Creamy Mashed Potatoes


Creamy Mashed Potatoes

Creamy mashed potatoes are the perfect side dish to every meal in my opinion! They are even more delicious smothered in homemade gravy. ­čÖé
Course Side Dish
Cuisine American
Servings 8


  • 8 to 10 Medium Russet potatoes about 3 lb., peeled, cut into quarters
  • 1 tsp Salt
  • 4 Tbsp Butter
  • 2 tsp Pepper
  • 1/4 Cup Milk
  • 1/4 Cup Sour Cream


  1. Place potatoes in large saucepan; add enough water to cover. Add 3/4 teaspoon of the salt.
  2. Bring to a boil. Reduce heat to medium-low; cover loosely and boil gently for 15 to 20 minutes or until potatoes break apart easily when pierced with fork. Drain well.
  3. Return potatoes to saucepan; shake saucepan gently over low heat for 1 to 2 minutes to evaporate any excess moisture.
  4. Mash potatoes with potato masher until no lumps remain. Add butter, pepper and remaining 1/4 teaspoon salt; continue mashing, add in sour cream. Gradually adding enough milk to make potatoes smooth and creamy.
  5. Top with a sprinkle of salt and pepper with a pat of butter.