Creamy Mashed Potatoes
A side of creamy mashed potatoes is always comforting! These mashed potatoes pair well with almost anything. So easy to make and delicious!
Servings: 6 people
Calories: 372kcal
Equipment
Ingredients
- 2.5 pounds Yukon gold potatoes peeled and cut into 1-inch cubes
- ¾ to 1 cup heavy cream plus more to taste
- ⅓ cup sour cream
- 6 tablespoons unsalted butter
- Garlic powder to taste
- Salt and pepper to taste
Instructions
- In a large pot, bring water to a boil, enough to cover the potatoes. Cook the cubed potatoes in the boiling water for about 20 minutes until fork tender.
- Once ready, drain the potatoes and press them through a potato ricer. They should be fluffy and without lumps.
- In a microwave safe bowl or in the same pot, melt the butter and heavy cream until warm.
- Add the riced potatoes back into the pot, stirring gently with spoon or rubber spatula until smooth and creamy. If needed, add more heavy cream. Season with garlic powder, salt and pepper to taste.
- Next, add the sour cream to make them extra creamy, stirring until just combined. Adjust seasoning if needed. Serve immediately.
Notes
- Use yukon gold potatoes for a creamy consistency.
- Try not to use half-and-half or milk. Heavy cream (and sour cream) is ideal here for that extra creamy and rich consistency.
- Use a potato ricer to press the potatoes. This will make sure there are no lumps and that it's extra smooth.
- Sour cream: Plain Greek yogurt or more heavy cream as needed.
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Calories: 372kcal | Carbohydrates: 34g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 71mg | Sodium: 25mg | Potassium: 843mg | Fiber: 4g | Sugar: 3g | Vitamin A: 871IU | Vitamin C: 38mg | Calcium: 59mg | Iron: 2mg