss those.
And there you have it! Mashed potatoes that are simple and relatively low effort. Ready to go with your pot roasts, fried chicken and gravy.
PrintCreamy Mashed Red Potatoes
Red Potatoes mix with sour cream, butter and milk to make creamy mashed potatoes ready to be eaten alone or topped with gravy!
- Prep Time: 20 minutes
- Cook Time: 20 Minutes
- Total Time: 40 minutes
- Yield: 6 Servings 1x
- Category: Dinner, Side Dish
- Method: Boiling
- Cuisine: American
Ingredients
- Nine Red Potatoes, scrubbed clean
- Enough Water to Cover
- 1 Stick of Salted Butter (8 tablespoons)
- 1 cup Sour Cream (I like full fat)
- 1/4 cup Whole Milk (More or less depending on how dry your potatoes seem)
- Salt and Pepper
Instructions
Scrub your red potatoes and then dry with a paper towel. You can choose to peel the potatoes or leave the peel on for more rustic potatoes. Chop the potato into large chunks, then add to a Dutch oven or large pot. Cover with water and bring to a boil. Sometimes I add salt to the water here, but we are also going to season them later so that is up to you.
Bring the water to a rolling boil and boil the potatoes for 10-15 minutes, or until a single potato chunk can be mashed with a fork.
Turn the heat off on the stove and carefully drain the potatoes into a colander. Place the drained potatoes back into your Dutch oven. Take your handheld mixer and gently place into the potatoes. Turn the mixer on low and slowly move it around the pot, until the potatoes just begin to break down. Turn off your mixer, then add your butter, sour cream and half of the milk. ‘
Turn the mixer back on low and slowly mash the potatoes until your desired texture is reached. Taste the potatoes as you mash, adding salt and pepper to taste. You can add more butter/sour cream/milk as you taste if you think it needs more!
Notes
These potatoes freeze well! You can place them into a Tupperware and freeze, thawing later for instant mashed potatoes. To reheat, I would put them in an oven proof container and heat at 350F until warmed through.
