Mashed Potatoes Recipe
These creamy mashed potatoes are as rich and delicious as the Bob Evans mashed potatoes from the grocery store. Make ahead, freezable, and they're done in minutes with almost no prep time.
Servings 6
Calories 497kcal
Equipment
Ingredients
- 3 pounds Yukon Gold potatoes
- 1 cup butter
- ½ cup sour cream
- ¼ cup evaporated milk
- 1 teaspoon kosher salt
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
Storage:
Leftover mashed potatoes are good for about 5 days if they are covered and refrigerated within about 2 hours of cooking. Cover with plastic wrap or place in an airtight container in the refrigerator. Freeze for up to 3 months.
Expert Tip:
- Start potatoes in cold water to cover.
- 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!
- You can make the mashed potatoes ahead of time and warm up in the slow cooker!
Nutrition
Calories: 497kcal | Carbohydrates: 41g | Protein: 6g | Fat: 35g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 698mg | Potassium: 1023mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1095IU | Vitamin C: 45mg | Calcium: 85mg | Iron: 2mg
