Print

The Ultimate Ultra-Creamy Mashed Potatoes: A No-Fail Recipe

A generous scoop of incredibly creamy mashed potatoes piled high on a small white plate, ready to eat.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe delivers the best mashed potatoes you will ever make. Follow these simple steps to achieve ultra-creamy, fluffy, and buttery potatoes perfect for any dinner or holiday feast.

Ingredients

Scale
  • 3 pounds Russet potatoes, peeled and quartered
  • 1 cup whole milk, warmed
  • 8 ounces (2 sticks) unsalted butter, cut into pieces and softened
  • 1/2 cup sour cream, room temperature
  • 1 teaspoon salt, plus more for boiling
  • 1/2 teaspoon black pepper
  • Pinch of nutmeg (optional)

Instructions

  1. Place the peeled and quartered potatoes in a large pot. Cover them with cold water by about one inch. Add 1 tablespoon of salt to the water.
  2. Bring the water to a boil over high heat. Reduce the heat to maintain a steady simmer. Cook for 15 to 20 minutes, or until the potatoes are completely tender when pierced with a fork.
  3. Drain the potatoes thoroughly in a colander. Let them sit for 5 minutes to allow excess steam to escape. This step helps prevent watery potatoes.
  4. Return the drained potatoes to the hot, empty pot set over low heat for 1 minute, shaking gently. This dries them out further.
  5. Remove the pot from the heat. Add the softened butter pieces to the hot potatoes. Mash the potatoes with a potato masher until the butter is mostly incorporated. Do not overmix.
  6. Gradually pour in the warm milk while continuing to mash or gently stir until you reach your desired consistency.
  7. Stir in the sour cream, salt, pepper, and nutmeg, if using. Mix just until combined and smooth. Avoid vigorous mixing, which can make the potatoes gluey.
  8. Taste and adjust salt and pepper as needed before serving immediately.

Notes

  • For the creamiest texture, use a potato ricer or food mill instead of a masher after the initial mashing with butter.
  • Keep your milk and butter at room temperature or slightly warm before adding them to the potatoes. Cold dairy lowers the temperature and results in a less smooth texture.
  • If you need to make these ahead, prepare them up to the point of adding the sour cream. Store covered in the refrigerator. Reheat gently on the stovetop with a splash of extra milk or cream, then stir in the sour cream just before serving.

Nutrition

Find it online: https://littlekitchendiary.com/creamy-mashed-potatoes-ultimate-recipe/