The ultimate comfort food! So rich and creamy, full of amazing flavor, and super quick and easy to make. Serve with plenty of butter and...better make double - they disappear fast.
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❤️ Why you'll love it
- Almost instant classic comfort food
- No need to run to the grocery store
- So easy you'll want them on regular rotation on your meal plan
There's something about those Bob Evans mashed potatoes at the store. I admit it. I've picked them up and they are so dang creamy!
I was determined to figure it out.
Y'all not only did I figure it out but I topped their recipe with these ultra-creamy southern mashed potatoes - sorry Bob Evans.
Add a scoop of these next to a plate of hamburger steak and gravy for a delicious, hearty meal.
🧾 Ingredients
Just 5 simple ingredients make the BEST mashed potatoes ever.
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- Yukon Gold potatoes
- sour cream
- butter
- kosher salt and black pepper
- evaporated milk
🔪 Instructions
Note: This is an overview of the instructions. The full instructions are in the green recipe card below.
- Wash and cut the potatoes in quarters. No need to peel Yukon Gold unless you absolutely want to.
- Place potatoes in a large pot and cover with cold water. Add a couple of teaspoons of salt. Bring to a boil, reduce heat, and simmer until tender.
- Drain, add butter, sour cream, and a little of the evaporated milk.
- Mash with a hand-held electric mixer, stand mixer, or a hand masher, adding a little milk at a time until you get the perfect consitency. Don't overwork the potatoes. Add salt to taste.
🥫 Storage
You can make these creamy mashed potatoes a few days ahead of time, Let them come to room temperature, put them in a casserole dish, and cover tightly with plastic wrap, and store for up to 4 days before heating up and serving.
That makes them great for Thanksgiving and Christmas, as well as other holidays because it's one less than that you have to do the day of.
Because of the sour cream and the amount of fat in this potato recipe you can also freeze these in an airtight container for up to three months. Thaw overnight in the refrigerator the day before you're ready to use.
💭 Tips
Expert Tip: Mashed potatoes with skin, like these made with Yukon Gold, are real time savers because there's no peeling. Any thin skinned potato can be mashed without peeling - red potatoes work, too. The red peels make for more rustic mashed potatoes.
- Cut in small pieces so they'll cook faster.
- Start potatoes in cold water to cover.
- Boil the potatoes in salted water. This will ensure the most flavor.
- Russet potatoes have to be peeled but they do make very fluffy mashed potatoes.
- Yukon mashed potatoes are buttery, rich, and creamy - plus you don't have to peel them. I used Yukon Golds for this recipe.
- Make these on the weekend to enjoy with busy weeknight meals!
- I find it's super easy to mash these with my kitchenaid mixer. I use the paddle attachment and mix on the lowest speed.
- For the absolute creamiest mashed potatoes don't over-mix or overwork the potatoes!
- Finely chop some fresh herbs and sprinkle on top - a little parsley or rosemary looks pretty.
👩🍳 FAQs
Usually russets or Yukon Golds. I prefer Yukon Gold because they are naturally buttery tasting AND you don't have to peel them!
You are overmixing, my friend. Back off and mash just until light and fluffy.
Figure on about ½ pound of potatoes per person.
No you don't! However, this is a more rustic type of mashed potato dish because there will be edible peels in them.
📖 Variations
- Sprinkle a half cup of grated Cheddar cheese on top.
- Add chopped green onions to the top.
- Stir half a teaspoon or more of garlic powder or onion powder in with the salt.
- You can make this homemade mashed potatoes recipe with oat milk and non-dairy margarine to keep them vegan. They won't be as creamy.
- These do not have a lot of sour cream flavor. If you love sour cream mashed potatoes stir in more sour cream and less butter. You won't need any milk at all.
📚 Related recipes
Who doesn't love side dishes?
- Next time try these fried potatoes! So good.
- Whipped sweet potatoes are sweet and spicy - plus they're a nice change from mashed.
