Description
This classic homemade mashed potatoes recipe features creamy Yukon Gold potatoes blended with butter, sour cream, and half & half for a rich and smooth texture. Perfectly seasoned and gently cooked, these mashed potatoes make a comforting side dish for any meal.
Ingredients
Scale
Potatoes
- 3.5 lbs. Yukon Gold potatoes (about 4 large potatoes, each about 0.85 lbs.)
Seasonings and Dairy
- 3.5 teaspoons salt (plus more to taste at the end)
- 6 Tablespoons salted butter (at room temperature)
- 1/2 cup sour cream
- 1 cup half & half
- 1/2 teaspoon black pepper
Instructions
- Prepare dairy mixture: Add the half and half and sour cream to a small bowl and whisk to combine. Set it aside and allow it to come to room temperature. It shouldn’t be cold when added to the potatoes.
- Prep potatoes: Peel each potato and give them a quick rinse to remove any dirt or residue from the peel. Cut into 3/4-inch slices and place in a large pot. Add cold water until they are fully submerged.
- Cook potatoes: Slowly bring the pot to a gentle boil, avoiding rapid boiling which ensures even cooking and prevents the potatoes from falling apart. Once a soft boil is reached, add 3.5 teaspoons of salt.
- Simmer for tenderness: Cook for 25 minutes or until the potatoes are very fork tender. Avoid undercooking as it will result in lumpy mashed potatoes. Turn the heat off.
- Drain and steam off excess moisture: Drain all of the water from the pot. Let the potatoes sit in the warm pot for 5 minutes to allow most of the steam to escape, which helps improve texture.
- Add butter: Add the room temperature butter to the potatoes and allow it to gradually melt while stirring gently.
- Mash and season: Drizzle 3/4 of the half & half/sour cream mixture over the potatoes and add the black pepper. Use a potato masher to mash until soft and creamy. Avoid using an electric mixer to prevent a gluey texture. Add the remaining dairy mixture only if a creamier consistency is desired.
Notes
- Use Yukon Gold potatoes for a naturally creamy texture and buttery flavor.
- Allow dairy ingredients to come to room temperature before adding to avoid cooling down the potatoes.
- Do not over mash to prevent gummy or gluey mashed potatoes.
- Season to taste after mashing, as more salt can be added if needed.
- For fluffier potatoes, ensure they are cooked thoroughly until very tender.