- We love these red skinned mashed potatoes.
- Sometimes you just need a big ole plate of potato salad.
🍽️ Serve with...
Are you kidding me? Creamy southern mashed potatoes are the perfect side dish for everything!!
Here are some of my favorite main dishes to serve sour cream mashed potatoes with...
And you've got to have a good, rich gravy to go with them!
Round out the meal with a dish of these oh-so-awesome maple roasted carrots.
📞 The last word
This classic side dish is as common next to a tender meatloaf on a busy weekday as it is next to a roast turkey on Thanksgiving day.
I can't imagine a holiday meal without a big serving dish of these on the table, can you?
Plus this is one of the best comfort foods ever. If you love the creamy texture of the Bob Evans mashed potatoes give this recipe a try.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Mashed Potatoes Recipe
Print Pin Recipe SaveEquipment Needed
Ingredients
- 3 pounds Yukon Gold potatoes
- 1 cup butter
- ½ cup sour cream
- ¼ cup evaporated milk
- 1 teaspoon kosher salt
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Instructions
- Wash the potatoes.
- Cut in fourths but do not peel. ( You can peel if you like but when you use these Yukon Gold thin skinned potatoes there's no need and it saves a ton of time!)
- Place in a deep pot and add enough water to almost cover.
- Add about 2 teaspoons of salt to the water.
- Bring to a boil over medium high heat, turn the heat down to medium.
- Simmer until the potatoes are very tender.
- Drain potatoes in a colander.
- Put the cooked potatoes in the bowl of a stand mixer if whipping or a large mixing bowl if mashing by hand.
- Heat about ½ cup of the evaporated milk until it's hot to the touch - you can do this in the microwave.
- Add the butter, the sour cream, and about 2 tablespoons of the evaporated milk.
To Whip
- Add the paddle attachment and turn the mixer on low.
- Blend until the potatoes are mashed, adding a little more evaporated milk as needed to get a consistency you like.
- Taste and add salt as needed.
To Mash by Hand
- Push down firmly with a potato masher until the potatoes are mashed.
- Scrape the bottom and sides of the bowl occasionally with a rubber spatula to make sure all the potatoes are mashed and no lumps remain.
- Add a little evaporated milk at a time to get the consistency you like.
- Stir and make sure the butter, sour cream, and milk is mixed in well.
Notes
- Start potatoes in cold water to cover.
- Boil the potatoes in salted water. This will ensure the most flavor.
- Russet potatoes have to be peeled but they do make very fluffy mashed potatoes.
- Yukon mashed potatoes are buttery, rich, and creamy - plus you don't have to peel them.
- Lots of butter is an absolute must around here!
- If you like garlicky flavor add a little garlic powder.
- Make these on the weekend to enjoy with busy weeknight meals!
- I find it's super easy to mash these with my kitchenaid mixer. I use the paddle attachment and mix on the lowest speed.
- For the absolute creamiest mashed potatoes don't over-mix or overwork the potatoes!
- I prefer salted butter to unsalted butter in this recipe but either is fine. Adjust salt accordingly.
- Finely chop some fresh herbs and sprinkle on top - a little parsley or rosemary looks pretty.
- You can make the mashed potatoes ahead of time and warm up in the slow cooker!
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
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The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
- Dutch oven
- potato masher or stand mixer
Christy Mcgeorge
Good morning! Thank you for this recipe and tip to cook before the big day. Question, is it 1/4 or 1/2 c of evaporated milk? The recipe lists 1/4 while the directions mention 1/2. I know ultimately you have to go with consistently but just curious what to start with. Thank you!
Marye
So in the instructions it says to heat all of it and add it like 2 tablespoons at a time. You'll need up to 1/2 cup. It usually only takes 1/4 cup for me but it can be different.
Cathy
Have you ever tried making ahead and then reheating in a crockpot? Oven space is a premium - especially during the holidays.
Marye
Works like a charm!